食品营养学课程教学大纲

《食品营养学》课程教学大纲
Syllabus of 《Food Nutrition》
2017年制订2018年修订
课程代码：067111
课程名称：食品营养学/Food Nutrition
课程类别：专业基础课/ Professional Basic Course
开设学期：第四学期//The 4th semester
开课单位：健康管理学院/College of Health Management
开课对象：食品卫生与营养学专业/Food Hygiene and Nutrition
先修课程：食品卫生与营养学导论/ An Introduction to Food Hygiene and Nutrition、食品原料学/Food Materials、食品生物化学/Food Biochemistry 课时：48学时/48 Class Hour
参考教材：Food, Nutrition and Health, Linda Tapsell, New York, Oxford University Press, 2013.
参考书：
1.食品营养与卫生学，周文化、刘绍主编，南京，东南大学出版社，2013。

2.食品营养与卫生，任顺成，北京，中国轻工业出版社，2012。

3.食品营养学，李凤林、张忠、李凤玉，北京，化学工业出版社，2009；
4.食品营养学，孙远明，北京，科学出版社，2006；
5.营养与食品卫生学，吴坤，北京，人民卫生出版社，2004；
6.食品营养学，王光慈，北京，中国农业出版社，2001；
课程概述：
食品营养学是食品卫生与营养学专业的一门专业基础课。

食品营养学是研究人体营养规律以及改善措施的科学，即研究食物中对人体有益的成分及人体摄取
和利用这些成分以维持、促进健康的规律和机制。

它的研究对象是食物与人，即研究食品与健康的关系。

食品营养学部分以基础营养学为核心，主要由基础营养学、特殊人群营养、营养与健康、公共营养四部分组成。

Food Nutrition is an important professional basic course for the major of Food Hygiene and Nutrition. Food nutrition is the subject area where the nutrition condition of human body and relevant improvement measures, including the beneficial ingredients in food and their corresponding absorption and utilization mechanism by human body, is studied. The studying object is food and human body, as well as the relationship between food and health. Food nutrition consists of basic nutrition, nutrition for different populations, nutrition and health, and public nutrition, and food nutrition is the most important part.
教学要求：
1.掌握食品营养学的基本知识和基本概念，合理营养的基本要求。

To master the basic knowledge and concepts of food nutrition, and the basic requirements of rational nutrition.
2.掌握各类营养素的生理功能、缺乏症、供给量标准和食物来源；不同人群的生理特点及营养需求。

To master the functions, deficiencies, normal intake and food sources of various nutrients, as well as the physiology and nutritional needs of different populations.
3.普及营养学知识，理解营养与疾病的关系，理解营养与机体健康的关系，为营养配餐奠定良好的基础。

To popularize nutrition science, understand the relationship between nutrition and chronic disease, as well as the nutrition and the health of human body, in order to provide meals with good nutrition and flavor for different populations.
4.掌握食品营养学的基本理论和基本技能，可以进行简单的营养食谱设计，为今后从事食品营养学及相关工作奠定基础。

To master the basic theory and skills of food nutrition, and to carry out simple nutrition recipe design which is essential in the future work.
教学重点：
1.营养学基础：营养素与能量，各类食物的营养保健特性。

Fundamentals of Nutrition：nutrients and energy, nutritional characteristics of different food.
2.营养学的应用：膳食营养与健康，不同人群的营养，公共营养。

Application of Nutrition: dietary nutrition and health, nutrition for different populations and public nutrition.
教学难点：
1.三种宏观营养素的营养价值评价，不同食物的营养保健特性。

Three macronutrients: protein, fat and carbohydrates; nutritional characteristics of different food.
2.各类与营养相关疾病膳食原则，不同人群的合理营养及合理平衡膳食的食谱编制，膳食调查。

The nutrition and diet principles for different chronic disease patients, the rational and balanced dietary guidelines for different populations, Nutrition and diet survey.
各章教学要求及教学要点
第一章绪论/Introduction 学时/Class Hour：2
教学要求：
1.掌握食品营养学的基本概念以及与人体健康的关系；
To master the basic knowledge and concepts of food nutrition, and the corresponding relationship with human body.
2.了解食品营养学的发展历程与新进展；
To learn the developing process and latest advance progress of food nutrition.
3.熟悉食品营养学的研究任务和内容及其与相关学科的关系；
To be familiar with the research tasks, research content of food nutrition and the relationship with other subjects.
4.了解本课程的课程结构、特点和学习方法。

To learn the structure, characteristics and studying methods of food nutrition course.
教学内容/Teaching contents：
1.食品营养学的概念及研究内容、研究任务；
Definitions of Food nutrition，contents and targets of nutrition.
2.食品营养学的发展历史和展望；
Developing of nutrition, the latest trend of Nutrition.
3.本课程与其他学科的关系及重要地位
The relationship of nutrition with other subjects, the importance of nutrition.
4.本门课程基本结构
The structure of food nutrition course.
第二章营养素与能量学时：14
教学要求：
1.掌握人体基础代谢、食物热效应、氨基酸模式、蛋白质互补作用、限制性氨基酸、必需脂肪酸等概念；蛋白质、脂类、碳水化合物的生理功能及其各自的分类等；维生素的分类、共同特点和缺乏症的原因；各种矿物质的生理功能、吸收与代谢、缺乏症与过量、参考摄入量与及食物来源。

To master the concepts of basic metabolism, food thermal effect, amino acid pattern, protein complementation, restricted amino acid, essential fatty acid, etc. To learn physiological functions and classification of proteins, lipids and carbohydrates; Classification of vitamins, common characteristics and causes of deficiency; Physiological function, absorption and metabolism, deficiency and excess, reference intake and food sources of various minerals.
2.熟悉影响人体能量消耗的因素；食物蛋白质营养价值的主要评价指标以及蛋白质互补作用在食品营养中的部分应用；油脂营养价值的评价指标；碳水化合物在食品加工中的变化及其供给量和食物来源。

各种维生素的理化性质、生理功能、吸收与代谢、缺乏症和过量、参考摄入量与膳食来源；矿物元素的共同特点和生理功能，水的生理功能。

To learn the factors that affect human energy consumption; The main evaluation indexes of food protein nutrition value and some applications of protein complementarity in food nutrition; Evaluation index of nutritional value of oil; Changes of carbohydrate in food processing, its supply and food source. To learn the
physical and chemical properties, physiological functions, absorption and metabolism, deficiency and excess, reference intake and dietary sources of various vitamins; The common characteristic of mineral element and physiology function, physiology function of water.
3.了解人体能量消耗整个过程；理解蛋白质代谢的氮平衡；食品加工中蛋白质和氨基酸的变化，熟记膳食蛋白质供给量及主要优质食物来源；食品加工中脂类的变化以及脂类的供给量和食物来源；维生素在食品加工中的变化。

熟记人体营养物质中矿物元素的分类；了解矿物质在食品加工中的变化，不同概念的水及其健康的关系。

To learn the whole process of energy consumption; Nitrogen balance in protein metabolism; Changes in protein and amino acids in food processing, keeping in mind dietary protein supply and major sources of quality food; Changes in lipids in food processing, their supply and food sources; Changes in vitamins in food processing. To memorize the classification of mineral elements in human nutrition. To learn mineral changes in food processing; different concepts of water and their relationship to health.
4.熟悉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。

To learn the measurement method of energy consumption of human body and understand the standard of energy supply and food source as well as the function of protein conservation and anti-ketogenesis.
教学内容：
1.能量的来源与能量系数；人体能量消耗的构成因素，能量平衡及其影响因素；人体能量消耗的测定与计算；能量的供给量与食物来源。

Energy source and energy coefficient; The constitution of energy consumption, energy balance and its influencing factors; Determination and calculation of human energy consumption; Energy supply and food sources.
2.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、限制性氨基酸、蛋白质互补作用的定义及相关应用；食物蛋白质的营养价值评价；蛋白质的代谢及氮平衡；蛋白质与健康：蛋白质营养不良，蛋白质在食品加工中的变化，蛋白质的参考摄入量及食物来源。

Classification of proteins and their physiological functions; Classification of amino acids; Definition and application of essential amino acids, amino acid patterns, restricted amino acids and protein complementarity; Nutritional value evaluation of food protein; Protein metabolism and nitrogen balance; Protein and health: protein malnutrition, protein changes in food processing, protein reference intake and food sources.
3.脂类的分类、生理功能；脂肪酸的分类及其生理功能；脂类的营养价值评价；脂类与健康。

Classification and physiological functions of lipids; The classification and physiological function of fatty acids; Nutritional value evaluation of lipids; Lipids and health.
4.碳水化合物的分类；碳水化合物的生理功能；碳水化合物与健康：碳水化合物在食品加工中的变化；食物的血糖指生成指数；碳水化合物的参考摄入量与食物来源。

Classification of carbohydrates; The physiological function of carbohydrates; Carbohydrate and health: carbohydrate changes in food processing; Food glycemic index; Carbohydrate reference intake and food sources.
5.维生素的概念、共同特点、分类、缺乏症的原因；脂溶性维生素A、D、E、K的理化性质、生理功能、吸收与代谢、缺乏症和过量、参考摄入量与膳食来源。

水溶性维生素C、B1.B2.PP、B
6.B12.叶酸、泛酸、生物素、钴胺素的理化性质、生理功能、吸收与代谢、缺乏症和过量、参考摄入量与膳食来源。

The concept of vitamins, common characteristics, classification and causes of deficiency; Physical and chemical properties, physiological functions, absorption and
metabolism, deficiency and excess, reference intake and dietary sources of fat-soluble vitamins A, D, E and K. Water-soluble vitamins C, b1.b2.PP, b6.b12. Physical and chemical properties, physiological functions, absorption and metabolism, deficiency and excess, reference intake and dietary sources of folic acid, pantothenic acid, biotin and cobalamin.
6.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、铁、碘、锌、硒、铜、氟等矿物质的生理功能、吸收与代谢、缺乏症与过量、参考摄入量与及食物来源等。

水在人体的含量，水的生理功能，人体对水的需要与水平衡，不同概念的水及其健康的关系等。

Classification, common characteristics and physiological functions of mineral elements; The physiological functions, absorption and metabolism, deficiency and excess, reference intake and food sources of minerals such as calcium, phosphorus, magnesium, potassium, sodium, iron, iodine, zinc, selenium, copper and fluorine are introduced in detail. Water content, the physiological function of water, the human body's need for water and water balance, different concepts of water and its health relationship.
第三章食物的消化和吸收/Digestion and absorption of food 学时：4教学要求：
1.熟悉人体消化系统的组成和功能；
To learn the composition and function of human digestive system
2.掌握吸收的部位和机理；
To master the location and mechanism of absorption
3.理解六大营养素的消化和吸收过程。

To understand the Digestion and Absorption of Six Nutrients
教学内容：
1.消化系统的组成和功能；
To master the composition and function of digestive system
2.食物吸收的部位、形式和机理；
To learn the location, form and mechanism of food absorption
3.六大营养素的消化和吸收过程；
To master the digestion and absorption process of the six major nutrients
4.营养素在体内的运输；
To learn nutrient transport in the body
5.营养素的体内代谢。

To master nutrient metabolism in vivo
第四章各类食品的营养价值/Nutritional Value of Various Foods 学时：8教学要求：
1.掌握食物营养价值的评价方法；
To master the evaluation method of food nutrition value
2.熟悉各类食物的营养价值特点；
To understand the nutritional value of various foods
3.了解豆类等食物中的抗营养因素以及食品贮藏、加工和烹饪方法对食品中营养素的影响。

To understand the anti-nutritional factors in foods such as beans and the effects of food storage, processing and cooking methods on nutrients in foods 教学内容：
1.食物营养价值的评价；
To master evaluation of food nutritional value
2.谷类与薯类、豆类及硬果类、蔬菜及水果、畜禽肉类及水产品、乳类及乳制品、蛋类和蛋制品、调味品等各类食物的营养价值特点。

To master The nutritional value characteristics of various foods such as cereals, potatoes, beans and hard fruits, vegetables and fruits, livestock and poultry and aquatic products, dairy and dairy products, eggs and egg products, and condiments 第五章膳食营养与健康/Nutrition and Health 学时：6
教学要求：
1.了解认知各类营养缺乏症的影响及预防措施；
To learn the adverse effect nutrient deficiencies and prevention methods;
2.认识营养与免疫系统的关系，及提高免疫能力的营养措施；
To learn the relation between nutrition and immune system and the methods improving immunity.
3.掌握营养与动脉粥样硬化、高血压、糖尿病、肥胖症、肿瘤（癌症）等慢性病的关系及相关慢性疾病的饮食预防；
To master the relationship between nutrition and chronic diseases including atherosclerosis, hypertension, diabetes, obesity, cancer, and the corresponding measures to prevent from chronic diseases by nutrition and dietary.
4.了解营养与食物过敏的关系及主要食物过敏原。

To learn the relation between nutrition and food allergy, and the main food allergens.
教学内容/Teaching contents：
1.常见的营养素缺乏病；
Normal Nutrient Deficiencies including Vitamins Deficiency and minerals Deficiency
2.营养对人体免疫系统的关系；
The function of immunity system, relations between immunity and nutrients, and relevant principles for nutrition and diets.
3.营养与动脉粥样硬化
The formation of coronary atherosclerosis, relations between Nutrients and atherosclerosis, and the principles for prevention of atherosclerosis through nutrition and diet.
4.营养与高血压
The risk factors of hypertension, relations between Nutrients and hypertension, and the Principles of nutrition and diet for hypertensive patients.
5.营养与糖尿病
The types of diabetes and their characteristics, forming reasons and hazards. The relations between Nutrients and diabetes. The Principles of nutrition and diet for diabetic patients.
6.营养与肥胖症
The reasons for obesity, relations between obesity and nutrition (diets), and the principles for prevention of obesity.
7.营养与肿瘤癌症
The definition and classification of cancer, risk factors of cancers in human bodies, relations between cancer and food/nutrition, and the principles for prevention of cancer.
8.营养与过敏
The definition of food allergy, main food allergens, and food allergen management program.
第六章不同人群的营养/Nutrition Guidelines for Different Populations 学时：6
教学要求：
1.熟悉不同人群的生理状况；
To be familiar with the physiological characteristics of different populations.
2.掌握不同人群的营养需求特点；
To master the nutrition needs of different populations.
3.理解不同人群的主要营养缺乏症特点及原因；
To understand the nutrient deficiencies of different populations, and the reasons.
4.根据不同人群的生理状况及营养需求特点能够提出合理的饮食计划及建议。

To provide the plans and suggestions on diet and nutrition based on physiological characteristics and nutrition needs of different populations.
教学内容/Teaching contents：
1.孕妇的生理特点、营养需要特点及膳食原则；
The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Pregnant Women
2.乳母的生理特点、营养需要特点及膳食原则；
The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Lactating Women
3.婴幼儿的生理特点、营养需要特点及膳食原则；
The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Infants
4.儿童与青少年的生理特点、营养需要特点及膳食原则；
The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Children and Adolescents
5.老年人的生理特点、营养需要特点及合理膳食原则；
The Physiological Characteristics, Nutrition Needs and Dietary Guidelines for Elderly People
6.素食人群的类型、营养特征及膳食原则。

The types, nutrition considerations and dietary guidelines for Vegetarian
第七章公共营养学时：4
教学要求：
1.掌握公共营养的概念、DRI的内涵与应用；
To grasp the concept of public nutrition DRI content and application;
2.了解合理的膳食结构，能联系实际应用膳食指南；
To learn reasonable dietary structure, can relate to the actual application of dietary guidelines;
3.熟悉营养调查的基本方法以及营养监测的概念、作用和指标。

To learn basic methods of nutrition survey and concepts, functions and indicators of nutrition monitoring.
教学内容：
1.公共营养的概念，RDA、DRI的定义、内涵与应用；
Concept of public nutrition, definition, connotation and application of RDA and DRI;
2.膳食结构的概念和类型；
Concepts and types of dietary structure;
3.膳食指南的概念和内容；
Concept and content of dietary guidelines;
4.营养调查的基本方法；
Basic methods of nutrition survey;
5.营养监测的概念和作用及其指标。

Concept and role of nutrition monitoring and its indicators.
第八章食品的营养强化学时：6
教学要求：
1.熟悉食品营养强化的概念和意义以及食品营养强化的基本原则；
To learn the concept and significance of food nutrition enhancement and the basic principles of food nutrition enhancement;
2.掌握食品营养强化技术、常见营养强化食品的种类和生产；
To master food nutrition enhancement technology, common types and production of nutritionally enhanced food;
3.了解我国强化食品的现状及对策。

To understand the current situation and countermeasures of fortified food in China.
教学内容：
1.食品营养强化的概念、作用、意义以及基本原则；
Concept, function, significance and basic principles of food nutrition enhancement;
2.食品营养强化剂的种类及要求；
Types and requirements of food nutrition enhancers;
3.食品营养强化技术和常见营养强化食品的种类与生产；
Food nutrition enhancement technology and common types and production of nutritionally enhanced food;
4.我国强化食品的现状及对策。

The current situation and countermeasures of strengthening food in China.
第九章保健食品与营养标签学时：4
教学要求：
1.掌握营养强化食品、保健食品的概念和基本特征；食品强化意义，食品标签和食品营养标签的基本要求；
To grasp the concept and basic characteristics of nutritionally fortified food. Significance of food reinforcement, basic requirements of food labeling and food nutrition labeling;
2.熟悉保健食品常用的功效成分和原料资源；
To learn the functional ingredients and raw materials commonly used in health food;
3.了解保健食品的功能、评价方法和加工技术以及我国保健食品的管理体制等。

To understand the functions, evaluation methods and processing techniques of health food, and the management system of health food in China.
教学内容：
1.营养强化食品的概念、基本原则、种类和生产；
Concept, basic principles, types and production of nutritionally enhanced foods;
2.保健食品的概念、分类和主要特征；保健食品常用的功效成分以及原料资源；保健食品的开发；我国保健食品的管理体制；
Concept, classification and main characteristics of health food; Functional ingredients and raw materials commonly used in health food; Development of health food; The management system of health food in China;
3.食品营养标签的概念等相关知识简介。

A brief introduction to the concept of food nutrition labeling.
课程考核方式
1.考核方式：平时考核与理论考核（笔试）相结合。

2.成绩构成：平时成绩30 %，理论考核70 %。

说明
1.课程的其它教学环节：本课程设有课程设计（论文）实践环节，具体详见《食品卫生与营养学专业<食品营养学>课程论文（设计）工作实施方案》。

2.本课程的第五章和第六章采用讨论式的教学模式、教学方法，由主讲教师根据教学要求和教学内容提前设置讨论课题并布置课堂讨论内容及其相应要求。

制订部门：健康管理学院/ College of Health Management
执笔：郭耀东2018年8月
审阅：王忙生2018年8月
审批：郭耀东2018年8月。