In terms of nutrition, what are the knowledge about nutrition

Nutrients are the food components ingested into an organism that are necessary for the maintenance of normal life activities. Modern nutrition research on nutrients is mainly aimed at the nutrient needs of humans and livestock. Nutrients are divided into 7 categories: proteins, lipids, carbohydrates (sugars), vitamins and minerals (inorganic salts), water, and fiber.

The nutrients required by living organisms, and their elemental composition, are large quantities of hydrogen, oxygen, nitrogen and carbon. These are the main elements that make up the proteins and store energy in living organisms. In addition, there are small amounts of sulfur, phosphorus, calcium, magnesium, potassium, sodium, chlorine and a variety of trace elements.

Some trace elements are found in only trace amounts in living organisms.

Organisms range from low to high, from single-celled organisms to higher animals and plants, from water to land, in different environments and different ecology. As a result, the nutrients needed and the ways in which they are ingested are also different.

1. Nutrition, 2. Nutrients.

3. Nutritional value.

1. Nutrition: 1. The dynamic process of human intake, digestion, absorption, and nutrients in food. 2. The human body uses nutrients to maintain growth and development, tissue renewal and good health in the process of life.

2. Nutrients: 1. As an energy substance, it provides heat to the human body. 2. As a structural substance, it constitutes a collective and repairs body tissues.

3. As a regulatory substance: regulate physiological functions, maintain the victory of life and biochemical functions.

3. Nutritional value.

It refers to the relationship between the nutrients in food and their quality and quantity! 1: Proteins, 2: Sugars, 3: Lipids.

4: Vitamins, 5: Minerals, 6: Water.

Changes in nutrients in cooking and processing: Changes in protein in cooking and processing: Proteins are prone to changes in physical and chemical properties during cooking and heating.

Such as dissolution changes, hydrolysis, precipitation, etc. These changes are used to form the unique flavor characteristics of the dish, so as to increase the appetite and make it easy to digest and absorb.

Food poisoning. 1: Bacterial food poisoning.

2: Poisoning of poisonous animals and plants. 3：

Chemical food poisoning. 4: Mycotocin poisoning.

3. Livestock and meat hygiene problems: poultry meat raw material hygiene problems: aquatic product raw material hygiene problems

Edible fats and oils hygiene issues:

4. Food hygiene management: 1: food hygiene requirements.

2: Hygienic requirements for food additives 3: Hygienic requirements for food containers, packaging materials and food tools and equipment.

4: Food hygiene management. 5：

Food Hygiene Supervision 6: Legal Liability for Food Hygiene.

Five-four system of food hygiene 1: from raw materials to finished products, the implementation of the four nos: that is, the purchaser.

Do not sell, the custodian does not accept, the processing personnel do not use, and the waiter does not sell spoiled food and its raw materials. Food storage implements "four isolations", that is, the separation of raw and heat, the separation of finished products and semi-finished products, the separation of food and sundries and medicines, and the separation of food and natural ice. 3：

Tableware implements "four clearances": washing, brushing, flushing, disinfection, 4: environmental sanitation takes "four determinations":

Determine people, things, time, quality, division of labor, and contractors are responsible. 5: Personal hygiene do:

"Four Diligence": washing hands, cutting nails, bathing, haircuts, washing clothes, and bedding. 2. Nutrition.

Nutrition is the science that studies the relationship between diet, nutrition and human health.

1. Concept: Nutrition refers to the process of digestion, absorption, and utilization of food and nutrients by the human body, and it is also the process by which human beings obtain food from the outside world to meet their own physiological needs, including ingestion, digestion, absorption, and utilization in the body.

2. Nutritional needs: A reasonable diet is necessary to form and maintain a healthy body and meet the huge energy needs of physical and mental work. A person's daily requirement for essential nutrients is determined by age, gender, height, weight, metabolism, and activity level.

The requirements for 45 essential nutrients in foods have been assessed through the analysis of research data, and the National Academy of Sciences' Food and Nutrition Committee and the Department of Agriculture regularly publish recommended daily dietary nutrient allowances to calculate the dietary requirements of healthy individuals.

3. Principles of nutrition and health care: Nutrition and health care is a process. In this process, food and nutrition should be mutually reinforcing, and cannot be dependent on one or the other.

In the pagoda of balanced diet for Chinese residents, the base of the tower is cereals, potatoes and miscellaneous beans and water, the fourth layer is vegetables and fruits, the third layer is livestock and poultry meat, fish and shrimp, eggs, the second layer is milk and dairy products, soybeans and nuts, and the spire is oil and salt, and the amount is reduced layer by layer.