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中职报名网 > 新闻资讯 > 招生问答 > 贵州医科大学食品卫生与营养学专业招生

贵州医科大学食品卫生与营养学专业招生

来源:中职报名网 时间:2020-09-08

最新招生专业有哪些、招生计划、招生名额、招生分数线、录取人数、招生代码、招生对象、招生条件要求、学费收费标准多少、招生办电话、招生官网、资助政策、乘车路线等信息。

The major of food hygiene and nutrition mainly introduces the enrollment brochure, enrollment requirements, admission conditions, professional courses and other information of the major of food hygiene and nutrition in 2018. If you are interested in the major of food hygiene and nutrition, please fill in the registration form on the right, and the official teacher of the school will answer your questions as soon as possible

01.基本信息

School system: 3 years

Tuition fee: 4200 yuan/year

Alias:

School: Guizhou Medical University

Area: Guizhou

Diploma level: undergraduate

Employment rate: 98%

Starting salary: 3000 yuan/year

Attention: 191

Browse popularity: 191

02.专业简介

Introduction to Food Hygiene and Nutrition: Degree awarded: Bachelor of Science. Food Hygiene and Nutrition is a discipline that studies the interaction between food and body, and the distribution, transportation, digestion and metabolism of food nutrients (including nutrients, non-nutrients, anti-nutrients, etc.) in the body.

The School of Public Health of Guizhou Medical University currently has one two disciplines doctor authorization point (toxicology) and two first-level discipline master authorization points [scientific type: public health and preventive medicine; Major type: Master of Public Health (MPH) degree], 6 authorized places of Master's degree in two disciplines (Labor Hygiene and Environmental Hygiene, Health Toxicology, Child Health and Maternal and Child Health, Epidemiology and Health Statistics, Nutrition and Food Hygiene, Social Medicine and Health Management).

03.主要课程

Major courses in food hygiene and nutrition: English, computer application, basic chemistry, medical organic chemistry, human anatomy, histology and embryology, physiology, biochemistry, analytical chemistry, medical immunology, food microbiology, foodborne parasites, pathophysiology, pharmacology, basic clinical medicine, preventive medicine, health statistics, epidemiology, food toxicology, nutrition and food hygiene, labor hygiene and environmental hygiene, etc.

Main disciplines of food hygiene and nutrition specialty: preventive medicine and clinical medicine

04.招生要求

Enrollment requirements for food hygiene and nutrition specialty:

1. The school strictly implements 《普通高等学校招生体检工作指导意见》 jointly promulgated by the Ministry of Education, the Ministry of Health and the China Disabled Persons' Federation for the physical health of candidates

2, no history of mental illness and epilepsy, normal liver function, no nephritis, infectious diseases and various chronic diseases;

3, articulate, hearing not less than 5 meters;

05.培养目标

Training objectives of food hygiene and nutrition specialty: to train applied senior professionals who meet the needs of China's socialist modernization, master certain medical foundation and skills, have solid basic theoretical knowledge and skills in public health and preventive medicine, especially food hygiene and nutrition, have strong practical skills and practical working ability in disease prevention and control, population nutrition management, food inspection, food safety and food hygiene supervision, hospital catering, and have good professional ethics and humanistic quality.

06.就业方向

Employment direction of food hygiene and nutrition major: the major has a wide range of employment, mainly employed in health supervision and disease prevention and control centers at all levels, food and drug supervision and administration departments, customs inspection and quarantine institutions, international trade commodity inspection agencies, quality supervision and testing institutions, maternal and child health care institutions, schools at all levels, hospitals, scientific research institutes, various nutrition consulting service institutions, food and drug and chemical enterprises, community health service institutions, etc. or continue to pursue postgraduate studies in related majors.

07.食品卫生与营养学专业小知识

Fundamentals of nutrition

1. essential amino acid,EAA): it is an amino acid that can not be synthesized by human body or its synthesis speed cannot meet the needs of human body, and must be obtained directly from food. There are 8 kinds of essential amino acids for adults and 9 kinds of essential amino acids for infants: histidine.

2. amino acid pattern: refers to the composition ratio of various essential amino acids in a certain protein. Calculation method: The tryptophan content in this protein is 1, and the corresponding ratios of other essential amino acids are calculated respectively.

3. Lysine is the most restrictive amino acid in cereal protein. Methionine is the most restrictive amino acid in non-cereal protein.

4.蛋白质的互补作用:将两种或两种以上限制性氨基酸含量不同的食物适当混合,使它们之间相对不足的限制性氨基酸相互补充,从而使混合后的必需氨基酸比例更接近人体蛋白质的氨基酸模式,提高膳食蛋白质的营养价值。

5.蛋白质的消化从胃开始,消化吸收的主要场所是小肠。碳水化合物的消化始于口腔,消化和吸收的主要场所是小肠。

6.如果蛋白质摄入严重不足,会导致“营养不良”,主要表现为水肿;如果蛋白质和热量同时严重缺乏,就会导致“消瘦症”,主要表现为消瘦。(四大营养素缺乏症:消瘦症、缺铁性贫血;地方性甲状腺肿(地方性甲状腺肿);维生素A缺乏症)

本文标题: 贵州医科大学食品卫生与营养学专业招生

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