Chapter 1 Introduction

Chapter 2 Nutrients and Caloric Energy

Section 1 Proteins

Section 2 Lipids

Section 3 Sugars

Section 4 Energy

Section 5 Vitamins

Section 6 Inorganic Salts

Section 7 Water

Chapter 3 Nutritional Value of Foods

Section 1 Cereals

Section 2 Legumes and their Products, Hard Fruits

Section 3 Vegetables and Fruits

Section 4 Milk and Milk Products

Section 5 Livestock, Poultry, Meat, and Aquatic Animals

Section 6 Eggs and Egg Products

Section 7 Bacteria and Algae

Section 8 Nutritional Supplements

Chapter 4 Reasonable Diet

Section 1 Concepts and Requirements of a Reasonable Diet

Section 2 Dietary Nutrient Reference Intakes for Chinese Residents

Section 3 Dietary Guidelines for Chinese Residents and Balanced Dietary Pagoda

Section 4 Preparation of Recipes

Chapter 5 Nutrition of People with Different Physiological Conditions

Section 1 Nutrition for Pregnant Women and Mothers with Mothers

Section 7 Nutrition for Maternity

Section 8 Nutritional Health Foods

Chapter 8 Health Foods Nutrition for Pregnant Women and Breastfeeding Mothers

Section 2: Nutrition for Infants and Young Children

Section 3: Nutrition for Preschool Children

Section 4: Nutrition for the Elderly

Chapter 6: Nutritional Surveys and Evaluations

Section 1: General Information

Section 2: Nutritional Surveys and Evaluations

Chapter 7: Malnutrition and Nutritional Support

Section 1: Malnutrition Section 1 Malnutrition

Section 2 Nutritional support

Chapter 8 Nutritional therapy for common diseases

Section 1 Nutritional therapy for gastrointestinal diseases

Section 2 Nutritional therapy for cardiovascular diseases

Section 3 Nutrition for diseases of the liver, gallbladder, and pancreas

Section 4 Nutritional therapy for metabolic diseases

Section 5 Renal Nutritional Therapy of Metabolic Diseases

Section 6 Nutritional Therapy of Oncologic Diseases

Chapter 9 Hospital Dietary Management

Section 1 Types of Hospital Diets

Section 2 Hospital Dietary Management

Internships

Internship 1 Development and Evaluation of One-Week Recipes

Internship 2 Preparation of Diabetic Patient's Recipes

Main References

Appendix 1 Dietary Nutrient Reference Intake for Chinese Residents

Appendix 2 General Nutrient Composition of Food (per 100g of food portion)

Basic Requirements for Teaching Fundamentals of Nutrition (Higher Education and Senior Vocational)

Reference Answers to Multiple Choice Questions for Objective Tests