Chapter I Composition of Human Body and Digestion and Absorption of Food
Chapter II Energy
Chapter III protein
Chapter IV Lipids
Chapter V Carbohydrates
Chapter VI Constant Elements
Chapter VII Trace Elements
Chapter VIII Vitamins
Chapter 9 Water and Dietary Fiber
Article 2 Food nutrition and food hygiene
Chapter I Nutritional Value of Plant Food
Chapter II Nutritional Value of Animal Food
Chapter III Nutritional Value of Condiments and Other Foods
Chapter IV Food Pollution and Its Prevention and Control
Chapter V Hygienic Requirements for Various Foods
Chapter VI Food Poisoning and Its Prevention
The third article population nutrition
Chapter I Nutrition and Diet of Pregnant Women and Nurses
Chapter II Infant Nutrition and Scientific Feeding
Chapter III Nutrition and Diet of Preschool Children
Chapter IV Nutrition and Diet of School-age Children and Adolescents
Chapter V Elderly People and Diet
Chapter VI Nutrition and Diet of Special Environment and Special Operators
The fourth article male * * * nutrition
Chapter 1 Introduction
Chapter I Dietary Nutrient Reference Intake
Chapter II Dietary Structure and Dietary Guidelines
Chapter III Nutritional Catering and Recipe Making
Chapter IV Nutrition Survey and Evaluation
Chapter V Nutrition Education