nutritional sciences 中文意思是什麼
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Burgoon k g, hansen j a, knabe d a. nutritional value of quality protein maize for starter and grower swine. journal of animal sciences, 1992, 70 : 811 - 817
劉毅志，張漱茗，李新政.氮磷鉀化肥對高產夏玉米子粒品質的影響.山東農業科學， 1985 （ 2 ） : 31 -
The programme is designed to prepare graduates with a high level of competence in scientific health and technical issues in food and nutritional sciences, for eventual employment in industrial and commercial sectors, government and private health services, and public service and food service organizations
本課程旨在提供全面及多元化的食品科學及營養學知識，培養食品科學、營養學、飲食學及公共衛生方面之專業人才。 -
In addition, we also conduct researches in other areas including immunology, molecular endocrinology, food and nutritional sciences, traditional chinese medicine, ecology, environmental biotechnology, etc. besides contributing to the local, regional and international societies, these researches are also an integral part of our education programme
除此以外，我們亦進行其他科研，包括免疫學、分子內分泌學，食品及營養學、中藥學、生態學、環境科技學等。這些研究除了為本地、區域及國際社會作出貢獻外，亦是本系教學的一個重要環節，許多學生通過參與此等重要研究而獲得寶貴的實際經驗。 -
He has been awarded bachelor of science in food & nutritional sciences and postgraduate diploma in human nutrition & dietetics
他持有營養治療深造文憑，食物及營養學士學位。 -
Students are required first to take fundamental courses on human physiology, genetics, microbiology, cellular basis of biochemistry, and fundamentals of biochemistry, etc., to prepare for the study of food and nutritional sciences. they can then choose from a range of more specialized courses directly related to food and nutritional sciences, and conduct directed research on a relevant topic under the supervision of a lecturing staff
課程設計方面，學生須先修讀人體生理基礎、遺傳學、微生物學、生物化學細胞基礎、基礎生物化學等課程，以增強修讀食品科學及營養學的能力及興趣；其後，學生選讀與食品科學及營養學有關之專門科目，及可在老師指導下進行有關之專題研究項目，以進一步加強對食品科學及營養學的專業知識。 -
The school of public health and the food and nutritional sciences programme of the chinese university of hong kong have initiated a series of studies looking into the health effects of soy and the intake profile in the population. mean soy protein intake in the hong kong chinese population is around 6 - 8 grams per day, with a range from about a mean intake of 2 grams per day in the low quartile intake group, to 18 gram per day in the high quartile intake group
香港中文大學公共衛生學院及食物及營養科學系曾進行一系列關于大豆攝取量及其對健康的影響的本地研究；香港人平均每日大豆蛋白攝取量約為六至八克，由最低平均每日二克至最高平均每日十八克。 -
Food and nutritional sciences programme
食品及營養科學課程 -
Mphil in food nutritional sciences
食品及營養科學哲學碩士 -
Food nutritional sciences programme
食品及營養科學 -
Food and nutritional sciences
食品及營養科學 -
Food nutritional sciences
食品及營養科學 -
The food and nutritional sciences programme of the chinese university of hong kong inaugurated the first educational website in hong kong dedicated to bettering the nutritional health and well - being of the younger generation today - the china s student nutrition day
為響應中國學生營養日，香港中文大學食品及營養科學課程推出首個教育網站以促進今日年青一代的營養及身體健康發展。 -
In addition, the department also administers programmes in environmental science, food and nutritional sciences, and molecular biotechnology with other departments ( e. g. biology and chemistry departments ) in the science faculty
除了提供生物化學學位課程外，近年本系與理學院其他學系（如生物系及化學系）聯合開設了環境科學課程、食品及營養科學課程及分子生物技術課程。
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