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 NUTRITI ONAL SCIENCE
NUTRITION II 200 9SPRING SEMESTER (營一)
INSTRUCTORS: Dr. GUOO-SHYNG WANG
TEXT BOOK: Wardlaw, G. M. Perspectives in Nutrition. 7th ed. WCB McGraw-Hill, Taipei, Taiwan. (2006, 藝軒)
TIME: Friday, 10:10 - 12:00 (Rm. NF 158) DATE CH PAGES TOPIC
2-20 7 235-243 Protein (*2-19 2:40 – 4 :30 am)
2-27 no class (make up 4-10 12 :00 – 1 :30 noon) 3-6 7 244-252 Protein
3-13 7 253-261 Protein 3-20 7 260-270 Protein 3-27 8 271-281 Alcohol
4-3 Holiday
4-10 8 282-291 1st Exam. Alcohol, (12 :00 – 1 :30, Rm :NF158) 4-17 4 111-123 Metabolism
4-24 4 124-136 "
5-1 4 137-148 "
5-8 2nd Exam.
5-15 13 465- 478 Energy balance and weight control 5-22 13 479-492 "
5-29 Holiday
6-5 13 493-514 Energy balance and weight control "
6-12
6-19 Final Exam
Evaluation:
Quiz and homework: 10% 王果行 [email protected]
Examination: 30% each 衛生署網站︰www.doh.gov.tw
