Chevron Left
返回到 营养与健康

学生对 南京大学 提供的 营养与健康 的评价和反馈

106 个评分
35 条评论



26 - 营养与健康 的 35 个评论(共 35 个)

创建者 Ruijia W

Jan 28, 2019

Some of the knowledge may be out-of-date:

1. instead of BMI - body fat percentage, a recently more popular and reasonable measurement of health status - is not even mentioned in this course. In addition, it is believed that fat is distributed almost evenly in human body, thus the classification of "apple"/"pear" kind of fat are nonprofessional.

2: 胆固醇 - cholesterol is no longer a concern in diet as human body produce much more than we take from food. (; Cholesterol is not a nutrient of concern for overconsumption," the guideline now reads.)

Last, there are many detailed chemical expressions in the power points - not saying they are wrong - but I suspect any student will take note or memorize them. Therefore, less is more - replacing them with figures + a few bullet points of functions may improve efficiency.

General logic arrangement and content of this course is great, despite the old fashion lay-out and knowledge pieces.

创建者 王斯达

Aug 27, 2015





创建者 Shao J

Sep 27, 2015

The course gives an general theoretical overview about nutrition, but not goes further into details or practical example.

创建者 姚瑶

Feb 04, 2016


创建者 Randolph L

Jun 02, 2017


创建者 sophie w

Aug 20, 2020


创建者 Sun Y

Oct 04, 2015

Some of the knowledge is useful in life. But they are not integrated well. They let you feel that they are just knowledge but you can hardly connect them with food, with daily life or with your health. The good knowledge teaching should be like how much calorie we need per day? how much food equal to 1000 calories? What is the good sample for eating or cooking? Knowledge is not only formula. This course is not that interesting. But, thanks for the teacher all the same.

创建者 Sofia A A P

Nov 23, 2015

No hay subtítulos en inglés ni español

创建者 高啟峰

Jul 07, 2020


创建者 张朋帅

Sep 03, 2015