Major in Food and NutritionDivision of Food Science Kongju National University 1 Daehoe-Ri, Yesan-kun, Chungnam, 340-720, Republic of Korea
- 电话: +82-41-330-1460
- 传真: +82-41-330-1469
- E-mail: firstname.lastname@example.org
- 网址: http://fan.kongju.ac.kr/ (in Korean)
- Food Science and Nutrition
- Food and Nutrition
- Associate Professor
- Community Nutrition, Mineral Nutrition
- +82 -41-330-1462
- Park, Mi-Ja
- Honorary Professor
- Food and Nutrition
- +82-01-326- 1931
- Im, Byoung-Soon
- Honorary Professor
- Nutrition Science
Basic Nutrition (3 Credits)
The basic nutrition course focuses on the fundamentals of nutritional science and the nutrients essential to human life. The metabolic action, requirements and food sources of the nutrients are studied. And the relationship between diet and health is emphasized.
Food Microbiology (3 Credits)
According to a trend that microbiology progresses fastest in bioscience, this lecture helps students understand various fields of microbiology thoroughly.
Nutrition and Ideal Weight (3 Credits)
By looking at core theories of nutrition, health, and weight, issues that are central to modern people and learning how to put them into practice based on specific theories, this lecture helps student maintain a proper standard weight.
Food Preparation (3 Credits)
Human Physiology (3 Credits)
Human physiology is designed to gain the basic knowledge of the functions of the human body. This course will show the nutritional metabolism, regulation mechanism and relationship between cell types and organs. This course provides general insight into how the human body works.
Nutrition Education and Counseling (3 Credits)
Understanding of methods, foods and skills in nutrition education for individuals and communities is focused on here.
Food Chemistry (3 Credits)
Fundamentals of the physical, chemical, and functional properties of food components and their application to food systems is studied
Food Material Science (3 Credits)
The chemical and physical characteristics of foodstuffs are changed by cooking processes. The type and characteristics of each food should be understood before we study the changes in them. In this class, students will learn basic information about foodstuffs and their respective changes on cooking through lectures, presentations and active discussion.
Business Management in Feeding (3 Credits)
The principles of food and nutrition applied to meal planning, preparation, and service: economic aesthetics, nutritional and managerial aspects are all studied. Prerequisite.
Diet Therapy (3 Credits)
Application of nutritional knowledge in diet therapy in various physical and pathological states is covered. Emphasis is put on the principles of nutritional care to meet therapeutic needs and impatient care.
Experiments in the Principles of Food Preparation (3 Credits)
Students study food materials characteristics while at the same time learning about their physical and chemical alteration on cooking in theory and practice. Simultaneously, students learn about factors which influence the quality of prepared foods, and also study quality evaluation.
Biochemistry (3 Credits)
Biochemistry is designed to understand the structures, properties, and metabolism of carbohydrates, lipids, proteins and nucleic acids in eukaryotic systems. Characteristics and functions of enzyme reaction and its regulation in vivo are discussed.
Life Cycle Nutrition (3 Credits)
Understanding physiological changes and nutritional needs of each stage of the life cycle from pregnancy to old-age is studied. Current issues related to nutrition and health, and problem solving strategies are discussed for each stage of life.
Advanced Nutrition (3 Credits)
Recent knowledge and inter-relationships of nutrients in health and in some abnormal states is studied. Emphasis, through animal experimentation is placed on the importance of diet in maintaining good health.
Institution Management and Lab (3 Credits)
This course covers the administration and practice of food-service such as menu planning, purchasing, production, sanitation, facilities, and cost control in various food-service institutions.
Field Practice (2 Credits)
Field experience in food service industry such as hospitals, business, industry, and school food service operations is studied.
Food Science (3 Credits)
To increase understanding of foods, students study the major constituents and nutrients of food such as water, carbohydrates, lipids, proteins, vitamins, and other inorganic substances, plus study about their structural features and physicochemical properties. They learn about special ingredients contributing to food sensory and taste properties such as color, taste, aroma, and flavor. In addition, students study the role and significance of foods in current society and deal with the development of food varieties and their stability with the change of dietary food in the modern times.
Food Organic Chemistry (3 Credits)
Organic chemistry on food is the basic subject of food specialty. This subject is to study the basic domain of organic chemistry, especially the function and characteristics of organic compounds in food, processing, or the reaction mechanisms and principles of organic compounds during the digestion and assimilation in the human body. Moreover, the keystone is to study chemical conformations and combinations, reactions, stability, characteristic diversification of organic compounds, reaction phenomenon and results.
Introduction to Food Service Industry (3 Credits)
Students aim to understand the development background, changes, kinds, characteristics, and functions of the food service industry. General content of the food service industry, its management and quality is undertaken.
Clinical Nutrition (3 Credits)
This course focuses on the acquisition of basic skills of nutritional care in various physiological and pathological states. This course provides practical information and valuable resources to apply nutritional knowledge and skills to such clinical settings.
Community Nutrition (3 Credits)
The course introduces community assessment to assess the nutritional status of the community at large and of individuals, with emphasis on pregnant women, infants, children, adolescents, and those with special health care needs. And also the course describes current nutrition programs and services.
Meal Management (3 Credits)
Principles of food and nutrition applied to meal planning, preparation, and service: economic aesthetic, nutritional and managerial aspects are studied. Prerequisite.
Purchasing (3 Credits)
Principles and standards for selection of food, equipment, and furnishing an institutional food service business are studied.
Korean Cookery (3 Credits)
Assessment of Nutrition (3 Credits)
This course focuses on the application of principles involved in the nutritional care of un-served risk groups through various nutritional assessment techniques such as dietary methods, anthropometric methods, biochemical methods, and clinical methods. Students understand the importance of knowing limitations of assessment methods and select appropriate assessment indices when given a variety of life cycles.
Diet Therapy and Lab (3 Credits)
Meal management deals with patients' management of nutritional care for diseases. We study this from a theoretical aspect, and consider the appropriate nutritional practical planning that can be used to manage a disease. Methods will be developed on all kinds of special diets with the aim of improving fast health recovery and health increase in association with the medical system. We do this in order to take lessons in basic principles about the supplying and meal management of the nutrients which are appropriate for an individual patient.
Foreign Cookery (3 Credits)
Food Hygienics and Law (3 Credits)
"Food Sanitation" is the study to understand harmful compounds that could cause contamination in foods during any process such as farming, preparation, manufacturing, storage, and distribution and to develop appropriate preventative methods. Recently, food sanitation has become more interesting following the increase of consumers' demands about safe foods. Therefore, this lecture will provide the general knowledge about food sanitation including the concept of food sanitation, food contaminants, detection methods, food borne outbreaks and prevention, hygiene administration and related laws that are helpful to improve food safety.
Institution Management (3 Credits)
Nutrition and Modern Society Credits)
Nutrition and modern society is a self-training course to obtain the knowledge and qualification as a clinical dietitian based on nutritional assessment, counseling, and education for nutrition services in modern society.
Nutrition and Lab (3 Credits)
The focus is on laboratory experiences and experiments in nutritional studies, especially as regards animal experiments.