1、食品營養學課程教學大綱Syllabus of Food Nutrition 2017年制訂 2018年修訂課程代碼：067111課程名稱：食品營養學/Food Nutrition課程類別：專業基礎課/ Professional Basic Course開設學期：第四學期/The 4th semester開課單位：健康管理學院/College of Health Management開課對象：食品衛生與營養學專業/Food Hygiene and Nutrition先修課程：食品衛生與營養學導論/ An Introduction to Food Hygiene and Nutrition 食品原

2、料學 /Food Materials、食品生物化學 /Food Biochemistry課 時：48 學時/48 Class Hour參考教材：Food, Nutrition and Health, Linda Tapsell, New York, Oxford University Press, 2013.參考書： TOC o 1-5 h z .食品營養與衛生學，周文化、劉紹主編，南京，東南大學出版社，2013c.食品營養與衛生，任順成，北京，中國輕工業出版社，2012。.食品營養學，李鳳林、張忠、李鳳玉，北京，化學工業出版社， 2009;.食品營養學，孫遠明，北京，科學出版社，2006;.

3、營養與食品衛生學，吳坤，北京，人民衛生出版社，2004;.食品營養學，王光慈，北京，中國農業出版社， 2001;課程概述：食品營養學是食品衛生與營養學專業的一門專業基礎課。食品營養學是研究人體營養規律以及改善措施的科學，即研究食物中對人體有益的成分及人體攝取 和利用這些成分以維持、促進健康的規律和機制。它的研究對象是食物與人，即 研究食品與健康的關系。食品營養學部分以基礎營養學為核心， 主要由基礎營養 學、特殊人群營養、營養與健康、公共營養四部分組成。Food Nutrition is an important professional basic course for the major o

4、f Food Hygiene and Nutrition. Food nutrition is the subject area where the nutrition condition of human body and relevant improvement measures, including the beneficial ingredients in food and their corresponding absorption and utilization mechanism by human body, is studied. The studying object is

5、food and human body, as well as the relationship between food and health. Food nutrition consists of basic nutrition, nutrition for different populations, nutrition and health, and public nutrition, and food nutrition is the most important part.教學要求：.掌握食品營養學的基本知識和基本概念，合理營養的基本要求。To master the basic k

6、nowledge and concepts of food nutrition, and the basic requirements of rational nutrition.掌握各類營養素的生理功能、缺乏癥、供給量標準和食物來源；不同人群 的生理特點及營養需求。To master the functions, deficiencies, normal intake and food sources of various nutrients, as well as the physiology and nutritional needs of different populations.普

7、及營養學知識，理解營養與疾病的關系，理解營養與機體健康的關系， 為營養配餐奠定良好的基礎。To popularize nutrition science, understand the relationship between nutrition and chronic disease, as well as the nutrition and the health of human body, in order to provide meals with good nutrition and flavor for different populations.掌握食品營養學的基本理論和基本技能

8、，可以進行簡單的營養食譜設計，為今后從事食品營養學及相關工作奠定基礎To master the basic theory and skills of food nutrition, and to carry out simplenutrition recipe design which is essential in the future work.教學重點：.營養學基礎：營養素與能量，各類食物的營養保健特性。Fundamentals of Nutrition： nutrients and energy, nutritional characteristics of different foo

9、d.營養學的應用：膳食營養與健康，不同人群的營養，公共營養。Application of Nutrition: dietary nutrition and health, nutrition for different populations and public nutrition.教學難點：.三種宏觀營養素的營養價值評價，不同食物的營養保健特性。Three macronutrients: protein, fat and carbohydrates; nutritional characteristics of different food.各類與營養相關疾病膳食原則，不同人群的合理營養及

10、合理平衡膳食的食 譜編制，膳食調查。The nutrition and diet principles for different chronic disease patients, the rational and balanced dietary guidelines for different populations, Nutrition and diet survey.學時分配 (Teaching Contents and Periods Assignmeht:早IJ蝕內谷講 授Lecter實驗Experemt咯討 論Disusi習題Exereis課外Outde Cla設ss計 Oth

11、er合 計s Total備 注Notes代K弟一早Chapter 1緒論Introduction22弟早Chapter 2營養素匕能量Nutrients and Energy121630代K*弟二早Chapter 3食品的消化與吸收Digestion and Absorption448第四章Chapter 4各類食物的營養保健特 性Nutritional Value of different8816kinds of Food第五章Chapter 5膳食營養與健康Dietary Nutrition and Health246弟八早Chapter 6/、同人群的營養Dietary Nutritio

12、n various individuals246第七章Chapter 7公共營養Public Nutrition44第八章Chapter 8食品營養強化Food Nutrition Enrichmen t246第九章Chapter 9營養強化食品、保健食 品匕營養標簽Nutrition-intensified food, health food and nutrition label44合計Total4032880各章教學要求及教學要點第一章緒論/Introduction學時/Class Hour： 2教學要求：.掌握食品營養學的基本概念以及與人體健康的關系；To master the bas

13、ic knowledge and concepts of food nutrition, and the corresponding relationship with human body.了解食品營養學的發展歷程與新進展；To learn the developing process and latest advance progress of food nutrition.熟悉食品營養學的研究任務和內容及其與相關學科的關系；To be familiar with the research tasks, research content of food nutrition and the

14、relationship with other subjects.了解本課程的課程結構、特點和學習方法。To learn the structure, characteristics and studying methods of food nutrition course.教學內容 /Teaching contents.食品營養學的概念及研究內容、研究任務；Definitions of Food nutrition , contents and targets of nutrition.食品營養學的發展歷史和展望；Developing of nutrition, the latest tre

15、nd of Nutrition.本課程與其他學科的關系及重要地位The relationship of nutrition with other subjects, the importance of nutrition.本門課程基本結構The structure of food nutrition course.第二章營養素與能量學時：14教學要求：.掌握人體基礎代謝、食物熱效應、氨基酸模式、蛋白質互補作用、限制性 氨基酸、必需脂肪酸等概念；蛋白質、脂類、碳水化合物的生理功能及其各自的 分類等；維生素的分類、共同特點和缺乏癥的原因；各種礦物質的生理功能、吸 收與代謝、缺乏癥與過量、參考攝入量

16、與及食物來源。To master the concepts of basic metabolism, food thermal effect, amino acid pattern, protein complementation, restricted amino acid, essential fatty acid, etc. To learn physiological functions and classification of proteins, lipids and carbohydrates; Classification of vitamins, common charact

17、eristics and causes of deficiency; Physiological function, absorption and metabolism, deficiency and excess, reference intake and food sources of various minerals.熟悉影響人體能量消耗的因素；食物蛋白質營養價值的主要評價指標以及 蛋白質互補作用在食品營養中的部分應用；油脂營養價值的評價指標；碳水化合物在食品加工中的變化及其供給量和食物來源。各種維生素的理化性質、生理功 能、吸收與代謝、缺乏癥和過量、參考攝入量與膳食來源；礦物元素的共同

18、特點 和生理功能，水的生理功能。To learn the factors that affect human energy consumption; The main evaluation indexes of food protein nutrition value and some applications of protein complementarity in food nutrition; Evaluation index of nutritional value of oil; Changes of carbohydrate in food processing, its sup

19、ply and food source. To learn the physical and chemical properties, physiological functions, absorption and metabolism, deficiency and excess, reference intake and dietary sources of various vitamins; The common characteristic of mineral element and physiology function, physiology function of water.

20、了解人體能量消耗整個過程；理解蛋白質代謝的氮平衡；食品加工中蛋白 質和氨基酸的變化，熟記膳食蛋白質供給量及主要優質食物來源；食品加工中脂類的變化以及脂類的供給量和食物來源；維生素在食品加工中的變化。熟記人體營養物質中礦物元素的分類；了解礦物質在食品加工中的變化，不同概念的水及 其健康的關系。To learn the whole process of energy consumption; Nitrogen balance in protein metabolism; Changes in protein and amino acids in food processing, keeping i

21、n mind dietary protein supply and major sources of quality food; Changes in lipids in food processing, their supply and food sources; Changes in vitamins in food processing. To memorize the classification of mineral elements in human nutrition. To learn mineral changes in food processing; different

22、concepts of water and their relationship to health.熟悉人體能量消耗的測定方法并了解能量的供給量標準與食物來源以及 蛋白質節約作用、抗生酮作用。To learn the measurementmethod of energy consumption of human body and understand the standard of energy supply and food source as well as the function of protein conservation and anti-ketogenesis.教學內容：.

23、能量的來源與能量系數；人體能量消耗的構成因素，能量平衡及其影響因 素；人體能量消耗的測定與計算；能量的供給量與食物來源。Energy source and energy coefficient; The constitution of energy consumption,energy balance and its influencing factors; Determination and calculation of human energy consumption; Energy supply and food sources.蛋白質的分類及其生理功能；氨基酸的分類；必需氨基酸、氨基酸

24、模式、 限制性氨基酸、蛋白質互補作用的定義及相關應用；食物蛋白質的營養價值評價； 蛋白質的代謝及氮平衡；蛋白質與健康：蛋白質營養不良，蛋白質在食品加工中 的變化，蛋白質的參考攝入量及食物來源。Classification of proteins and their physiological functions; Classification of amino acids; Definition and application of essential amino acids, amino acid patterns, restricted amino acids and protein co

25、mplementarity; Nutritional value evaluation of food protein; Protein metabolism and nitrogen balance; Protein and health: protein malnutrition, protein changesin food processing, protein reference intake and food sources.脂類的分類、生理功能；脂肪酸的分類及其生理功能；脂類的營養價值評 價；脂類與健康。Classification and physiological funct

26、ions of lipids; The classification and physiological function of fatty acids; Nutritional value evaluation of lipids; Lipids and health.碳水化合物的分類；碳水化合物的生理功能；碳水化合物與健康：碳水化 合物在食品加工中的變化；食物的血糖指生成指數；碳水化合物的參考攝入量與 食物來源。Classification of carbohydrates; The physiological function of carbohydrates; Carbohydrate

27、 and health: carbohydrate changes in food processing; Food glycemic index; Carbohydrate reference intake and food sources.維生素的概念、共同特點、分類、缺乏癥的原因；脂溶性21生素A、D、E、 K的理化性質、生理功能、吸收與代謝、缺乏癥和過量、參考攝入量與膳食來源。 水溶性維生素C、B1.B2.PP、B6.B12.葉酸、泛酸、生物素、鉆胺素的理化性質、 生理功能、吸收與代謝、缺乏癥和過量、參考攝入量與膳食來源。The concept of vitamins, common

28、characteristics, classification and causes of deficiency; Physical and chemical properties, physiological functions, absorption and metabolism, deficiency and excess, reference intake and dietary sources of fat-soluble vitamins A, D, E and K. Water-soluble vitamins C, b1.b2.PP, b6.b12. Physical and

29、chemical properties, physiological functions, absorption and metabolism, deficiency and excess, reference intake and dietary sources of folic acid, pantothenic acid, biotin and cobalamin.礦物元素的分類、共同特點和生理功能；具體介紹鈣、磷、鎂、鉀、鈉、 鐵、碘、鋅、硒、銅、氟等礦物質的生理功能、吸收與代謝、缺乏癥與過量、參 考攝入量與及食物來源等。水在人體的含量，水的生理功能，人體對水的需要與 水平衡，不同概念

30、的水及其健康的關系等。Classification, common characteristics and physiological functions of mineral elements; The physiological functions, absorption and metabolism, deficiency and excess, reference intake and food sources of minerals such as calcium, phosphorus, magnesium, potassium, sodium, iron, iodine, zin

31、c, selenium, copper and fluorine are introduced in detail. Water content, the physiological function of water, the human bodys need for water and water balance, different concepts of water and its health relationship.三章 食物的消化和吸收/Digestion and absorption of food 學時：4教學要求：.熟悉人體消化系統的組成和功能；To learn the

32、composition and function of human digestive system.掌握吸收的部位和機理；To master the location and mechanism of absorption.理解六大營養素的消化和吸收過程。To understand the Digestion and Absorption of Six Nutrients教學內容：.消化系統的組成和功能；To master the composition and function of digestive system.食物吸收的部位、形式和機理；To learn the location,

33、 form and mechanism of food absorption.六大營養素的消化和吸收過程；To master the digestion and absorption process of the six major nutrients.營養素在體內的運輸；To learn nutrient transport in the body.營養素的體內代謝。To master nutrient metabolism in vivo四章各類食品的營養價值/Nutritional Value of Various Foods 學時：8教學要求：.掌握食物營養價值的評價方法；To mas

34、ter the evaluation method of food nutrition value.熟悉各類食物的營養價值特點；To understand the nutritional value of various foods.了解豆類等食物中的抗營養因素以及食品貯藏、加工和烹飪方法對食品中 營養素的影響。To understand the anti-nutritional factors in foods such as beans and the effects of food storage, processing and cooking methods on nutrients

35、in foods教學內容：.食物營養價值的評價；To master evaluation of food nutritional value.谷類與薯類、豆類及硬果類、蔬菜及水果、畜禽肉類及水產品、乳類及乳 制品、蛋類和蛋制品、調味品等各類食物的營養價值特點。To master The nutritional value characteristics of various foods such as cereals, potatoes, beans and hard fruits, vegetables and fruits, livestock and poultry and aquati

36、c products, dairy and dairy products, eggs and egg products, and condiments第五章膳食營養與健康/Nutrition and Health學時：6教學要求：.了解認知各類營養缺乏癥的影響及預防措施；To learn the adverse effect nutrient deficiencies and prevention methods;.認識營養與免疫系統的關系，及提高免疫能力的營養措施；To learn the relation between nutrition and immune system and th

37、e methods improving immunity.掌握營養與動脈粥樣硬化、高血壓、糖尿病、肥胖癥、月中瘤（癌癥）等慢 性病的關系及相關慢性疾病的飲食預防；To master the relationship between nutrition and chronic diseases including atherosclerosis, hypertension, diabetes, obesity, cancer, and the corresponding measures to prevent from chronic diseases by nutrition and diet

38、ary.了解營養與食物過敏的關系及主要食物過敏原。To learn the relation between nutrition and food allergy, and the main food allergens.教學內容 /Teaching contents.常見的營養素缺乏病；Normal Nutrient Deficiencies including Vitamins Deficiency and minerals Deficiency.營養對人體免疫系統的關系；The function of immunity system, relations between immunity

39、 and nutrients, and relevant principles for nutrition and diets.營養與動脈粥樣硬化The formation of coronary atherosclerosis, relations between Nutrients and atherosclerosis, and the principles for prevention of atherosclerosis through nutrition and diet.營養與高血壓The risk factors of hypertension, relations betwe

40、en Nutrients and hypertension, and the Principles of nutrition and diet for hypertensive patients.營養與糖尿病The types of diabetes and their characteristics, forming reasons and hazards. The relations between Nutrients and diabetes. The Principles of nutrition and diet for diabetic patients.營養與肥胖癥The rea

41、sons for obesity, relations between obesity and nutrition (diets), and the principles for prevention of obesity.營養與月中瘤癌癥The definition and classification of cancer, risk factors of cancers in human bodies, relations between cancer and food/nutrition, and the principles for prevention of cancer.營養與過敏

42、The definition of food allergy, main food allergens, and food allergen management program.第六章 不同人群的營養 /Nutrition Guidelines for Different Populations 學時：6教學要求：.熟悉不同人群的生理狀況；To be familiar with the physiological characteristics of different populations.掌握不同人群的營養需求特點；To master the nutrition needs of di

43、fferent populations.理解不同人群的主要營養缺乏癥特點及原因；To understand the nutrient deficiencies of different populations, and the reasons.根據不同人群的生理狀況及營養需求特點能夠提出合理的飲食計劃及建議。To provide the plans and suggestions on diet and nutrition based on physiological characteristics and nutrition needs of different populations.教學

44、內容 /Teaching contents.孕婦的生理特點、營養需要特點及膳食原則；The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Pregnant Women.乳母的生理特點、營養需要特點及膳食原則；The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Lactating Women.嬰幼兒的生理特點、營養需要特點及膳食原則；The Physiological Characterist

45、ics, Nutrition Needs and Dietary Guidelines for Infants.兒童與青少年的生理特點、營養需要特點及膳食原則；The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Children and Adolescents.老年人的生理特點、營養需要特點及合理膳食原則；The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Elderly People.素

46、食人群的類型、營養特征及膳食原則。The types, nutrition considerations and dietary guidelines for Vegetarian第七章公共營養學時：4教學要求：.掌握公共營養的概念、DRI的內涵與應用；To grasp the concept of public nutrition DRI content and application;.了解合理的膳食結構，能聯系實際應用膳食指南；To learn reasonable dietary structure, can relate to the actual application of di

47、etary guidelines;.熟悉營養調查的基本方法以及營養監測的概念、作用和指標。To learn basic methods of nutrition survey and concepts, functions and indicators of nutrition monitoring.教學內容：.公共營養的概念，RDA、DRI的定義、內涵與應用；Concept of public nutrition, definition, connotation and application of RDA and DRI;.膳食結構的概念和類型；Concepts and types of

48、dietary structure;.膳食指南的概念和內容；Concept and content of dietary guidelines;.營養調查的基本方法；Basic methods of nutrition survey;.營養監測的概念和作用及其指標。Concept and role of nutrition monitoring and its indicators.第八章食品的營養強化學時：6教學要求：.熟悉食品營養強化的概念和意義以及食品營養強化的基本原則；To learn the concept and significance of food nutrition enh

49、ancement and the basic principles of food nutrition enhancement;.掌握食品營養強化技術、常見營養強化食品的種類和生產；To master food nutrition enhancement technology, common types and production of nutritionally enhanced food;.了解我國強化食品的現狀及對策。To understand the current situation and countermeasuresof fortified food in China.教學內容：.食品營