88 Fashionable Health Foods

Author: Cui Hongbin, Heilongjiang Provincial Nutrition Society
Publisher:
Publishing Date: 2004-09-01
Features: We are pleased to announce the release of our book, "88 Trendy Health Foods," to the readers. Since the dawn of humanity, humans have obtained various nutrients from food to meet their needs for growth, development, body repair, and life activities. Through thousands of years of practice, people have gradually learned to understand, produce, select, and consume food. With the advancement of science and improved analytical methods, our understanding of the nutritional components in food has become increasingly deep, and our consumption habits have become more scientific. In the past, people believed that food had only three functions: satisfying people's preferences (color, aroma, taste, shape, etc.), providing nutrition, and ensuring hygiene and safety. In recent years, people have also recognized that food has health-promoting functions, meaning that certain components in food can benefit human health. The purpose of this book is to introduce readers to the various health-promoting functions and health-related knowledge of food, enabling us to gain a more comprehensive understanding of food. This book is divided into three main parts: health-promoting foods, health foods and their functional knowledge, and basic nutrition and health knowledge.
The first part focuses on 88 common health-promoting foods that have scientific evidence supporting their effectiveness. It provides a comprehensive explanation of their basic functions, the names of the substances involved, their structures, properties, and methods of consumption. The second part offers a brief introduction to health foods and their functional knowledge. This undoubtedly provides consumers with a basis for selecting effective foods and offers inspiration to manufacturers on how to develop and produce new health foods. The third part introduces the concepts of nutrition and health, as well as new types of food and food products that have emerged with scientific advancements. It also covers basic nutritional components and their health-promoting effects, guiding readers through a course in food, nutrition, and health.
This book was commissioned by the Heilongjiang Provincial Nutrition Society and written by members from institutions such as the Public Health College of Harbin Medical University, the Heilongjiang Provincial Health Supervision Institute, the Heilongjiang Provincial Disease Control Center, and the Heilongjiang Cradle Dairy Industry Co., Ltd. These members are experts and scholars in the field of nutrition and health foods. The "88 Health-Promoting Foods" section was written by Li Dan, Liu Chensheng, Chi Xiaoxing, Jin Binfeng, Liu Yang, Zhao Yufeng, Gao Chan, and Han Meimei. The "Health Foods and Their Functional Knowledge" section was written by Guo Wei, and the "Basic Nutrition and Health Knowledge" section was written by Liu Xiumei and Na Xiaolin. Finally, the book was reviewed and compiled by Professor Cui Hongbin, Chairman of the Heilongjiang Provincial Nutrition Society, and Professor Shen Ruohua, Vice Chairman of the Society.