China

Chinese Nutrition Society (CNS)
 
Contact information
Prof Yang Yuexin
President, Chinese Nutrition Society
Floor 16, Unit 5, Feng-Hua Square Building A, 
#6 Guang-An-Men-Nei Street, 100053 Beijing, China

Tel:+86 10 8355 4781 (ext. 802) 
E-mail: cns@cnsoc.org  
Website:www.cnsoc.org  
 
Person to contact:
Professor Yang Yuexin
President, Chinese Nutrition Society
Director, Food Nutrition and Assessment Laboratory, 
National Institute for Nutrition and Health,
Chinese CDC.
E-mail: yxyang@263.net

Year established : 1945
 
Number of members: over 17,850 members by 2014
 
 
Executive Council
 
The 8th Council for Chinese Nutrition Society is composed of 37 council members, who are leading Chinese experts in the discipline of nutritional science.
 
The Board of Directors
 
President:Prof. Yuexin Yang
 
Vice Presidents:
Prof. Fengying Zhai
Prof. Weixing Yan
Prof. Gangqiang Ding
Prof. Aiguo Ma
Prof. Guansheng Ma
Prof. Changhao Sun
Prof. Changjiang Guo
 
Secretary General: Prof. Hongwei Guo
 
Journal Chief-Editor: Prof. Changjiang Guo
 
ACTIVITIES 2013-2014
 
Introduction
Chinese Nutrition Society (CNS) is a national-wide, academic, non-profit and independent social entity organization dedicated to bringing together nutrition experts and professionals to advance nutrition discipline, as well as fulfilling its commitment in improving Chinese nutritional and healthy status. CNS is a unit of China Association for Science and Technology, and is under the supervision of Ministry of Civil Affairs, PRC. By 2014, CNS has over 17,850 members working in the fields of research, teaching, disease control, medicine, agricultural and food science, and etc. In order to promote international communications, CNS joined International Union of Nutritional Sciences (IUNS) and Federation of Asian Nutrition Societies (FANS) in the 1980’s. Professor Yuexin Yang, as President of the Board, has led CNS since 2013. The CNS is composed of the Board of Directors, the Executive Council, the Council, Secretariat, 9 Working Committees, 9 Specialized Committees, Foundation, and etc. See Appendix I for the CNS organization structure with details.
 
In recent years CNS has been witnessed with rapid development. Its working scope covers promoting nutrition disciplinary development, nutrition education to public, international activities, technical consultancy and etc. The following texts debrief what CNS has achieved during the period of year 2013-2014.
 
Work Achievements

  1. Disciplinary Promotion and Advancement of Nutrition research
    1. The Chinese Dietary Reference Intakes (DRIs)
      Revision of the Chinese DRIs is core research work by CNS. Within a span of 3 years, CNS performed and accomplished the revision program of DRIs (2013 version) through organization of nearly a hundred of Chinese leading scientists in the nutrition field. Based on convincing scientific evidence and risk-assessment principles, the amendment was characterized by being scientific, advanced and comprehensive.
       
      The Disciplinary Development Report: the latest Disciplinary Development Report Program was initiated in July 2014 and the book is to be completed by Feb 2016.
       
      Professionally updating education: Updating education is an essential and well-known project by CNS since 1988 and given with latest nutrition-related S&T knowledge to professionals including dietician, village or community doctors, and lecturers, researchers and graduates from CDC, medical, food and agricultural related institutes, and etc. Take an example, there were 7 updating classes given with 1300 participants in 2014.
      Research funding: CNS has set up several research funding programs together with companies including DSM and Yili. Outstanding scientists would be given winning prizes.
       
    2. Conferences and communications
      Currently, CNS is putting intensive efforts toward a success of the 12th Chinese Nutrition Science Congress (CNSC 2015) during May 16-18, 2015 in Beijing. The theme is ‘Nutrition for Healthy Life’. Website: http://soc.cnsoc.org. CNS had held numerous meetings of different dimensions to promote nutrition disciplinary development each year. Examples of conferences and symposium held from year 2013 to year 2014 held by CNS are listed in Table 1. A detailed description of the 11th China Nutritional Science Conference & International DRIs Summit is given in Appendix II.
       
      Communications among Cross-straits Four Regions: Cross-straits Four Regions Nutrition Promotion Conference was initiated in 2008 and held by turns among nutrition society of China, that of Hong Kong, of Taiwan, and of Macau. On the 4th conference held in Taipei during Aug 21-23, 2014, leaders from the 4 regional societies reached agreement on strengthening exchanges and collaborations in order to promote nutrition research industry in the regions.
       
      Affiliated specialized committees: There are 9 specialized committees under leadership of CNS. That of Clinical Nutrition, of Public Nutrition and of Trace Element Nutrition held their annual meetings and symposium respectively. In 2013 the specialized Committee of Clinical Nutrition, of Community Nutrition branch and of Trace Element Nutrition held their 13th, 14th and 12th respectively. Other sub-societies held academic symposia at irregular intervals.
       

       
    3. Awards
      CNS Exclusive Award: CNS Science & Technology Award 2014
      Dr. Yang Xiaoguang (National Institute for Nutrition and Food Safety, Chinese CDC)
      Dr. Li Yong (Peking University)
       
    4. Publications
      1. Journal
        Acta Nutrimenta Sinica. ISBN 0512-7955.
        Chief Editor: Dr. Guo Changjiang (Institute of Health and Environmental Medicine)
      2. Books during 2013-2014:
        • Chinese Dietary Reference Intakes (2013). Edited by Chinese Nutrition Society. ISBN 978-7-03-041401-4. Science Press.
        • Development Report of China Nutrition Research (2013). Edited by Chinese Nutrition Society.
        • Dictionary of Nutrition Sciences. Edited by Chinese Nutrition Society. ISBN 978-7-5019-9213-3. China Light Industry Press.

  2. Nutrition education to public
    The book entitled with the Chinese Dietary based Food Guidelines (FBDGs) is another key product by CNS. Following accomplishment of revising the Chinese DRIs, CNS has launched revision work of Chinese Dietary based Food Guidelines since Feb 2014. CNS has set up steering committee, expert committee, six working groups and one secretariat group to pursue the revision program. The new version is expected to be published in 2016. Please visit website http://dg.en.cnsoc.org.
     
    With emphasis on popularizing nutritional knowledge targeted at common consumers, CNS has put enormous efforts in performing various promotion activities targeted at specific populations including primary teachers, schoolchildren, elderly people and etc, and in strengthening traditional propaganda inputs through mainstream newspaper, health newspaper, magazines, central TV channels, and etc. Meanwhile, CNS spares no efforts in exploring more measures so as to improve expansion and extension of public education including enrolling professional propagandizing experts and bloggers, developing new types of public platform proprietary (CNS webpage, Wechat, APP applications, and etc). Large amount of informative booklets and leaflets were distributed.
     
  3. International activities
    CNS held international symposium and invited renowned scientists and researchers from the WHO, EFSA and IUNS, and from institutes and universities to deliver lectures. See Table 2 for more details. For instance, CNS initiated Asian Nutrition Leadership Forum with focus on food-based dietary guideline in Shanghai in April 2014. Another example is that CNS coordinated the China Session at IUNS 20th ICN in Sep 2013. And the CNS council informed, encouraged and organized about 100 Chinese members to participate in the 20th IUNS International Congress of Nutrition, held in Sep 2013 in Granada. A third example is that CNS holds the biennial CNLP course together with IUNS and the 4th CNLP training course occurred in Harbin in 2013. Meanwhile, CNS recommends speakers from China for symposia and meetings upon requests from other countries.
     
    CNS has signed Understanding Memorandum with the Korean Nutrition Society for further collaborations in nutrition and food science areas. This is the third agreement with societies from other countries.
     
  4. Promotion of nutritional regulation and policy
    CNS has been engaged in food and nutrition related programs commissioned by the Chinese governmental organizations including research projects, regulation and policy drafting project, and standards consultancy.
     

     
  5. Other activities
    Newsletter is an internal magazine for CNS membership in the charge of the Secretariat of CNS. CNS provides technology consultancy and training courses to companies.

 
Appendix I:
 
CNS Organization, under the leadership of Executive Council of CNS

  • Working Committees
    1. Committee of Personnel and Organization
    2. Committee of Academic Communications
    3. Committee of International Communication
    4. Committee of Science Popularization
    5. Committee of Nutrition Policy, Standard and Promotion
    6. Committee of Young Scientist
    7. Committee of Basic Education and Promotion
    8. Committee of Disciplinary Development & Standard of Professional Conducts Promotion
    9. Committee of Ethics

  • The Secretariat
    There are 15 full-time working staff in the Secretariat group. They localize in Beijing and perform duties for the needs of members, governments, and social development.
    Funding Management Committee
     
  • Specialized Committees
    1. Specialized Committee of Public Nutrition
    2. Specialized Committee of Maternal and Children nutrition
    3. Specialized Committee of or Elderly Nutrition
    4. Specialized Committee of Nutrition for Special Dietary Needs
    5. Specialized Committee of Clinical Nutrition
    6. Specialized Committee of Nutrition and Functional Food
    7. Specialized Committee of Trace Element Nutrition
    8. Specialized Committee of Basic Nutrition Research
    9. Specialized Committee of Nutrition and Non-Communicable Diseases

  • Award Nomination Committee (undisclosed)
     
  • Referee Committee (undisclosed)

Appendix II:
 
Agenda of the 11th China Nutritional Science Congress
& International DRIs Summit

 
The 11th China Nutritional Science Congress & International DRIs Summit was held during May 15-17, 2013 at the First World Hotel in Hangzhou city, chaired by Prof. Cheng Yiyong in CNS. The official society’s sessions, including general assembly and all scientific sessions were held with over 1500 participants and over 200 oral lectures, 110 poster presentations and 680 abstracts.
 
Invited Honorary Lectures
  1. Scientific Background and Development of the D-A-CH Reference Intake Value
    Dr. Ibrahim Elmadfa (Institute of Nutritional Sciences, University of Vienna)
  2. EU DRIs development
    Dr. Sean Strain (University of Ulster)

Special Lectures
  1. Revision & New Perspective of Chinese DRIs
    Prof. Yiyong Cheng (Institute of Health and Environmental Medicine)
  2. Overview of Chinese RDAs and DRIs
    Prof. Jingfan Gu (Institute of Health and Environmental Medicine)

Plenary Lectures
  1. USA Experience –DRIs for the Macronutrients Current Status, Issues for the Future
    Dr. Joanne R. Lupton (Texas A&M University)
     
  2. Australian & NZ DRIs or NRVs: the need for food system reference values (FSRVs)
    Dr. Mark L Wahlqvist (Monash University)
     
  3. The Application of DRIs
    Prof. Keyou Ge (CNS)
     
  4. The application of evidence based nutrition in establishing DRIs by WHO
    Dr. Duo Li (Zhejiang University)
     
  5. The derivation of dietary recommended values: One scientist’s perspective – the process in the UK
    Dr. Harry McArdle (University of Aberdeen)
     
  6. Concept and Evidence of Dietary Reference intakes for Japanese (DRIs-J) 2010
    Dr. Nobuyo Tsuboyama-Kasaoka (National Institute of Health and
    Nutrition, Japan)
     
  7. Study of Nutritional Factors and Genetic Variants on Metabolic Abnormalities In Chinese Population
    Dr. Xu Lin (Shanghai Institutes for Biological Sciences, CAS)
     
  8. Micronutrients Deficiency and Non-Communicable Chronic Diseases
    Dr. Manfred Eggersdorfer (DSM)
     
  9. Important Nutrients and their DRI-relevance in Early Life
    Dr. Jacques Bindels (Danone Research Centre for Specialized Nutrition, Singapore)
     
  10. Introduction of Nutrition Policy
    Prof. Junshi Chen (China National Center for Food Safety Risk Assessment)
     
  11. The changes of dietary nutrition status among Chinese residents
    Dr. Guansheng Ma (National Institute of Nutrition and Food Safety, China CDC)
     
  12. Recent Dietary Surveys in Western Populations
    Dr. Peter Weber (University of Stuttgart-Hohenhelm, Germany)
     
  13. The study of nutrient requirements of the Chinese population
    Dr. Xiaoguang Yang (National Institute of Nutrition and Food Safety, China CDC)
     
  14. Research Advances in Phytochemicals
    Prof. Yuexin Yang (National Institute of Nutrition and Food Safety, China CDC)
     
  15. The Future of Nutrition Research
    Dr. Robert M Russell (Tufts University)

Symposia
  1. Development and Application of Minerals DRIs
     
    Dr. Xiaoguang Yang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Wanqi Zhang (Tianjin Medical University)
    Prof. Ding Zhang (Henan provincial CDC)
    Dr. Lichen Yang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Zhengwu Huang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Xiaoguang Yang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Yuming Chen (Sun Yat-sen University)
    Dr. Junsheng Huo (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. North Gondar Zonal (Health Department, Gondar, Ethiopia)
    Dr. Yumei Zhang (Peking University)
    Dr. Wei Piao (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Caixia Zhang (Sun Yat-Sen University)
     
  2. Chinese Residents’ Nutrition and Health Surveillance
     
    Mr. Kaitai Liu (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Xiaoguang Yang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Guansheng Ma (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Jianhua Piao (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Liyun Zhao (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Yuna He (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Jian Zhang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Prof. Xiaoqi Hu (National Institute for Nutrition and Food Safety, Chinese CDC)
     
  3. Research Highlights and Collaboration Opportunities with the North America Chinese Nutritionists
     
    Dr. Xingen Lei (Cornell University)
    Dr. Huanbiao Mo (Texas Woman's University)
    Dr. Wen-Hsing Cheng (University of Maryland)
    Dr. Jin-Rong Zhou (Harvard University)
    Dr. Chuan-Li (Leslie) Shen (Texas Tech University Health Sciences Center)
    Dr. Shu Wang (Texas Tech University)
    Dr. Dayong Wu (Tufts University)
     
  4. Nutritional Practice in Successful Aging and the Evidence-based Explanation of the DRIs for the Elderly
     
    Prof. Fa-ji Zhao (the Second Military Medical University)
    Prof. Mark L Wahlqvist (former Chairman of the International Nutrition Union)
    Prof. Jian-qin Sun (Fudan University)
    Prof. Cheng-yu Huang (Sichuan University)
    Prof. Jian Zhang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Kai-jun Niu (Tianjin Medical University)
    Dr. Dan-feng Xu (Fudan University)
    Dr. Jiong-xian Yang (Peking Union Hospital)
    Prof. Bao-qing Mo (Nanjing Medical University)
    Dr. Chang-ya Jiao (Nutrition and Health Research Center, By-health Co. Ltd)
    Dr. Qian Zhang (National Institute for Nutrition and Food Safety, Chinese CDC)
    Dr. Xin Lin (The Third Military Medical University)
    Dr. Jian Gao (Fudan University)
     
  5. Nutrition, Metabolism and Health
     
    Dr. Yan Chen (Institute for Nutritional Sciences, SIBS, CAS, China)
    Dr. Frank B. Hu (Dept. of Nutrition, Harvard School of Public Health)
    Dr. Lin Xu (Institute for Nutritional Sciences, SIBS, CAS, China)
    Dr. Yiqing Song (Harvard Medical School))
    Dr. Christopher Duggan (Harvard School of Public Health))
    Dr. Guansheng Ma (National Institute of Nutrition and Food Safety, China CDC)
    Dr. Huiru Tang (Wuhan Institute of Physics and Mathematics, CAS, China)
    Dr. Duo Li (Zhejiang University)
    Dr. Xiaoming Lin (Institute of Public Health of Peking University)
    Dr. Huiyong Yin (Institute for Nutritional Sciences, SIBS, CAS, China)
     
  6. Nutrition and Chronic Non-communicable Diseases
     
    Dr. Guowei Huang (Tianjin Medical University)
    Dr. Bakht Ramin Shah (Huazhong Agricultural University)
    Dr. Lin Dingbo (Kansas State University)
    Dr. Yu-Ming Chen (Sun Yat-sen University)
    Dr. Susanna Rosin (Raisio Incoporation)
    Dr. Kang Yu (Peking Union Medical College Hospital)
    Dr. Guo-feng Ren (Central South University)
    Dr. Chong-jian Wang (Zhengzhou University)
    Dr. Kun Xue (Fudan University)
    Dr. Gui-ju Sun (Southeast University)
    Dr. Lie-gang Liu (Huazhong University of Science and Technology)

Satellite Symposia
  1. The Essential and Non-Essential Nutrients: Present and Future
  2. New Challenge of Public Nutrition: Social Transition and Nutrition
  3. Focusing on Infants Protein and Fatty Acid Nutrition
  4. Clinical Nutrition Research Methodology
  5. Vitamin D for Bone and Skeletal Muscle Health
  6. CNS-DSM Nutrition Science Young Scholar Symposium
  7. The Requirement of Vitamin Seminar
  8. Milk Consumption and Bone Health
  9. International Trend of Diet and Health: less salt, great flavour
  10. Water Adequate Intakes
  11. Early Nutrition and Brain Development
  12. From Micro- to Macro- Nutrients—DRIs and Evidence Based Nutrition
  13. Fatty and Fatty Acids DRIs
  14. Health Effects of Yogurt
  15. Photochemical: Resource and Function Benefits