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課程名稱 |
疾病預防之飲食與生活型態
Dietary and Lifestyle Approaches for Disease Prevention |
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開課學期 |
105-1 |
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授課對象 |
生命科學院 生化科技學系 |
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授課教師 |
黃青真 |
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課號 |
BST5044 |
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課程識別碼 |
B02 U0500 |
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班次 |
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學分 |
1 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
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上課地點 |
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備註 |
Intensive courses。密集課程。與楊中樞合開。上課時間:10/20.21.27.28晚上6-9點及10/22.29早上9-12點
總人數上限：60人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1051BST5044_ |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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為確保您我的權利,請尊重智慧財產權及不得非法影印
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課程概述 |
本課程將由美國Rutgers大學楊中樞教授以英語授課。上課時間共六次，每次3堂課。集中在10/20, 21, 27, 28 晚上及10/22, 29 週六早上。The course will review the evidence for the prevention of chronic diseases through diet and other life-style factors. It will discuss the molecular mechanisms of the occurrence 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 disease prevention. In addition to lectures (in English), presentations (in English or Chinese) of recent or classical papers by advanced students (selected by the professor or students) are scheduled and class discussions are strongly encouraged. |
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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 topics and the ability to distinguish between scientific information from folklores or faddism. This will enable the students to apply the knowledge learned to their daily lives and select a healthy diet and life-style, and influence the persons they are in contact with.
4. For students to form a habit of “learning in class”, “being curious,” asking questions and participating in class discussions. |
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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.
Final examination (open book) for students who do not make class presentations – time to be arranged |
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預期每週課後學習時數 |
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Office Hours |
另約時間 |
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指定閱讀 |
課堂上指定 |
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參考書目 |
Reference book: "Present Knowledge in Nutrition" Erdman et al. eds. 10th ed., Wiley http://www.wiley.com, 2012. |
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評量方式
(僅供參考) |
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週次 |
日期 |
單元主題 |
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第1週 |
10/20 18:00 |
Overview on diet and health; basic concepts in nutrition and dietary guidelines |
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第2週 |
10/20 19:00 |
Overview on diet and health; basic concepts in nutrition and dietary guidelines |
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第3週 |
10/20 20:00 |
Overview on diet and health; basic concepts in nutrition and dietary guidelines |
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第4週 |
10/21 18:00 |
Functions of nutrients, antioxidants and misconceptions on dietary supplements |
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第5週 |
10/21 19:00 |
Functions of nutrients, antioxidants and misconceptions on dietary supplements |
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第6週 |
10/21 20:00 |
Functions of nutrients, antioxidants and misconceptions on dietary supplements, student presentations (15 minutes each) |
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第7週 |
10/22 9:00 |
Energy metabolism, obesity and weight management; |
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第8週 |
10/22 10:00 |
Energy metabolism, obesity and weight management; student presentations (15 minutes each) |
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第9週 |
10/22 11:00 |
Energy metabolism, obesity and weight management; student presentations (15 minutes each) |
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第10週 |
10/27 18:00 |
Prevention of metabolic syndrome, diabetes and cardiovascular diseases |
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第11週 |
10/27 19:00 |
Prevention of metabolic syndrome, diabetes and cardiovascular diseases; student presentations(15 min) |
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第12週 |
10/27 20:00 |
Prevention of metabolic syndrome, diabetes and cardiovascular diseases; student presentations(15 min) |
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第13週 |
10/28 18:00 |
Dietary factors in cancer causation and prevention; |
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第14週 |
10/28 19:00 |
Dietary factors in cancer causation and prevention; student presentations(15 min) |
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第15週 |
10/28 20:00 |
Dietary factors in cancer causation and prevention; student presentations (15 min) |
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第16週 |
10/29 9:00 |
Ageing, Exercise,Dietary fiber, microbiota, and overall discussions |
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第17週 |
10/29 10:00 |
Ageing, Exercise, Dietary fiber, microbiota and overall discussions |
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第18週 |
10/29 11:00 |
Ageing, Exercise, Dietary fiber, microbiota, and overall discussions, student presentations (15 min) |
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