| 課程與核心能力關聯配比(%) |
課程目標之教學方法與評量方法 |
| 課程目標 |
核心能力 |
配比(%) |
教學方法 |
評量方法 |
(Eng.)
The objective of this course is to increase the knowledge about food, diet, nutrition, and well-being of the college students. Thus empower them to practice health behavior in daily life. |
| 2.科學素養 |
| 3.溝通能力 |
| 4.創新能力 |
| 5.國際視野 |
|
|
|
|
| 授課內容(單元名稱與內容、習作/每週授課、考試進度-共18週) |
| 週次 |
授課內容 |
| 第1週 |
COURSE INTRODUCTION |
| 第2週 |
AN INTRODUCTION TO HEALTHY LIFE/WELL-BEING |
| 第3週 |
AN INTRODUCTION TO FUNCTIONAL FOODS |
| 第4週 |
AN INTRODUCTION TO PRIMARY FOOD COMPONENTS |
| 第5週 |
AN INTRODUCTION TO SECONDARY FOOD COMPONENTS |
| 第6週 |
ANTI-OXIDANTS |
| 第7週 |
DIETARY FIBERS |
| 第8週 |
PRE-BIOTICS AND PRO-BIOTICS |
| 第9週 |
MID-TERM EXAM |
| 第10週 |
FUNCTIONAL FOODS AND IN PHYSICAL FITNESS |
| 第11週 |
FUNCTIONAL FOODS AND CHRONIC DISEASE PREVENTION |
| 第12週 |
FUNCTIONAL FOODS AND INFECTIOUS DISEASE PREVENTION |
| 第13週 |
FUNCTIONAL FOODS AND MENTAL HEALTH |
| 第14週 |
SPORTS DRINKS |
| 第15週 |
INFANT FORMULA |
| 第16週 |
FORTIFIED FOODS |
| 第17週 |
VALUE ADDED FOOD PRODUCTS |
| 第18週 |
FINAL EXAM AND PRESENTATION |
|
| 學習評量方式 |
attendance/ participation 10%、homework 10%、oral presentation 40%、reports 40%
|
| 教科書＆參考書目(書名、作者、書局、代理商、說明) |
Coles L (2021). Functional foods: The connection between nutrition, health, and food science (1st Ed). CRC Press, Florida, USA. ISBN: 9781774633168.
Shi J, Shahidi F, Ho CT (2005). Asian functional foods (1st Ed). CRC Press, Florida, USA. ISBN: 9780367393236.
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| 課程教材（教師個人網址請列在本校內之網址） |
| TBA |
| 課程輔導時間 |
By appointment.
Email:zenkumar@dragon.nchu.edu.tw |
| 聯合國全球永續發展目標 |
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