1.前沿方法与传统技术有机融合。集食品营养理论知识、营养学实验及前沿研究工作为一体，在注重系统训练基础营养实验技术同时，引入行为学测试、肠道菌群分析与基因表达等新兴技术，展示现代营养研究的多样性与前沿性。这些创新方法不仅丰富了实验层次，同时也为研究人员提供了新视角，有助于他们深入探讨食品成分功能性及其对人体健康产生
深远影响。
2.结合多学科知识，内容全面。结合了食品科学、分子生物学、营养学、公共卫生学、动物学、组学等多领域的知识，帮助读者理解食物、营养与宿主健康之间的复杂关系，营养在预防和治疗疾病中的作用以及针对特定疾病的营养膳食干预方案等。
3.采用全英文编写，符合双语教学平台构建要求。能提高读者的英文水平和实践能力，无论是在高等院校的食品科学与工程、食品质量与安全、食品营养与健康等专业课程中，还是在相关研究领域的研究生与科研人员的科学研究中，均是不可或缺的重要资源，为推动食品营养学的研究与实践提供了坚实的理论基础和丰富的应用参考。
4.配套完善。本书提供配套教学课件，以及中文版教材《食品营养学实验与技术》（乐国伟，施用晖主编），具体信息请登录“轻工教学服务网”（http://edu.chlip.com.cn）。

食品营养研究不仅旨在探索食物与人体代谢复杂相互作用的基本规律，还致力于深入研究营养表型及其变异的决定因素，以便在个体或群体水平上进行有效的营养干预，从而改善健康并预防疾病。因此，本书通过系统性结构设计，将食品营养研究中前沿方法与传统实验技术有机融合，其内容涵盖食品营养研究方法学（包括营养流行病学研究、营养动物实验研究、营养研究的组学方法），食品营养分析的实验技术、食品营养成分与品质分析、营养生化分析与营养状况评价、营养与功能评价试验、营养调查与膳食设计6个核心部分。每个章节详实地提供了背景知识和技术要点，并结合延伸阅读文献与思考题，培养学生的实验能力与科研思维。

Part 1 Progress in Research Methods of Food Nutrition
Chapter 1 Research Methodology for Food Nutrition
Part 2 Experimental Technology in Food Nutrition Analysis
Chapter 2 Sample Collection and Preparation for Food Analysis
Chapter 3 Animal Sample Collection and Processing for Nutrition Experiment
Chapter 4 Nutrition Experiment
Chapter 5 Experimental Data Analysis and Statistics
Part 3 Analysis of Food Nutrients and Food Quality
Chapter 6 Sample Collection and Preparation
Chapter 7 Determination of Energy (Oxygen Bomb Calorimeter)
Chapter 8 Determination of Protein Content in Food
Chapter 9 Determination of Antioxidant Capacity of Fruits and Vegetables (ORAC, Pyrogallol, ABTS, DPPH Method)
Chapter 10 Determination of Free Sulfhydryl Group in Food (DTNB Method)
Chapter 11 Determination of Tea Polyphenol
Chapter 12 Determination of Polysaccharide Content in Shiitake Mushrooms
Chapter 13 Determination of Sodium Chloride in Food
Part 4 Nutritional Biochemical Analysis and Nutritional Status Evaluation
Chapter 14 Determination of Total Serum Cholesterol (CHOD-PAP-Enzymatic Colourimetric Method)
Chapter 15 Determination of Serum Triglycerides (GPO-PAP-Enzymatic Colourimetric Method)
Chapter 16 Determination of Serum High-Density Lipoprotein Cholesterol (Direct Method) Chapter 17 Determination of Serum Low-Density Lipoprotein Cholesterol (Chemically Modified Enzyme Method)
Chapter 18 Blood/Tissue Reactive Oxygen Species (ROS) Determination (Luminol Method)
Chapter 19 Total Antioxidant Capacity (T-AOC) Determination (FRAP Method)
Chapter 20 Determination of MDA Content in Serum and Tissue (Colorimetric Method)
Chapter 21 Plasma GSH/GSSG Determination (o-phthalaldehyde Method)
Chapter 22 Total SOD (t-SOD) , MnSOD, and Cu/ZnSOD Activity Determination (Nitrite Method)
Chapter 23 Glutathione Peroxidase (GSH-Px) Activity Determination
Chapter 24 Extraction of DNA from Feces and Analysis of Microbiota Diversity
Chapter 25 Cell and Tissue Total RNA Extraction and Reverse Transcription
Part 5 Nutrition and Functional Evaluation Experiment
Chapter 26 Determination of Digestibility and Digestible Energy of Food Nutrients
Chapter 27 Whole Body Energy Metabolic Status Monitoring
Chapter 28 Oral Glucose Tolerance Test (OGTT)
Chapter 29 Experiment on The Function of A Phytochemical in Reducing Blood Glucose
Chapter 30 Effects of Pork Protein Oxidation on Metabolism in Mice
Chapter 31 Effect of Oligofructose on The Structure of Intestinal Microbiota
Chapter 32 Open Field Test (OFT)
Chapter 33 Morris Water Maze (MWM) Task
Part 6 Nutritional Survey and Dietary Design
Chapter 34 Dietary Nutrition Survey
Chapter 35 Dietary Design Experiment
Chapter 36 Experimental Design of Diet for Children and Adolescents
Chapter 37 Diet Design Experiment for The Elderly
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