professional books for dieticians \x1d\x1d\ training materials for nutrition caterers \x1d\ table of contents of basic knowledge of nutrition caterers \x1d\ introduction to table of contents \x1d\\x1d\ Chapter 1 Basic knowledge of common cooking ingredients \ x1d \ Section 1. Section 5 Fruits \x1d\x1d\ Section 6 Condiments \ x1d \ Chapter 2 Basic knowledge of food nutrition \ x1d \ Section 1 Energy needed by human body \ x1d \ Section 2 Nutrients needed by human body \ x1d \? \x1d\ Chapter III Food Safety Knowledge \x1d\x1d\ Chapter IV Food Poisoning and Its Prevention \x1d\ Chapter V Food Cost Accounting Knowledge \ x1d \ Chapter VI Relevant Legal Knowledge \ x1d \ Chapter VII Professional Ethics \ x1d \ x1d \ Nutrition Caterer Skills [Directory The first quarter market research \x1d\x1d\ the second quarter cost accounting \x1d\ the third quarter health supervision \ x1d \ the fourth quarter sensory quality inspection of cooking raw materials \ x1d \ the second chapter formulation of nutritional recipes \ x1d \ x1d \ the first quarter calculation of energy intake and recommended dietary allowance for the whole day and each meal. X1d\ Chapter III Preparation of Nutritional Meals \x1d\x1d\ Section I Verification and Inspection of Cooking Materials \x1d\ Section II Application of Reasonable Cooking Methods \x1d\ X1d \ Section III Qualitative, Star-fixing and Standardized Cooking \ X1d \ Chapter IV Summary and Publicity after Meal \ X1d \ X1d The fourth section introduces and promotes \x1d\x1d\ the second section advanced skills of nutrition caterers \x1d\ the fifth chapter preparation of nutrition catering \x1d\ x1d \ the first section dietary customs of different countries \ x1d \ the second section cost accounting \ x1d \ x1d \ the third section quality inspection and storage of high-grade cooking raw materials \ The second application of diet tonic diet \x1d\x1d\ Chapter VII Preparation of nutritious meals \x1d\ Section I Preparation of special meals \x1d\ Section II Preparation of common dietary supplements \ x1d \ Chapter VIII Summary and innovation after meals \ x1d \ x1d \ Section I Summary \ x1d X1d\\x1d\ Chapter X Preparation of Nutritional Catering \x1d\ Section I Market Research \x1d\ Section II Cost Accounting \x1d\ Chapter XI Formulation of Nutritional Recipes \x1d\ X1d \ Section I Design of Nutritional Recipes for High-end Banquets \ X1d \ Section II Design of Nutritional Recipes for Special People. X1d\ Section 1 Quality Monitoring of Food Cooking Process \x1d\ Section 2 Misunderstandings of Modern Nutritional Diet \x1d\ Chapter 13 Training and Guidance \x1d\ Section 1 Training Senior Nutritional Caterers \x1d\ X1d \ Section 2 Organizing Special Seminar \ X1d \ Chapter 14 Technical Management \ X1d \ Appendix Food Flavor Table \x1d\ x1d \ China nutritionist training materials \ x1d \ Author: Ge Keyou and others \ x1d \ Language: Chinese \ x1d \ x1d \ folio: 16 format ISBN: 7-117-17133-1/r X1d\ The contents of this book include: basic nutrition, food nutrition and food hygiene, population nutrition, public nutrition, nutritional deficiency and overnutrition, disease nutrition, nutritional fortification and health food, and food processing and cooking. Audience: nutritionist \x1d\ directory \x1d\ first basic nutrition \x1d\ chapter 1 human body composition and digestion and absorption of food \x1d\ chapter 2 energy \x1d\ chapter 3 protein \x1d\ chapter 4 lipids \ x1d \ x1d. X1d\\x1d\ Chapter IX Water and Dietary Fiber \x1d\ Chapter II Food Nutrition and Food Hygiene \x1d\ Chapter I Nutritional Value of Plant Foods \x1d\ Chapter II Nutritional Value of Animal Foods \ \x1d\ Chapter III Nutritional Value of Condiments and Other Foods \ X1d \ Chapter VI Food Poisoning and Its Prevention \x1d\x1d\ Chapter III Population Nutrition \x1d\ Chapter I Nutrition and Diet of Pregnant Women and Nurses \ x1d \ Chapter II Nutrition and Scientific Feeding of Infants \ x1d \ Chapter III Nutrition and Diet of Preschool Children \ x1d \ Chapter IV Nutrition and Diet of School-age Children and Adolescents. Chapter VI Nutrition and Diets for People in Special Environment and Special Operations \x1d\ Chapter IV Public Nutrition \x1d\x1d\ Chapter I Introduction \x1d\ Chapter I Reference Intake of Dietary Nutrients \ x1d \ x1d \ Chapter II Dietary Structure and Dietary Guidelines \ x1d \ Chapter III Nutritional Diet and Recipe Preparation \ x1d. Chapter VI Policies and Regulations on Food and Nutrition \x1d\x1d\ Chapter V Nutritional Deficiency and Overnutrition \x1d\ Chapter I Overview of Nutritional Deficiency \x1d\ Chapter II Protein-Energy Malnutrition \ x1d \ Chapter III Vitamin Deficiency \ x1d \ Chapter IV Mineral Deficiency \ Chapter I Hospital Meals \x1d\x1d\ Chapter II Nutritional Evaluation of Inpatients \x1d\ Chapter III Respiratory Diseases \ x1d \ Chapter IV Cardiovascular and Cerebrovascular Diseases \ x1d \ Chapter V Urinary Diseases \ x1d \ x1d \ Chapter VI Digestive Diseases \ x1d \ Chapter VII