Nutrition is closely related to people's lives, and reasonable nutrition is the foundation of health. With the development of social economy and the improvement of people's living standards in China, people pay more and more attention to nutrition and health. Scientific diet, reasonable nutrition and health promotion have become the basic needs of society. However, at present, China residents know little about nutrition knowledge, and there is a serious shortage of nutrition talents. In order to widely popularize nutrition knowledge and improve the nutritional quality of the whole people, it has become an urgent need for our society to train professional nutrition technicians. As an academic institution of nutrition specialty in China, China Nutrition Society has obvious advantages in disciplines and experts, and is duty-bound to cultivate nutrition professionals for the society. In order to promote the development of China's nutrition professional technical team and meet the demand of our society for nutrition professionals, China Nutrition Society is starting the training and certification of nutritionists nationwide. "China nutritionist training textbook" is a special textbook for training students and a reference textbook for professionals engaged in nutrition and food. Including basic nutrition, food nutrition and food hygiene, population nutrition, public nutrition, nutritional deficiency and overnutrition, disease nutrition, nutritional fortification and health food, food processing and cooking. This textbook is compiled and approved by dozens of experts in related fields all over the country, which is scientific. Considering the actual needs of China's nutrition work, this textbook has added articles such as "Nutrition Strengthening and Health Food" and "Food Processing and Cooking", which are richer, more comprehensive and more practical than the general nutrition and food hygiene textbooks. This textbook is compiled according to the needs of cultivating nutritionists, and is suitable for readers with college education or above. For the training of assistant nutritionists, it is necessary to teach and read textbooks selectively. Therefore, we have also compiled the Outline of Teaching Examination for Nutritionists and the Outline of Teaching Examination for Assistant Nutritionists, which set out the specific requirements for training at different levels to help teachers and students master the main points of teaching and learning. Due to the hasty compilation time and limited editor's level, shortcomings and mistakes are inevitable. In particular, this textbook has not been tested by practice, and more deficiencies will be found in the actual training work. I hope teachers and learners can give me some suggestions to help this textbook gradually improve.

The first basic nutrition "nutrition" has been used as a noun and term, but its exact definition may not be accurately understood. "Ying" means seeking in Chinese characters, and "keeping" means keeping in good health or keeping fit. Together, these two words should mean "seeking to breed life". To be exact, it should be "seeking health with food or beneficial ingredients in food" and "nutrition". The definition of "wholeness" should be: "The body ingests food, digests, absorbs and metabolizes it in the body, and uses the substances beneficial to the body in food as the process of constructing the tissues and organs of the body to meet the needs of physiological functions and physical activities." The study of nutrition problems of human body and other organisms is called nutrition. In the process of life activities, human beings need to constantly ingest food from the external environment and obtain nutrients needed for life activities. These nutrients are called "nutrients" in nutrition. Nutrients needed by human body include carbohydrates, lipids, protein, minerals and vitamins. Nutrients cannot be synthesized in the body, but must be obtained from food, which is called "essential nutrients". Comprise nine amino acids, namely isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine and histidine; Two fatty acids: only linoleic acid and linolenic acid; Carbohydrate; . Seven elements: potassium, sodium, calcium, magnesium, sulfur, phosphorus and chlorine; Eight trace elements: iron, iodine, zinc, selenium, copper, chromium, molybdenum and cobalt; 14 vitamins: vitamin A, vitamin D, vitamin E, vitamin K, vitamin B 1, vitamin B2, vitamin B6, vitamin C, nicotinic acid, pantothenic acid, folic acid, vitamin B 12, choline and biotin; Add water and so on There are more than 40 kinds of * * *. Among them, carbohydrates, lipids and protein account for a large proportion in the diet because of their large demand, and there are relatively few minerals and vitamins called "macro nutrients"; It also accounts for a small proportion in the diet and is called "micronutrient"; Seven minerals are rich in human body, which is called "macro elements", and eight minerals are less in human body, which is called "trace elements". These nutrients have three functions in the body: one is to provide energy for life, labor and tissue and cell functions; The second is to provide "building materials" for human body to form and repair body tissues; The third is to provide regulatory substances to regulate the physiological functions of the body. Nutrients have these three functions, indicating that nutrients are the basis and material basis of health.