FNSC 3030 營養生物化學 Nutritional Biochemistry

Course Code	FNSC 3030 FNSC3030			科目名稱		Nutritional Biochemistry 營養生物化學
教員	Professor CHEN Zhenyu [官方介紹] [學術著作] Professor LEUNG Lai Kwok [官方介紹] [學術著作]			學　　分		3學分
課程性質	食品及營養科學必修			同科其他選擇
Workload	l   MIDTERM l   FINAL EXAM								好重
									重
									平均	1
									輕
									極輕
評價教學內容	#1之後有學過passway會好d 唔太深
評價教員教學	#1清楚 一講到重點會提多幾次 nice pace。最鐘意上Dr.Chen既堂 上堂好易明 notes溫得好舒服好快溫完
CUSIS科目資料	Description： This component will provide students with the background required to appreciate the biochemical aspects of nutrition and the impact of nutrition-related factors on normal human biochemistry.  Areas covered include the digestion and absorption of nutrients, energy intake and expenditure, nutrition and metabolism of carbohydrate, cholesterol synthesis and homeostasis, metabolism of dietary fats and their effect on lipoprotein cholesterol, nitrogen metabolism, and minerals and vitamins and their roles in biochemical processes. Learning Outcome： FNSC3030 contains six parts: PART I      Energy and metabolism, intake and expenditure PART II     Nutrition and metabolism of carbohydrates PART III    Nutrition and metabolism of proteins PART IV    Nutrition and metabolism of vitamins PART V Nutrition and metabolism of fats PART VI Metabolism of cholesterol and lipoproteins The learning outcomes: PART I      Energy intake, expenditure and metabolism Objectives:      After these lectures, a student should be able to •      describe changes in body composition from birth to adulthood. •    define the basal metabolic rate (BMR), resting metabolic rate (RMR), and diet-induced thermogenesis (DIT). •      describe the methods used in estimating BMR and RMR. •      calculate the energy content of a mixed diet •      identify the functions of brown fat tissue in energy metabolism. •      describe the role of carbohydrate in energy metabolism. PART II     Nutrition and metabolism of carbohydrates Objectives: After these lectures, a student should be able to •      identify the mechanisms by which the plasma glucose level is regulated. •      define the glycemic index and explain how it is useful in the control of diabetes mellitus. •      outline the metabolic differences between glucose and fructose. •      describe the influences of dietary fructose on plasma LDL-cholesterol, HDL-cholesterol and triglyceride and explain the possible mechanisms involved. •      define insoluble and soluble fibers, and give some examples and source of each. •      identify the health effect of dietary fibers and explain the possible mechanisms involved. •      explain the biochemical basis of major inborn disorders of carbohydrate metabolism. •      list some major commercial artificial sweeteners and some specific characteristics of each. PART III    Nutrition and metabolism of proteins Objectives:      After these lectures, a student should be able to •      define the essential amino acids. •      define nitrogen balance and its application in the determination of protein requirement. • identify the general steps by which amino acids are converted to glucose in fasting and starvation. •      explain the biochemical basis of homocystinuria and its atherogenic effect. •      explain the biochemical basis of phenylketonuria. •      describe the differences between animal and plant proteins. •      identify the positive and negative effects of vegetarian diets. PART IV    Nutrition and metabolism of vitamins Objectives:      After these lectures, a student should be able to •      describe the functions of fat-soluble vitamins. • describe the structures and functions of B vitamins. •      define the term coenzymes and their role in energy metabolism. •      explain why some vitamins are essential to energy metabolism. •      describe some common biochemical tests to assess the vitamin status. • describe the symptoms of various vitamin deficiency diseases. PART V Nutrition and metabolism of fats Objective: After these lectures, a student should be able to •   describe the nomenclature of lipids used in nutrition. •      describe the characteristics of omega-3, omega-6 and omega-9 fatty acids. •      identify the characteristic features of vegetable oils, fish oil and animal fats, and their potential nutritional significance. • identify the biochemical pathway by which linoleic acid is converted to arachidonic acid. •    identify the biochemical pathway by which -linolenic acid is converted to docosahexaenoic acid. •    identify the biochemical pathway by which oleic acid is converted to eicosatrienoic acid. •      list the chemical reactions and enzymes involved in chain-elongation and -desuration. •      identify the enzymes and biochemical pathway in fatty acid synthesis. •      understand the mechanisms by which dietary fatty acid composition affects lipogenesis. •      describe the possible health effects of trans fatty acids. •      list some common fat substitutes and the proposed use in food industry. • explain why olestra is neither digested nor absorbed. PART VI Nutrition and metabolism of cholesterol and lipoproteins Objectives:      After these lectures, a student should be able to •      identify the major dietary factors influencing the level of plasma cholesterol. •      identify the biochemical pathway by which cholesterol is synthesized and degraded. •    describe the roles of cholesterol-7-hydroxylase and acyl CoA: cholesterol acyltransferase (ACAT) in metabolism of cholesterol. •    classify the inborn lipoprotein disorders. •    describe the processes by which cholesterol is digested, mobilized and transported in the body. •    define the hyperlipoproteinemia. •    understand the mechanism by which dietary plant sterols decrease the risk of atherosclerosis.
其他資料	2017Sem1：學位 100|註冊 73|剩餘 27 2018Sem1：學位 150|註冊 116|剩餘 34
同學推薦	高度推薦		推薦		1	有保留		極有保留