營養學英文

Taiwan has become an aging society since 1993 (considered to be when the elderly population exceeds 7% of the total population) and learning about nutrition and dietetics and how to improve health has become a prominent issue for everyone. This course is a new educational resource for nutrition industry professionals who want to improve their English communication in a work environment. Students will learn the components of food, common dietary guidelines, how to assess nutrition, and disorders influences on food choices. Further students will learn what to eat via informed decisions to prevent arthritis, cancer, heart disease and stroke, obesity, osteoporosis, chronic diseases, Type 2 diabetes, prediabetes, and gut health conditions, improve mental health, boost energy levels, and enhance the overall quality of life. Students will learn nutrition and dietetics knowledge by discussing and knowing how to maintain a nutritious diet is essential for keeping up a healthy lifestyle. By applying English listening, speaking, reading, and writing of nutrition and dietetics, knowledge will become a means to incorporate it into the course. The textbook the instructor used for the course is organized into three levels of difficulty (the textbook is rated for the Common European Framework of Reference for Languages at A1, A2 and B1, respectively) and offers a minimum of four hundred vocabulary terms and phrases. However, in order to achieve students' English skills at the CEFR B2 level in nutrition & dietetics, the instructor will add further materials by giving lectures, implementing videos, playing podcasts, providing effective assessments, and conducting group discussion in class relating to the topics. Every unit includes reading comprehension, vocabulary and listening skills and leads students through written and oral production. By the end of this course, students will be able to: For reading comprehension: Understand the main ideas of complex written texts, including specialized technical discussions in nutrition and dietetics from a variety of realistic reading passages. For listening comprehension: Understand the gist of conversations, lectures, on complex concrete and abstract topics, and identify specific details, attitudes, and implied meanings from the specific dialogues. For the speaking skills: From the guided speaking exercises students will be able to express yourself fluently and spontaneously, articulate complex viewpoints on topics, and explain your opinions and plans with reasons. For the writing skills: From the guided writing exercise students will be able to produce clear, detailed, and connected text in nutrition and diet. For the vocabulary and phrases: Students will be able to learn a strong vocabulary, and phrases related to food, nutrition, human anatomy, digestive system, nervous system, and health, including terms for specific food products, principles of weight management, and the nutritional needs of individuals.

ATTENTION!! You MUST be present on the first day of class or you will be dropped from the course.

Teaching Methodology: Lectures, videos, podcasts, assessments, and group discussion relate to the topics will be implemented to the course. https://www.nutrition.gov/ https://www.fda.gov/ https://fdc.nal.usda.gov/ https://www.eatrightpro.org/ https://nutrimatters.org/ https://www.england.nhs.uk/ https://www.nhs.uk/live-well/eat-well/ https://ods.od.nih.gov/factsheets/list-all/ https://medlineplus.gov/nutrition.html https://hnrca.tufts.edu/ https://nutritionsource.hsph.harvard.edu/ https://nutritionsource.hsph.harvard.edu/navigating-supplemental-food-resources/ https://www.jandonline.org/ https://onlinelibrary.wiley.com/journal/1365277x https://www.youtube.com/@mindfulpublichealth https://www.gov.uk/government/publications/the-eatwell-guide https://libguides.bcu.ac.uk/dietetics/websites Requirements & Rules: 生成式人工智慧倫理聲明：禁止使用 . *嚴禁學生在課堂作業或報告中使用AI工具。如經查核發現學生使用生成式AI，教師有權不予計分。 *Please do not ask Chat GPT or any AI programs to write your assignments. *The instructor reserves the right to change the syllabus when necessary. *Full attendance and active engagement in class discussions is integral to the success of the course. Late arrivals and/or unexcused absences will affect your grade. *Please turn in homework on time, late homework will not be graded for credit.

Grading: 1. Classroom participation: 15% 2. Midterm exam: 25% (paper based exam) 3. Final exam: 25% (Individual presentation) 4. Homework: 20% (weekly assignment--reading response on the issues covered in the readings) 5. Attendance: 15%

Title: Career Paths: Nutrition & Dietetics (2018) Authors: Angela Christaki, Jenny Dooley. Publisher: Express Publishing ISBN: 9781471572272

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