Food Nutrition and Hygiene

Author: Peng Ping
Publisher: Wuhan University Press
Brief Introduction:
"Man lives on bread alone," as the saying goes. We consume various foods daily, focusing on nutrition and food hygiene to enjoy health and vitality. By carefully reading this textbook and putting its principles into practice, people's aspirations for abundant energy, stable emotions, and sharp minds will become a reality.
Table of Contents:
Introduction
Chapter 1: Nutrients and Energy Needed by the Human Body
Section 1: Proteins
Section 2: Fats
Section 3: Carbohydrates
Section 4: Vitamins
Section 5: Minerals
Section 6: Water
Section 7: Human Thermal Energy
Chapter 2: Nutritional Value and Special Effects of Various Foods
Section 1: Nutritional Value and Special Effects of Animal Foods
Section 2: Nutritional Value and Special Effects of Plant Foods
Section 3: Nutritional Value and Special Effects of Other Foods
Chapter 3: Introduction to Nutrition in the Catering Industry
Chapter 1: Nutrients and Energy Needed by the Human Body
Section 1: Proteins
Section 2: Fats
Section 3: Carbohydrates
Section 4: Vitamins
Section 5: Minerals
Section 6: Water
Section 7: Human Thermal Energy
Chapter 2: Nutritional Value and Special Effects of Various Foods
Section 1: Nutritional Value and Special Effects of Animal Foods
Section 2: Nutritional Value and Special Effects of Plant Foods
Section 3: Nutritional Value and Special Effects of Other Foods
Chapter 3: Nutrition in the Catering Industry
Section 1: Nutrients and Cooking
Section 2: Reasonable Nutrition and Balanced Diet
Section 3: Dietary Structures and Characteristics of Representative Countries in China and Abroad
Section 4: Nutrition and Diet of Special Guests in the Catering Industry
Chapter 4: Food Contamination and Hazards
Section 1: Food Contamination
Section 2: Food Spoilage and Decomposition
Section 3: Food Additives
Section 4: Hygiene and Safety of Food Containers and Packaging Materials
Section 5: Digestive Tract Infectious Diseases and Parasitic Diseases
Chapter 5: Foodborne Illnesses and Their Prevention
Section 1: Classification, Causes, and Incident Handling of Foodborne Illnesses
Section 2: Bacterial Foodborne Illnesses
Section 3: Animal and Plant Foodborne Illnesses
Section 4: Other Types of Foodborne Illnesses
Section 5: Food Allergies
Chapter 6: Food Safety and Hygiene Management
Section 1: Current Status and Countermeasures of Food Safety
Section 2: Safety of Various Foods
Section 3: Food Standards
Section 4: Food Hygiene Supervision and Management System
Section 5: Hygiene Management in the Catering Industry
References