营养学教材详解（Nutrition textbook detailed）.docVIP

营养学教材详解（Nutrition textbook detailed） Nutritionist training tutorial (on) The first chapter of human anatomy and physiology and the digestion and absorption of food [1] first day of human anatomy and physiology basis of section second of the digestion and absorption of food The second chapter of energy and nutrients section 1 basic concepts in section second section third section fourth carbohydrate protein lipid fifth major elements of sixth trace elements in seventh vitamins and dietary fiber water eighth All kinds of food and nutritional value of food nutrition as the first section of the third chapter evaluation and significance of the second day nutritional value of cereal legume nutrition value and its products section third section fourth vegetable and fruit nutritional value of the fifth day of poultry and fish nutrition value sixth milk and eggs and the nutritional value of products of various types of food hygiene requirements in section seventh section eighth food poisoning and its prevention The fourth chapter of food processing and cooking section section second cooking food processing technology The fifth chapter the lack of nutrition deficiency disease overview second day protein energy malnutrition third vitamin A deficiency fourth mineral deficiency disease fifth nutritional excess and excess nutrition and nutrition section poisoning The sixth chapter of the first section of different life period of nutrition nutrition second day third day pregnant women breastfeeding infant nutrition fourth preschool school-age children and adolescent nutrition section fifth elderly nutritionist The first section of nutrition nutrition second day low temperature and high temperature environment staff workers nutrition third highland environment nutrition section fourth Aerospace personnel fifth nautical divers and nutrition nutrition section sixth athlete nutrition section seventh workers nutrition section eighth section ninth miners nutrition occupation exposure se