Nutrition and Food Hygiene

Author: Ling Wenhua (Editor-in-Chief), Zhu Mingyuan et al. (Editors)
Publisher:
Publishing Date: 2004-06-01
Features: This book is one of the planned teaching materials for the Preventive Medicine program (Associate Degree) in adult higher education. It was compiled under the direct leadership of the Teaching Materials Office of the Ministry of Health, based on the decision of the National Advisory Committee on Planning Teaching Materials for Adult Higher Medical Education in 1999. The target readers of this textbook are practicing healthcare professionals who have completed 2-3 years of secondary medical education and possess certain practical experience. During the writing process, the textbook has implemented the basic requirements of the Teaching Materials Office of the Ministry of Health and the Advisory Committee on Planning Teaching Materials for Adult Higher Medical Education, striving to ensure its scientificity, systematicity, logicality, advancement, heuristic nature, and practicality. It emphasizes the integrated optimization of fundamental knowledge, theories, and skills, focusing on cultivating the ability to solve problems in actual work. Nutrition and Food Hygiene are two disciplines that are both interconnected and distinctly different. Fully considering the characteristics of adult higher medical education, in the nutrition section, the authors have incorporated additional new knowledge based on reference to undergraduate, associate degree, and secondary vocational textbooks to meet the learning needs of adult higher medical education students. In the food hygiene section, efforts have been made to connect with the actual practice of food hygiene work in China, avoiding teaching that is detached from reality.