食品營(yíng)養(yǎng)學(xué)課程教學(xué)大綱

《食品養(yǎng)分學(xué)》課程教學(xué)大綱Syllabusof《FoodNutrition》2023年制訂2023年修訂課程代碼：067111課程名稱：食品養(yǎng)分學(xué)/FoodNutrition課程類別：專業(yè)根底課/ProfessionalBasicCourse開設(shè)學(xué)期：第四學(xué)期//The4thsemester開課單位：安康治理學(xué)院/CollegeofHealthManagement開課對(duì)象：食品衛(wèi)生與養(yǎng)分學(xué)專業(yè)/FoodHygieneandNutrition先修課程：食品衛(wèi)生與養(yǎng)分學(xué)導(dǎo)論/AnIntroductiontoFoodHygieneandNutrition、食品原料學(xué)/FoodMaterials、食品生物化學(xué)/FoodBiochemistry課 時(shí)：48學(xué)時(shí)/48ClassHour參考教材：Food,NutritionandHealth,LindaTapsell,NewYork,OxfordUniversityPress,2023.參考書：食品養(yǎng)分與衛(wèi)生學(xué)，周文化、劉紹主編，南京，東南大學(xué)出版社，2023。食品養(yǎng)分與衛(wèi)生，任順成，北京，中國(guó)輕工業(yè)出版社，2023。食品養(yǎng)分學(xué)，李鳳林、張忠、李鳳玉，北京，化學(xué)工業(yè)出版社，2023；食品養(yǎng)分學(xué)，孫遠(yuǎn)明，北京，科學(xué)出版社，2023；養(yǎng)分與食品衛(wèi)生學(xué)，吳坤，北京，人民衛(wèi)生出版社，2023；食品養(yǎng)分學(xué)，王光慈，北京，中國(guó)農(nóng)業(yè)出版社，2023；課程概述：學(xué)、特別人群養(yǎng)分、養(yǎng)分與安康、公共養(yǎng)分四局部組成。FoodNutritionisanimportantprofessionalbasiccourseforthemajorofFoodHygieneandNutrition.Foodnutritionisthesubjectareawherethenutritionconditionof human body and relevant improvement measures, including the ingredientsinfoodandtheircorrespondingabsorptionandutilizationmechanismbyhumanbody,isstudied.Thestudyingobjectisfoodandhumanbody,aswellastherelationshipbetweenfoodandhealth.Foodnutritionconsistsofbasicnutrition,nutritionfordifferentpopulations,nutritionandhealth,andpublicnutrition,andfoodnutritionisthemostimportantpart.教學(xué)要求：把握食品養(yǎng)分學(xué)的根本學(xué)問(wèn)和根本概念，合理養(yǎng)分的根本要求。Tomasterthebasicknowledgeandconceptsoffoodnutrition,andthebasicrequirementsofrationalnutrition.把握各類養(yǎng)分素的生理功能、缺乏癥、供給量標(biāo)準(zhǔn)和食物來(lái)源；不同人群的生理特點(diǎn)及養(yǎng)分需求。Tomasterthefunctions,deficiencies,normalintakeandfoodsourcesofvariousnutrients,aswellasthephysiologyandnutritionalneedsofdifferentpopulations.普及養(yǎng)分學(xué)學(xué)問(wèn)，理解養(yǎng)分與疾病的關(guān)系，理解養(yǎng)分與機(jī)體安康的關(guān)系，為養(yǎng)分配餐奠定良好的根底。Topopularizenutritionscience,understandtherelationshipbetweennutritionandchronicdisease,aswellasthenutritionandthehealthofhumanbody,inordertoprovidemealswithgoodnutritionandflavorfordifferentpopulations.把握食品養(yǎng)分學(xué)的根本理論和根本技能，可以進(jìn)展簡(jiǎn)潔的養(yǎng)分食譜設(shè)計(jì)，為今后從事食品養(yǎng)分學(xué)及相關(guān)工作奠定根底。Tomasterthebasictheoryandskillsoffoodnutrition,andtocarryoutsimplenutritionrecipedesignwhichisessentialinthefuturework.教學(xué)重點(diǎn)：養(yǎng)分學(xué)根底：養(yǎng)分素與能量，各類食物的養(yǎng)分保健特性。FundamentalsofNutrition：nutrientsandenergy,nutritionalcharacteristicsofdifferentfood.養(yǎng)分學(xué)的應(yīng)用：膳食養(yǎng)分與安康，不同人群的養(yǎng)分，公共養(yǎng)分。ApplicationofNutrition:dietarynutritionandhealth,nutritionfordifferentpopulationsandpublicnutrition.教學(xué)難點(diǎn)：三種宏觀養(yǎng)分素的養(yǎng)分價(jià)值評(píng)價(jià)，不同食物的養(yǎng)分保健特性。Threemacronutrients:protein,fat andcarbohydrates;nutritionalcharacteristicsofdifferentfood.譜編制，膳食調(diào)查。Thenutritionanddietprinciplesfordifferentchronicdiseasepatients,therationalandbalanceddietary guidelinesfordifferentpopulations,Nutritionanddietsurvey.學(xué)時(shí)安排〔TeachingContentsandPeriodsAssignment〕： 備章節(jié) 容 講授22221216304488816

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注Notes第一章Chapter1其次章Chapter2第三章Chapter3第四章Chapter4

緒論Introduction養(yǎng)分素與能量NutrientsandEnergy食品的消化與吸取DigestionandAbsorption性NutritionalValueofdifferentkindsofFood24624644246444032880第五章Chapter5第五章Chapter5膳食養(yǎng)分與安康DietaryNutritionandHealth第六章Chapter6第七章Chapter7不同人群的養(yǎng)分DietaryNutritionvariousindividuals公共養(yǎng)分PublicNutrition第八章Chapter8第九章Chapter9食品養(yǎng)分強(qiáng)化FoodNutritionEnrichment品與養(yǎng)分標(biāo)簽Nutrition-intensifiedfood,healthfoodandnutritionlabel合計(jì)Total第一章緒論/Introduction 學(xué)時(shí)/ClassHour：2教學(xué)要求：把握食品養(yǎng)分學(xué)的根本概念以及與人體安康的關(guān)系；To master the basic knowledge and concepts of food nutrition, and correspondingrelationshipwithhumanbody.了解食品養(yǎng)分學(xué)的進(jìn)展歷程與進(jìn)展；Tolearnthedevelopingprocessandlatestadvanceprogressoffoodnutrition.3.生疏食品養(yǎng)分學(xué)的爭(zhēng)論任務(wù)和內(nèi)容及其與相關(guān)學(xué)科的關(guān)系；Tobefamiliarwiththeresearchtasks,researchcontentoffoodnutritionandtherelationshipwithothersubjects.4.了解本課程的課程構(gòu)造、特點(diǎn)和學(xué)習(xí)方法。Tolearnthestructure,characteristicsandstudyingmethodsoffoodnutritioncourse.教學(xué)內(nèi)容/Teachingcontents：食品養(yǎng)分學(xué)的概念及爭(zhēng)論內(nèi)容、爭(zhēng)論任務(wù)；DefinitionsofFoodnutrition，contentsandtargetsofnutrition.食品養(yǎng)分學(xué)的進(jìn)展歷史和展望；Developingofnutrition,thelatesttrendofNutrition.本課程與其他學(xué)科的關(guān)系及重要地位Therelationshipofnutritionwithothersubjects,theimportanceofnutrition.本門課程根本構(gòu)造Thestructureoffoodnutritioncourse.其次章養(yǎng)分素與能量 學(xué)時(shí)：14教學(xué)要求：把握人體根底代謝、食物熱效應(yīng)、氨基酸模式、蛋白質(zhì)互補(bǔ)作用、限制性與代謝、缺乏癥與過(guò)量、參考攝入量與及食物來(lái)源。Tomastertheconceptsofbasicmetabolism,foodthermaleffect,aminoacidpattern,proteincomplementation,restrictedaminoacid, essentialfattyacid,etc.Tolearnphysiologicalfunctionsandclassificationofproteins,lipidsandcarbohydrates;Classification of vitamins, common characteristics and causes of deficiency;Physiologicalfunction,absorptionandmetabolism,deficiencyandexcess,referenceintakeandfoodsourcesofvariousminerals.和生理功能，水的生理功能。Tolearnthefactorsthataffecthumanenergyconsumption;Themainevaluationindexes of food protein nutrition value and some applications of complementarityinfoodnutrition;Evaluationindexofnutritionalvalueofoil;Changesofcarbohydrateinfoodprocessing,itssupplyandfoodsource.Tolearnthephysicalandchemicalproperties,physiologicalfunctions,absorptionandmetabolism,deficiencyandexcess,referenceintakeanddietarysourcesofvariousvitamins;Thecommoncharacteristicofmineralelementandphysiologyfunction,physiologyfunctionofwater.了解人體能量消耗整個(gè)過(guò)程；理解蛋白質(zhì)代謝的氮平衡；食品加工中蛋白其安康的關(guān)系。Tolearnthewholeprocessofenergyconsumption;Nitrogenbalanceinproteinmetabolism;Changesinproteinandaminoacidsinfoodprocessing,keepinginminddietaryproteinsupplyandmajorsourcesofqualityfood;Changesin lipidsinfoodprocessing,theirsupplyandfoodsources;Changesinvitaminsinfoodprocessing.Tomemorizetheclassificationofmineralelementsinhumannutrition.Tolearnmineralchangesinfoodprocessing;differentconceptsofwaterandtheirrelationshiptohealth.生疏人體能量消耗的測(cè)定方法并了解能量的供給量標(biāo)準(zhǔn)與食物來(lái)源以及蛋白質(zhì)節(jié)約作用、抗生酮作用。Tolearnthemeasurementmethodofenergyconsumptionofhumanbodyandunderstandthestandardofenergysupplyandfoodsourceaswellasthefunctionofproteinconservationandanti-ketogenesis.教學(xué)內(nèi)容：素；人體能量消耗的測(cè)定與計(jì)算；能量的供給量與食物來(lái)源。Energysourceandenergycoefficient;Theconstitutionofenergyconsumption,energybalanceandits influencingfactors;Determinationandcalculationofhumanenergyconsumption;Energysupplyandfoodsources.蛋白質(zhì)的分類及其生理功能；氨基酸的分類；必需氨基酸、氨基酸模式、的變化，蛋白質(zhì)的參考攝入量及食物來(lái)源。Classificationofproteinsandtheirphysiologicalfunctions;Classificationofaminoacids;Definitionandapplicationofessentialaminoacids,aminoacidpatterns,restrictedaminoacidsandproteincomplementarity;Nutritionalvalueevaluationoffoodprotein;Proteinmetabolismandnitrogenbalance;Proteinandhealth:proteinmalnutrition,proteinchangesinfoodprocessing,proteinreferenceintakeandfoodsources.脂類的分類、生理功能；脂肪酸的分類及其生理功能；脂類的養(yǎng)分價(jià)值評(píng)價(jià)；脂類與安康。Classificationandphysiologicalfunctionsoflipids;Theclassificationandphysiologicalfunctionoffattyacids;Nutritionalvalueevaluationoflipids;Lipidsandhealth.碳水化合物的分類；碳水化合物的生理功能；碳水化合物與安康：碳水化食物來(lái)源。Classificationofcarbohydrates;Thephysiologicalfunctionofcarbohydrates;Carbohydrateandhealth:carbohydratechangesinfoodprocessing;Foodglycemicindex;Carbohydratereferenceintakeandfoodsources.ADE、K生理功能、吸取與代謝、缺乏癥和過(guò)量、參考攝入量與膳食來(lái)源。Theconceptofvitamins,commoncharacteristics,classificationandcausesofdeficiency;Physicalandchemicalproperties,physiologicalfunctions,absorptionandmetabolism,deficiencyandexcess,referenceintakeanddietarysourcesoffat-solublevitaminsA,D,EandK.Water-solublevitaminsC,b1.b2.PP,b6.b12.Physical chemicalproperties,physiologicalfunctions,absorptionandmetabolism, andexcess,referenceintakeanddietarysourcesoffolicacid,pantothenicacid,biotinandcobalamin.礦物元素的分類、共同特點(diǎn)和生理功能；具體介紹鈣、磷、鎂、鉀、鈉、水平衡，不同概念的水及其安康的關(guān)系等。Classification,commoncharacteristicsandphysiologicalfunctionsofmineralelements;Thephysiologicalfunctions,absorptionandmetabolism,deficiencyandexcess,referenceintakeandfoodsourcesofmineralssuchascalcium,phosphorus,magnesium,potassium,sodium,iron,iodine,zinc,selenium,copperandfluorineareintroducedindetail.Watercontent,thephysiologicalfunctionofwater,thehumanbody”sneedforwaterandwaterbalance,differentconceptsofwateranditshealthrelationship.第三章食物的消化和吸取/Digestionandabsorptionoffood 學(xué)時(shí)：4教學(xué)要求：1.生疏人體消化系統(tǒng)的組成和功能；Tolearnthecompositionandfunctionofhumandigestivesystem2.把握吸取的部位和機(jī)理；Tomasterthelocationandmechanismofabsorption3.理解六大養(yǎng)分素的消化和吸取過(guò)程。TounderstandtheDigestionandAbsorptionofSixNutrients教學(xué)內(nèi)容：消化系統(tǒng)的組成和功能；Tomasterthecompositionandfunctionofdigestivesystem食物吸取的部位、形式和機(jī)理；Tolearnthelocation,formandmechanismoffoodabsorption3.六大養(yǎng)分素的消化和吸取過(guò)程；Tomasterthedigestionandabsorptionprocessofthesixmajornutrients4.養(yǎng)分素在體內(nèi)的運(yùn)輸；Tolearnnutrienttransportinthebody5.養(yǎng)分素的體內(nèi)代謝。Tomasternutrientmetabolisminvivo第四章各類食品的養(yǎng)分價(jià)值/NutritionalValueofVariousFoods 學(xué)時(shí)教學(xué)要求：1.把握食物養(yǎng)分價(jià)值的評(píng)價(jià)方法；Tomastertheevaluationmethodoffoodnutritionvalue2.生疏各類食物的養(yǎng)分價(jià)值特點(diǎn)；Tounderstandthenutritionalvalueofvariousfoods養(yǎng)分素的影響。Tounderstandtheanti-nutritionalfactorsinfoodssuchasbeansandtheeffectsoffoodstorage,processingandcookingmethodsonnutrientsinfoods教學(xué)內(nèi)容：食物養(yǎng)分價(jià)值的評(píng)價(jià)；Tomasterevaluationoffoodnutritionalvalue制品、蛋類和蛋制品、調(diào)味品等各類食物的養(yǎng)分價(jià)值特點(diǎn)。TomasterThenutritionalvaluecharacteristicsofvariousfoodssuchascereals,potatoes,beansandhardfruits,vegetablesandfruits,livestockandpoultryandaquaticproducts,dairyanddairyproducts,eggsandeggproducts,andcondiments第五章膳食養(yǎng)分與安康/NutritionandHealth 學(xué)時(shí)：6教學(xué)要求：1.了解認(rèn)知各類養(yǎng)分缺乏癥的影響及預(yù)防措施；Tolearntheadverseeffectnutrientdeficienciesandpreventionmethods;2.生疏養(yǎng)分與免疫系統(tǒng)的關(guān)系，及提高免疫力量的養(yǎng)分措施；Tolearntherelationbetweennutritionandimmunesystemandthemethodsimprovingimmunity.〔癌癥〕等慢性病的關(guān)系及相關(guān)慢性疾病的飲食預(yù)防；Tomastertherelationshipbetweennutritionandchronicdiseasesincludingatherosclerosis,hypertension,diabetes,obesity,cancer,andthecorrespondingmeasurestopreventfromchronicdiseasesbynutritionanddietary.了解養(yǎng)分與食物過(guò)敏的關(guān)系及主要食物過(guò)敏原。Tolearntherelationbetweennutritionandfoodallergy,andthemainfoodallergens.教學(xué)內(nèi)容/Teachingcontents：1.常見(jiàn)的養(yǎng)分素缺乏??；NormalNutrientDeficienciesincludingVitaminsDeficiencyandmineralsDeficiency養(yǎng)分對(duì)人體免疫系統(tǒng)的關(guān)系；Thefunctionofimmunitysystem,relationsbetweenimmunityandnutrients,andrelevantprinciplesfornutritionanddiets.養(yǎng)分與動(dòng)脈粥樣硬化Theformationofcoronaryatherosclerosis,relationsbetweenNutrientsandatherosclerosis,andtheprinciplesforpreventionofatherosclerosisthroughnutritionanddiet.養(yǎng)分與高血壓Theriskfactorsofhypertension,relationsbetweenNutrientsandhypertension,andthePrinciplesofnutritionanddietforhypertensivepatients.養(yǎng)分與糖尿病Thetypesofdiabetesandtheircharacteristics,formingreasonsandhazards.TherelationsbetweenNutrientsanddiabetes.ThePrinciplesofnutritionanddietfordiabeticpatients.養(yǎng)分與肥胖癥Thereasonsforobesity,relationsbetweenobesityandnutrition(diets),andtheprinciplesforpreventionofobesity.養(yǎng)分與腫瘤癌癥Thedefinitionandclassificationofcancer,riskfactorsofcancersinhumanbodies,relationsbetweencancerandfood/nutrition,andtheprinciplesforpreventionofcancer.養(yǎng)分與過(guò)敏Thedefinitionoffoodallergy,mainfoodallergens,andfoodallergenmanagementprogram.第六章不同人群的養(yǎng)分/NutritionGuidelinesforDifferentPopulations學(xué)時(shí)：6教學(xué)要求：1.生疏不同人群的生理狀況；Tobefamiliarwiththephysiologicalcharacteristicsofdifferentpopulations.2.把握不同人群的養(yǎng)分需求特點(diǎn)；Tomasterthenutritionneedsofdifferentpopulations.理解不同人群的主要養(yǎng)分缺乏癥特點(diǎn)及緣由；Tounderstandthenutrientdeficienciesofdifferentpopulations,andthereasons.議。To provide the plansandsuggestions on diet and nutrition based physiologicalcharacteristicsandnutritionneedsofdifferentpopulations.教學(xué)內(nèi)容/Teachingcontents：孕婦的生理特點(diǎn)、養(yǎng)分需要特點(diǎn)及膳食原則；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforPregnantWomen乳母的生理特點(diǎn)、養(yǎng)分需要特點(diǎn)及膳食原則；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforLactatingWomen嬰幼兒的生理特點(diǎn)、養(yǎng)分需要特點(diǎn)及膳食原則；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforInfants兒童與青少年的生理特點(diǎn)、養(yǎng)分需要特點(diǎn)及膳食原則；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforChildrenandAdolescents老年人的生理特點(diǎn)、養(yǎng)分需要特點(diǎn)及合理膳食原則；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforElderlyPeople素食人群的類型、養(yǎng)分特征及膳食原則。Thetypes,nutritionconsiderationsanddietaryguidelinesforVegetarian第七章公共養(yǎng)分 學(xué)時(shí)：4教學(xué)要求：1.把握公共養(yǎng)分的概念、DRI的內(nèi)涵與應(yīng)用；TograsptheconceptofpublicnutritionDRIcontentandapplication;2.了解合理的膳食構(gòu)造，能聯(lián)系實(shí)際應(yīng)用膳食指南；Tolearnreasonabledietarystructure,canrelatetotheactualapplicationofdietaryguidelines;3.生疏養(yǎng)分調(diào)查的根本方法以及養(yǎng)分監(jiān)測(cè)的概念、作用和指標(biāo)。Tolearnbasicmethodsofnutritionsurveyandconcepts,functionsandindicatorsofnutritionmonitoring.教學(xué)內(nèi)容：公共養(yǎng)分的概念，RDA、DRI的定義、內(nèi)涵與應(yīng)用；Conceptofpublicnutrition,definition,connotationandapplicationofRDAandDRI;膳食構(gòu)造的概念和類型；Conceptsandtypesofdietarystructure;3.膳食指南的概念和內(nèi)容；Conceptandcontentofdietaryguidelines;養(yǎng)分調(diào)查的根本方法；Basicmethodsofnutritionsurvey;養(yǎng)分監(jiān)測(cè)的概念和作用及其指標(biāo)。Conceptandroleofnutritionmonitoringanditsindicators.第八章食品的養(yǎng)分強(qiáng)化 學(xué)時(shí)：6教學(xué)要求：生疏食品養(yǎng)分強(qiáng)化的概念和意義以及食品養(yǎng)分強(qiáng)化的根本原則；Tolearntheconceptandsignificanceoffoodnutritionenhancementandthebasicprinciplesoffoodnutritionenhancement;把握食品養(yǎng)分強(qiáng)化技術(shù)、常見(jiàn)養(yǎng)分強(qiáng)化食品的種類和生產(chǎn)；To master food nutrition enhancement technology, common types productionofnutritionallyenhancedfood;了解我國(guó)強(qiáng)化食品的現(xiàn)狀及對(duì)策。Tounderstandthecurrentsituationandcountermeasuresoffortifie