本課程將透過日常飲食習慣作為切入點，介紹相關的重要健康議題，包括食物傳染病、食物中毒、食品添加物、糖尿病、高血壓、癌症…等。希望在介紹重要的公共衛生議題的同時，也提供相關的飲食知識，使同學們可以進一步運用於日常生活中，對飲食的選擇可以更有健康概念。在期中考之後的後半部課程，也進一步介紹研究判讀原則、糧食缺乏、營養不良、糧食浪費、日本食通信(社區支持型農業)、飲食與環境永續等議題，以更積極全面的觀點，深度思考我們面對飲食的態度。This course will use daily eating habits as an entry point to introduce relevant important health issues, including food infectious diseases, food poisoning, food additives, diabetes, hypertension, cancer, etc. We hope that while introducing important public health issues, we will also provide relevant dietary knowledge so that students can further apply it in their daily lives and have a more healthy concept in their dietary choices. In the second half of the course after the midterm exam, topics such as principles of research interpretation, food shortage, malnutrition, food waste, Japanese food communication (community supported agriculture), diet and environmental sustainability are further introduced, with a more positive and comprehensive perspective, in-depth Think about our attitude towards food.
自編講義，主要將根據世界衛生組織(World Health Organization)以及衛生福利部的最新網站訊息，以及相關的醫藥衛生文獻報導等資料。
The self-compiled lecture notes will mainly be based on the latest website information from the World Health Organization (World Health Organization) and the Ministry of Health and Welfare, as well as relevant medical and health literature reports and other information.
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 出席率及課堂表現出席率及課堂表現 Attendance and class performance |
15 | |
| 小考小考 Quiz |
25 | |
| 期中考試期中考試 midterm exam |
30 | |
| 期末報告期末報告 Final report |
30 |
