食品营养学课程教学大纲

《食品养分学》课程教学大纲Syllabusof《FoodNutrition》2023年制订2023年修订课程代码：067111课程名称：食品养分学/FoodNutrition课程类别：专业根底课/ProfessionalBasicCourse开设学期：第四学期//The4thsemester开课单位：安康治理学院/CollegeofHealthManagement开课对象：食品卫生与养分学专业/FoodHygieneandNutrition先修课程：食品卫生与养分学导论/AnIntroductiontoFoodHygieneandNutrition、食品原料学/FoodMaterials、食品生物化学/FoodBiochemistry课 时：48学时/48ClassHour参考教材：Food,NutritionandHealth,LindaTapsell,NewYork,OxfordUniversityPress,2023.参考书：食品养分与卫生学，周文化、刘绍主编，南京，东南大学出版社，2023。食品养分与卫生，任顺成，北京，中国轻工业出版社，2023。食品养分学，李凤林、张忠、李凤玉，北京，化学工业出版社，2023；食品养分学，孙远明，北京，科学出版社，2023；养分与食品卫生学，吴坤，北京，人民卫生出版社，2023；食品养分学，王光慈，北京，中国农业出版社，2023；课程概述：学、特别人群养分、养分与安康、公共养分四局部组成。FoodNutritionisanimportantprofessionalbasiccourseforthemajorofFoodHygieneandNutrition.Foodnutritionisthesubjectareawherethenutritionconditionof human body and relevant improvement measures, including the ingredientsinfoodandtheircorrespondingabsorptionandutilizationmechanismbyhumanbody,isstudied.Thestudyingobjectisfoodandhumanbody,aswellastherelationshipbetweenfoodandhealth.Foodnutritionconsistsofbasicnutrition,nutritionfordifferentpopulations,nutritionandhealth,andpublicnutrition,andfoodnutritionisthemostimportantpart.教学要求：把握食品养分学的根本学问和根本概念，合理养分的根本要求。Tomasterthebasicknowledgeandconceptsoffoodnutrition,andthebasicrequirementsofrationalnutrition.把握各类养分素的生理功能、缺乏症、供给量标准和食物来源；不同人群的生理特点及养分需求。Tomasterthefunctions,deficiencies,normalintakeandfoodsourcesofvariousnutrients,aswellasthephysiologyandnutritionalneedsofdifferentpopulations.普及养分学学问，理解养分与疾病的关系，理解养分与机体安康的关系，为养分配餐奠定良好的根底。Topopularizenutritionscience,understandtherelationshipbetweennutritionandchronicdisease,aswellasthenutritionandthehealthofhumanbody,inordertoprovidemealswithgoodnutritionandflavorfordifferentpopulations.把握食品养分学的根本理论和根本技能，可以进展简洁的养分食谱设计，为今后从事食品养分学及相关工作奠定根底。Tomasterthebasictheoryandskillsoffoodnutrition,andtocarryoutsimplenutritionrecipedesignwhichisessentialinthefuturework.教学重点：养分学根底：养分素与能量，各类食物的养分保健特性。FundamentalsofNutrition：nutrientsandenergy,nutritionalcharacteristicsofdifferentfood.养分学的应用：膳食养分与安康，不同人群的养分，公共养分。ApplicationofNutrition:dietarynutritionandhealth,nutritionfordifferentpopulationsandpublicnutrition.教学难点：三种宏观养分素的养分价值评价，不同食物的养分保健特性。Threemacronutrients:protein,fat andcarbohydrates;nutritionalcharacteristicsofdifferentfood.谱编制，膳食调查。Thenutritionanddietprinciplesfordifferentchronicdiseasepatients,therationalandbalanceddietary guidelinesfordifferentpopulations,Nutritionanddietsurvey.学时安排〔TeachingContentsandPeriodsAssignment〕： 备章节 容 讲授22221216304488816

试验Expeint

争论

习题Exeris

课外 设Others

合计Total

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

绪论Introduction养分素与能量NutrientsandEnergy食品的消化与吸取DigestionandAbsorption性NutritionalValueofdifferentkindsofFood24624644246444032880第五章Chapter5第五章Chapter5膳食养分与安康DietaryNutritionandHealth第六章Chapter6第七章Chapter7不同人群的养分DietaryNutritionvariousindividuals公共养分PublicNutrition第八章Chapter8第九章Chapter9食品养分强化FoodNutritionEnrichment品与养分标签Nutrition-intensifiedfood,healthfoodandnutritionlabel合计Total第一章绪论/Introduction 学时/ClassHour：2教学要求：把握食品养分学的根本概念以及与人体安康的关系；To master the basic knowledge and concepts of food nutrition, and correspondingrelationshipwithhumanbody.了解食品养分学的进展历程与进展；Tolearnthedevelopingprocessandlatestadvanceprogressoffoodnutrition.3.生疏食品养分学的争论任务和内容及其与相关学科的关系；Tobefamiliarwiththeresearchtasks,researchcontentoffoodnutritionandtherelationshipwithothersubjects.4.了解本课程的课程构造、特点和学习方法。Tolearnthestructure,characteristicsandstudyingmethodsoffoodnutritioncourse.教学内容/Teachingcontents：食品养分学的概念及争论内容、争论任务；DefinitionsofFoodnutrition，contentsandtargetsofnutrition.食品养分学的进展历史和展望；Developingofnutrition,thelatesttrendofNutrition.本课程与其他学科的关系及重要地位Therelationshipofnutritionwithothersubjects,theimportanceofnutrition.本门课程根本构造Thestructureoffoodnutritioncourse.其次章养分素与能量 学时：14教学要求：把握人体根底代谢、食物热效应、氨基酸模式、蛋白质互补作用、限制性与代谢、缺乏症与过量、参考摄入量与及食物来源。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.了解人体能量消耗整个过程；理解蛋白质代谢的氮平衡；食品加工中蛋白其安康的关系。Tolearnthewholeprocessofenergyconsumption;Nitrogenbalanceinproteinmetabolism;Changesinproteinandaminoacidsinfoodprocessing,keepinginminddietaryproteinsupplyandmajorsourcesofqualityfood;Changesin lipidsinfoodprocessing,theirsupplyandfoodsources;Changesinvitaminsinfoodprocessing.Tomemorizetheclassificationofmineralelementsinhumannutrition.Tolearnmineralchangesinfoodprocessing;differentconceptsofwaterandtheirrelationshiptohealth.生疏人体能量消耗的测定方法并了解能量的供给量标准与食物来源以及蛋白质节约作用、抗生酮作用。Tolearnthemeasurementmethodofenergyconsumptionofhumanbodyandunderstandthestandardofenergysupplyandfoodsourceaswellasthefunctionofproteinconservationandanti-ketogenesis.教学内容：素；人体能量消耗的测定与计算；能量的供给量与食物来源。Energysourceandenergycoefficient;Theconstitutionofenergyconsumption,energybalanceandits influencingfactors;Determinationandcalculationofhumanenergyconsumption;Energysupplyandfoodsources.蛋白质的分类及其生理功能；氨基酸的分类；必需氨基酸、氨基酸模式、的变化，蛋白质的参考摄入量及食物来源。Classificationofproteinsandtheirphysiologicalfunctions;Classificationofaminoacids;Definitionandapplicationofessentialaminoacids,aminoacidpatterns,restrictedaminoacidsandproteincomplementarity;Nutritionalvalueevaluationoffoodprotein;Proteinmetabolismandnitrogenbalance;Proteinandhealth:proteinmalnutrition,proteinchangesinfoodprocessing,proteinreferenceintakeandfoodsources.脂类的分类、生理功能；脂肪酸的分类及其生理功能；脂类的养分价值评价；脂类与安康。Classificationandphysiologicalfunctionsoflipids;Theclassificationandphysiologicalfunctionoffattyacids;Nutritionalvalueevaluationoflipids;Lipidsandhealth.碳水化合物的分类；碳水化合物的生理功能；碳水化合物与安康：碳水化食物来源。Classificationofcarbohydrates;Thephysiologicalfunctionofcarbohydrates;Carbohydrateandhealth:carbohydratechangesinfoodprocessing;Foodglycemicindex;Carbohydratereferenceintakeandfoodsources.ADE、K生理功能、吸取与代谢、缺乏症和过量、参考摄入量与膳食来源。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.矿物元素的分类、共同特点和生理功能；具体介绍钙、磷、镁、钾、钠、水平衡，不同概念的水及其安康的关系等。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 学时：4教学要求：1.生疏人体消化系统的组成和功能；Tolearnthecompositionandfunctionofhumandigestivesystem2.把握吸取的部位和机理；Tomasterthelocationandmechanismofabsorption3.理解六大养分素的消化和吸取过程。TounderstandtheDigestionandAbsorptionofSixNutrients教学内容：消化系统的组成和功能；Tomasterthecompositionandfunctionofdigestivesystem食物吸取的部位、形式和机理；Tolearnthelocation,formandmechanismoffoodabsorption3.六大养分素的消化和吸取过程；Tomasterthedigestionandabsorptionprocessofthesixmajornutrients4.养分素在体内的运输；Tolearnnutrienttransportinthebody5.养分素的体内代谢。Tomasternutrientmetabolisminvivo第四章各类食品的养分价值/NutritionalValueofVariousFoods 学时教学要求：1.把握食物养分价值的评价方法；Tomastertheevaluationmethodoffoodnutritionvalue2.生疏各类食物的养分价值特点；Tounderstandthenutritionalvalueofvariousfoods养分素的影响。Tounderstandtheanti-nutritionalfactorsinfoodssuchasbeansandtheeffectsoffoodstorage,processingandcookingmethodsonnutrientsinfoods教学内容：食物养分价值的评价；Tomasterevaluationoffoodnutritionalvalue制品、蛋类和蛋制品、调味品等各类食物的养分价值特点。TomasterThenutritionalvaluecharacteristicsofvariousfoodssuchascereals,potatoes,beansandhardfruits,vegetablesandfruits,livestockandpoultryandaquaticproducts,dairyanddairyproducts,eggsandeggproducts,andcondiments第五章膳食养分与安康/NutritionandHealth 学时：6教学要求：1.了解认知各类养分缺乏症的影响及预防措施；Tolearntheadverseeffectnutrientdeficienciesandpreventionmethods;2.生疏养分与免疫系统的关系，及提高免疫力量的养分措施；Tolearntherelationbetweennutritionandimmunesystemandthemethodsimprovingimmunity.〔癌症〕等慢性病的关系及相关慢性疾病的饮食预防；Tomastertherelationshipbetweennutritionandchronicdiseasesincludingatherosclerosis,hypertension,diabetes,obesity,cancer,andthecorrespondingmeasurestopreventfromchronicdiseasesbynutritionanddietary.了解养分与食物过敏的关系及主要食物过敏原。Tolearntherelationbetweennutritionandfoodallergy,andthemainfoodallergens.教学内容/Teachingcontents：1.常见的养分素缺乏病；NormalNutrientDeficienciesincludingVitaminsDeficiencyandmineralsDeficiency养分对人体免疫系统的关系；Thefunctionofimmunitysystem,relationsbetweenimmunityandnutrients,andrelevantprinciplesfornutritionanddiets.养分与动脉粥样硬化Theformationofcoronaryatherosclerosis,relationsbetweenNutrientsandatherosclerosis,andtheprinciplesforpreventionofatherosclerosisthroughnutritionanddiet.养分与高血压Theriskfactorsofhypertension,relationsbetweenNutrientsandhypertension,andthePrinciplesofnutritionanddietforhypertensivepatients.养分与糖尿病Thetypesofdiabetesandtheircharacteristics,formingreasonsandhazards.TherelationsbetweenNutrientsanddiabetes.ThePrinciplesofnutritionanddietfordiabeticpatients.养分与肥胖症Thereasonsforobesity,relationsbetweenobesityandnutrition(diets),andtheprinciplesforpreventionofobesity.养分与肿瘤癌症Thedefinitionandclassificationofcancer,riskfactorsofcancersinhumanbodies,relationsbetweencancerandfood/nutrition,andtheprinciplesforpreventionofcancer.养分与过敏Thedefinitionoffoodallergy,mainfoodallergens,andfoodallergenmanagementprogram.第六章不同人群的养分/NutritionGuidelinesforDifferentPopulations学时：6教学要求：1.生疏不同人群的生理状况；Tobefamiliarwiththephysiologicalcharacteristicsofdifferentpopulations.2.把握不同人群的养分需求特点；Tomasterthenutritionneedsofdifferentpopulations.理解不同人群的主要养分缺乏症特点及缘由；Tounderstandthenutrientdeficienciesofdifferentpopulations,andthereasons.议。To provide the plansandsuggestions on diet and nutrition based physiologicalcharacteristicsandnutritionneedsofdifferentpopulations.教学内容/Teachingcontents：孕妇的生理特点、养分需要特点及膳食原则；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforPregnantWomen乳母的生理特点、养分需要特点及膳食原则；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforLactatingWomen婴幼儿的生理特点、养分需要特点及膳食原则；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforInfants儿童与青少年的生理特点、养分需要特点及膳食原则；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforChildrenandAdolescents老年人的生理特点、养分需要特点及合理膳食原则；ThePhysiologicalCharacteristics,NutritionNeedsandDietaryGuidelinesforElderlyPeople素食人群的类型、养分特征及膳食原则。Thetypes,nutritionconsiderationsanddietaryguidelinesforVegetarian第七章公共养分 学时：4教学要求：1.把握公共养分的概念、DRI的内涵与应用；TograsptheconceptofpublicnutritionDRIcontentandapplication;2.了解合理的膳食构造，能联系实际应用膳食指南；Tolearnreasonabledietarystructure,canrelatetotheactualapplicationofdietaryguidelines;3.生疏养分调查的根本方法以及养分监测的概念、作用和指标。Tolearnbasicmethodsofnutritionsurveyandconcepts,functionsandindicatorsofnutritionmonitoring.教学内容：公共养分的概念，RDA、DRI的定义、内涵与应用；Conceptofpublicnutrition,definition,connotationandapplicationofRDAandDRI;膳食构造的概念和类型；Conceptsandtypesofdietarystructure;3.膳食指南的概念和内容；Conceptandcontentofdietaryguidelines;养分调查的根本方法；Basicmethodsofnutritionsurvey;养分监测的概念和作用及其指标。Conceptandroleofnutritionmonitoringanditsindicators.第八章食品的养分强化 学时：6教学要求：生疏食品养分强化的概念和意义以及食品养分强化的根本原则；Tolearntheconceptandsignificanceoffoodnutritionenhancementandthebasicprinciplesoffoodnutritionenhancement;把握食品养分强化技术、常见养分强化食品的种类和生产；To master food nutrition enhancement technology, common types productionofnutritionallyenhancedfood;了解我国强化食品的现状及对策。Tounderstandthecurrentsituationandcountermeasuresoffortifie