By Joyce S•
some chapter is missing
By Ruijia W•
Some of the knowledge may be out-of-date: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 Shao J•
The course gives an general theoretical overview about nutrition, but not goes further into details or practical example.
By Randolph L•
By sophie w•
By Sun Y•
Some of the knowledge is useful in life. But they are not integrated well. They let you feel that they are just knowledge but you can hardly connect them with food, with daily life or with your health. The good knowledge teaching should be like how much calorie we need per day? how much food equal to 1000 calories? What is the good sample for eating or cooking? Knowledge is not only formula. This course is not that interesting. But, thanks for the teacher all the same.
By Sofia A A P•
No hay subtítulos en inglés ni español
By Kao C F•