2292 - 餐飲營養學
Nutrition for the Food Service Professions
教育目標 Course Target
讓學生認識食品中六大營養素的消化、吸收與代謝、生理功能、食物來源及需要量，並認識各年齡層的生命期營養和食品、健康和疾病間之相關性。
Let students understand the digestion, absorption and metabolism, physiological functions, food sources and requirements of the six major nutrients in food, and understand the correlation between life-span nutrition and food, health and disease for all age groups.
課程概述 Course Description
Students will understand a science that studies nutrients and other substances in foods and in the body and the way there nutrients relate to health and disease.
Students will understand a science that studies nutrients and other substances in foods and in the body and the way there nutrients relate to health and disease.
參考書目 Reference Books
Handout
實用營養學 (2012),謝明哲、胡淼琳、楊素卿等/編著, 華格納
餐飲營養學 (2012),Karen Eich Drummond 等人，譯者林万登，桂魯出版社
食用營養學 (2018)Anne M Smith,蕭寧馨譯,東華出版社
Handout
Practical Nutrition (2012), edited by Xie Mingzhe, Hu Miaolin, Yang Suqing, etc., Wagner
Catering Nutrition (2012), Karen Eich Drummond et al., translator Lin Wandeng, Guilu Publishing House
Food Nutrition (2018) Anne M Smith, translated by Xiao Ningxin, Donghua Publishing House
評分方式 Grading
| 評分項目 Grading Method |
配分比例 Percentage |
說明 Description |
|---|---|---|
|
In-Class participation In-Class participation |
20 | 出席率與課堂作業 |
|
Midterm Exam Midterm Exam |
30 | 課程1~6章 |
|
Final Exam Final Exam |
30 | 課程7~13章 |
|
Group presentation & Term paper Group presentation & Term paper |
20 | 分組專題報告 |
授課大綱 Course Plan
點擊下方連結查看詳細授課大綱
Click the link below to view the detailed course plan
相似課程 Related Courses
無相似課程 No related courses found
課程資訊 Course Information
基本資料 Basic Information
- 課程代碼 Course Code: 2292
- 學分 Credit: 0-3
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上課時間 Course Time:Monday/2,3,4[M117]
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授課教師 Teacher:林万登
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修課班級 Class:餐旅系2
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選課備註 Memo:不開放推廣部附讀
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