Food Nutrition and Hygiene

Author: Ling Qiang
Publisher:
Publish Date: 2004-08-01
Features: The first edition of this book was published in 1999. This revision primarily references textbooks and relevant works published domestically and internationally over the past two years, aiming to comprehensively introduce the fundamental principles of nutrition and food hygiene as well as their practical applications in tourism enterprise management within a limited space. Compared to the first edition, the second edition has the following features:
1. Emphasizes disciplinary characteristics. From the perspectives of both nutrition and food hygiene, it elaborates in detail on how to conduct nutritional monitoring and food hygiene management in tourism enterprise management.
2. Incorporates new achievements. For example, it adds content such as dietary guidelines, the Chinese Balanced Diet Pyramid, and the Recommended Dietary Allowances for Chinese residents. Some of these were not included in the first edition due to space constraints, while others are recent research findings over the past two years.
3. Innovative textbook format. Each chapter begins with learning objectives, includes supplementary reading materials and small reflections in the text, and concludes with case studies. In addition to review questions, the post-class exercises now include self-assessment questions and practical exercises.