Nutrition is closely related to students' daily life. It is very important to develop good eating habits. As the saying goes: "Food is the first necessity to people." At present, more than 86% of the deaths are caused by chronic diseases in China. Therefore, the main goal of this course is to enable students to benefit from using the nutrition knowledge and principles they have learned in daily life, and develop good eating behaviors and habits.This course uses the 2018 Mc Graw Hill Education "Wardlaw's Contemporary Nutrition" textbook. The teaching content is divided into 13 chapters and three levels: Basic Knowledge Module A takes the basic principles of nutrition as the key point, and Expanding Module B includes nutrition and disease, nutrition for people with different life-cycle, dietary guidelines and functional foods in various countries, etc. Comprehensive Application Module C includes nutrition evaluation, healthy diet design, and nutrition label calculation. This course is offered by a team of renowned nutrition professors, Professor Tao Ningping, a visiting scholar of the University of California, San Diego；Dr. Jennifer Wan and a functional food professor, Dr. Wang Mingfu of The University of Hong Kong；Dr. Zhong Jian a Ph.D. graduate of Peking University；Dr. Sun Zheng and Zhao Yueliang, two Ph.D graduates of The University of Hong Kong；Dr. Lu Ying，a Ph.D graduate of Tokyo University of Marine Science and Technology.

COURSE OBJECTIVES

1. Providing students with a sound introduction to the study of nutrition. 

2. Gaining an understanding of the need and function of the major nutrients in health and disease. 

3. Through the study of this course: students can use nutrition-related basic knowledge to evaluate the nutritional value of various foods; understand the characteristics of food nutrition, use nutrition principles to match balanced diet to maintain health; by reading nutrition labels, choose different kinds of food properly and manage body weight; understand how to prevent the risk factors leading to disease; know how to prepare for quality pregnancy, reasonably feed the next generation, and how to delay aging; and prepare for the cultivation of senior technical talents and international talents suitable for the food industry.

证书分为合格证书与优秀证书：

合格证书要求：60≤得分＜85

优秀证书要求：85≤得分

1. Wardlaw’s Contemporary Nutrition, Fifth edtion by Anne M. Smith, Angela L. Collene, Colleen K. Spees ( Mc Graw Hill education New York, 2018).

2. Nutrition: Science and Applications, Canadian Edition by Lori Smolin, Debbie Gurfinkel, Mary Grosvenor ( Wiley Canada 2015).

3. 食品营养与健康（第二版），陶宁萍、王锡昌主编，中国轻工业出版社，2015。

声明：

1、本课程部分图片、视频资料来源于网络，为教学需要在此借鉴。如果侵犯到您的权益，请与我们联系。

2、注意尊重老师和同学，文明用语，与人为善。

3、不在平台内发布非法、违禁信息。

Q :  如何选课：

A :  首先您需要有爱课程网的账号，该账号既可以是您的邮箱地址进行注册，亦可以是微信或者QQ关联。

手机端：请下载中国大学慕课（app），搜索《食品营养学(全英语）》，点击报名即可听课啦！
电脑端：登录网址选课听课哦！

Q :  高校在校学生如何注册昵称呢？

A :  学校英文简称+学号，比如上海海洋大学学号180300626的学生，他（她）的昵称应该为：

SHOU180300626 

Q :  讨论计分

A :  只有在“课堂交流区”中参加讨论才能计分，以学生在“课堂交流区”有效回复老师发起的讨论贴数量进行考核。学生有效回帖后，系统自动计分并合算进总成绩。

Q : 如何获得课程证书？

A :  您需要完成相关学习内容，包括观看视频、完成测试和讨论等。您需要及时查看课程大纲及公告，了解获得课程证书的具体要求。课程团队将根据您的最后得分判断是否颁发证书。注意：课程证书上的姓名将与您注册信息中的姓名信息一致，请确认您的信息无误。您可以点击页面右上方进入“我的资料”修改相关信息。