The 2nd Nutrition Science and Technology Innovation Conference was held

"Food is medicine," Professor Yang Yuexin, president of the Chinese Nutrition Society, said in his speech at the opening ceremony of the second nutrition science and technology innovation conference on December 10: "The nutrition community should implement it in the practice of real clinical care and people's health
.
" ”

With the scientific and accurate implementation of epidemic prevention and control measures further optimized in various places, the role of nutrition support has attracted unprecedented attention
from the scientific community, industry and consumers.
In this context, under the guidance of the Chinese Nutrition Society, the 2nd Nutrition Science and Technology Innovation Conference, co-hosted by the Zhongyinghui Institute of Nutrition and Health, the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, Qingdao University and Wuhan University of Science and Technology, was held
in Beijing in a combination of online and offline mode 。 Professor Ma Aiguo, Executive Vice President of the Chinese Nutrition Society and Dean of the Institute of Nutrition and Health of Qingdao University, said that the conference aims to build a platform, promote exchanges and cooperation, highly integrate industrial needs and scientific and technological innovation, transform the advantages of science and technology and talents into momentum for high-quality development, and contribute to
promoting the development of nutrition disciplines and the transformation of scientific and technological achievements, comprehensively promoting the construction of a healthy China and realizing the national nutrition plan.

As the director of the National Health Commission leading the implementation of the Healthy China Reasonable Diet Action and the National Nutrition Plan, the Department of Food Safety Testing and Standard Evaluation pays great attention to the innovation of nutrition science and technology, Tian Jianxin, deputy director of the department, said that nutrition science and technology innovation is ushering in unprecedented opportunities, and should adhere to the demand orientation, grasp the key points, strengthen resource integration, pay attention to the transformation and application, and promote the implementation of results
.

Zhang Jinjing, inspector of the Special Food Department of the State Administration for Market Regulation, believes that promoting and realizing the nutritional health of food involves many factors, and it is necessary to strengthen scientific support and scientific and technological innovation, while constantly improving and creating a good policy and regulatory environment
.

Professor Sun Changhao, Vice President of Harbin Medical University and Chairman of the Supervisory Committee of the Chinese Nutrition Society, pointed out that in the new era, in the face of the main scientific problems of preventing chronic diseases and prolonging life, personalized nutrition is the future development direction
of nutrition 。 The existing dietary nutrition strategy is aimed at the public and group, and in the future, it is necessary to turn to clarify individual nutritional needs, carry out in-depth research in four aspects, such as dietary exposure measurement and evaluation of body nutritional status, dietary intervention technology, health effect evaluation, and nutrition mechanism, carry out theoretical innovation breakthroughs and iterative upgrading of technology, realize the deep integration of individualized precision nutrition and group-based dietary structure optimization strategies, and open up the "last mile"
of the implementation of precision nutrition.

The conference set up a total of 4 topics, namely "International New Application of Functional Raw Materials and Components", "Health Benefits of Probiotics and Application of Infant and Child Population", "Innovative Research and Application of Nutritional Health Food" and "Standards, Consensus, Guidelines and Development of Nutrition Technology", 28 speakers focused on the new discoveries of nutrition application research and the innovation and application of nutrition technology, on whether NMN and NAD anti-aging are science or myth, liver protection related phytochemicals, probiotics and frontier research on infant and child health.
Lactobacillus rhamnosus anti-allergy, dietary nutrition and sleep, application of lipids in sports nutrition and elderly food, application of functional ingredients in beauty food, stable isotope labeling method to study the latest progress of protein requirements of adults in China, nutritional gap and solution ideas for the elderly, new standardization law and nutrition and health standard system, precision nutrition and chronic disease prevention and control, revision status of nutritional fortifier standards, clinical application of energy-limited diet, etc.
It provides new ideas
for technology and product innovation.

During the meeting, researcher Wang Yingyao, Deputy Secretary-General of the Chinese Nutrition Society and Executive Vice President of Zhongyinghui Nutrition and Health Research Institute, presided over the release of the "Nutrition and Health Trends and Hot Spot Report", and announced that Zhongyinghui Nutrition and Health Research Institute plans to collect scientific and technological achievements (including basic research, clinical research, product development, methodology, soft science achievements, etc.
) and industrial innovation technologies and applications (including innovative technologies, innovative products, and innovative applications) in the field of nutrition and health in the next year.
It is used to develop a new edition of the Nutrition and Health Trends and Hot Spots Report
.

(Liu Yanfang)

Preliminary review: Li Song Responsible editor: Zhang Jiazhen Review: Peng Zonglu