spContent=《食品營養(yǎng)學(xué)》是食品科學(xué)與工程專業(yè)的必修課程，是培養(yǎng)食品科技人才整體知識結(jié)構(gòu)的重要組成部分。主要講授營養(yǎng)學(xué)基礎(chǔ)知識、合理膳食構(gòu)成、各個國家膳食指南、各類食品營養(yǎng)價值、功能性食品、不同生理狀況人群的膳食與營養(yǎng)、營養(yǎng)與疾病、營養(yǎng)標簽等，并對近年來食品營養(yǎng)學(xué)中的熱點問題作了介紹和探討。

《食品營養(yǎng)學(xué)》是食品科學(xué)與工程專業(yè)的必修課程，是培養(yǎng)食品科技人才整體知識結(jié)構(gòu)的重要組成部分。主要講授營養(yǎng)學(xué)基礎(chǔ)知識、合理膳食構(gòu)成、各個國家膳食指南、各類食品營養(yǎng)價值、功能性食品、不同生理狀況人群的膳食與營養(yǎng)、營養(yǎng)與疾病、營養(yǎng)標簽等，并對近年來食品營養(yǎng)學(xué)中的熱點問題作了介紹和探討。

—— 課程團隊

課程概述

Nutrition is closely related to students' daily life. It is very important to develop good eating habits. As the saying goes: "Food is the first necessity to people." At present, more than 86% of the deaths are caused by chronic diseases in China. Therefore, the main goal of this course is to enable students to benefit from using the nutrition knowledge and principles they have learned in daily life, and develop good eating behaviors and habits. This course uses the 2018 Mc Graw Hill Education "Wardlaw's Contemporary Nutrition" textbook. The teaching content is divided into 13 chapters and three levels: Basic Knowledge Module A takes the basic principles of nutrition as the key point, and Expanding Module B includes nutrition and disease, nutrition for people with different life-cycle, dietary guidelines and functional foods in various countries, etc. Comprehensive Application Module C includes nutrition evaluation, healthy diet design, and nutrition label calculation. This course is offered by a team of renowned nutrition professors, Professor Tao Ningping, a visiting scholar of the University of California, San Diego; Dr. Jennifer Wan and a functional food professor, Dr. Wang Mingfu of the University of Hong Kong; Dr. Zhong Jian, a Ph.D. graduate of Peking University; Dr. Sun Zheng and Zhao Yueliang, two Ph.D. graduates of the University of Hong Kong; Dr. Lu Ying, a Ph.D. graduate of Tokyo University of Marine Science and Technology.

授課目標

Course Objectives

1. Providing students with a sound introduction to the study of nutrition. 

2. Gaining an understanding of the need and function of the major nutrients in health and disease. 

3. Through the study of this course: students can use nutrition-related basic knowledge to evaluate the nutritional value of various foods; understand the characteristics of food nutrition, use nutrition principles to match balanced diet to maintain health; by reading nutrition labels, choose different kinds of food properly and manage body weight; understand how to prevent the risk factors leading to disease; know how to prepare for quality pregnancy, reasonably feed the next generation, and how to delay aging; and prepare for the cultivation of senior technical talents and international talents suitable for the food industry.

課程大綱

Chapter 1 Introduction

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

1.5 Quiz 1

Chapter 2 Protein

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

2.6 Quiz 2

Chapter 3 Carbohydrates

3.1 Carbohydrates Structure and Function

3.2 Fiber Overview

3.3 Utilization of Carbohydrates by Body

3.4 Reading Materials

3.5 PPT

3.6 Quiz 3

Chapter 4 Lipids

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

4.7 Quiz 4

Chapter 5 Vitamins: Nutrients that Multitask

5.1 Introducing Vitamins

5.2 Fat-Soluble Vitamins

5.3 Water-Soluble Vitamins

5.4 Reading Materials

5.5 PPT

5.6 Quiz 5

Chapter 6 Water

6.1 Water Function and Balance

6.2 Fluid Conservation and Hydration Status

6.3 Reading Materials

6.4 PPT

6.5 Quiz 6

Chapter 7 Functional Food

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

7.7 Quiz 7

Chapter 8 Tools for Healthy Eating

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

8.7 Quiz 8

Chapter 9 Nutrition and Life Cycle

9.1 Pregnancy and Lactation

9.2 Infancy

9.3 Childhood

9.4 Adolescence

9.5 Adulthood

9.6 Reading Materials

9.7 PPT

9.8 Quiz 9

Chapter 10 Malnutrition

10.1 Definition of Malnutrition and Protein Energy Malnutrition

10.2 Common Lllnesses with Micronutrients Deficiency (1)

10.3 Common Llnesses with Micronutrients Deficiency (2)

10.4 Over-nutrition

10.5 Reading Materials

10.6 PPT

10.7 Quiz 10

Chapter 11 Nutrition and Cardiovascular Disease

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

11.8 Quiz 11

Chapter 12 Nutrition and Bone Health

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

12.8 Quiz 12

Chapter 13 Nutrition Label

13.1 Nutrition Label

13.2 Nutrition Claim

13.3 Nutrition Label Example

13.4 Reading Materials

13.5 PPT

13.6 Quiz 13

展開全部

證書要求

為積極響應(yīng)國家低碳環(huán)保政策， 2021年秋季學(xué)期開始，中國大學(xué)MOOC平臺將取消紙質(zhì)版的認證證書，僅提供電子版的認證證書服務(wù)，證書申請方式和流程不變。

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完成課程教學(xué)內(nèi)容學(xué)習(xí)和考核，成績達到課程考核標準的學(xué)生（每門課程的考核標準不同，詳見課程內(nèi)的評分標準），具備申請認證證書資格，可在證書申請開放期間（以申請頁面顯示的時間為準），完成在線付費申請。

認證證書申請注意事項：

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參考資料

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(yǎng)與健康（第二版），陶寧萍、王錫昌主編，中國輕工業(yè)出版社，2015。

常見問題

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