營養飲食解密
The Secrets of Nutrition and Diet
| 節 | 週二 |
|---|---|
3 10:10–11:00 | 營養飲食解密 YT103 2 節連堂 |
4 11:10–12:00 |
* 根據陽明交大上課時間表所列
1. 本課程旨在培養學生對營養與飲食的科學認識，提升其健康管理與飲食選擇的能力。透過系統性的學習，學生將理解均衡飲食的基本原則，掌握不同年齡層與生理狀態下的營養需求，並探索各類食物的營養價值與其對健康的影響。 2. 課程將深入探討飲食模式與慢性疾病的關聯性，教授簡易營養評估方法，並引導學生評估保健食品的功效與安全性。 3. 透過場域互動學習與實踐，學生將能夠將理論應用於日常生活，建立科學的飲食觀念，以促進個人及社會的健康。 1.This course aims to cultivate students’ scientific understanding of nutrition and diet, enhancing their ability to manage health and make informed dietary choices. Through systematic learning, students will understand the fundamental principles of balanced eating, grasp the nutritional needs across different age groups and physiological conditions, and explore the nutritional value of various foods and their impacts on health. 2. The course will explore the relationship between dietary patterns and chronic diseases, introduce basic methods of nutritional assessment, and guide students in evaluating the efficacy and safety of dietary supplements. 3. Through experiential and interactive learning activities, students will be able to apply theoretical concepts to daily life, develop evidence-based dietary habits, and promote the health of both individuals and the community.
None
授課、小組討論、場域實作
期中考(30%)、期末考(30%)、報告(30%；其中教師評分占60%、同儕評分占40%)、課程參與度(10%) Midterm Exam (30%)、Final Exam(30%)、Project/Report: (30%；among it, instructor evaluation: 60%; peer evaluation: 40%)、Class Participation(10%)
| 週次 | 主題 |
|---|---|
| 第 1 週 | 課程簡介 Introduction |
| 第 2 週 | 輕鬆享受均衡營養 Enjoying Balanced Nutrition with Ease |
| 第 3 週 | 探索優質蛋白質、全榖與蔬果 Exploring High-Quality Protein, Whole Grains, and Fruits ＆ Vegetables |
| 第 4 週 | 高齡者之能量需求與營養 The Energy Requirements and Nutrition for the Elderly |
| 第 5 週 | 簡易營養評估 Basic Nutritional Assessment |
| 第 6 週 | 場域互動與學習I (稻香日照中心) Field Interaction and Learning I |
| 第 7 週 | 成年人之均衡營養與能量需求 Balanced Nutrition and Energy Requirements for Adults |
| 第 8 週 | 期中考 Midterm Exam |
| 第 9 週 | 體重管理與減重策略 Weight Management and Weight Loss Strategies |
| 第 10 週 | 場域互動與學習II (稻香日照中心) Field Interaction and Learning II |
| 第 11 週 | 飲食模式與疾病 Diet Patterns and Diseases |
| 第 12 週 | 聰明吃，遠離失智與疾病 Smart Eating: Preventing Dementia and Diseases |
| 第 13 週 | 高齡質地調整飲食新觀念 New Concepts in Texture-Modified Diets for the Elderly |
| 第 14 週 | 保健食品停看聽 Dietary Supplements: Stop, Look, and Listen |
| 第 15 週 | 期末報告 Final Report |
| 第 16 週 | 期末考 Final Exam |
1. 書 名：Krause and Mahan's Food ＆amp;amp; the Nutrition Care Process 作 者：J. L. Raymond, K. Morrow 出版社：Saunders 2. 書 名：Wardlaw's Perspectives in Nutrition 作 者：C. Byrd-Bredbenner, J. Berning, D.Kelley, J. M. Abbot 出版社：McGraw-Hill 3. Volkert, D., Beck, A. M., Cederholm, T., Cruz-Jentoft, A., Goisser, S., Hooper, L., Kiesswetter, E., Maggio, M., Raynaud-Simon, A., Sieber, C. C., Sobotka, L., van Asselt, D., Wirth, R., ＆amp;amp; Bischoff, S. C. (2019). ESPEN guideline on clinical nutrition and hydration in geriatrics. Clinical nutrition (Edinburgh, Scotland), 38(1), 10–47. 4. 衛生福利部食品藥物管理署 https://www.fda.gov.tw/tc/site.aspx?sid=1507＆amp;amp;r=26858211
- 時間
- 請與老師約時間