The first section of the nutritional needs of the human body
The nutritional value of plant food in the second quarter
Section 3 Selection of Plant Nutrition
Chapter II Making of Recipes
Section 1 Calculation of Dietary Nutritional Components
Section 2 Balanced Diet
Chapter III Nutrition Review
Dietary survey
Chapter IV Catering Hygiene Requirements and Management Education Chapter I Food Selection
Section 1 Nutritional Value of Food
Section 2 Nutritional Fortified Foods
Section 3 Dietary supplements
Section 4 Identification and Prevention of Food Pollution
Section 5 Hygienic requirements for all kinds of food
Chapter II Making of Recipes
Formulation of recipes for special people
Chapter III Nutrition Review
Determination of nutritional status
Chapter IV Nutrition Education
Section 1 Relationship between Dietary Behavior and Health
Section 2 Creation and Application of Popular Science Chapter 1 Food Selection
Food resources
Chapter II Making of Recipes
Section 1 Preparation of recipes for patients with malnutrition
Section 2 Dietary arrangements for common diseases
Chapter III Nutrition Review
Section 1 Nutrition Survey
Section 2 Nutrition Monitoring and Improvement
Chapter IV Nutrition Education (Common Food Nutrition Regulations)
General situation of food and nutrition workers in China (200 1-20 10)
People's Republic of China (PRC) Food Hygiene Law
Chapter I General Provisions
Chapter II Food Hygiene
Chapter III Hygiene of Food Additives
Chapter IV Hygiene of Food Containers, Packaging Materials and Food Tools and Equipment
Chapter V Formulation of Food Hygiene Standards and Management Measures
Chapter VI Food Hygiene Management
Chapter VII Food Hygiene Supervision
Chapter VIII Legal Liability
Chapter IX Supplementary Provisions