Nutrition and Food Hygiene, Third Edition

Author: Du Xixian, Editor-in-Chief
Publisher:
Publishing Date: 2000-10-01
Features: This book is the third-round planned teaching material for secondary medical education organized and revised by the Ministry of Health in 1994. The editor-in-chief and contributors were approved and appointed by the Ministry of Health's Teaching Material Office. Based on the second edition of "Nutrition and Food Hygiene," this book was revised according to the teaching plans and syllabi for the secondary preventive medicine program issued by the Ministry of Health in 1994. The textbook highlights the professional training objectives and the transformation of the medical model, emphasizing fundamental theories, basic knowledge, and practical skills. It appropriately reflects the new theories and technologies in the discipline, focusing on the cultivation of the ability to integrate theoretical knowledge with practical work. To this end, the content on food hygiene supervision and management, as well as the practical training and experimental sections, has been strengthened to embody the goal of training intermediate-level practical medical technical personnel. This book is also a continuation of the unified teaching materials for this program across previous editions. The writing team carries the responsibility of bridging the past and the future, and therefore, in this writing and revision process, we have strived to inherit the suitable content from earlier editions to show respect to the predecessors who have contributed to the development of teaching materials for this discipline.