後退
語文及通識教育學院

由食品及健康科學學系開辧的通識選修單元

GEE5304 Nutrition & Health
This module aims to develop students’ understanding of key elements in human nutrition and their influence on health through critical appraisal and application of scientific knowledge and principles nutrition in healthy living. This module will also raise students’ awareness on topics in human nutrition and contemporary issues; and formulate appropriate strategies to promote healthy dietary practice in daily life. Through field trip visit to cities/region, concepts on global trend of nutritional science and health issues is acquired. By completion of this module, students should possess skills in planning a healthy diet and practising a healthy lifestyle. The following types of topics/areas should be covered: Basic nutrients and food ingredients
  • Energy and metabolism
  • Macronutrients, their source, functions and requirements and the needs of special groups
  • Micronutrients, vitamins, minerals, trace-elements: biochemical functions and dietary sources
  • Effects of excess and deficiency
Nutrition labeling and food allergies
  • Food labeling
  • Food allergy
Nutritional Analysis of Recipe & Foundations of Healthy Cooking
  • Food exchange and food choices
  • Dietary sources and measurement
  • Menu design
  • Key principles in healthy cooking
Current Issues in Nutrition
  • Role of nutrition in patterns of disease
  • Dietary management for disease and disease prevention
  • Nutrition education
Assessment Methods
Component Individual Assignment Reflective Journal* Group Project* *Group Presentation*
Weighting as a % of module mark 30% 30% 20% 20%

This module aims at providing the students with the principle of processing of Chinese Materia Medica (CMM). Emphasis will be placed on the processing methods of raw CMM to ensure the quality and safety of the processed CMM for clinical uses.

本單元旨在讓學生了解單元的加工原理。 重點研究中藥原料的加工方法，確保臨床使用的中藥加工品的品質與安全。

 

The following types of topics/areas should be covered:

  • Understand the concept of processing of CMM.

    瞭解中藥炮製學的概念

  • Select appropriate processing method for the specific CMM prescribed on the Chinese medicinal formulas.

    選擇適當的炮製方法炮製出中醫處方所要求的中藥飲片

  • Conduct the processing method to produce quality processed CMM.

    執行所選擇的炮製方法炮製出合乎品質的炮製飲片

  • Evaluate the quality of processed CMM and the processing method.

    評估炮製飲片的品質及炮製工藝的優劣

 

Assessment Methods

ComponentExaminationProjectLab report
Weighting as a % of module mark50%20%30%

Module Aim(s)

This module aims at strengthening students’ commitment to improve general health and well-being of individuals and community by providing a depth of understanding concerning Primary Health Care concepts and the relative effectiveness of health promoting interventions. The knowledge and skills acquired will enable students to assume professional responsibility in evaluating and planning community-based primary healthcare programmes.

 

Assessment Methods

ComponentIndividual AssignmentGroup Project
No. of assessment21
Contribution50%50%