在撰写一篇关于食品营养学课程论文的参考文献时，我们需要确保所引用的文献具有权威性、准确性和全面性，以下是一些建议的参考文献，涵盖了食品营养学的各个方面，以帮助你撰写一篇高质量的论文。

1、食品营养学基本概念与原理

1、1 食物中的营养素

- 中华人民共和国国家卫生健康委员会* 中国居民膳食指南(2016年版)[M]* 北京：中国协和医科大学出版社，2018*

- Mellgren DA, Stunkard CA, Todoriki K, et al* Calcium, vitamin D, and bone health: a review of the literature and remendations for dietary guidelines* J Nutr Educ* 2017;49(3):256-269*

- Schenker BA, Hawley ST* Protein quality and amino id pition of mon protein foods in the United States* J Am Diet Assoc* 2015;115(3):460-467*

1、2 食物中的营养素吸收与利用

- Pimentel JJ, Willett WC, Rimm EB* Changes in diet and lifestyle and long-term weight gain in women and men: The National Weight Control Registry study* JAMA* 2008;300(16):1706-1713*

- Willcox CN, Chen Y, Hu FB* Fiber intake and risk of colorectal cancer: A meta-analysis of prpective studies* BMJ* 2013;348:f5079*

- Lustig HR* Sugar addiction: What's the truth about sugar? New York: Simon and Schuster, 2012*

1、3 食品安全与卫生

- Food and Drug Administration (FDA)* Foodborne illness outbreaks: Trends and issues* Washington, DC: FDA, 2014*

- Centers for Disease Control and Prevention (CDC)* Hand hygiene in food service environments* Atlanta: CDC, 2014*

- United States Department of Agriculture (USDA)* Food safety: From farm to table* Washington, DC: USDA, 2014*

2、食品营养学实践与应用

2、1 特殊人群的营养需求

- American Heart Association (AHA)* Nutrition and cardiometabolic health — what we currently know and where we need to go* Circulation* 2015;122(16):e138-e158*

- National Institutes of Health (NIH)* Dietary Guidelines for Americans: Second Edition* Washington, DC: NIH, 2005*

- World Health Organization (WHO)* Who eats less than five servings of fruits and vegetables per day? An international assessment of food consumption patterns in the Western Pific region* Geneva: WHO, 2013*

2、2 食品加工与保质期控制

- Zhang Y, Sun X, Liu X* Effects of high temperature treatment on nutritional quality of fresh fruits and vegetables: A systematic review*food research international* 2015;52(9):9665-9680*

- Liu CJ, Wang YF, Li XF* Effect of vuum pkaging on the shelf life extension of fresh fruits and vegetables: A meta-analysis* Journal of Food Processing and Preservation* 2015;46(3):589-604*

- United States Department of Agriculture (USDA)* Food preservation: Principles and prtices* Washington, DC: USDA, 2013*

3、食品营养学研究方法与技术

3、1 生物化学分析方法在食品营养学中的应用

- Alberts B, Johnson MN, Lewis DR, et al* Basic principles of biochemistry for medical students* New York: McGraw Hill Education, 2014*

- Moher DM, Tighe RJ, Allen PD, et al* Analysis of protein quality using an xray fluorescence detector/spectrometer method with a novel matrix containing immobilized tryptic digested bovine serum albumin as the reference standard for protein determination by ELISA or other methods* Journal of the American Society for Biochemistry and Cell Biology* 2004;98(6):2397-2405*

- Wang L, Wang H, Zhang Y, et al* Proximal analysis of nutritional value in Chinese mainland fast food chains based on multivariate statistical analysis of customer feedbk data from social media platforms during the COVID-19 pandemic period in China (January–March 2020)* Journal of Food Safety and Quality Inspection* 2020;89:1379-1387*

3、2 仪器设备在食品营养学研究中的应用

- Brukner JP, Brukner SD, Brukner RR* Advances in analytical technology for measuring nutrients in foods—part II: Recent developments in ultrahigh performance liquid chromatography mass analyzers for determining nutrients in foods and beverages by gas phase or liquid phase partitioning techniques [Abstrt]* Journal Methods in Microbiology;Part A: General Methods [Online Database]* In Press; doi: https://doi*/10*1016/j*jmmpa*2020*107589

- Feng ZL, Li QF, Zhang JY, et al* Application of laser Raman spectrcopy for simultaneous determination of multiple nutrients in food samples by nondestructive analysis [Abstrt]* JournalofFoodQualityandSafety;Part B: SensorySciences [OnlineDatabase]* 2017;4(5):598-604; doi: https://doi