http://spxy.zjgsu.edu.cn 《食品营养学（英）》教学大纲 （ FOOD NUTRITION） 一、基本信息 课程代码：1030322 学 分 ：2 总 课 时 ：32 课程性质：专业选修课 适用专业：食品类专业 二、本课程教学目的和任务 本课程是现代营养学的最重要组成部分。是食品原料学、工艺学和食品检测等专业课的 基础。本课程包括各种营养素的性质、分类，以及消化、吸收过程和所发挥的营养作用；各 种食物以营养价值，量化评价方法；不同生理特点人群营养；营养与疾病；营养调查与监控； 改善营养的社会措施等。我们的目的是使学生进一步理解科学营养,并能在日常生活中主动 运用它。 三、教学方法与手段 通过本课程的系统理论讲解，使学生掌握食品营养学的基本内容，并利用大量的具体实 例指导学生正确运用营养知识, 为学生后续课程的学习及工作， 奠定牢固、扎实的理论基础。 教学形式采用多媒体双语教学及读写议手段 四、教学内容及要求 Chapter 1. Food choices and human health Mastery of the science of nutrition, the human body and its food; Be familiar with a lifetime of nourishment；understand cultural and social meanings attached to food, nutrition goals for nation。 Highlight: a nutritious diet and preventing disease; the nutrient in food; research design. Difficulty： How to use phytochemicals and supplements? Chapter 2. Nutrition tools--Standards and guidelines Mastery of nutrient recommendations, dietary guidelines；Be familiar with diet planning with the daily food guide and the food guide pyramid. Highlight：Nutrient recommendations, dietary guidelines。 Difficulty： Exchange systems http://spxy.zjgsu.edu.cn Chapter 3. The carbohydrates: Sugar, starch, glycogen, and fiber Mastery of the need for carbohydrates, the body’s use of glucos e；Be familiar with classification of carbohydrates, digestion and absorption of carbohydrates； Understand diabetes and hypoglycemia. Highlight：Carbohydrates and weight control, glucose converting, fibers effect. Difficulty： Fibers effect Chapter 4. The lipids: Fats, oils, phospholipids, and sterols Mastery of lipids category,；Be familiar with lipids in the body and the diet； Understand the effect of processing on undersaturated. Highlight： Usefulness of lipids in body and in food. Difficulty： How do fat and cholesterol affect health? Chapter 5. The proteins and amino acids Mastery of the structure of proteins, the roles of proteins in body and food proteins；Be familiar with protein deficiency and excess；Underst and digestion and absorption. Highlight： The roles of proteins in body and food proteins Difficulty： The roles of proteins in body Chapter 6. The Vitamins Mastery of the roles of vitamins；Be familiar with definition an d classification of vitamins；Understand vitamin supplement. Highlight： The roles of vitamins Difficulty： Vitamin deficiencies and toxicities. Chapter 7. Water and minerals Mastery of the roles of water and minerals；Be familiar with classification of minerals； Highlight： The roles of water and minerals Difficulty： Water and deficiencies and toxicities Chapter 8. Energy balance and Healthy body weight Mastery of energy balance, the risks from underweight and obesity；Be familiar with body weight versus body fatness；Understand achieving and m aintaining a healthy body weight。 Highlight： Energy balance Difficulty： Estimating body fatness Chapter 9. Diet and health http://spxy.zjgsu.edu.cn Mastery of lifestyle choices and risks of degenerative, nutrition and atherosclerosis；Be familiar with nutrition and hypertension, nutrition and cancer. Highlight： Lifestyle choices and risks of degenerative Difficulty： Nutrition influence atherosclerosis, hypertension and cancer. Chapter 10. Life cycle nutrition: Mother and infant Mastery of nutrition in pregnancy；Be familiar with nutrition in feeding the infant. Highlight： Increased need for nutrition during pregnancy. Difficulty： Alcochol’s effects Chapter 11. Child, Teen, and older adult Mastery of nutrition in early, middle childhood and the later years；Be familiar with nutrition in the teen years. Highlight： Nutrition in early, middle childhood and the later years Difficulty： Nutrition in the later years Chapter 12. Food safety and food technology Mastery of microbes and food safety, natural toxins in foods, environmental contaminants; Be familiar with food processing and the nutrients in foods； Understand food additives and growth hormone in meat and milk. Highlight： Microbes and food safety, natural toxins in foods Difficulty： Food safety 五、教学时数分配表 章 内 容 总参考时数 1 Food choices and human health 3 2 Nutrition tools--Standards and guidelines 3 4 The carbohydrates: Sugar, starch, glycogen, and fiber 3 5 The lipids: Fats, oils, phospholipids, and sterols 3 6 The proteins and amino acids 3 7 The Vitamins 3 8 Water and minerals 3 9 Energy balance and Healthy body weight 2 10 Nutrients, physical activity, and the body’s responses 2 11 Diet and health 2 12 Life cycle nutrition: Mother and infant 1 http://spxy.zjgsu.edu.cn 13 Child, Teen, and older adult 2 14 Food safety and food technology 2 合 计 32 七、考核方式及成绩评定标准 考核方式：开卷 成绩评定标准：平时成绩 40%，期末考试成绩 60%，成绩评定为百分制。 八、教材及主要参考书 教材 ：Frances Sizer and Eleanor Whitney NUTRITION (concepts and cont roversies) Eighth edition published by Wadsworth. 参考书目： [1]、Frances Sizer and Eleano r Whitney 食品营养学----概念与争论 清华大学出版 社,第一版,2004. [2]、Mark L. Wahlqvist FOOD AND NUTRITION First published in 19 97 by Allen & Unwin Pty Ltd [3]、江伟询 刘毅主编<营养与食品卫生学)，北医、协和联合出版社，1992 ， [4]、陈炳卿主编，营养与食品卫生学，人民卫生出版社，第三版 1996 执笔人：张虹