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Some of the knowledge may be out-of-date: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. (https://www.cbc.ca/news/health/cholesterol-food-1.3394391; 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.
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.
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
Jul 07, 2020
Sep 03, 2015