1. Main courses of culinary nutrition specialty

Cooking raw materials, food hygiene and safety, cooking nutrition, China dietotherapy and health care, cooking technology, pastry technology, Jiangsu famous dishes, Jiangsu famous dishes, China famous dishes, management principles, catering management and practice.

2. What courses are there in nutrition?

Teaching content] 1, the object, content and significance of diet and nutrition research. 2. Development of diet and nutrition. 3. How to learn Diet and Nutrition [Teaching Requirements] 1, master the concepts of reasonable nutrition and nutrients 2. Understand the development of diet and nutrition. Chapter 1 Nutrition Basis [Teaching Content] 1, protein: Physiological Function of protein, Malnutrition in protein and Nutritional Status Evaluation of protein, Quality Evaluation of protein, Source and Supply of protein. 2. Lipids: lipids and their nutritional significance, digestion and absorption of lipids, nutritional evaluation of essential fatty acids and dietary fats, and sources and supply of dietary lipids. 3. Carbohydrates: the classification and nutritional significance of carbohydrates, the digestion and absorption of carbohydrates, and the source and supply of dietary carbohydrates. 4. Thermal energy: determination of thermal energy unit, conversion and thermal energy coefficient, human thermal energy consumption, daily thermal energy requirement of adults, and determination of dietary thermal energy source and supply. 5. Inorganic salts and trace elements: physiological functions, deficiency, absorption and influencing factors, supply and food sources of calcium, phosphorus, iron, iodine, zinc and selenium. 6. Vitamins: the concept and classification of vitamins, their physical and chemical properties, absorption and utilization, physiological functions and nutritional status evaluation, the supply and food sources of vitamins A, D, E, thiamine, riboflavin, B6, folic acid, nicotinic acid and vitamin C [teaching requirements] 1. Master the nutritional significance of protein, protein complementarity, essential amino acids and restricted amino acids; Familiar with essential amino acid requirement and requirement model, food protein quality evaluation method and protein supply. 2. Master the physiological functions of lipids, the concept, physiological functions and food sources of essential fatty acids; Familiar with the nutritional value evaluation of dietary fat; Understand the classification and supply of lipids. 3. Grasp the nutritional significance of carbohydrates; Familiar with the concept and nutritional significance of dietary fiber; Understand the classification, supply and food source of carbohydrates. 4. Master the consumption, demand and source of human body heat; Familiar with thermal energy unit and thermal energy coefficient; Understand the determination of heat energy demand. 5. Grasp the physiological functions, absorption and influencing factors, shortages, supplies and food sources of calcium, iron and zinc; Familiar with the physiological functions, deficiency and excess of iodine, selenium and copper, and food sources. 6. To master the physiological functions, deficiency and food sources of vitamins A, D, E, C, B 1 and B2; Familiar with the physical and chemical properties and nutritional status identification of these vitamins. Chapter II Phytochemistry (Self-study) Chapter III Nutritional Value of Various Foods [Teaching Contents] 1. Nutritional value of grain: the structure and nutritional distribution of grain, the chemical composition and nutritional value of grain, and the influence of processing, cooking and storage on the nutritional value of grain. 2. Nutritional value of beans, nuts and oilseeds: chemical composition and nutritional value, oilseeds such as soybeans, anti-nutrients and other substances. 3. Nutritional value of vegetables and fruits; The chemical composition and nutritional value of vegetables and fruits, the influence of processing and cooking on nutritional value, and the nutritional value of wild vegetables, wild fruits and edible vegetables. 4. Nutritional value of meat and fish: main chemical components and nutritional value, and the influence of processing and cooking on nutritional value. 5. Nutritional value of milk and dairy products: composition and nature of milk, composition and nutritional value of milk, and nutritional value of dairy products. 6. Nutritional value of eggs; The structure, chemical composition and nutritional value of eggs, and the influence of processing and cooking on nutritional value. [Teaching Requirements] 1. Master the nutritional value of cereals, beans, vegetables, fruits, meat, fish, milk and its products, eggs, and the influence of processing and cooking on nutritional value. The concept of nutritional value of food. 2. Be familiar with the types, functions and treatment methods of anti-nutritional factors in beans and oilseeds. 3. Understand the main chemical components of the above foods. Chapter IV Nutrition of Special Populations [Teaching Content] Pregnant women's nutrition: the physiological characteristics of pregnancy, the nutritional needs during pregnancy, the influence of malnutrition during pregnancy on mother and child, and the dietary principles during pregnancy. Nutrition of nursing mothers: physiological characteristics, nutritional needs and dietary principles during lactation. Infant nutrition and diet: infant's physiological characteristics, infant's nutritional needs and infant's reasonable feeding. Nutrition and diet of preschool children: physiological and nutritional characteristics of preschool children, preschool children's diet. Nutrition and diet of school-age children: physiological nutrition characteristics of school-age children, diet of school-age children. Adolescent nutrition: physiological characteristics, nutritional needs and diet of adolescents. Nutrition of the elderly: the physiological and metabolic characteristics of the elderly, their nutritional needs and their diet. Nutrition and Diet of Athletes: This section is self-study. [Teaching Requirements] 1. Master the physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, preschool children, school-age children, adolescents and the elderly. 2. Be familiar with the dietary principles of pregnant women, nursing mothers, infants, preschool children, school-age children, adolescents and the elderly, the advantages of breastfeeding, and the effects of malnutrition during pregnancy on mothers and fetuses. 3. Understand the common malnutrition of infants and young children. Chapter V Self-study Chapter VI Community Nutrition [Teaching Content] 1, Reference Intake of Dietary Nutrients for China Residents: Concept of Dietary Nutrients Reference Intake (DRIS), Daily Dietary recommended dietary allowance (RDA), and Methods for Determining Nutrient Requirements and Dietary Nutrients Reference Intake. 2. Residents' nutritional status survey and social nutritional monitoring: residents' nutritional status survey and social nutritional monitoring. 3. Dietary structure and policy measures to ensure residents' nutrition, China residents' dietary nutrition status and residents' health, dietary structure, China 200 1-20 10 food and nutrition development outline, China residents' dietary guide and balanced dietary pagoda, food fortification and new food development, pollution-free food, green food and organic food. [Teaching Requirements] 1. Master the concepts and principles of RDA and DRIS, the purpose and methods of residents' nutritional status survey, the dietary guidelines for China residents, and strengthen the concept and significance of food. 2. Be familiar with the principles of recipe compilation, the concept and discussion content of community nutrition, the concept of DRIS and the indicators of nutrition level. 3. Understand the purpose and content of social nutrition, the three modes of food structure and the reasonable food structure of China residents. Four. Allocation of class hours: * * 45 class hours introduction 1 class hours Chapter 1 Fundamentals of Nutrition 24 class hours Chapter 2 Nutrition of People in Special Situations 8 class hours Chapter 3 Nutritional Value of Various Foods 4 class hours Chapter 4 Social Nutrition 8 class hours

3. Have you ever taken a nutrition course of plum nutrition?

Among pickled vegetables, dried plums have high nutritional value, especially the content of carotene and magnesium. Its sweet taste can stimulate appetite, regulate qi, nourish blood, promote fluid production and relieve fatigue. Those who have been troubled for a long time can't cure their voices. Be careful not to eat prunes with mutton, otherwise it will lead to chest tightness.

How to eat prunes:

1. Dried vegetables are washed with cold water before eating, and can be cooked after knife processing, and can be made into meat dishes and vegetarian dishes;

2. Cooking can be steamed, fried, roasted or made into soup, and can be accompanied by pork or dried beans, gluten, edamame, shrimp skin, etc. Such as "Fried shredded pork with mushrooms", "Shrimp skin soup" and "Fried edamame with mushrooms".

3. Dried vegetables are cooked with meat or steamed meat. The taste of vegetables and meat permeates each other, oily but not greasy, fresh, fragrant, waxy and sweet. It's a home-cooked dish in summer. Famous dishes are mostly found in Zhejiang, such as "Roasted Meat with Dried Vegetables" in Shaoxing and "Duck with Dried Vegetables" in Jiande.

4. It can also be boiled and chopped, with minced meat as stuffing, and made into dried vegetable buns or biscuits, which are famous as "dried vegetable biscuits" in Tunxi Old Street, Anhui Province;

5. Chop the sun-dried moldy vegetables and mix them with the tender bamboo shoots after pickling, blanching and sun-drying, which is the traditional local product "dried bamboo shoots" in Yuyao and Cixi, Zhejiang. The flavor and eating method are similar to those of dried mushrooms, which can be made into soup, braised in oil and steamed, and can also be used as ingredients for barbecue, duck stew and boiled tofu.

4. What courses does the nutrition major take?

Basic courses: chemistry, anthropology, physiology, biochemistry, pharmacology, immunology, microbiology, computer application, introduction to clinical medicine, traditional Chinese medicine, epidemiology and health statistics, preventive medicine, etc.

Specialized courses: nutrition foundation, community nutrition and practice, food analysis and inspection, food engineering technology, nutrition experimental technology, food hygiene, toxicology foundation, food hygiene supervision and management, health food, clinical nutrition and practice, special population nutrition, cooking foundation, nutrition molecular biology experiment, Chinese medicine dietotherapy and other courses and production practice.

5. What are the course contents of food nutrition?

The college entrance examination is divided into liberal arts and science, and your major should belong to science. The common courses of science examination are advanced mathematics and English, which is a unified examination. Specialized courses depend on what specialized courses you want to take at school. Generally speaking, it is tested around the learning content of professional courses. The main courses of food nutrition and detection are: food chemistry, chemical principles and analysis, instrumental analysis, food physical and chemical inspection, food microbial inspection, food sensory inspection, food nutrition and hygiene, food quality management foundation, laboratory management, functional food production and so on.

The specialty of food nutrition and inspection features food inspection technology, serves the food industry and agricultural products processing industry, and trains high-quality skilled professionals who can engage in food analysis and inspection, product quality and safety control. Textual research on main skills: senior qualification certificate of nutritionist, professional qualification certificate of food inspector, etc.

6. What courses does the nutrition major take?

Main course:

Main subjects: basic medicine, preventive medicine.

Main courses: biochemistry, medical microbiology, immunology, physiology, pathology, diagnostics, internal medicine, health statistics, epidemiology, environmental hygiene, nutrition and food hygiene, labor hygiene, children hygiene, etc.

Its employment prospects are still ok, and it would be better if there were access.

Can be engaged in food supervision and management, technical supervision, agriculture, health supervision, entry-exit inspection and quarantine departments, hospitals, catering industry, schools, kindergartens and food enterprises engaged in food analysis, food quality and safety management, nutritional catering and management. Similar to hotels, restaurants, counter catering, food processing enterprises and so on.

7. What is the function of nutrition and health courses?

By studying the significance of nutrients to human life activities, we realize the importance of a reasonable diet. To understand the relationship between protein, sugar, oil and vitamins and human health. Understand the role and nutritional value of nutrients in human life activities.

8. What subjects does nutrition need to study?

Main courses of nutrition: copying the basics of traditional Chinese medicine, anatomical physiology, pathology, traditional Chinese medicine, recipe, pathology, pharmacology, basic nutrition, internal medicine of western medicine, surgery of western medicine, food microbiology, food toxicology, food hygiene, cooking basics, clinical nutrition, traditional Chinese medicine nutrition, health regulations and supervision, etc.

Nutrition is a subject that studies the relationship between human metabolism and food nutrients. Nutrition has a far-reaching impact on society, family, industry, health and policy. The United States is the representative of molecular nutrition, China is the representative of holistic nutrition, and the Japanese have their own characteristics.

(8) Extended reading of nutrition course:

China has a long history of classical nutrition, with a history of 7000 years. Classic Nutrition describes in detail the exploration and discovery of the law between man and nature by famous nutritionists and health preserving scholars in past dynasties. The core of classical nutrition is holistic view, which embodies the harmonious relationship between man and nature and expounds the regularity in the field of diet and health preservation.

The development of Japanese nutrition originated from the guidance of diet health. With the support of national laws and regulations, Japan has gone through the stages of diet guidance, health care legislation, nutrition clinic, establishment of dietitian system and popularization of nutrition courses.

The development of American nutrition in the early 20th century laid the foundation of contemporary nutrition. Its development is the general trend that Descartes' decomposition thought goes deep, and then modern natural science thought rises at the same time and develops horizontally.

9. Does Fu Guoxiang have a nutrition course?

Offline health and nutrition lectures are held from time to time, as well as special lectures.