- Course Description
인간의 영양 문제를 개인적 차원이 아닌 인구 집단의 건강수준과 관련하여 파악하고 평가하며 향상시킬 수 있는 방안을 다룬다. 따라서 음식물의 섭취를 단순한 영양소 공급의 문제로서 취급하지 아니하며 보건학적, 생태학적 및 사회·문화적 측면에서 고찰하고 평가한다. 또한 식사의 적정 섭취 및 식생활 관리, 그리고 이와 관련된 식량의 적정 수급에 대한 정책 및 영양교육도 논의한다.
- Course Objectives
1). To introduce students to the fundamentals of nutrition, food, and health;
2). To familiarize them with importance of nutrition during various stages of life;
3). To provide knowledge on nutritional requirements in human life cycle
4). Understand the social, cultural, economic, environmental, and institutional factors that
contribute to the risks of poor nutrition;
5. To introduce students the relationship between nutrition and various nutrition related human diseases and disorders.
- Teachnig Method
Please follow KMU rules and regulations.
- Textbook
- Assessment
- Requiments
No prerequisite required.
- Practical application of the course
The wide spread phenomenon of obesity, type 2 diabetes, and other diet-related diseases calls for innovative strategies to promote healthy eating. The increased consumption of heavily processed foods in tandem with cultural shifts away from preparing food at home, have been associated with increased risks of preventable chronic disease. The purpose of the course, is therefore, to develop a holistic and multidimensional understanding of the relationship between food and health. The course covers basic aspects of nutrients, food science, nutritional requirements of stages of life, and equips student with skills to promote healthy eating and quality of life.
- Reference