本實驗課程分上、下兩學期，旨在介紹常見疾病之治療飲食與營養支持原則、膳食調配原理、以及對患者營養指導必備之營養知識。
授課宗旨:
以課堂解說、實習操作及家庭作業等課程設計，協助學生將膳食療養學及食物製備學原理…等課程的理論知識，靈活應用於臨床實務。
具體學習目標:
學習設計及製備患者治療飲食所需的知識及技術。
Aims:
The lecture and homework will help students to apply the knowledge and concepts of 'Diet Therapy' and 'The Principle of Food Preparation' on their future work as clinical dietician.
Specific Learning Objectives:
By the end of this course, students will learn knowledge and technologies about how to design and prepare the therapeutic meals/nutrients/supplements for patients of various diseases.
授課宗旨:
以課堂解說、實習操作及家庭作業等課程設計，協助學生將膳食療養學及食物製備學原理…等課程的理論知識，靈活應用於臨床實務。
具體學習目標:
學習設計及製備患者治療飲食所需的知識及技術。
Aims:
The lecture and homework will help students to apply the knowledge and concepts of 'Diet Therapy' and 'The Principle of Food Preparation' on their future work as clinical dietician.
Specific Learning Objectives:
By the end of this course, students will learn knowledge and technologies about how to design and prepare the therapeutic meals/nutrients/supplements for patients of various diseases.
- Teacher: 翁 德志
本課程介紹奈米科技在食品上的應用，教導同學認識基礎奈米科技，奈米材料及製備，奈米科技在食品加工、檢測的應用及安全性，並進一步探討未來食品奈米科技的發展。上課內容涵蓋奈米科技簡介、奈米材料及製備、奈米檢測、奈米食品研發、奈米食品安全性等項目。期待同學能更深入瞭解奈米科技之運用與發展之可行性。
This course introduced the application of nonotechnology. Meanwhile, introducing the basical knowledge of nonotechnology, nonomaterial and its processing, nonotechnology for food processing, analysis applicaiotn and its safety and also the future of nonotechnology. The course content included introdution of nonotechnology, nonomaterial, nonoanalysis, nonofood investigation, safety of nonofood et al. After the course, the student should be had basic understand of nonotechnology and application.
This course introduced the application of nonotechnology. Meanwhile, introducing the basical knowledge of nonotechnology, nonomaterial and its processing, nonotechnology for food processing, analysis applicaiotn and its safety and also the future of nonotechnology. The course content included introdution of nonotechnology, nonomaterial, nonoanalysis, nonofood investigation, safety of nonofood et al. After the course, the student should be had basic understand of nonotechnology and application.
- Teacher: 游 宜屏
利用完善實驗設計和安全整潔的實驗環境，學習蛋白質和胺基酸定性和定量試驗 包括基本觀念與設備與儀器操作蛋白質變性與沈澱、胺基酸的等電點、蛋白質定量、酵素動力學和蛋白質膠體電泳，希望藉由實驗學生學習實驗室內生物化學基本操作、單元操作及獨立操作。
The quality and quantitative test about protein and amino acids will be conducted in this semester. The course includes protein precipitation, isoelectric point of amino acids, quantization of protein albumin, kinetics of enzymes, as well as electrophoresis gel for protein analysis. A safty and well-organized experimental enviroment will be emphasized.
The quality and quantitative test about protein and amino acids will be conducted in this semester. The course includes protein precipitation, isoelectric point of amino acids, quantization of protein albumin, kinetics of enzymes, as well as electrophoresis gel for protein analysis. A safty and well-organized experimental enviroment will be emphasized.
- Teacher: 朱 瑩悅