The Chinese Academy of Nutrition warmly congratulates Professor Yang Yuanxin on his election as a member of the International Federation of Nutritional Sciences.

at the closing ceremony of the 21st International Congress of Nutritional Sciences (21stICN), which just concluded on October 21st, the International Federation of Nutritional Sciences (IUNS) announced the names of the newly elected IUNS Fellows in 2017. Professor Yang Yuxin, a well-known nutritionist in China, a researcher at the CDC Institute of Nutrition and Health in China, and president of the Chinese Nutrition Society, joined 21 other nutrition experts from all over the world in winning this award.. Founded in 1946, IUNS is the most authoritative international academic organization in the field of nutrition science, composed of nutrition and related experts and groups from all over the world. IUNS currently has 81 member countries and 18 affiliated member organizations, as well as 103 member organizations such as WHO, FAO and UNICEF. In accordance with the provisions of the IUNS, the academicians/members of the International Union for Nutritional Sciences declare that they do not accept individual applications, accept nominations only from academic organizations or well-known experts at the national level, and that all evaluations are conducted in a confidential and independent nomination committee ( nomination committee ) , with the final candidates adopted and determined at the general meeting of representatives of the above member states and member units . Fellows, established by the International Union for Nutritional Sciences, is the highest academic title in nutrition science and technology and recognizes scientists who have made outstanding scientific achievements in the field of nutritional science and have made outstanding contributions to the development of their disciplines. The title is a lifetime honor that has so far been awarded to less than 100 scientists worldwide.. Professor Yang Yuxin is a researcher at the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, has been engaged in basic and applied research in nutrition for a long time, and has presided over and participated in a number of national natural funds, major projects of the Ministry of Science and Technology and research on international cooperation topics, especially in maternal and child nutrition and food nutrition. She presided over the study of different carbohydrate absorption metabolism, food and blood sugar regulation research, revealed the characteristics and secrets of monosaccharine, oligosaccharine, polysaccharose, dietary fiber and blood sugar regulation and intestinal health, clarified the rules of dietary regulation and control of blood sugar, and established the first food glycemic index GI database. These studies have not only won many scientific and technological awards, but also become a good means of controlling blood sugar stability in diabetics.The study of food composition and application is another research direction of Professor Yang Yuxin, from the establishment of food composition analysis and nutrition evaluation methodology, from the construction and application of the national food nutrition database, to plant compounds such as plant sterols, dietary fiber, polyphenol compounds to health relations and recommended volume research, these studies have greatly pioneered and enriched the scientific community, the public understanding of food nutrition. At present, China's food database has become a valuable scientific and technological data resources necessary for domestic and foreign nutrition research institutes, and has become a good ladder for the development of nutrition disciplines and the progress of the food industry. She and her team proposed and established nearly 20 national standard methods, innovated food nutrition system evaluation methods, dietary nutrition software, etc., and obtained important applications in many fields and produced significant social and economic benefits.
scientific research, Professor Yang Yuxin is keen to promote the construction of national nutrition policy standards and social responsibility. Starting in the 21st century, she led the team for more than a decade to adhere to the national food nutrition labeling standards, which have been implemented nationwide since 2013, promoting the nutritional innovation revolution of the food industry; To promote and enhance the international impact of nutrition and health food in China, she led the expert group to complete the Dietary Guidelines for Chinese Residents, participated in the completion of the "Chinese Residents Nutrient Reference Intake" is widely used in the scientific and technological community and society;Professor Yang Yuanxin completed more than 15 projects such as the National "85th", "15th", "11th Five-Year Plan", "12th Five-Year Plan", 863 Plan, National Science and Technology Support Plan, National and Beijing Natural Science Foundation Project, etc., and the results have been awarded at the national and provincial levels1 More than 0 items, patents and copyrights more than 20 items, editor-in-chief of science and technology professional works more than 20, the first author and communication author domestic and foreign scientific research articles more than 200, the formulation and participation of nutrition-related national standards more than 20, training master's degree and other graduate students more than 60. She is a national outstanding science and technology workers and the State Council Special Contribution Award recipient, enjoy the State Council special allowance. She has received awards and honors such as "International Society for Fat Research", "ISF" in 2016 and "Top 10 People in Healthy China" in 2013. Part-time work includes the Executive Committee of the Asian Nutrition Federation (FANS), the Head of the International Food And Agriculture Organization (FAO-INFOODS) NEASIAFOODS Northeast Asia Food Information Cooperation Alliance, a member of the International Federation of Science and Technology Coordination Committee (ICSU-CHINA), a member of the Global Food Tradition Claims Cooperation Committee (GHC), a member of the National Food Nutrition Advisory Committee, a member of the Ninth National Committee of the Chinese Association of Science and Technology, a member of the National Food and Nutrition Science and Technology Innovation Industry Alliance, and a member of the National Committee of the Chinese People's Political Consultative Conference. Professor Yang Yuxin has made outstanding contributions to the development of nutrition science in China by promoting and calling for nutrition work through various platforms..