本課程針對食物的營養、分量及銀髮族所需的熱量及營養素，並配合不同生理狀況及疾病中飲食上的需求，進行菜單規劃。並使學生於有限的預算之下設計出符合銀髮族之營養需求之菜單。This course focuses on food nutrition, portion size, calories and nutrients needed by seniors, and menu planning to meet the dietary needs of different physiological conditions and diseases. It also enables students to design menus that meet the nutritional needs of seniors within a limited budget.
1.膳食計畫 黃韶顏 編著 華香園出版社 2003
2.膳食計畫與供應 金蘭馨 符明伶 等 華格納 2002
1. Meal Planning Edited by Huang Shaoyan Hua Xiangyuan Publishing House 2003
2. Meal planning and supply Jin Lanxin Fu Minling et al. Wagner 2002
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率出席率 Attendance |
20 | |
| 期中考期中考 midterm exam |
20 | |
| 作業作業 Homework |
20 | |
| 期末實作期末實作 Final practice |
30 | |
| 期末考期末考 final exam |
10 |
