課程目標 |
1.食品的一般成分概述 2.營養五大類 3.食品的特殊成分 4.食品成分之變化 5.消化與吸收 6.食品的營養價值及基礎飲食計劃 |
Objectives |
1.The general introduction of food"s composition. 2.The five nutritions of food. 3.The special matter of food. 4.The chemical or enzyme reaction of food. 5.The digestion and absorption. 6.The value of food and plan of eating. |