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.
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.
實用營養學 (2019)六版,謝明哲、胡淼琳、葉姝蘭楊、素卿等/編著, 華杏
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
Practical Nutrition (2019) Sixth Edition, edited by Xie Mingzhe, Hu Miaolin, Ye Shulanyang, Suqing, etc., Hua Xing
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
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| In-Class participation In-Class participation in-class participation |
20 | 出席率與課堂作業 |
| Midterm Exam Midterm Exam midterm exam |
30 | 課程1~6章 |
| Final Exam Final Exam final exam |
30 | 課程7~13章 |
| Group presentation & Term paper Group presentation & Term paper group presentation & term paper |
20 | 分組專題報告 |
