1. Fundamentals of nutrition: introduction to nutrition, nutrition of various nutrients, nutrition and value of various foods;

2. Medical basis: introduction to nutrition, anatomical basis, digestion and absorption of food in human body;

3. Nutrition of all kinds of people: the nutrition of people in a specific physiological stage, the physiological characteristics of different people, exercise prescriptions and diet pagodas;

4. Food nutrition evaluation: nutritional value analysis, nutritional data editing, label interpretation and making prepackaged foods labels and nutritional labels;

5. Nutrition investigation and evaluation: diet investigation and evaluation, physical and nutritional status evaluation, manual evaluation in the laboratory;

6. Health food and food safety: cooking and health food, traditional Chinese medicine and nutrition, hygiene requirements of various foods, food pollution, poisoning and its prevention and management.

7. Skills and practice: recipe evaluation Z compilation, standard human food and nutrition intake calculation, nutrition consultation and education, community nutrition management and nutrition intervention;

8. Nutrition-related diseases: obesity, diabetes, coronary heart disease, hypertension, hyperlipidemia, hyperuricemia and ventilation.