营养与食品卫生教学大纲Word下载.doc
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《营养与食品卫生学》教学大纲
课程编号:
课程名称:
营养与食品卫生学
英文名称:
NutritionandEatablehygienics
课程类型:
(公共基础课、学科基础课、专业课、专业选修课、任意选修课等等)
总学时:
90讲课学时:
60实验(上机)学时:
30
学 分:
适用对象:
五年制预防医学专业
选修课程:
《营养与疾病》、《中国饮食文化》
一、课程的教学目标
营养是人类摄取食物满足自身生理需要的必要生物学过程。
预防医学领域内的营养学,是着重研究营养生理需要以及食物膳食营养,和有关因素与保证措施的科学。
所以营养学既从人体代谢需要着眼,又有很强的社会人群实践性。
其内容包括营养学基础、各种人群的营养和合理膳食、食物营养价值和公共营养。
食品卫生学主要是研究食品中可能存在的、危胁人体健康的有害因素及其预防措施,提高食品质量,使之有益人体健康,以保证食用者安全的科学。
其内容包括食品卫生总论(食品中各类有害因素的论述)、各类食品卫生、食物中毒及其预防和食品卫生管理。
研究和解决营养学与食品卫生学的理论和实际问题所应用的方法,主要有食品化学和生物化学方法,食品毒理学方法,食品微生物学方法,其他生物学与医学方法,调查研究方法以及行政与法制管理等方法。
在营养与食品卫生学的教学过程中必须坚持四项基本原则,贯彻爱国主义思想和辩证唯物主义观点,阐述营