Chevron Left
Back to 营养与健康

营养与健康, Nanjing University

4.4
89 ratings
28 reviews

About this Course

《营养与健康》介绍营养学基础知识,主要内容包括:人体所需的七大营养素的化学结构、主要生理功能、食物来源、人体每天的参考摄入量等;主要食物种类包括谷物类、薯类、豆类、坚果类、蔬菜类、水果类、肉类、水产品类、蛋类、乳制品类的营养价值;营养与疾病特别是一些慢性、高发性疾病如高血糖、高血脂、高血压、癌症等的关系。内容简单,适合无营养学基础、但希望了解一般的营养学知识,改善日常膳食质量的人选修。...
Filter by:

27 Reviews

By gwj1139177410

Feb 02, 2019

Very Good

By Ruijia Wang

Jan 28, 2019

Some of the knowledge may be out-of-date:

1. instead of BMI - body fat percentage, a recently more popular and reasonable measurement of health status - is not even mentioned in this course. In addition, it is believed that fat is distributed almost evenly in human body, thus the classification of "apple"/"pear" kind of fat are nonprofessional.

2: 胆固醇 - cholesterol is no longer a concern in diet as human body produce much more than we take from food. (https://www.cbc.ca/news/health/cholesterol-food-1.3394391; Cholesterol is not a nutrient of concern for overconsumption," the guideline now reads.)

Last, there are many detailed chemical expressions in the power points - not saying they are wrong - but I suspect any student will take note or memorize them. Therefore, less is more - replacing them with figures + a few bullet points of functions may improve efficiency.

General logic arrangement and content of this course is great, despite the old fashion lay-out and knowledge pieces.

By GU ZHENG QI

Dec 02, 2018

了解了不少关于营养学的知识,对学生物非常有用!谢谢!

By Joyce Lin Krall

Nov 03, 2018

Good

By Yu Jye Tang

Oct 12, 2017

易学

By 李雋凱

Sep 20, 2017

課程内容獲益良多。讚

By Randolph Lee

Jun 02, 2017

怎么说呢,考试的课程对我而言的确是有些帮助的,但可能是课时限制的问题,感觉很多膳食营养的问题都没有提到,有些地方的专业名字又太过深奥,总体接纳的水平一般。

By 褚佳宁

Dec 06, 2016

唐老师好可爱啊,他在讲共轭效应是讲到了一种名贵的食物,于是我莫名其妙的饿了。。。。。。

话说我在这里评论老师会看见吗?老师好!

By 刘茜

Sep 21, 2016

前段时间身体不好,尤为觉得健康狠狠重要。虽然这门课程还没有学完,但是觉得非常实用。

By 王睿

Aug 07, 2016

很棒的课程