This course is a professional backbone course. It mainly teaches the process of digestion, absorption and utilization of food nutrients in the human body, community nutrition, population nutrition, the relationship between nutrition and disease, the nutritional value of various types of food, and the nutrition of nutrients in food processing and storage.
According to the characteristics of the food profession, this course is divided into four parts, the first part is basic nutrition, mainly introducing the human digestive tract, and how food is digested, how nutrients are absorbed from food into the body, transported to cells to be broken down to provide energy or used to synthesize structures or regulate core molecules, and finally how waste is removed. The second part is food and public nutrition, which mainly introduces the nutritional value of various foods, from infancy to adolescence to nutritional diet. The third part is food and disease, using nutrition to study disease prevention. The fourth part is food nutrition technology, which mainly introduces the impact of food processing on food nutrition.
