Introduction to Contents of Professional Books for Nutritionists' Learning and Training Materials for Nutritionists Chapter I Basic Knowledge of Commonly Used Cooking Ingredients Section I Vegetables Section II Aquatic Products Section III Livestock and Poultry Section IV Foods Section V Fruits Section VI Seasonings Chapter II Basic Knowledge of Food Nutrition Section I Energy Required by Human Body Section II Nutrients Required by Human Body ... Chapter III Food Safety Knowledge Chapter IV Food Poisoning and Its Prevention Chapter V Food Cost Accounting Knowledge Chapter VI Relevant Legal Knowledge Chapter VII Professional Ethics Skills of Nutritional Caterers [Catalogue] Part I Intermediate Skills of Nutritional Caterers Chapter I Preparation of Nutritional Caterers Section I Market Survey Section II Cost Accounting Section III Health Supervision Section IV Sensory Quality Inspection of Cooking Materials Chapter II Formulation of Nutritional Recipes Section I Calculation of Whole Day and Dietary Energy Intake and Recommendation of Dietary Supply Section II Determination of Variety and Quantity of Staple Foods and Non-staple Foods Section III Adjustment and Determination of Recipes Section III Preparation of Nutritional Meals Section I Verification and Cooking Materials Inspection of materials Section 2 Application of reasonable cooking methods Section 3 Qualitative determination, Standardized Cooking Chapter IV Post-meal Summary and Publicity Section 1 Collection and Analysis of Opinions Section 2 Preservation of Recipes Section 3 Investigation and Summary Section 4 Introduction and Promotion Section 2 Advanced Skills of Nutritional Caterers Section 5 Preparation of Nutritional Caterers Section 1 Dietary Customs of Various Countries Section 2 Cost Accounting Section 3 Quality Inspection and Preservation of Advanced Cooking Materials Section 6 Formulation of Nutritional Recipes Section 1 Design of Banquet Recipes Section 2 Application of Healthy Diet Chapter 7 Preparation of Nutritional Meals Section 1 Features Preparation of Meal Section II Preparation of Normal Meal and Healthy Diet Chapter VIII Summary and Innovation after Meal Section I Summary Section II Improvement and Innovation Chapter IX Training and Guidance Section III Skills of Nutrition Caterer and Technician Chapter X Preparation of Nutrition Caterer Section I Market Survey Section II Cost Accounting Chapter XI Formulation of Nutrition Recipe Section I Design of Nutrition Recipe for High-end Banquet Section II Nutrition Recipe Design for Special People Section III Supplementary Food and Health Diet Design Chapter XII Preparation of Nutrition Meal First Diet Quality Control in Cooking Process Section II Misunderstandings of Modern Nutritional Diet Chapter XIII Training and Guidance Section I Training of Senior Nutritional Caterers Section II Organization Chapter XIV Technical Management Section I Formulation of Technical Management System Section II Updating of Knowledge and Technology Appendix Author: Ge and other languages: Chinese format: 16 format ISBN: 7-1 7-07033- 1/R 7034 Binding: Paperback Edition: 1 Publication Date: 2005- 12- 1 Pricing: 66 yuan This book includes: Basic Nutrition, Food Nutrition and Food Hygiene, Population Nutrition, Public Nutrition. Nutrition readers: Nutritionist Directory Chapter 1 Basic Nutrition Chapter 1 Human Body Composition and Food Digestion and Absorption Chapter 2 Energy Chapter 3 protein Chapter 4 Lipids Chapter 5 Carbohydrate Chapter 6 Macroelements Chapter 7 Trace Elements Chapter 8 Vitamins Chapter 9 Water and Dietary Fiber Chapter 2 Food Nutrition and Food Hygiene Chapter 1 Nutritional Value of Plant Foods Chapter 3 Nutritional Value of Condiments and Other Foods Chapter 4 Food Pollution and its Prevention Chapter 4 Chapter V Hygienic Requirements of Various Foods Chapter VI Food Poisoning and its Prevention Chapter III Population Nutrition Chapter I Nutrition and Diet of Pregnant Women and Nursing Mothers Chapter II Nutrition and Scientific Feeding of Infants Chapter III Nutrition and Diet of Preschool Children Chapter IV Nutrition and Diet of School-age Children and Adolescents Chapter V Elderly People and Diet Chapter VI Nutrition and Diet of Special Environment and Special Operators Chapter IV Public * * * Nutrition Chapter I Introduction Chapter I Reference Intake of Dietary Nutrients Chapter II Dietary Structure and Dietary Guidelines Chapter III Nutritional Diet and Recipe Compilation Chapter IV Nutritional Investigation and Evaluation Chapter V Nutritional Education Chapter VI Policies and Regulations on Food and Nutrition Chapter V Nutritional Deficiency and Overnutrition Chapter I Overview of Nutritional Deficiency Chapter II Protein-energy Malnutrition Chapter III Vitamin Deficiency Chapter IV Mineral Deficiency Chapter V Nutrient Overconsumption and Poisoning Chapter VI Disease Nutrition Chapter I Hospitalization Diets Chapter II Nutritional Evaluation of Inpatients Chapter III Respiratory Diseases Chapter IV Cardiovascular and Cerebrovascular Diseases Chapter V Urinary Diseases Chapter VI Digestive Diseases Chapter VII Hepatobiliary and Pancreatic Diseases Chapter VIII Endocrine and Metabolic Diseases Chapter IX Common Diseases in Surgery Chapter X Nutrition of Other Diseases Chapter VII XI Parenteral and Enteral Nutrition Support Chapter VII Nutritional Fortification and Health Food Chapter I Nutritional Fortified Food Chapter II Overview of Health Food Chapter III Common Functional Ingredients Used in Health Food Chapter IV Functional Principles of Health Food Chapter V Processing and Management of Health Food Chapter VIII Food Processing and Cooking Chapter I Food Processing Technology.