Warm congratulations to Professor Cha Liang-ing on his centenary - selfless dedication and beloved nutrition.

May 10, 2016, is our beloved nutritional predecessor, the old expert Professor Cha Liang Ing's centennary birthday! This is the great joy of our clinical nutrition, but also the pride of our clinical nutrition people. On April 07th, The Executive Vice President of the Chinese Nutrition Society, Deputy Secretary-General Du Songming, Director Li Qing and Chairman xue Changyong of the Clinical Nutrition Branch, and Secretary Zhang Xinsheng visited Professor Cha Liangxuan to celebrate the "100th birthday" of her elderly family. And expressed the Chinese Nutrition Society Yang Yuexin Chairman, Gu Jingfan, Du Shouand Li Shuxuan and other professors to Mr. Cha's greetings and blessings, thank her for her selfless dedication to the cause of nutrition!
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Xue Changyong Chairman, Professor Cha Liangxuan, Yan Fengying Executive Vice President, Li Qing Director, Du Songming Deputy Secretary-General Mr. Cha has been engaged in clinical nutrition work all his life, which has laid a solid foundation for the development of clinical nutrition in China, and has also trained many outstanding clinical nutrition talents. On behalf of clinical nutrition, the Clinical Nutrition Branch of the Chinese Nutrition Society wishes her elderly people health and well-being and happiness in their old age!. Professor
, born in Haining, Zhejiang Province, in 1916, studied chemistry at Nanjia University in Tianjin from 1935 to 1937, and graduated from Yanjing University in 1941 with a major in nutrition. He then worked as a trainee dietitian in the nutritionist training course at Beping Concord Hospital, and from 1950 to 1986 he worked as a dietitian and chief nutritionist, and devoted his life to clinical nutrition. In 1950, when Concord was reinstated, she returned to Concord as the director of the Nutrition Department and one of the founders of clinical nutrition in China, 's right-hand man, who established a set of basic hospital meals, special diets, diagnostic meals and metabolic diets in line with China's national conditions, and developed various nutritional work systems to ensure that the food supplied meets the needs of treatment.She has served as a member of the Nutrition Society of the Beijing Branch of the Chinese Medical Association, the head of the clinical nutrition professional group of the Nutrition Society of the Chinese Physiological Science Association, the editorial board of the Journal of Nutrition, and a member of the Hou Xiangchuan Foundation of the Chinese Academy of Nutrition. After the suspension of nutrition major in higher education, commissioned by the Ministry of Health, she held four nutrition training courses for the whole country, nearly 400 students, after completing the work to become the backbone of nutrition professionals everywhere. Together with her colleagues, she has repeatedly reported to officials of the Education Commission, the Ministry of Health and the United Nations Food and Agriculture Organization (FAO) on the lack of nutritional talent in the hope of integrating nutrition education into formal higher education. She has organized and written monographs on Nutrition and Nutrition Therapy, Nutritional Foundations and Clinical Practice, and Modern Clinical Nutrition.(Contribution from the Clinical Nutrition Branch of the Chinese Academy of Nutrition) .