Nutrition is closely related to students' daily life. It is very important to develop good eating habits. As the saying goes: "Food is the first necessity to people." At present, more than 86% of the deaths are caused by chronic diseases in China. Therefore, the main goal of this course is to enable students to benefit from using the nutrition knowledge and principles they have learned in daily life, and develop good eating behaviors and habits. This course uses the 2018 Mc Graw Hill Education "Wardlaw's Contemporary Nutrition" textbook. The teaching content is divided into 13 chapters and three levels: Basic Knowledge Module A takes the basic principles of nutrition as the key point, and Expanding Module B includes nutrition and disease, nutrition for people with different life-cycle, dietary guidelines and functional foods in various countries, etc. Comprehensive Application Module C includes nutrition evaluation, healthy diet design, and nutrition label calculation. This course is offered by a team of renowned nutrition professors, Professor Tao Ningping, a visiting scholar of the University of California, San Diego; Dr. Jennifer Wan and a functional food professor, Dr. Wang Mingfu of the University of Hong Kong; Dr. Zhong Jian, a Ph.D. graduate of Peking University; Dr. Sun Zheng and Zhao Yueliang, two Ph.D. graduates of the University of Hong Kong; Dr. Lu Ying, a Ph.D. graduate of Tokyo University of Marine Science and Technology.
1.1 Nutrition：A Key to Health
1.2.1 Introduction to Nutrition 1
1.2.2 Introduction to Nutrition 2
1.3 Course Outline
1.4 PPT
1.5 Quiz 1
Chapter 2 Protein
2.1 Functions, Amino Acids, Nitrogen Balance, Quality
2.2 Evaluation, PEM, Sources, Needs
2.3 Animal Protein is Essential Nutrient?
2.4 Reading Materials
2.5 PPT
2.6 Quiz 2
Chapter 3 Carbohydrates
3.1 Carbohydrates Structure and Function
3.2 Fiber Overview
3.3 Utilization of Carbohydrates by Body
3.4 Reading Materials
3.5 PPT
3.6 Quiz 3
Chapter 4 Lipids
4.1 What are Lipids
4.2 Types of Lipids
4.3 Fatty Acids
4.4 Fats and Oils in Foods
4.5 Reading Materials
4.6 PPT
4.7 Quiz 4
Chapter 5 Vitamins: Nutrients that Multitask
5.1 Introducing Vitamins
5.2 Fat-Soluble Vitamins
5.3 Water-Soluble Vitamins
5.4 Reading Materials
5.5 PPT
5.6 Quiz 5
Chapter 6 Water
6.1 Water Function and Balance
6.2 Fluid Conservation and Hydration Status
6.3 Reading Materials
6.4 PPT
6.5 Quiz 6
Chapter 7 Functional Food
7.1 What are Functional Foods?
7.2 Why do We Need Functional Foods and Related Products?
7.3 What are the Scientific Evidence?
7.4 How to Classify Functional Foods Products in the Market?
7.5 Reading Materials
7.6 PPT
7.7 Quiz 7
Chapter 8 Tools for Healthy Eating
8.1 Healthy Eating Principles
8.2 How to Design a Healthy Eating
8.3 Healthy Eating Application
8.4 Nutrients and Food Pyramid
8.5 Reading Materials
8.6 PPT
8.7 Quiz 8
Chapter 9 Nutrition and Life Cycle
9.1 Pregnancy and Lactation
9.2 Infancy
9.3 Childhood
9.4 Adolescence
9.5 Adulthood
9.6 Reading Materials
9.7 PPT
9.8 Quiz 9
Chapter 10 Malnutrition
10.1 Definition of Malnutrition and Protein Energy Malnutrition
10.2 Common Lllnesses with Micronutrients Deficiency (1)
10.3 Common Llnesses with Micronutrients Deficiency (2)
10.4 Over-nutrition
10.5 Reading Materials
10.6 PPT
10.7 Quiz 10
Chapter 11 Nutrition and Cardiovascular Disease
11.1 Cardiovascular Heart Disease
11.2 Atherosclerosis
11.3 Nutrition Management of Hyperlipidemia to Prevent Heart Disease
11.4 Natural Ways to Lower Your Cholesterol and/or Prevention of CHD
11.5 Nutrition and Hypertension
11.6 Reading Materials
11.7 PPT
11.8 Quiz 11
Chapter 12 Nutrition and Bone Health
12.1 Biological Functions of Major Minerals and Trace Elements
12.2 Nutrition and Bone Health-part 1
12.3 Nutrition and Bone Health-part 2
12.4 Bone Growth in Width
12.5 Osteoporosis
12.6 Reading Materials
12.7 PPT
12.8 Quiz 12
Chapter 13 Nutrition Label
13.1 Nutrition Label
13.2 Nutrition Claim
13.3 Nutrition Label Example
13.4 Reading Materials
13.5 PPT
13.6 Quiz 13
