教學目標:認識營養素之生理、生化特性、食物的營養成分含量、飲食型態、營養評估等基本觀 念，如何應用於疾病之預防，實際生活之需求及健康之維護。
課程範圍:(1)食物如何影響人體。(2)如何評估營養狀況。(3)營養素的消化、吸收、代謝、利用及
排泄。(4)熱量之來源，利用及平衡。(5)六大營養素之構造、生理及生化特性。(6)營養偏失可能
造成之問題
授課方式:(1)以電腦單槍輔助教材配合授課。(2)隨堂小考。(3) 課外閱讀，隨堂討論 FU-JEN UNIVERSITY, DEPARTMENT OF NUTRITION & FOOD SCIENCES
NUTRITION 2006 SPRING SEMESTER (營二)
TEXT BOOK: Wardlaw, G. M. Perspectives in Nutrition. 6th ed. WCB McGraw-Hill, Taipei, Taiwan. (2004, 藝軒)
TIME: Friday, 8:10 - 10:00 (Rm. NF 256)
WK CHAP. PAGES TOPIC 1 9 285-294 The Fat-Soluble Vitamins
2 9 295-304 The Fat-Soluble Vitamins 3 9 305-314 The Fat-Soluble Vitamins
4 9 315-322 The Fat-Soluble Vitamins 5 1st Exam
6 10 323-332 The Water-Soluble Vitamins 7 10 333-342 "
8 10 343-352 "
9 10 353-362 "
10 10 362-370 "
11 9-10 2nd Exam
12 11 371-391 Water and the Major Minerals.
13 11 392-412 Water and the Major Minerals.
14 12 413-425 The Trace Minerals 15 12 426-439 The Trace Minerals 16 12 440-450 The Trace Minerals
17 9 - 12 Final Exam . Quiz: 10%
Examination: 30% each
