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《Food Nutrition》Course General View

一、Essential Information of the Course

Serial Number

Name

Food Nutrition

Academic Period

Teaching

Practice

Experiment

Exercise

Scheme

Credit

Institute

Life Science Institution

Profession

Food Science and Engineering

Before Course

Biochemistry, Food Chemistry, Microbiology, Food Essay, et al.

Category

Unnecessary course

Teaching Material

1、English: Food Science, Nutrition and Health, （Brian A fox and Allan G Cameron. by

Clays Ltd, St Ives plc）

2、Chinese: Food Nutrition (Author: Zhi-Gao Liu,ChinaLight Industry Publishing House)

Main Reference Books

1、 English: Nutrition （Author: Dorothy A Wenck, Martin Baren, Sat Paul Dewan; Publishing House: Reston Publishing Company, Inc）

2、 Chinese: Nutrition and Food Hygiene (Author: Kun Wu, People’s Hygiene Publishing House)

Task and objective

There existing a intimate relationship between food nutrition and human health, Only follow an rational balanced diet can we maintain good health. Accompanied with the rapid development of Nutrition Science, Biochemistry, Physiology, Phylaxiology, De materia medical and Food Science, Researches about health benefited foods and studies between diet and reference disease have already been advantaged to a large extent, food procession and preservation both impose extensive impact on nutriments as well. In order to harmonize processed foods and good health, the principle task of the course is to combine food procession and preservation with health care.

Aiming at founding a solid ground for producing nutrient and health foods, the objective are focused on the following points: Digestion and absorption of food and nutriments, Food nutrition and disease, Public nourishment and diet balance, Influence of food procession on nutriment, Phytochemistry and so on.

Agency

Life Science Institution Food Science and Engineering department

Formulate Time

May 2008

二、Contents and Basic Request

Contents：

Chapter 1. Gastrointestinal Tract, Digestion and Absorption

Chapter 2. Carbohydrate

Chapter 3. Protein and Amino Acids

Chapter 4. Fat and Fatty Acids

Chapter 5. Energy

Chapter 6. Water

Chapter 7. Vitamins

Chapter 8. Minerals

Chapter 9. Food Nutrition Value

Chapter 10. phytochemistry

Chapter 11. Fortified Food

Chapter 12. Public Nutrition (RDA and DRIs)

Basic Request：

To know human alimentary system and respiratory apparatus, the main six kind of nutrients, which are essential, as well as their function. To grasp the nutrition value in all kinds of food, phytochemistry and human health, food fortification and public health.

三、Practice and Basic Request：

Contents：

Chapter 1. Nutrition Investigation

Chapter 2. Diet Investigation and Outcome Evaluation

Chapter 3. Assay of Nutrients In Foods

Chapter 4. Calculation of Energy Intake

Basic Request：

To know the destination and significance of diet investigation, the procedure and method of energy intake calculation; To grasp how the food nutrients and energy intake are calculated.

四、Academic Period Arrangement：

Teaching Period Content	class	Practice & Experiment	excise	discussion	设计	其他	小计
Chapter 1. Gastrointestinal Tract, Digestion and Absorption	4
Chapter 2. Carbohydrate	6	2
Chapter 3. Protein and Amino Acids	4	2
Chapter 4. Fat and Fatty Acids	4	2
Chapter 5. Energy	3	3
Chapter 6. Water	3.5
Chapter 7. Vitamins	0.5	2
Chapter 8. Minerals	4	2
Chapter 9. Food Nutrition Value	6	2
Chapter 10. phytochemistry	2
Chapter 11. Fortified Food	1
Chapter 12. Public Nutrition (RDA and DRIs)	2	1
In total	40	16

五、Demonstration:

1. Self-study: Nutrition in Different Kinds of People.

2. All class are taught by multimedia in English.

3. This is an bilingual course which are mainly in English, while Chinese explanation are added when it comes to sophisticated and significant points.

4. Students are inquired to grasp a large professional vocabulary relating to foods and health, as well as strong capability of listening.