1. Fully understand the natural ingredients of various foods, including nutrients, non-nutrients and anti-nutritional factors. Put forward the nutritional defects of existing main foods, point out the direction of transforming or creating new foods, solve the problem of anti-nutritional factors and make full use of food resources.

2. Understand the changes and losses of food nutrients in the process of processing and cooking, and take corresponding effective measures to preserve the nutrients in food to the maximum extent and improve the nutritional value of food.

3. Guide people to choose and buy food scientifically, reasonably match a balanced diet, and achieve the purpose of improving health, strengthening physique and preventing diseases.