營養學

Nutriology
－ Learning Record Archive －

班 級：四技生技三甲
學 號：107451136

姓 名：林治昇

授課教師：劉禧賢

中華民國一○九年七月十三日
學生學習檔案 109 學年度第一學期

目 錄

自我介紹...........................................................1
教學大綱...........................................................2
教學計畫書.......................................................4
學習單表格-1...................................................7
學習單表格-2...................................................8
學習單表格-3...................................................9
學習單表格-4.................................................10
學習單表格-5..................................................11
學習單表格-6.................................................12
學習單表格-7.................................................13
學習自我評估表.............................................14

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學生學習檔案 109 學年度第一學期

自我介紹

姓名：林治昇 綽號： 個人照片

學號：107451136 班級：生技三甲
(或自畫像)
E-mail：felixsalimzz@gmail.com
興趣：看電影

用三句話來描述形容自己：

1. 要保持一種快樂向上的心態

2.對任何事物不要沉迷，要有鑒別能力

3.要感恩。
大學生活的目標：可以學到我自己想要的東西

未來最想從事的工作：對生物技術係有關的工作

我的夢想：企業家

其它：-

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 學生學習檔案 109 學年度第一學期

教學大綱

部　　別 █日間部 □進修部 □進修學院

（中文） 營養學
科目名稱
（英文）Nutriology
科目代碼 00477 開 課 所 系 科 Biotechnology

開課學制 □研究所課程　　█四技課程　　□二技課程　　□二專課程
開課學年
Section grade / first semester 學分/時數/實習 2/2/0
及學期
1.Understand digestion absorption and metabolism of carbohydrate 、 lipid and
protein
2.Understand the needs of vitamins and toxicity
教學目標 3.Understand the needs of minerals and toxicity
4.Learn supplemental intake of nutrients and appropriate to achieve disease
prevention
5.Establish appropriate concept for the nutritional needs of the different life cycle.
本科目培
This course mainly helps students understand the food material contained in
育核心能
the nutrients, and the cooking process of how to retain its nutritional value
力
項　　次 教學內容綱要 對應核心能力指標

一 Introduction

二 carbohydrate 

三 Protein 
Health technology industry talent
四 Protein
training and application ability
五 Lipids

六 Vitamin

七 Minerals

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 學生學習檔案 109 學年度第一學期

八 Energy Metabolism 

九 Nutrition in Life Cycle  

年　　月　　日　　學年度第
次
教學單位主管簽章：
院、系(所)、科 務會議或教學研究
會通過。

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學生學習檔案 109 學年度第一學期

教學計畫書

Weeks Date Teacher Curriculum content

Hsi Hsien, Liu Introduction 

September Teaching Classroom，Suggesting in front of the class to

1
18 Resources study teaching, and then to discuss interaction.

Classroom Notes/ NO

Hsi Hsien, Liu carbohydrate 

September Teaching PPT focusing on teaching and commentary with

2
25 Resources case

Classroom Notes/ Home Work

Hsi Hsien, Liu Protein 

October Teaching PPT focusing on teaching and commentary with

3
02 Resources case

Classroom Notes/ HomeWork

Hsi Hsien, Liu Lipid 

October Teaching PPT focusing on teaching and commentary with

4
09 Resources case

Classroom Notes/ Home Work

Hsi Hsien, Liu Movie appreciation-Rozos oil 

October Teaching
5 DVD
16 Resources

Classroom Notes/ NO

6 October Hsi Hsien, Liu Vitamin 

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學生學習檔案 109 學年度第一學期

Teaching PPT focusing on teaching and commentary with

23 Resources case

Classroom Notes/ NO

Hsi Hsien, Liu Vitamin 

October Teaching PPT focusing on teaching and commentary with

7
30 Resources case

Classroom Notes/ Home Work

Hsi Hsien, Liu Minerals 

November0 Teaching PPT focusing on teaching and commentary with

8
6 Resources case

Classroom Notes/ NO

Hsi Hsien, Liu Midterm Exam 

November1 Teaching
9 Enough lights, clean classroom
3 Resources

Classroom Notes/ NO

Hsi Hsien, Liu Energy Metabolism 

November2 Teaching PPT focusing on teaching and commentary with

10
0 Resources case

Classroom Notes/ Home Work

Hsi Hsien, Liu Balanced diet 

November2 Teaching PPT focusing on teaching and commentary with

11
7 Resources case

Classroom Notes/ NO

Hsi Hsien, Liu Balanced diet 

December Teaching PPT focusing on teaching and commentary with

12
04 Resources case

Classroom Notes/ NO

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學生學習檔案 109 學年度第一學期

Hsi Hsien, Liu Balanced diet. 

December Teaching PPT focusing on teaching and commentary with

13
11 Resources case

Classroom Notes/ NO

Hsi Hsien, Liu Nutrition in Life Cycle  

14 December Teaching PPT focusing on teaching and commentary with

18 Resources case

Classroom Notes/ Home Work

Hsi Hsien, Liu Nutrition in Life Cycle 

December Teaching PPT focusing on teaching and commentary with

15
25 Resources case

Classroom Notes/ NO

Hsi Hsien, Liu Nutrition in Life Cycle 

January Teaching PPT focusing on teaching and commentary with

16
01 Resources case

Classroom Notes/ Home Work

Hsi Hsien, Liu Nutrition in Life Cycle  

January Teaching PPT focusing on teaching and commentary with

17
08 Resources case

Classroom Notes/ NO

Hsi Hsien, Liu Term final exam 

January Teaching Resources Enough lights, clean classroom

18
15
Please upload the complete homework
Classroom Notes/
research document by January 14

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學生學習檔案 109 學年度第一學期

學習單表格-1

課程名稱：「營養學」學習單
作業題目
日期：2020/09/25 (五)
地點：AS209

班級：生技三甲
學號：107451136
姓名：林治昇

作業答案
1. Low carbon diet
Low-carbon diet is making lifestyle choice to reduce greenhouse gas emissions, and
bring benefits to earth, also good for health.
2. Slow food
Slow food is opponent of fast food that encouraging people to stop eating fast food,
instead taking the time to prepare and eat whole, The focus is nutrition, preserving
culture and heritage as it relates to food. By eating slow food, bodily and mental
health can be improved much more so than a fast food diet.
3. Buffet
Buffet is a self-service system in which food is placed in a public area where the
visitors can eat all you can.
4. Vegetarian Diet and Animal Food
 Vegetarian is someone who does not eat any meat, fish, shellfish or by-products
of animal slaughter. Vegetarian diets contain various levels of fruits, vegetables,
nuts. A Vegetarian diet can be divided into three parts that is
1. Lacto-ovo vegetarians: Vegetarians who avoid all animal flesh, but do consume
dairy and egg products.
2. Lacto vegetarians: Vegetarians who avoid animal flesh and eggs, but do
consume dairy products.
3. Ovo vegetarians: Vegetarians who avoid all animal products except eggs.

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學生學習檔案 109 學年度第一學期

4. Vegans: Vegetarians who avoid all animal and animal-derived products.

 non-vegetarian diet (animal food) is we can eat all plant foods as well as foods
and by-products derived from animals like meat, and fish.
5. Healthy Diet
Healthy diet  is eating a foods that give you the nutrients you need to maintain
your health. The other side healthy diet can protect the human body against certain
types of diseases, such as obesity, diabetes, etc

參考資料來源: 作者、書名、參考頁數、ISBN
1. https://www.ecowatch.com/how-to-eat-a-low-carbon-diet-1882079752.html
https://en.wikipedia.org/wiki/Low-carbon_diet
2. http://slowfoodthoughts.weebly.com/slow-vs-fast.html
3. https://en.wikipedia.org/wiki/Buffet
4.https://www.ndtv.com/health/non-veg-vs-veg-diet-which-one-is-better-and-why-1911835
多用圖書資源
少用網路資料當答案
5. https://www.breastcancer.org/tips/nutrition/healthy_eat

學習單表格-2

課程名稱：「營養學」學習單
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學生學習檔案 109 學年度第一學期

作業題目
日期：02/11/2020
地點：AS209
班級：生技三甲
學號：107451136
姓名：林治昇

作業答案

1. 蛋白質互補是兩種或兩種以上食物蛋白質混合使用,獲得對身體最重要的 9 氨
基酸。通過組合素食蛋白來源，就可以確保獲得所有 9 個氨基酸，蛋白質互
補不必在一餐完成，若午餐你只有吃豆子然後在吃些零食，那麼你
將添加您在午餐中錯過的蛋氨酸。
5 種食物搭配
1. 牛奶和橘子
2. 蘋果和花生醬
3. 茶葉和雞蛋
4. 黃瓜和花生
5. 鷄肉和胡蘿蔔
2. The end result of fat digestion in the form of glycerol will enter the carbohydrate
metabolism pathway through the reaction between glucose and pyruvate (glycerol
pyruvate enters the carbohydrate metabolism pathway). Meanwhile, the end
product of fat digestion in the form of fatty acids will undergo oxidation into units
consisting of two carbons (2C). Each two-carbon unit will bind one KoA molecule
to become an Acetyl CoA molecule which can enter the carbohydrate metabolism
pathway.

3. 可是消耗很多的蛋白質和脂肪，例如：大量的肉，蛋，香腸，魚，等等。
生酮飲食主要的優點就是可以非常有效的改善代謝異常疾病 (鮪魚肚、高
空腹血糖、高血壓、高三酸甘油脂、低 HDL )。

參考資料來源: 作者、書名、參考頁數、ISBN

1. https://kknews.cc/zh-tw/health/l4ax5rz.html
https://nutrition.org/protein-complementation/

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多用圖書資源
學生學習檔案 109 學年度第一學期

2. http://biologixi4.blogspot.com/2016/11/
3. https://www.health.harvard.edu/blog/ketogenic-diet-is-the-ultimate
-low-carb-diet-good-for-you-2017072712089

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學生學習檔案 109 學年度第一學期

學習單表格-3

課程名稱：「營養學」學習單
作業題目 :
日期：02/11/2020
地點：AS209

班級：生技三甲
學號：107451136
姓名：林治昇

作業答案
1. 門脈循環是指血液循環,正常的血流由大動脈至小動脈,小血管、微血管,再
到小靜脈、大靜脈至心臟。

2. 氮平衡（nitrogen balance）是指機體氮的攝入量與排出量之間的關.
由於氮是蛋白質特有的元素，因此追蹤氮的攝取和排池可以反應蛋白質的
利用狀況。因此蛋白質的平衡以氮平衡來代表
氮平衡 = 食物攝食之氮（肉，乳製品，雞蛋，堅果和豆類）- 排池之氮
（尿液，糞便，汗水，頭髮和皮膚。）

3. 腎衰竭病人不能吃蛋白質太多。
蛋白質對身體非常重要進體內後，經消化、吸收，會轉變為胺基酸。
氨基酸對我們的身體代謝很重要,較輕的腎衰竭病人每日的蛋白質至少約
40 克左右為宜。 多用圖書資源
少用網路資料當答案
吃太多蛋白食會增加腎臟的工作量，因為它們必須從蛋白質代謝中去除更
多的廢物。這是為什麼腎臟疾病需要限制蛋白質攝入的原因之一。

參考資料來源: 作者、書名、參考頁數、ISBN
1. https://flexikon.doccheck.com/en/Portal_circulation
2. https://medical-dictionary.thefreedictionary.com/portal+circulation
3. https://kknews.cc/health/y3gg8j.html

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學生學習檔案 109 學年度第一學期

4. https://kknews.cc/zh-tw/health/yn88pbb.html

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學生學習檔案 109 學年度第一學期

學習單表格-4

課程名稱：「營養學」學習單
作業題目
日期：2020/11/20
地點：AS209

班級：生技三甲
學號：107451136
姓名：林治昇

作業答案
1. Vegetable oils contain high cholesterol levels and can cause a number of health
problems, including heart disease and stroke. Consumsing too much cholesterol
will have an impact on our bodies,but cholesterol is not a substance derived from
plants or its processed products. Cholesterol is only contained in foods of animal
origin, such as fatty meat, eggs and cheese.so When consuming meat cooked
with vegetable oil, cholesterol is obtained mostly not from the vegetable oil used,
but from meat fat. Vegetable oils are high in saturated fat.so it is claimed to
increase the production of bad cholesterol (LDL) in the liver. However, the
increase in cholesterol will not be significant if it is not accompanied by
consumption of high cholesterol animal foods. for people with high cholesterol, it
is recommending to choose Healthier types of vegetable oil such as olive oil ,
Canola oil and corn oil. In addition, include adopting a healthy lifestyle which
includes consumption of a balanced nutritious diet, exercising regularly, and not
smoking, Losing weight.

2. Trans fat is a type of saturated fat. These fats are found naturally in small
amounts in beef, goat, and dairy products, such as milk or cheese , Eating less
processed and takeaway foods is a good way to eat less trans fats. Cook from
scratch using fresh ingredients. Currently the food industry produces a lot of

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學生學習檔案 109 學年度第一學期

artificial trans fats by adding hydrogen to vegetable oil or cooking oil. But now
the food industry produces a lot of artificial trans fats by adding hydrogen to
vegetable oil or cooking oil. The purpose is to make food last longer and
improve taste.

How Trans Fats Affect Your Health

Trans fats cause levels of bad cholesterol (LDL) and triglycerides in the
blood to increase, and reduce levels of good cholesterol (HDL).
From Research shows that artificial trans fats have a worse effect on
health than trans fats from natural sources.
Bad impact trans fats from our bodies:
1. Causes coronary heart disease
2. worsening type 2 diabetes
3. Cause stroke
Some foods that contain lots of trans fats:
1. The baked goods are made from partially hydrogenated oils.
2. Potato chips, corn chips, and microwave popcorn which are usually
cooked in trans fat to taste and make them last longer.
3. Fried foods, such as fried chicken and french fries. Sometimes the oil
used is regular vegetable oil, but the frying process at high
temperatures can cause the formation of trans fats, especially if the oil
has been used repeatedly.
參考資料來源: 作者、書名、參考頁數、ISBN
Reference :
1. A. Saturated Fat | American Heart Association
b. 10 Best and Worst Oils for Your Health | Everyday Health
c. What is Cholesterol? | American Heart Association
d. . Prevention and Treatment of High Cholesterol (Hyperlipidemia)

2. a. 7 Foods That Still Contain Trans Fats (healthline.com)

b. Trans Fats Increase Your Stroke Risk (verywellhealth.com)
c. Susan Short, Dietitian. Food Fact Sheet: Trans Fat, pp. 1-2.
(The British Dietetic Association UK (2017). Food Fact Sheet: Trans Fat)

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學生學習檔案 109 學年度第一學期

d. Shining the Spotlight on Trans Fats | The Nutrition Source | Harvard T.H.
Chan School of Public Health
e. What Are Trans Fats, and Are They Bad for You? (healthline.com)

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學生學習檔案 109 學年度第一學期

學習單表格-5

課程名稱：「營養學」學習單
作業題目
日期：
地點：

班級：
學號：
姓名：

作業答案

參考資料來源: 作者、書名、參考頁數、ISBN

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學生學習檔案 109 學年度第一學期

學習單表格-6

課程名稱：「營養學」學習單
作業題目
日期：
地點：

班級：
學號：
姓名：

作業答案

參考資料來源: 作者、書名、參考頁數、ISBN

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學生學習檔案 109 學年度第一學期

學習單表格-7

課程名稱：「營養學」學習單
作業題目
日期：
地點：

班級：
學號：
姓名：

作業答案

參考資料來源: 作者、書名、參考頁數、ISBN

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學生學習檔案 109 學年度第一學期

學習自我評估表

請針對課程以下各項自我評估指標依達成之目標給予不同之評分。

5 4 3 2 1
學習特質或技巧
很好 好 普通 還可以 待改進
1.我會將生活相關或創新的意念，與所討論的案
例相結合。
2.我會透過不同管道收集資料。(圖書館、上網、
實地訪察或其他)
3.我想出一些學習的問題。
4.我透過問題來幫助思考，不會只將資料複製，
而是經過理解再用自己的文字表達出來。
5.我提供了新的資訊。
6.當面臨問題時，我會不斷找尋答案，直到解決
問題為止。
7.我能客觀與組員共同討論，並耐心聆聽其他同
學的意見。
8.我能主動參與及盡力完成所分配的工作。
9.我會學習其他組員的長處(優點)。
10.我幫助我的小組順利完成各項報告或計畫工
作。
對於課程之建議：

課程回饋與分享：

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