營(yíng)養與食品衛生英語(yǔ)教程簡(jiǎn)介，目錄書(shū)摘
2019-10-21 19:01
來(lái)源：京東
作者：京東
營(yíng)養與食品衛生英語(yǔ)教程
暫無(wú)報價(jià)
40+評論
100%好評
內容簡(jiǎn)介: 《營(yíng)養與食品衛生英語(yǔ)教程》根據我國高校營(yíng)養與食品衛生專(zhuān)業(yè)教學(xué)大綱的要求，選編了近年來(lái)國內外廣泛認可的新研究成果，并少量涉及仍然存在爭議的專(zhuān)題。其內容分為三大部分：第一部分為宏量營(yíng)養素，包括碳水化合物、蛋白質(zhì)和脂肪的基本概念、分類(lèi)和對人體健康的影響；第二部分主題為微量營(yíng)養素之維生素和礦物質(zhì)，同時(shí)涉及膳食纖維和新陳代謝對健康的作用：第三部分以膳食營(yíng)養金字塔為切入點(diǎn)，涉及特殊人群的營(yíng)養以及食品衛生安全和生物分子營(yíng)養學(xué)的內容。
《營(yíng)養與食品衛生英語(yǔ)教程》充分考慮到知識性、趣味性及專(zhuān)業(yè)深度的適度性，適合作為高等院校營(yíng)養與食品衛生、食品營(yíng)養與安全及食品科學(xué)與工程等專(zhuān)業(yè)的專(zhuān)業(yè)英語(yǔ)教材，也可作為相關(guān)院系基礎營(yíng)養雙語(yǔ)教學(xué)的教材，以及對營(yíng)養學(xué)感興趣的讀者自學(xué)使用。
《營(yíng)養與食品衛生英語(yǔ)教程》充分考慮到知識性、趣味性及專(zhuān)業(yè)深度的適度性，適合作為高等院校營(yíng)養與食品衛生、食品營(yíng)養與安全及食品科學(xué)與工程等專(zhuān)業(yè)的專(zhuān)業(yè)英語(yǔ)教材，也可作為相關(guān)院系基礎營(yíng)養雙語(yǔ)教學(xué)的教材，以及對營(yíng)養學(xué)感興趣的讀者自學(xué)使用。
作者簡(jiǎn)介:
目錄:Unit 1
Passage Food Basics: Nutritional Elements ofFood
New Words
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading What Are Macronutrients and Micronutrients？
Exercrse to the Passage for Reading
Unit 2
Passage Anlntroduction to Carbohydrates
New Words
Comprehension Exercises to the Passage
Exercises to Tenns and Vocabularies
Passage for Reading Carbohydrate Basics
Exercise to the Passage for Reading
Unit 3
Passage AllaborrtG.I.Factor
New Word
Special Terms
Abbreviations
Comprehension Exercises to the Passage
Exercises to Tenus and Vocabularies
Passage for Reading Understanding Glycemic Load
Exercise to the Passage for Reading
Unit 4
Passage Protein Basics
New Words
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for ReadingThe Atkins Diet Debate
Exercise to the Passage for Reading
Unit 5
Passage The Different Wpes ofFats
New Words
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage Reading Trans Fats and Cardiovascular Disease
Unit 6
Revision （I）
Unit 7
Passage Reduced Disease Risk with Dietary Fibre
New Words
SpecialTerms
Abbreviations
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading Food Processing and Nutrition
Exercise to the Passage for Reading
Unit 8
Passage Vitamins（I）
New Words
Special Terms
Abbreviations
Notes to the Passage
……
Unit 9
Unit 10
Unit 11
Unit 12
Unit 13
Unit 14
Unit 15
Unit 16
Unit 17
Unit 18
Passage Food Basics: Nutritional Elements ofFood
New Words
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading What Are Macronutrients and Micronutrients？
Exercrse to the Passage for Reading
Unit 2
Passage Anlntroduction to Carbohydrates
New Words
Comprehension Exercises to the Passage
Exercises to Tenns and Vocabularies
Passage for Reading Carbohydrate Basics
Exercise to the Passage for Reading
Unit 3
Passage AllaborrtG.I.Factor
New Word
Special Terms
Abbreviations
Comprehension Exercises to the Passage
Exercises to Tenus and Vocabularies
Passage for Reading Understanding Glycemic Load
Exercise to the Passage for Reading
Unit 4
Passage Protein Basics
New Words
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for ReadingThe Atkins Diet Debate
Exercise to the Passage for Reading
Unit 5
Passage The Different Wpes ofFats
New Words
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage Reading Trans Fats and Cardiovascular Disease
Unit 6
Revision （I）
Unit 7
Passage Reduced Disease Risk with Dietary Fibre
New Words
SpecialTerms
Abbreviations
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading Food Processing and Nutrition
Exercise to the Passage for Reading
Unit 8
Passage Vitamins（I）
New Words
Special Terms
Abbreviations
Notes to the Passage
……
Unit 9
Unit 10
Unit 11
Unit 12
Unit 13
Unit 14
Unit 15
Unit 16
Unit 17
Unit 18
京公網(wǎng)安備 11000002000088號
