Working Group on National Food Nutrition Surveillance Provides Technical Guidance at XPCC Center for Disease Control and Prevention

On June 12, 2025, Xu Weisheng (Researcher), Wang Guodong (Deputy Chief Technician), and Yang Jingming (Associate Researcher) from the Working Group on National Food Nutrition Surveillance were invited to the Center for Disease Control and Prevention of the Xinjiang Production and Construction Corps (XPCC CDC) to conduct a technical guidance visit. Peng Xiaoming, Party Secretary and Director of the XPCC CDC, attended the discussion session, along with staff from the Division of Food and Nutrition, School Health and Noncommunicable Diseases, and the Laboratory Division.

 

During the meeting, the national working group offered constructive suggestions based on the site inspection and the center’s progress report, focusing on technical specifications, project expansion, and scientific research development. On behalf of the group, Xu Weisheng presented two publications—Nutritional Data of Aquatic Animal-Derived Foods in China and Visualizing Chaoshan Cuisine through Data—to the XPCC CDC to support further advancement of food composition monitoring in the region. During the on-site visit to the physicochemical laboratory, the working group provided targeted guidance on key testing techniques, technical challenges, and project implementation bottlenecks, addressing each issue raised by the local team.

 

This visit further strengthened the technical collaboration between the national working group and the XPCC CDC, contributing professional expertise to support the high-quality development of public health in the Xinjiang Production and Construction Corps.