《食品營養學（全英語）》是上海海洋大學提供的慕課課程，授課老師是陶寧萍、JenniferM.F.Wan、王明福、孫諍、胡曉倩、趙月亮、盧瑛、鐘建。
基本介紹
- 中文名：食品營養學（全英語）
- 提供院校：上海海洋大學
- 類別：慕課
- 授課老師：陶寧萍、JenniferM.F.Wan、王明福、孫諍、胡曉倩、趙月亮、盧瑛、鐘建
課程大綱,參考教材,
課程大綱
01
Chapter 1 Introduction
課時
1.1 Nutrition：A Key to Health
1.2.1 Introduction to Nutrition 1
1.2.2 Introduction to Nutrition 2
1.3 Course Outline
1.4 PPT
Quzi 1
02
Chapter 2 Protein
課時
2.1 Functions, Amino acids, Nitrogen Balance, Quality
2.2 Evaluation, PEM, Sources, Needs
2.3 Animal Protein is Essential Nutrient?
2.4 Reading Materials
2.5 PPT
Quiz 2
03
Chapter 3 Carbohydrates
課時
3.1 Carbohydrates Structure and Function
3.2 Fiber Overview
3.3 Utilization of Carbohydrates by Body
3.4 Reading Materials
3.5 PPT
04
Chapter 4 Lipids
課時
4.1 What are Lipids
4.2 Types of Lipids
4.3 Fatty acids
4.4 Fats and Oils in Foods
4.5 Reading Materials
4.6 PPT
Quiz 4
05
Chapter 5 Vitamins: Nutrients that Multitask
課時
5.1 Introducing Vitamins
5.2 Fat-soluble Vitamins
5.3 Water-soluble Vitamins
5.4 Reading Materials
5.5 PPT
Quiz 5
06
Chapter 6 Water
課時
6.1 Water Function and Balance
6.2 Fluid Conservation and Hydration Status
6.3 Reading Materials
6.4 PPT
Quiz 6
07
Chapter 7 Functional Food
課時
7.1 What are Functional Foods?
7.2 Why do We Need Functional Foods and Related Products?
7.3 What are the Scientific Evidence?
7.4 How to Classify Functional Foods Products in the Market?
7.5 Reading Materials
7.6 PPT
Quiz 7
08
Chapter 8 Tools for Healthy Eating
課時
8.1 Healthy Eating Principles
8.2 How to Design a Healthy Eating
8.3 Healthy Eating Application
8.4 Nutrients and Food Pyramid
8.5 Reading Materials
8.6 PPT
Quiz 8
09
Chapter 9 Nutrition and Life Cycle
課時
9.1 Pregnancy and Lactation
9.2 Infancy
9.3 Childhood
9.4 Adolescence
9.5 Adulthood
9.6 Reading Materials
9.7 PPT
Quiz 9
10
Chapter 10 Malnutrition
課時
10.1 Definition of Malnutrition and Protein Energy Malnutrition
10.2 Common Illnesses with Micronutrients Deficiency (1)
10.3 Common Illnesses with Micronutrients Deficiency (2)
10.4 Over-nutrition
10.5 Reading Materials
10.6 PPT
Quiz 10
11
Chapter 11 Nutrition and Cardiovascular Disease
課時
11.1 Cardiovascular Heart Disease
11.2 Atherosclerosis
11.3 Nutrition Management of Hyperlipidemia to Prevent Heart Disease
11.4 Natural Ways to Lower Your Cholesterol and/or Prevention of CHD
11.5 Nutrition and Hypertension
11.6 Reading Materials
11.7 PPT
Quiz 11
12
Chapter 12 Nutrition and Bone Health
課時
12.1 Biological Functions of Major Minerals and Trace Elements
12.2 Nutrition and Bone Health-part 1
12.3 Nutrition and Bone Health-part 2
12.4 Bone Growth in Width
12.5 Osteoporosis
12.6 Reading Materials
12.7 PPT
Quiz 12
13
Chapter 13 Nutrition Label
課時
13.1 Nutrition Label
13.2 Nutrition Claim
13.3 Nutrition Label Example
13.4 Reading Materials
13.5 PPT
Quiz 13
參考教材
1. Wardlaw’s Contemporary Nutrition, Fifth edtion by Anne M. Smith, Angela L. Collene, Colleen K. Spees ( Mc Graw Hill education New York, 2018).
2. Nutrition: Science and Applications, Canadian Edition by Lori Smolin, Debbie Gurfinkel, Mary Grosvenor ( Wiley Canada 2015).
3. 食品營養與健康（第二版），陶寧萍、王錫昌主編，中國輕工業出版社，2015。
