-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
This year marks the 100th anniversary of the founding of the Communist Party of China and the first year of the "14th Five-Year Plan".
1.
Learn food knowledge, know how to choose food, and read labels; three meals a day should be varied and reasonably matched; more healthy cooking methods such as plain steaming, boiling, and stewing should be used.
Two, public spoons, chopsticks, and divided meals have many benefits
Advocate civilized things on the dining table, use public chopsticks and spoons, and divide meals from me, from family, and from childhood.
3.
Every person and every family must actively establish a civilized, healthy, rational and green consumption concept, cultivate the good habit of buying on demand, preparing small meals, and not wasting food, and be a supporter and advocate of nutrition, health and reasonable diet To make “cherish food and reduce waste” a healthy life>
4.
Schools, unit canteens, and social restaurants should lead by example, design healthy dishes in a planned way, reduce the use of oil, salt, and sugar, and use less fat, smoked, and cured meat products.
Let us take active actions, eat reasonable meals, cook healthy, eat three meals a day, create a good atmosphere for the promotion of healthy families in the whole society, and form a nutritious, healthy, and waste-free life>Let nutrition benefit every family, and everyone strives to be a spokesperson for a healthy life.
National Nutrition and Health Steering Committee Office
Chinese Nutrition Society
Chinese Student Nutrition and Health Promotion Association
Institute of Nutrition and Health, China Center for Disease Control and Prevention
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs
National Food Safety Risk Assessment Center
May 15 2021