Food nutrition knowledge content, nutrition knowledge content What are the nutrition knowledge conte

Therefore, the content of food and nutrition science research mainly includes:

1 The research object, development overview, and its position and role in hotel management of food and nutrition science.

2 The significance, requirements and standards of food quality, as well as the custody and storage of food.

3 The composition, physiological and biochemical functions of human nutrients, and the principle of food digestion and absorption. The nutritional value and properties of the six major nutritional elements, namely proteins, fats, vitamins, carbohydrates, minerals and water, and their special effects on the human body, are highlighted.

4 Basic composition, nutritional values and hygienic standards of food and beverages. Focus on meat, poultry, eggs, seafood, vegetables, fruits and other commonly used foods, as well as alcohol, beverages classification, storage, maintenance and quality inspection indicators.

5. The scientific concept of rational nutrition, the standards and principles of nutrient supply for normal people, and the characteristics of dietary nutrition structure. Balanced Meals and Scientific Meal Pairing.

6 The impact of food cooking on nutrition, how to effectively protect food nutrients, reduce nutrient loss, and improve food utilization.

7. Apply food regulations and study the hygiene management of the catering industry, including kitchen and restaurant hygiene, tableware hygiene, bar hygiene, banquet hygiene, and personal hygiene of catering workers.

8 Causes and channels of food contamination, causes and preventive measures of food poisoning, ingestal infectious diseases, and parasitic diseases.

9 Protection of the legitimate rights and interests of consumers.

Human survival is inseparable from food, and the main purpose of eating is to ingest the nutrients in food to ensure the normal growth and development of the body, and to engage in social activities. This substance, which can ensure the growth and development of the body, maintain physiological functions and supply the energy needed by the human body, is called nutrients.

It includes: protein, fat, sugar, vitamins, water, inorganic salts six categories.

1. Protein.

Protein is a substance that is associated with life, with various forms of life activities, and it can be said that there is no life without protein. It is an important material basis of the body. Every cell and all organs of the body are involved in protein, and adults have about the protein in their bodies.

That is, a person weighing 60 kilograms, containing kilograms of protein. The body's proteins are actually in a dynamic process of constant synthesis and breakdown. It is estimated that about 3% of protein is involved and renewed every day.

1. Chemical composition and classification of proteins.

There are many types of proteins, they are very different, and the molecular structure is quite complex, and proteins are composed of carbon, hydrogen, oxygen, nitrogen, sulfur, phosphorus, and other elements. The basic units that make up proteins are amino acids. Among the more than 20 kinds of amino acids that make up proteins, 8 amino acids cannot be synthesized in the human body, or the speed of synthesis cannot meet the needs of the body.

Must be ingested from food. These amino acids are called essential amino acids. They are:

Isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. In addition to the 8 amino acids mentioned above, there is another amino acid that is also essential for infants. The rest of the amino acids are also needed for protein biosynthesis in the body.

However, it can be synthesized in the body or can be converted from other amino acids, not necessarily supplied by food, so it is called non-essential amino acids.

The process of protein metabolism in the body is complex, and it needs to metabolize both essential and non-essential amino acids. The amount of essential protein in food has a great impact on the health of the human body. In order to ensure the reasonable nutritional needs of the human body, on the one hand, it is necessary to fully meet the amount of essential amino acids required by the human body, and on the other hand, it is necessary to pay attention to the ratio between various essential amino acids.

The nutritional value of a protein depends on the type, quantity, and proportion of amino acids it contains. The closer its type, quantity, and composition ratio are to the protein composition in the human body, the higher its nutritional value. The proper mixing of several foods can make the essential amino acids contained in various proteins complement each other, so that the mixed ratio is close to the needs of the human body, thereby improving the nutritional value of protein, this phenomenon is called the "complementary effect" of protein.

In line with this, we should vigorously promote the diversification of food types, such as mixing meat and vegetables, and combining thick and thin.

1. The nutrients needed by the human body are: carbohydrates, lipids, proteins, minerals, and vitamins, a total of 5 categories. Among them, nutrients that cannot be synthesized in the body but must be obtained from food are called essential nutrients.

There are more than 40 kinds of essential nutrients, including: 9 kinds of amino acids, 2 kinds of fatty acids, 7 kinds of macro elements, 8 kinds of trace elements, 14 kinds of vitamins, and water.

2. Carbohydrates, lipids and proteins account for a large proportion of the diet because of the large amount required by the human body, and are called macronutrients; Minerals and vitamins are called micronutrients because they are required in relatively small quantities and make up a small proportion of the diet.

3. Diversify the diet, choose animal foods with high iron content, such as animal liver, kidney, blood products and river mussels, etc., and plant foods include mosses, edible fungi, black sesame, soybeans and other foods. At the same time as iron supplementation, vitamin C-rich foods should be added, which is conducive to the absorption of plant iron and the recovery of anemia.

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.