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Volver a 营养与健康

Opiniones y comentarios de aprendices correspondientes a 营养与健康 por parte de Universidad de Nankín

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26 - 36 de 36 revisiones para 营养与健康

por 云终韵

4 de may. de 2019


por Ruijia W

28 de ene. de 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Some of the knowledge may be out-of-date: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.

por 王斯达

26 de ago. de 2015





por Shao J

26 de sep. de 2015

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

por 姚瑶

4 de feb. de 2016


por Randolph L

2 de jun. de 2017


por sophie w

20 de ago. de 2020


por Sun Y

4 de oct. de 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.

por Sofia A A P

23 de nov. de 2015

No hay subtítulos en inglés ni español

por Kao C F

7 de jul. de 2020


por 张朋帅

2 de sep. de 2015