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所在平台: Udemy |
课程主页: https://www.udemy.com/course/nutrition-certification-the-complete-nutrition-course/
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课程名称：营养课程：完整的营养课程 课程概述：本课程涵盖食物和营养素的生物化学，并考虑对特定生物需求的特殊饮食的生理效应。课程内容包括影响个人接受食物的文化、宗教和经济因素，以及不同生命阶段的营养需求。完成课程后，学生应能够识别营养素的功能和来源、消化机制以及各年龄组的营养需求。 主要内容： 1. 介绍 A. 营养素 B. 营养素评估 C. 饮食与健康 2. 健康饮食规划 A. 原则和指南 B. 食品标签 3. 消化、吸收与运输 A. 消化道解剖与生理 B. 消化系统的健康与调节 4. 碳水化合物 A. 碳水化合物的类型与结构 B. 消化与吸收 C. 葡萄糖代谢 D. 碳水化合物的摄入 5. 脂肪 A. 脂肪的类型与结构 B. 消化与吸收 C. 脂肪代谢 D. 脂肪的摄入 6. 蛋白质 A. 蛋白质的类型与结构 B. 消化与吸收 C. 蛋白质代谢 D. 蛋白质的摄入 7. 能量平衡 A. 能量代谢 B. 体重与身体成分 8. 体重管理 A. 肥胖的原因 B. 肥胖的健康风险 C. 治疗和减重策略 9. 维生素 A. 水溶性维生素 B. 脂溶性维生素 10. 水和矿物质 A. 水的摄入与平衡 B. 主要矿物质 C. 微量矿物质 学习目标： 1. 识别并讨论当今社会面临的营养问题。 2. 识别、区分并讨论做为明智消费者所需了解的营养产品和服务。 3. 识别、列举、区分并讨论对健康有益的基本饮食营养素及其作用。 4. 利用饮食标准和指南来判断个人饮食的营养充足性以进行体重管理和健康维护。 5. 利用饮食指南进行疾病预防和管理。 6. 区分、识别并实施/演示适合健身和运动表现的最佳营养。 7. 区分、识别并实施/演示安全的食品处理、准备、烹饪和服务的实践。
This course covers the biochemistry of foods and nutrients with consideration of the physiological effects of specialized diets for specific biological needs. Topics include cultural, religious, and economic factors that influence a person's acceptance of food, as well as nutrient requirements of the various life stages. Upon completion, students should be able to identify the functions and sources of nutrients, the mechanisms of digestion, and the nutritional requirements of all age groups.1- Introduction A. Nutrients B. Nutrient Assessment C. Diet and Health 2. Planning a Healthy Diet A. Principles and Guidelines B. Food Labels3. Digestion, Absorption, and Transport A. Digestive Tract Anatomy and Physiology B. Health and Regulation of the GI Tract 4. Carbohydrates A. Types/Structure of Carbohydrates B. Digestion and Absorption C. Glucose Metabolism D. Carbohydrate Intake5. Lipids A. Types/Structure of Lipids B. Digestion and Absorption C. Lipid Metabolism D. Lipid Intake6. Proteins A. Types/Structure of Proteins B. Digestion and Absorption C. Protein Metabolism D. Protein Intake7. Energy Balance A. Energy Metabolism B. Body Weight and Body Composition 8. Weight Management A. Causes of Obesity B. Health Risks of Obesity C. Treatments and Weight-Loss Strategies9. Vitamins A. Water-Soluble Vitamins B. Fat-Soluble Vitamins 10. Water and Minerals A. Water Intake and Balance B. Major Minerals C. Trace Minerals.1- Identify and discuss nutrition problems facing today's society. 2. Identify, distinguish, and discuss the necessities of being an informed consumer of nutrition products and services. 3. Identify, list, distinguish, and discuss the essential dietary nutrients and their role for good health. 4. Utilize dietary standards and guidelines to determine the nutritional adequacy of an individual's diet for weight management and health. 5. Utilize dietary guidelines for disease prevention and management. 6. Distinguish, identify, and implement/demonstrate optimal nutrition for fitness and athletic/sport performance. 7. Distinguish, identify, implement/demonstrate safe food handling, preparation, cooking, and serving practices.
