Nutritionist's professional books \x0d\ x0d \ training materials for nutritional caterers \ x0d \ directory of nutritional caterers. Basic knowledge \x0d\ Directory introduction \x0d\ Chapter 1 Basic knowledge of common cooking ingredients \x0d\ Section 1 Vegetables \ Section 5 Fruits \x0d\ Section 6 Condiments \x0d\ Chapter 2 Basic knowledge of food nutrition \x0d\ Section 1 Energy required by human body \ x0d \ Section 2 Nutrients required by human body \ x0d \ X0d\x0d\ Nutrition Caterer Skills [Directory] \x0d\ Part I Intermediate Skills of Nutrition Caterer \ x0d \ Chapter I Preparation of Nutrition Caterer \x0d\x0d Chapter II Formulation of Nutrition Diet \ x0d \ Section I Calculation of Whole Day and Dietary Energy Intake and Recommended Dietary Supply \ x0d \ Section III Qualitative, Star-fixing and Standardized Cooking \x0d\ Chapter IV After-dinner Summary and Publicity \x0d\ Section I Collection and Analysis of Opinions \x0d\ Section II Preservation of Recipes \x0d\ Section III Investigation and Summary \x0d\ Section IV Introduction and Promotion \ x0d \ Section I Dietary Customs of various countries \ x0d \ Chapter VI Formulation of Nutritional Diet \x0d\x0d\ Section I Design of Banquet Diet \x0d\ Application of Dieting and Health Care Diet \x0d\ Section II \x0d\ Chapter VIII Summary and Innovation after Meal \ x0d \ Summary in Section I \ Improvement and Innovation in Section II \ x0d \ x0d \ X0d Chapter I Formulation of Nutrition Catering in XI \x0d\x0d\ Section I Design of Nutrition Catering for High-end Banquets \x0d\ Section II Design of Nutrition Catering for Special People \ x0d\ Chapter XII Preparation of Nutrition Catering \x0d\ Section I Quality Control of Food Cooking Process x0d \ Section I Training Senior Nutrition Catering Professionals \ x0d Chapter XIV Technology Management \ X0d \ X0d \ Section I Formulation of Technology Management System \ X0d \ Section II Updating Knowledge Technology \ X0d \ X0d \ Appendix Food Taste List \ x0d \ x0d \ Folio:16 Folio ISBN: 7-17-. The contents of this book include: basic nutrition, food nutrition and food hygiene, population nutrition, public nutrition, nutrition deficiency and overnutrition, disease nutrition, nutrition strengthening and health food, food processing and cooking. Audience: Nutritionist \x0d\ Catalogue \x0d\ First Basic Nutrition \x0d\ Chapter 1 Composition of Human Body and Digestion and Absorption of Food \x0d\ Chapter 2 Energy \x0d\ Chapter 3 protein \x0d\ Chapter 4 Lipids \ x0d \ x0d. X0d\\x0d\ Chapter IX Water and Dietary Fiber \x0d\ Chapter II Food Nutrition and Food Hygiene \x0d\ Chapter I Nutritional Value of Plant Foods \x0d\ Chapter II Nutritional Value of Animal Foods \x0d\ Chapter III Nutritional Value of Condiments and Other Foods \x0d\ Chapter VI Food Poisoning and Its Prevention \x0d\ X0d \ Chapter II Nutrition and Scientific Feeding of Infants \ x0d \ Chapter III Nutrition and Diet of Preschool Children \ x0d \ Chapter IV Nutrition and Diet of School-age Children and Adolescents. Chapter VI Nutrition and Diets for People in Special Environment and Special Operations \x0d\ Chapter IV Public Nutrition \x0d\ Chapter I Introduction \ x0d \ Chapter I Reference Intake of Dietary Nutrients \ x0d \ Chapter II Dietary Structure and Dietary Guidelines \ x0d \ Chapter III Nutritional Diet and Recipe Preparation \ x0d. Chapter VI Policies and Regulations on Food and Nutrition \x0d\x0d\ Chapter V Nutritional Deficiency and Overnutrition \x0d\ Chapter I Overview of Nutritional Deficiency \x0d\ Chapter II Protein-Energy Malnutrition \x0d\ Chapter III Vitamin Deficiency \x0d\ Chapter IV Mineral Deficiency \ Chapter I Hospital Meal \x0d\ Chapter I