課程資訊
課程名稱
 疾病預防之飲食與生活型態
Dietary and Lifestyle Approaches for Disease Prevention 
開課學期
 103-1 
授課對象
 生命科學院  生化科技學系  
授課教師
 楊中樞 
課號
 BST5044 
課程識別碼
 B02 U0500 
班次
  
學分
 1 
全/半年
 半年 
必/選修
 選修 
上課時間
  
上課地點
  
備註
 上課時間10/21~25、30、31每日AB節，及11/1日9時至12時。地點洽系辦
總人數上限：60人 
Ceiba 課程網頁
 http://ceiba.ntu.edu.tw/1031BST5044 
課程簡介影片
 
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課程概述

The course will review the evidence for the prevention of chronic diseases through diet, exercise and smoking secession. It will discuss the molecular mechanisms of the formation and prevention of metabolic syndrome, diabetes, cardiovascular diseases and cancer. The course will start with a review of basic principles of nutrition and proceed into the current literature on this topic. In addition to lectures (in English), presentations of recent or classical papers by advanced students (in English or Chinese) will be arranged and class discussions are strongly encouraged. 

課程目標
 1. For students to have a clear understanding of the molecular mechanisms by which diet, exercise and smoking affect the onset of chronic diseases.
2. For students to increase their ability to read research papers and to understand how research is conducted to obtain useful information.
3. For students to have a good understanding of the topic and the ability to distinguish between scientific information from folklores or faddism. This will enable the students to select a healthy diet and life style, and influence the persons they are in contact with.
4. For students to form a habit of “be curious”, asking questions and participate in class discussions.
 
課程要求
 The course is mainly for graduate students and advanced undergraduate students. There is no strict requirement; basic courses in organic chemistry, biochemistry and nutrition (or food chemistry) will help the students appreciate the course material 
預期每週課後學習時數
  
Office Hours
  
指定閱讀
  
參考書目
 "Present Knowledge in Nutrition" B.A. Bowman and R.M. Russell. (ed.) 9th ed., ILSI Press, Washington, D.C. 2006 and a few assigned review articles. 
評量方式
(僅供參考)
    
課程進度
週次
日期
單元主題
第1週
 10/21  Introduction, basic concepts in nutrition and nutritional epidemiology 
第2週
 10/21  Introduction, basic concepts in nutrition and nutritional epidemiology 
第3週
 10/22  Nutrients and functions; antioxidants – properties and misconceptions 
第4週
 10/22  Nutrients and functions; antioxidants – properties and misconceptions 
第5週
 10/23  Energy metabolism, obesity and weight management 
第6週
 10/23  Energy metabolism, obesity and weight management 
第7週
 10/24  Metabolic syndrome and diabetes 
第8週
 10/24  Metabolic syndrome and diabetes; student presentations:
Caloric restriction reduces age-related and all-cause mortality in rhesus monkeys (王柏凱)  
第9週
 10/25  Cardiovascular diseases 
第10週
 10/25  Cardiovascular diseases 
第11週
 10/25  student presentations:
Fighting Obesity with Bacteria (汪芝翎)
Incidence of Childhood Obesity in the United States (翁筠婷)
Effects of Dietary Composition During Weight Loss Maintenance: A Controlled Feeding Study (詹培萱) 
第12週
 10/30  Carcinogenesis and cancer prevention 
第13週
 10/30  Carcinogenesis and cancer prevention 
第14週
 10/31  Fiber supplements and dietary supplements 
第15週
 10/31  student presentations:Prevention of Diabetes With Mediterranean Diets A Subgroup Analysis of a Randomized Trial (林家暐)
Salt in the Diet (黃珮珊)
China tries to kick its salt habit (林哲宇)
 
第16週
 11/1  Overall discussion of disease prevention by lifestyle modification 
第17週
 11/1  student presentations: Effects of dietary glycaemic index on adiposity, glucose homoeostasis, and plasma lipids in animals (胡仁恩)
protein intake and IGF-1, cancer and mortality (李健巍)
Effects of single dose and regular intake of green tea (Camellia sinensis) on DNA damage, DNA repair, and heme oxygenase-1 expression in a randomized controlled human supplementation study (洪蘭欣)
 
第18週
 11/1  Overall discussion of disease prevention by lifestyle modification; final examination