《台灣的翻譯機；耶魯大學的基礎》 - 生理與營養關鍵字

疾病營養

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了解醣類、脂肪、蛋白質、維生素、礦物質等營養素的生理功能，及其消化、吸收、代謝與疾病間的關係，並對食物的分類及所含營養素和食物份量的代換能有基本認識。透過營養評估的介紹，使學生了解如何使用營養篩選工具及其在臨床治療上的重要性，另外透過介紹常見疾病(糖尿病、心臟病、腎臟病、高血壓、腸胃道疾病、肝臟疾病等)的營養照護及飲食原則，使學生將來能充分運用在工作崗位上，強化病患與營養師的溝通。

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內容大綱

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營養素、飲食指南

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認識六大類食物

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食物份數的換算

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飲食指南及健康人一日所需之食物份量

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消化和吸收

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腸道生理及各營養素的吸收位置

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腸道營養途徑及灌食配方種類與選擇

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靜脈營養途徑及適應症

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醣類

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醣類分類及代謝

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醣類之消化及吸收

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血糖恆定及其他醣類相關疾病

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脂質

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脂質功能及代謝

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脂質的消化及吸收

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膽固醇之介紹

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蛋白質和胺基酸

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蛋白質及胺基酸分類

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蛋白質的消化吸收

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蛋白質攝取原則

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營養狀況評估

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認識營養篩選工具

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營養評估(體位、生化測量)

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營養評估(臨床、飲食評估)

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視力保健與營養 (1)

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視力及視覺功能簡介

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眼睛老化

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年齡相關之眼睛退化

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視力保健與營養 (2)

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乾眼症的營養保健(1)

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乾眼症的營養保健(2)

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葉黃素特論

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體重管理

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體重過輕與肥胖的定義及影響

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每日所需熱量計算及飲食修正

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營養失調（貧血、維生素不足）之營養照顧

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貧血之定義及分類

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與貧血相關之營養素及其生理代謝

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貧血之飲食原則

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糖尿病之營養照顧

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認識糖尿病的分類及病因差異

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了解影響血糖之膳食相關因素

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糖尿病飲食計畫

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高血壓、高脂血症之營養照顧

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高血壓/高血脂之病因及分類

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影響血壓、血脂的飲食因素

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高血壓/高血脂的飲食計畫及建議之生活型態

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心臟病之營養照顧

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認識心臟病之危險因子

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營養素和心臟病之相關性

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心臟病之營養照護

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重症疾病營養照護與支持

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重症疾病之生理代謝變化

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重症疾病及其相關營養治療(1)

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重症疾病及其相關營養治療(2)

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肝、膽、胰臟疾病之營養照顧

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肝、膽、胰之功能及營養代謝

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肝、膽、胰臟之相關疾病

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肝、膽、胰臟疾病之飲食原則

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腎臟疾病之營養照顧

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腎臟功能及腎臟病定義與分期

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腎臟病相關之營養代謝異常

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腎臟病之飲食計畫

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