I, nutrition, II, nutrients, III, nutritional value. \x0d\ I. Nutrition: 1, the human body ingests, digests, absorbs, and the dynamic process of nutrients in food. 2, the human body in the course of life to use nutrients to maintain growth and development, tissue renewal and good health dynamic process. \x0d\2, nutrients: 1, as an energy substance to provide heat to the body. 2, as a structural substance, constitute the collective and repair body tissues. \x0d\3, as regulating substances: regulate physiological functions, maintain the triumph of life and biochemical functions. \x0d\3, nutritional value: \x0d\ refers to the nutrients in food and their qualitative and quantitative relationship! 1: protein, 2: sugars, 3: lipids, 4: vitamins, 5: minerals, 6: water. \x0d\ Nutrients in cooking and processing: protein in cooking and processing: protein in cooking and heating process is prone to changes in physical and chemical properties. Such as dissolution rise changes, hydrolysis, precipitation, etc.. The use of these changes to form the unique flavor characteristics of the dishes, to achieve the effect of enhancing appetite, easy digestion and absorption. \x0d\ Food poisoning 1: bacterial food poisoning. 2: poisonous animal and plant poisoning. 3: chemical food poisoning. 4: mycotoxin poisoning. 3: livestock and meat hygiene issues: poultry raw materials hygiene issues: aquatic products raw materials hygiene issues: edible fats and oils hygiene issues: \x0d\4, Packaging materials and food tools, equipment hygiene requirements. 4: food hygiene management. 5: food hygiene supervision 6: legal responsibility for food hygiene \x0d\\ Food hygiene five-four system 1: from raw materials to the finished product to implement the four-no system: that is, buyers do not sell, custodians do not receive, processors do not use, the waiter does not sell corrupt and spoiled food and its raw materials. Food storage implement "four segregation", i.e. raw and hot separation, finished and semi-finished products separation, food and sundry medicines separation, food and natural ice separation. 3: Food utensils implement "four pass": washing, brushing, rinsing, disinfecting, 4: Environmental hygiene take 4: environmental hygiene to take "four": fixed people, fixed things, fixed time, fixed quality, division of labor, the contractor is responsible for. 5: personal hygiene to do: "four diligence": hand washing, nail clipping, bathing, haircutting, washing clothes, bedding. 2, nutrition: nutrition is the study of the diet, nutrition and the relationship between the human body and the science of health. The science of the relationship between diet, nutrition and human health. \x0d\3, nutrients: nutrients (nutrient) refers to the food can provide the body with energy, body composition and tissue repair and physiological regulation, function of the chemical components. They are the material basis for maintaining life, without these nutrients, life can not be maintained. Nutrients are the substances that can sustain life activities after digestion, absorption and metabolism of ingested food, and they are the material basis of nutrition. Nutrients are divided into two main categories:\x0d\_ Macronutrients: proteins, fats, carbohydrates, water;_Micronutrients: vitamins, minerals (macronutrients, micronutrients) There are about 50 kinds of nutrients needed by the human body, which are categorized into six main groups, namely, proteins, lipids, carbohydrates, minerals and micronutrients, vitamins and water. In recent years, it has been found that dietary fiber is also essential for maintaining human health, and can be considered the seventh category of nutrients. These nutrients function differently in the body, can be summarized into three aspects: (1) supply energy to meet the body's physiological and physical activities on the need for energy \x0d\(2) as the construction and repair of body tissues of the material (3) in the body's metabolism of substances play a regulatory role in the macro-nutrients micro-nutrients macronutrients macronutrients micronutrients \x0d\4, the supply of nutrients: the supply of nutrients Abbreviated as supply. It is a measure of whether the group nutrient intake is reasonable. 98% of people's needs are met when the supply is set. We call this amount after adding a safe amount the supply. Clearly, the amount supplied is greater than the physiologic need. However, the safe amount is not added to the amount of energy supplied in order to avoid obesity caused by excessive energy intake in some people. Therefore, the amount of energy supplied is the average of their needs. The amount of energy supplied takes into account not only individual differences, but also dietary habits and food production and availability. The amount of supply is not set in stone, and the standard now used in China is the "Recommended Daily Dietary Nutrient Supply" revised by the Chinese Nutrition Society in 1988. The supply standard is mainly used to evaluate the quality of group diets. \x0d\5, rational nutrition: rational nutrition means that the various nutrients consumed from food and the body's need for these nutrients are balanced, neither deficient nor excessive. Lack of certain nutrients can cause nutritional deficiency diseases, such as calcium deficiency caused by rickets, iron deficiency caused by anemia and so on. Excessive intake of certain nutrients such as fat and carbohydrates can lead to obesity, diabetes, cardiovascular disease and other "diseases of affluence". Nutritional deficiencies and overnutrition caused by pathologies collectively known as malnutrition, are the consequences of irrational nutrition, are very harmful to health. Because no one food can supply all the nutrients our body needs, so we should try to use a variety of foods when arranging meals, according to the different nutrients in various foods to properly allocate meals to fully meet the body's need for a variety of nutrients. Reasonable nutrition also includes a reasonable meal system and reasonable cooking methods. Three meals a day should be regular and quantitative. Generally speaking, the distribution of the three meals should not be much different, and lunch can be more appropriate. Skipping breakfast and overeating are unreasonable ways of eating. Reasonable cooking methods can not only make food tasty, promote digestion and absorption, but also play a disinfection and sterilization, but should pay attention to minimize the loss of nutrients in the cooking process. Rational nutrition refers to the rational diet and scientific cooking and processing, to provide the body with sufficient energy and a variety of nutrients, and to maintain a balance between the nutrients to meet the normal physiological needs of the human body, to maintain human health nutrition. Rational Nutrition 6, food: food refers to a variety of finished products and raw materials for people to eat or drink, as well as in accordance with the tradition of both food and medicine, but does not include items for therapeutic purposes. Characteristics: _is food are nutritious, consisting of nutrients; _food by nature and source of two major categories: plant food, animal food; _health food, nutritionally fortified food