本課程欲將學習以下相關知識，包含:營養素的分類、功能與六大營養素重要性及國人膳食營養素參考攝取標準，介紹生命期的營養，其中包括：嬰兒期、兒童期、青春期、懷孕與哺乳期、中老年期的營養需求與營養問題探討。可以讓學生了解日常生活中的各種飲食攝取與相關健康問題的探討，說明食物製備過程對營養素的變化與影響，最後能了解如何適當的烹製食物以保留營養。

This course aims to learn the following relevant knowledge, including: the classification and functions of nutrients, the importance of the six major nutrients, and the reference intake standards of dietary nutrients for Chinese people. It also introduces nutrition during life, including: nutritional needs and nutritional issues during infancy, childhood, adolescence, pregnancy and lactation, and middle-aged and elderly people. It allows students to understand various dietary intakes and related health issues in daily life, explain the changes and effects of food preparation processes on nutrients, and finally understand how to properly cook food to retain nutrients.

實用餐飲營養學(六版) ISBN：978-626-381-066-2 作者：徐阿里、楊萃渚、許淑真、陳冠如、夏先瑜、蘇家愷、張惠琴、陳立真、邱致穎、李民賢

Practical Catering Nutrition (Sixth Edition) ISBN: 978-626-381-066-2 Author: Xu Ali, Yang Cuizhu, Xu Shuzhen, Chen Guanru, Xia Xianyu, Su Jiakai, Zhang Huiqin, Chen Lizhen, Qiu Zhiying, Li Minxian