FOOD AND HEALTH

비만, 당뇨, 기타 식이관련 질환들의 광범위한 확산은 건강한 식품섭취를 독려하는 혁신적인 전략을 요구하고 있다. 집에서 음식을 준비하는 경향이 줄어 나타나는 가공식품의 소비증가는 예방가능한 만성 질환들의 위험성 증가와 관련이 있다. 이 과목의 목적은 식품과 건강 간에의 관계에 대한 종합적이고 다면적인 이해를 형성시키는 것이다. 이 과목을 통해 영양성분의 기본 내용, 음식과학, 생애주기별 필수영양소, 식품위생, 식량확보 및 생산 등에 대해서 배우게 된다. 그리하여 학생들로 하여금 건강한 식품섭취와 지속가능한 식량생산을 추구하는 기술들을 익히도록 도와준다.

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 impart knowledge regarding etiology and management of nutritional disorders ranging from nutritional deficiencies to life style disorders; 4). Understand the social, cultural, economic, environmental, and institutional factors that contribute to the risks of poor nutrition; 5). Development of policies to reduce barriers to food insecurity and sustainable food production;

Please follow KMU rules and regulations.

No prerequisite

The wide spread phenomenon of obesity, type 2 diabetes, and other diet-related diseases call 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, food safety, food security & production and food systems. It equips student with skills to promote healthy eating and sustainable food production.