Section 1 digestion, absorption and excretion of food
I. Composition and digestion of digestive system
Second, the absorption of nutrients and excretion of metabolites.
Protein in the second quarter
I. Composition and Essential Amino Acids of protein
Second, the physiological function of protein.
Third, the nutritional value evaluation of food protein.
Fourthly, the influence of malnutrition on protein's health.
Verb (abbreviation for verb) Food sources and requirements in protein.
Section 3 Lipids
I. Composition and classification of lipids
Second, the physiological role of lipids
Third, the relationship between dietary lipids and human health.
Fourth, the nutritional value evaluation of food fat
V intake of lipids and their food sources
The fourth quarter carbohydrates
First, the classification of carbohydrates
Second, the physiological function of carbohydrates
Third, the impact of carbohydrate malnutrition on human health.
Fourth, the food source and supply of carbohydrates.
Section 5 Energy
I. Energy units
Second, the energy source and energy coefficient
Third, human energy consumption.
Fourth, the supply of energy and food sources
Section 6 Minerals
I. Overview
Second, constant elements
Three. microelement
Section 7 Vitamins
I. Overview
Second, fat-soluble vitamins.
Third, water-soluble vitamins
Eighth water saving
I. distribution of water in the body
Second, the physiological function
Third, the regulation of human water balance.
Iv. Sources and demands of human water use
Chapter II Nutritional Value of Cooking Materials
Section 1 Evaluation of Nutritional Value of Raw Materials
First, the significance of nutritional value evaluation of raw materials
Second, the nutritional value evaluation of raw materials
Section 2 Nutritional Value of Livestock Raw Materials and Products
I. protein
Second, lipids.
Third, vitamins.
Four. mineral salt
Five, carbohydrates
6. Nitrogen-containing extract
Seven, the nutritional value of animal products
Section III Nutritional Value of Poultry Raw Materials and Products
I. protein
Second, lipids.
Third, vitamins.
Four. mineral salt
Five, carbohydrates
6. Nitrogen-containing extract
Section IV Nutritional Value of Aquatic Raw Materials and Products
I. protein
Second, lipids.
Third, inorganic salts.
Fourth, vitamins.
Verb (abbreviation of verb) contains nitrogen extract.
Section 5 Nutritional Value of Egg Raw Materials and Products
First of all, the structure of eggs
Second, the composition and nutritional value of eggs
Third, egg products.
Section 6 Nutritional Value of Milk and Dairy Products
First, the physical and chemical characteristics of milk
Second, the nutritional value of milk
Third, the nutritional value of dairy products.
Section 7 Nutritional Value of Grain Raw Materials and Products
First of all, the structure of grain
Second, the nutritional value of grain.
Thirdly, the influence of processing on the nutritional value of grain.
Section 8 Nutritional Value of Beans and Bean Products
I. Nutritional value of soybean
Second, the nutritional value of other beans.
Third, the nutritional value of bean products
Section 9 Nutritional Value of Vegetables, Fruits and Products
First, the nutritional value of vegetables
Second, the nutritional value of fruit
Third, the nutritional value of wild vegetables and wild fruits.
Section 10 nutritional value of alcohol
First, fermented wine.
Second, distilled liquor
Third, dew wine.
Section 1 1 Nutritional value of edible oil
First, triglycerides
Second, phospholipids.
Third, sterols
Fourth, vitamins.
Section 12 Nutritional Value of Common Condiments
First, soy sauce and sauce.
Second, vinegar.
Third, sugar.
Fourth, monosodium glutamate
Five, glutinous rice flour
Section 13 New Resources of Food Raw Materials
I. Overview
Second, the concept of new food resources.
Third, the characteristics of new food resources.
Fourth, the safety of new food resources.
Verb (abbreviation of verb) Classification of new food resources
Chapter III Requirements for Food Hygiene
Section 1 Hygiene of Cooking Materials
First, the evaluation of food freshness
Second, the hygiene of livestock meat raw materials
Three. Hygiene of raw materials of poultry eggs
Four, aquatic raw materials hygiene
Five, food and bean raw materials hygiene
Six, fruit and vegetable raw materials hygiene
Section 2 Food Poisoning and Its Prevention
I. The concept of food poisoning
Second, the classification of food poisoning
Third, bacterial food poisoning.
Four, mycotoxin and moldy food poisoning
Five, food poisoning caused by poisonous animals and plants
Six, chemical food poisoning
Section 3 Safety and Hygiene of Food Additives
I. Classification of food additives
Second, the role of food additives
Third, the safety management of food additives
Fourth, the safety of commonly used food additives
Section IV Food Safety Laws and Regulations
I. Food Hygiene Regulations
Second, food hygiene standards.
Three, the catering industry food hygiene management measures
Chapter IV Reasonable Cooking
Section 1 Basic knowledge of cooking technology
First, the primary processing of cooking materials.
Second, the knife knife method
Third, seasoning
Fourthly, the temperature of raw materials and preliminary heat treatment.
Five, cooking methods
Influence of Selection and Matching of Cooking Materials on Nutritional Value of Food
First, the effect on the digestion and absorption of nutrients.
Second, the influence of nutritional ingredients in raw materials on nutritional value.
Section III Factors Affecting Nutrient Loss of Raw Materials
First, the loss
Second, damage.
The fourth quarter, the influence of cooking methods on nutrients
First, bombing
Second, fry, fry, fry.
Third, fry and paste
Fourth, steaming
Five, stew, stew, simmer
Six, cooking and burning
Seven, rinse and rinse
Eight, baking and smoking
Section 5 Measures to Reduce the Damage and Loss of Nutrients
First, reasonable initial processing.
Second, scientific cutting and matching.
Third, blanching and cooking
Sizing, gelatinization and thickening
5. Add vinegar appropriately and salt in due course.
Six, yeast fermentation
Seven, stir-fry
Chapter five recipes.
Section 1 Basic Points and Requirements of Formulating
First, the concept of recipes
Second, the principle of recipe compilation
Third, the basic knowledge of recipe compilation
Fourth, the expression method and format of the menu
Five, the recipe preparation method
Section 2 Use of Food Composition Table
First, the name and classification of food
Second, food coding.
Three. The edible part of food.
Four. Description of symbols and abbreviations
Five, the symbol of the unit of measurement
6. Special expression methods of several fat-soluble vitamins
Seven, the use of food ingredients list matters needing attention
Eight, practice
Section III Reference Intake of Dietary Nutrition for China Residents
I. Application of Reference Intake
Two, China residents dietary nutrient reference intake nutrient classification.
III. Representative values of age group and weight
Fourth, labor intensity.
Verb (abbreviation for verb) energy
VI. Supply of Fat and Carbohydrate
Seven, practice
The fourth quarter calculation formula preparation
First, prepare breakfast recipes
Second, the preparation of Chinese food recipes
Third, prepare dinner recipes.
Fourth, make a one-day recipe.
Section 5 recipe compilation of food exchange method
First, the steps of the recipe table of the food exchange method.
Second, examples of food exchange recipe preparation
Three. Matters needing attention in compiling recipes by food exchange method
Fourth, practice
Section 6 Computer Formulation
I. Introduction of NCCW system
Second, the NCCW system operation requirements
Thirdly, the operation of "nutrition consultation" subsystem.
Section 7 Making recipes for people in special life periods
First, the nutritional needs of pregnant women and the preparation of recipes
Second, the nutritional needs of lactating mothers and dietary intervention
Third, the nutritional needs and feeding of infants.
Four, children's nutritional needs and dietary intervention
Five, children's nutritional needs and dietary intervention
Six, the nutritional needs of adolescents and dietary intervention
Seven, the nutrition and diet of the elderly
Section 8 Preparation of group dining recipes
First, the basic situation investigation
Second, understand the inventory and current price of food raw materials.
Third, cost accounting.
Fourth, the dietary customs of different ethnic groups in different regions.
Five, the preparation of collective dining unit menu
Section 9 Post-meal Summary and Publicity
First, save the recipe.
Second, collection and analysis of opinions.
Third, the investigation summary
Fourth, introduction and promotion.