Nutrition and Dietary Guidance (Secondary Vocational Education)

Author: Hong Anjian
Publisher:
Publish Date: 2004-12-25
Features: This book consists of 8 chapters, including Introduction, Human Energy Needs, Nutrients, Nutritional Value of Foods, Rational Diet, Nutrition and Diet for Different Groups, Nutrition and Diseases, and Hospital Diet and Management. It primarily introduces relevant concepts of nutrition and diet, an overview of human energy needs and energy metabolism, the physiological functions, nutritional value, and requirements of various nutrients, the nutritional value of different types of foods, the concept and requirements of a rational diet, the characteristics and dietary guidelines for nutrition and diet for different groups, the relationship between nutrition and diseases, some common nutritional therapies, and hospital nutrition diet management. In the writing process, on one hand, the difficulty of mandatory content is reduced to meet students' needs, reflecting the characteristics of secondary vocational education as popular education; on the other hand, new knowledge and recent developments in the discipline are incorporated into elective content to demonstrate the advanced nature of the textbook and meet students' needs for continued learning after graduation. Additionally, this textbook includes some commonly used tables in the discipline in the form of appendices, providing relevant materials for students' post-graduation work and study, fully embodying its guiding significance.