Nutrition
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Overview
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spContent=Diet is an important, and a modifiable factor which essential to our health. What are the nutrients in food? How to apply this nutritional knowledge to promote our health? This course provides detailed information in nutrition as it related to food required to optimize health.
—— Instructors
About this course

Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet and health. This course systematically teach the relevant concepts and methods of nutrition.

The course contents: Life-time nutrition, Food choice and health, Nutrition-related tools, magical body, Life-sustaining nutrients, Nutrition needs in life cycles, and Dietary choice for nutrition-related diseases.

The course helps you to reach healthy diet by providing nutrition knowledge in daily food choice, meal planning and dietary design. After finishing this course, students will have deeper understanding in basic nutrition knowledge, the relationship between diet, health and disease; be able to establish a good eating habits based on scientific concept. This course also provides fundamental knowledge for students who are determined to become a dictation and nutritionist.

Objectives

1. The ability to understand the relationship between Food and Nutrients, and develop balance diets based on the knowledge learns in the course.

2. The ability to understand nutrients, including macronutrients (Protein, Carbohydrates, Fat) and micronutrients (variety of vitamins and minerals), Nutrition needs for different age groups, and recommendation reference.

3. The ability to identify and interpret nutritional information.


Syllabus
Prerequisites

no special requirements, basic knowledge of physiology and biochemistry will help to understand this course.

References

Textbooks

1. Frances Sizer, Ellie Whitney. Nutrition: Concepts and Controversies. 13th edition, 2013.

2. H.K.Biesalski, P.Grimm. Pocket Atlas of Nutrition. Thieme, 2006.

2. Translated by Wang Xicheng, Sezer et al., Nutrition: Concepts and Controversies. Eighth Edition, Tsinghua University Press, 2004.

3. Sun Changhao. Seventh Edition of Nutrition and Food Hygiene. People's Medical Publishing House, 2012

3. Ge Keyou. Chinese Nutritionist Training Textbook. People's Medical Publishing House, 2008

4. Translated by Hao Ling, Li Zhu. Nutrition Epidemiology. People's Medical Publishing House, 2006

5. Coulston, AM, Boushey CJ, Ferruzzi M. Nutrition in the prevention and treatment of disease. 3rd edition. Academic Press / Elsevier, 2008.

Reference materials:

1. Chinese Nutrition Society. Dietary Guidelines for Chinese Residents. Tibet People's Publishing House, 2008.

2. Yang Yuexin.  Chinese Food Composition Table. Peking University Press, 2010.

3. Chinese Nutrition Society. Recommended Dietary Intake of Chinese Residents. China Light Industry Press, 2006.

4. Chinese Nutrition Society. Quick Reference Manual of Recommended Dietary Intakes of Chinese Residents (2013). China Standard Press, 2014.

5. Chinese Dietetic Association, Dietary Guidelines for Chinese Residents (2016)". People's Medical Publishing House 2016

Reference website:

1. http://www.cnsoc.org/cn/ (Chinese Nutrition Society)

2. http://www.chinacdc.cn/ (China Center for Disease Control and Prevention)

3. http://www.who.int/en/ (World Health Organization)

4. http://www.cdc.org/ (US Centers for Disease Control and Prevention)

5. http://www.usda.org/ (US Department of Agriculture)