As a professional dietitian, recommending certain foods to people or against recommending certain foods is part of my daily work. When I recommend or recommend a certain food, I usually have to consider the following three aspects:

　　 1. What is the nutrient content or nutritional value of the food, especially when compared with other similar foods? Is the food rich in nutrients, above average or below average? Is it at the top or at the bottom? To draw this conclusion, it is necessary to refer to the data on the food composition table, but also to combine the actual cooking, and also consider the size of the usual consumption. But overall, it should be relatively easy to evaluate the nutritional value of a food correctly.

　　 2. Whether the food contains harmful factors that are not conducive to health. In fact, absolutely safe and harmless food is almost non-existent (perhaps only breast milk is counted as one), and daily food always contains some factors that are not conducive to health. Obviously, some foods contain more harmful factors, and some foods have fewer or few. Food safety issues are very complicated, and there is basically no "food safety questionnaire" to check. If there is no regulatory agency or media inspection and disclosure, dietitians (the public) will rarely know. Of course, dietitians can learn some in private (some questions are open secrets), but more often you have to consult academic research papers and look at other people’s research-many times you have to conduct an inductive analysis of the research papers in order to Find convincing conclusions from multiple studies that are not consistent. There are many issues that are controversial because of limited research, but there are always some issues that are easy to reach consensus.

　　 Third, taste is also an important factor, and eating delicious food is a legitimate right for people. However, "delicious" is the most lacking of objective standards. The so-called difficult to adjust is also true. Others who think that it is delicious may not feel good. Therefore, in this respect, the nutritionist''s voice is usually relatively small. It is also in this respect that food manufacturers can make the most of it, because advertising is only for attracting some people, and advertising is only for the benefit. Unlike a dietitian, he must consider everyone, he must be conservative and neutral, he must be lawful, and he must be strict. Chaotic" speech.

　　 In short, it is not difficult to evaluate a certain food accurately. Under the premise of diverse foods and the most nutritious food, it is not difficult for a dietitian to determine which foods should be eaten less, which foods should be eaten more, which foods should be eaten every day, and which foods should not be eaten. The difficulty is that he is willing to say it instead of "and mud", the difficulty is that what he says will not be accused of ulterior motives.