課程大綱

內容

課程概述

飲食指南建議均衡六大類飲食維持身體健康，其中全榖雜糧類、蔬菜類和水果類的植物性食物佔很大的比例，也是主要的碳水化合物、脂質和維生素的重要來源，但大多數對於這類食物的攝取不均衡導致常見的代謝疾病。本課程將利用飲食中常見的米飯、麵包、生菜沙拉和甜點等，引導學生了解這些植物的營養價值和食材種類與來源，重新認識這些植物作物的生長與種植方式，讓學生對食物的食材本身有更多的認識，重視營養均衡與選擇良好烹調方式來調配日常飲食。

Dietary guidelines recommend a balanced intake from the six major food groups to maintain good health. Among them, grains, vegetables, and fruits constitute a significant proportion and serve as important sources of carbohydrates, lipids, and vitamins. However, an imbalanced intake of these foods often leads to common metabolic disorders. This course will use common foods such as rice, bread, lettuce salad, and desserts to help students understand the nutritional value, types, and sources of these foods. Students will also gain insights into the cultivation and growing methods of these crops, fostering a deeper understanding of the ingredients in their diet. Emphasis will be placed on achieving nutritional balance and choosing healthy cooking methods for daily meals.

授課內容

本課程介紹飲食中常見的三大類別全穀雜糧類、蔬菜類和水果類食物，第一類是米飯和麵食，此類別是餐盤中的主食和熱量的主要來源，瞭解水稻與大小麥的種類和種植生長方式，常見的甜點食材地瓜與紅豆其營養價值與生長方式。第二類是市場常見蔬菜和菇類的種類、食用方式、營養價值。第三類是應景水果的種類介紹、影響果實生長的天然因素以及品種改良議題，最後共同討論天然災害對於作物收成的影響與應對方式。