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营 养 学 教 学 大 纲
Nutrition is “the science of food, the nutrients and the substances therein, their action,
interaction, and the balance in relation to health and disease ,and the process by which the
organism ingests, digests, absorbs, transports, utilizes, and the excretes food substances.”
The curriculum is to Nepal students. Nutrition is an important part of Prevent Medicine and
Public Health. The objective of the course is to make students comprehend the relationship
between food, nutrition, and health, illness, master the basic knowledge and skill of nutrition,
know well the trend of nutrition, and apply this knowledge to practice. We frame the curriculum
outline by Gordon M. Wardlaw’ s <nutrition> and <nutrition and food health> published by
people’s medical publishing house, edition five; and by Dr Ramesh K .Adhikari’ s < child
nutrition and health> published by health learning materials centre, edition three. This course is
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营 养 学 教 学 大 纲
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营 养 学 教 学 大 纲
(1) Master the definition of carbohydrates, the type of dietary fibers and its function.
(3) Master the definition of proteins, essential amino acid, and the method of evaluate
of protein quality.
(4) Master the energy use by body.
(7) Know well the energy intake, and the energy content of food.
(8) Understanding ingest, digest, absorb, transport of carbohydrates, lipids and protein.
(9) Understanding the RDA of the energy-yielding nutrition and their content of food.
Emphasis: the type of dietary fibers and its function, the method of evaluate of
protein quality, and the energy use by body.
Difficulty: evaluate of protein quality.
Contents: the definition, type, function, evaluation, RDA, and food content of
carbohydrates, lipids, proteins, and the energy use by body.
The teaching of practice 0 hours
Discussion 38 hours
(1) Maser the functions, deficiency, toxicity of vitamin A, D, B1, B2, C, E, PP.
(2) Know well the physical and chemic character of each vitamin, and their nutrition
status evaluation.
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营 养 学 教 学 大 纲
Contents: the physical and chemic character, functions, deficiency, toxicity, RDA, food contents,
1. Contents
Experiment:
2. Objectives
Discussing 4 hours
(1) Master the function, absorption, deficiency, and toxicity of each mineral.
(2) Know well the physical and chemic character of each mineral, and their nutrition
status evaluation.
(3) Understanding well the division of mineral, and their RDA, food contents.
Contents: The physical and chemic character, absorption, functions, deficiency, toxicity, RDA,
Discussing 8 hours
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营 养 学 教 学 大 纲
(3) Master dietary guideline, food guide pyramid, recommended dietary allowances.
1. Contents
2. Objectives
Master the objectives, methods, process, and result assessment of Dietary survey.
Discussing 2 hours
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营 养 学 教 学 大 纲
(1) Master nutrient needs of pregnant woman and outcome of nutrition deficiency in
pregnant period.
(2) Master nutrient needs of breasting mother, the nutritional qualities of human milk,
and benefits of Breastfeeding.
(3) Master nutritional needs of infancy, school-age children, teenagers, adulthood,
elderly years.
(4) Know well effects of Pregnancy-related physiological changes, and physiology
lactation.
(5) Understand effects of aging on the nutritional status of elderly people.
1. Contents
2. Objectives
Discussing 14hours
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营 养 学 教 学 大 纲
Discussing 18 hours
(2) Master the source, symptoms, preventing methods of each bacteria food-borne
illness.
(3) Master the definition of food additives and the character of common food
additives.
(4) Know well substances that occur naturally in foods and can cause illness.
(6) Know well risks from seafood, fungi, virus, and parasites.
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营 养 学 教 学 大 纲
Contents: food-borne illness, food additives, substances that occur naturally in foods and can
Discussing 12 hours
Reference books
1. Smolin. Lori A. Nutrition: science and application. Saunders College Publishing, 1995.
4. Dr Ramesh K .Adhikari. child nutrition and health. health learning materials center,Nepal
,2001.