《營養與食品衛生英語教程》選編了近年來國內外廣泛認可的近期新研究成果，並少量涉及仍然存在爭議的專題。其內容分為三大部分：第一部分為宏量營養素，包括碳水化合物、蛋白質和脂肪的基本概念、分類和對人體健康的影響；第二部分主題為微量營養素之維生素和礦物質，同時涉及膳食纖維和新陳代謝對健康的作用：第三部分以膳食營養金字塔為切入點，涉及特殊人群的營養以及食品衛生安全和生物分子營養學的內容。本書由宋德富主編。

●Unit 1
Passage Food Basics: Nutritional Elements of Food
New Words
Special Terms
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading What Are Macronutrients and Micronutrients？
Exercise to the Passage for Reading

Unit 2
Passage An Introduction to Carbohydrates
New Words
Special Terms
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading Carbohydrate Basics
Exercise to the Passage for Reading

Unit 3
Passage All about G.I. Factor
New Words
Special Terms
Abbreviations
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading Understanding Glycemic Load
Exercise to the Passage for Reading

Unit 4
Passage Protein Basics
New Words
Special Terms
Abbreviations
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage for Reading The Atkins Diet Debate
Exercise to the Passage for Reading

Unit 5
Passage The Different Types of Fats
New Words
Special Terms
Abbreviations
Notes to the Passage
Comprehension Exercises to the Passage
Exercises to Terms and Vocabularies
Passage Reading Trans Fats and Cardiovascular Disease
Exercise to the Passage for Reading

Unit 6
Revision （1）

Unit 7
Passage Reduced Disease Risk with Dietary Fibre
New Words
Special Terms
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 （1）
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

    《營養與食品衛生英語教程》根據我國高校營養與食品衛生專業教學大綱的要求，選編了近年來國內外廣泛認可的近期新研究成果，並少量涉及仍然存在爭議的專題。其內容分為三大部分：第一部分為宏量營養素，包括碳水化合物、蛋白質和脂肪的基本概念、分類和對人體健康的影響；第二部分主題為微量營養素之維生素和礦物質，同時涉及膳食纖維和新陳代謝對健康的作用：第三部分以膳食營養金字塔為切入點，涉及特殊人群的營養以及食品衛生安全和生物分子營養學的內容。《營養與食品衛生英語教程》充分考慮到知識性、趣味性及專業深度的適度性，適合作為高等院校營養與食品衛生、食品營養與安全及食品科學與工程等專業的專業英語教材，也可作為相關院繫基礎營養雙語教學的教材，以及對營養學感興趣的讀者自學使用。本書由宋德富主編。

宋德富 著

    Not all research finds the link between saturated fat and cardiovascular disease clear. In 2010, a meta-analysis of prospective cohort studies found no statistically significant relationship between cardiovascular disease and dietary saturated fat. In 2009, a systematic review of prospective cohort studies or randomized trials concluded that there was "insufficient evidence等