Dietary nutrition and hygiene

Author: Guo Junsheng
Publisher:
Publish Date: 2002-02-01
Features: This book is divided into ten chapters. It focuses on introducing the nutritional needs of the human body, the nutritional value of food, reasonable dietary plans and dietary guidelines, the selection and storage of food, the proper cooking of food, food contamination and its prevention, harmful substances in food naturally and during processing, hygiene requirements for various types of food, food poisoning and its prevention, as well as kitchen and canteen hygiene requirements and management. It can serve as a reference book for professionals in the fields of nutrition and food hygiene, a training manual for on-the-job training of food processing and catering industry personnel, and also a valuable guide for the general public to popularize knowledge in nutrition and hygiene.