《营养师随身查》阅读笔记目录一、基本概念................................................31.营养学概述............................................32.营养素与能量..........................................43.人体健康与营养........................................5二、食物与营养..............................................71.食物分类..............................................81.1植物性食物.........................................91.2动物性食物........................................101.3加工食品..........................................112.营养成分.............................................132.1碳水化合物........................................152.2蛋白质............................................163.食物选择与搭配.......................................18三、膳食指南与推荐摄入量...................................191.中国居民膳食指南（2022）...............................202.个体化膳食建议.......................................223.推荐摄入量标准.......................................23四、营养调查与评估.........................................241.营养调查方法.........................................262.营养状况评估.........................................273.营养改善建议.........................................28五、营养干预与指导.........................................291.营养咨询与指导.......................................302.营养干预技术.........................................313.特殊人群营养指导.....................................32六、常见疾病的营养治疗.....................................341.心血管疾病...........................................352.糖尿病...............................................363.肥胖症...............................................384.病毒性肝炎...........................................395.缺铁性贫血...........................................40七、营养补充剂与保健品.....................................421.营养补充剂概述.......................................432.常见营养补充剂介绍...................................443.保健品的选择与使用...................................45八、营养师职业与发展.......................................471.营养师职责与要求.....................................482.营养师职业前景.......................................483.营养师继续教育.