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佛光大學
Fo Guang University
教學計畫表 Syllabus

課程中文名稱

Course Name in Chinese

永續生機飲食

課號

Course Code

CHLM100101

課程英文名稱

Course Name in English

Ustainable Natural Organic Diet

學年/學期

Academic Yeas/Semester

115 /1

開課單位/學門別

Department/Academic Discipline

健康樂活暨管理學院

學制別

Degree

學院

學分數

Credits

每週授課時數

Weekly Hours of Instruction

修別

Type

必修 Required

課/學程別

Program

跨領域Interdisciplinary

課程分流

實務型

課程內容

Curriculum attribute

■跨領域	■永續發展	■SDG 13 氣候行動：完備減緩調適行動，以因應氣候變遷及其影響
■自學力	■一般課程	■SDG 14 保育海洋生態：保育及永續利用海洋生態系，以確保生物多樣性並防止海洋環境劣化
■生命教育	■SDG 3 健康與福祉：確保及促進各年齡層健康生活與福祉	■SDG 15 保育陸域生態：保育及永續利用陸域生態系，確保生物多樣性並防止土地劣化
■品德教育	■SDG 4 優質教育：確保有教無類、公平以及高品質的教育，及提倡終身學習	■SDG 17 多元夥伴關係：建立多元夥伴關係，協力促進永續願景
■性別平等	■SDG 6 淨水及衛生：確保所有人都能享有水、衛生及其永續管理	■人權教育
■環境教育	■SDG 12 責任消費及生產：促進綠色經濟，確保永續消費及生產模式

AI暨智慧永續發展

AI暨智慧課程:否永續發展課程: 智慧永續入門課程

16+2課程

是

教學方法

Instructional Strategies

■講授

授課教師

Instructor

周鴻騰,陳鼎儒

聯絡方式

t114039@mail.fgu.edu.tw

03-9871000 #

上課時間/地點

Time of Class/Location of Class

二.2,3,4(508)

先修課程

Prerequisites

課程描述（若為實務型課程需含搭配產業界或非營利組織需求之說明）

Course Description

本課程可歸納為三個主要面向及六項細分主題。這三個面向包括：農業生產與環境、飲食健康與消費、以及飲食生活與文化。每個面向下又可細分為兩個主題，例如在農業生產與環境中，重點可放在永續農業和生物多樣性；在飲食健康與消費中，則可探討均衡飲食和食品安全；而在飲食生活與文化中，則可關注飲食文化的傳承和地產地消。
課程內容應涵蓋生機飲食與超級食物來源、農業與環境的關聯、健康飲食習慣的建立，以及對在地農業的支持。特別是要強調「健康一體」的教學概念，這包括環境健康、動植物健康和人類健康的相互關聯。課程目標則是提升學生對農業生產過程的理解，培養健康的飲食習慣，增進對飲食文化的認識，並促進在地經濟的發展。促進學生的食農素養能在日常生活中做出更健康的選擇，並支持農業的永續發展。
This course can be summarized into three main aspects and six subtopics. The three aspects include: agricultural production and the environment, dietary health and consumption, and dietary life and culture. Each aspect can be further divided into two topics. For example, under agricultural production and the environment, the focus can be on sustainable agriculture and biodiversity; under dietary health and consumption, balanced diets and food safety can be explored; while under dietary life and culture, the emphasis can be on the inheritance of dietary culture and local consumption. The course content should cover food sources, the relationship between agriculture and the environment, the establishment of healthy eating habits, and support for local agriculture. It is particularly important to emphasize the teaching concept of "integrated health," which includes the interconnections between environmental health, animal and plant health, and human health. The course aims to enhance students' understanding of the agricultural production process, cultivate healthy eating habits, increase awareness of dietary culture, and promote local economic development. By fostering students' food and agriculture literacy, they will be able to make healthier choices in their daily lives and support sustainable agricultural development.

課程目標（若為實務型課程請具體描述該課程所要培養之實務能力)

Course Objectives

序號	目標描述
1	理解農業生產與環境的相互關係Understand the interrelationship between agricultural production and the environment
2	培養健康飲食與消費習慣Develop healthy eating and consumption habits
3	增進飲食生活與文化認知Enhance understanding of dietary practices and food culture
4	培養學生對生機飲食製作之進階烹調知能與刀工技能。 Develop students' advanced cooking skills and knife techniques for preparing natural organic diets.
5	製作方法創新又非常簡便，又能做出色、香、味俱全的生機飲食。了解蔬食食材搭配互補作用的原則技巧，此乃為創意素食製作的特色。 Innovative and simple preparation methods can create natural organic dishes that are visually appealing and flavorful. Understanding the principles of food complementarity in vegetarian ingredients is key to creative vegetarian cooking.
6	蔬食如能做得好，美味更甚肉食，清新可口的滋味，將使你對蔬食菜餚刮目相看，每一道菜所包含食物的種類總在二、三項以上，在食物的搭配上符合了食物互補作用的原則。 When prepared well, vegetarian dishes can be even more delicious than meat dishes. The fresh and appetizing flavors will change your perception of vegetarian cuisine. Each dish includes two or more types of ingredients, adhering to the principle of food complementarity.

授課進度表

Weekly Schedule

週次	內容	備註
1	永續生機飲食與多元學科的基本概念課程介紹與跨域分組說明；探討為何現代社會需要生機飲食？從SDG 3與SDG 12探討飲食轉型。 Basic Concepts of Sustainable Organic Diet and Multidisciplinary Fields Course introduction and cross-disciplinary grouping instructions; exploring why modern society needs an organic diet, and discussing dietary transformation through the lens of SDG 3 and SDG 12.
2	有機農業與土壤永續的關係認識有機農業對生態多樣性與環境健康的價值。 The Relationship Between Organic Agriculture and Soil Sustainability Understanding the value of organic agriculture to ecological biodiversity and environmental health.
3	超級食物（Superfoods）的機能與市場趨勢探討超級食物（如：台灣藜、薑黃、超級種子等）的植物營養，分析其市場需求及消費趨勢。The Functionality and Market Trends of SuperfoodsExploring the phytonutrients of superfoods (such as Taiwanese quinoa, turmeric, and super seeds) and analyzing their market demand and consumer trends.
4	在地風土（Terroir）與綠色短鏈供應鏈的介紹鼓勵地產地消、碳足跡與剩食議題；綠色餐廳（Green Dining）與小農市集的支持地方經濟發展，並減少碳足跡的影響。 Introduction to Local Terroir and Green Short Food Supply Chains (SFSCs) Promoting local production for local consumption, carbon footprint, and surplus food issues; Green Dining and farmers' markets support local economic development and reduce the impact of carbon footprints.
5	在植物性飲食（Plant-Based）與全食物（Whole Foods）營養介紹植物性飲食的科學基礎；巨量與微量營養素的攝取轉化。 Introduction to Plant-Based and Whole Foods Nutrition The scientific foundation of plant-based diets; the intake and conversion of macronutrients and micronutrients.
6	當代食品安全、潔淨標章（Clean Label）與消費經濟學食品添加物對身體的長期衝擊；食品詐欺與潔淨標章趨勢。 Contemporary Food Safety, Clean Label, and Consumer Economics The long-term impact of food additives on the body; food fraud and Clean Label trends.
7	低碳生機蔬食與超級食物之創意烹調介紹介紹運用低溫烹調、格外品翻轉等手法，保留食材活性與美味。 Introduction to Creative Cooking with Low-Carbon, Organic Vegetarianism, and Superfoods Introducing techniques such as low-temperature cooking and the transformation of imperfect produce to preserve the vitality and deliciousness of ingredients.
8	期中考期中實作報告以評估前七週的學習成果與理解。 Midterm Exam Midterm Practice Report, used to assess learning outcomes and comprehension from the first seven weeks.
9	運動與高機能生機餐桌設計結合營養參數（卡路里、蛋白質分配）與烹調技術創意研發設計介紹。 Exercise and High-Performance Organic Meal Plan Design An introduction to the innovative development and design that combines nutritional parameters (calories and protein distribution) with culinary techniques.
10	永續食農樂活（LOHAS）產業的品牌與故事行銷生機飲食產品的故事行銷（Storytelling）與綠色行銷矩陣（Green Marketing）介紹。 Brand and Story Marketing in the Sustainable Agri-Food LOHAS Industry An introduction to storytelling for organic diet products and the green marketing matrix.
11	綠色餐飲營運管理與財務可行性分析生機有機食材成本較高，如何進行定價策略、變動成本控制與損益平衡點（BEP）計算。 Green Dining Operations Management and Financial Feasibility Analysis Given that living and organic ingredients carry higher costs, this module covers pricing strategies, variable cost control, and the calculation of the Break-Even Point (BEP).
12	健康一體 (One Health) 社區、校園與企業推廣策略探討如何將永續生機飲食包裝成企業 ESG、CSR（企業社會責任）或社區健康營造的解決方案。 Promotional Strategies for One Health in Communities, Campuses, and Corporations Exploring how to package sustainable organic diets into solutions for corporate ESG, CSR (Corporate Social Responsibility), or community health promotion.
13	社會企業（Social Enterprise）與食農地方創生經營介紹台灣與國際的「食農地方創生」案例，探討如何透過契作、社區支持農業（CSA）來扶植在地弱勢小農，創造青年返鄉機會。 Social Enterprise and the Management of Regional Revitalization Through Agri-Food Introducing Taiwanese and international case studies of regional revitalization through agri-food; exploring how to support local disadvantaged smallholders and create opportunities for youth returning to their hometowns through contract farming and Community Supported Agriculture (CSA).
14	跨域反思工作坊：我如何運用自身專業投入永續樂活產業？引導學生進行跨科系深度對話，探討未來職涯發展（如：生機飲食經理人、運動營養師、綠色餐飲創業者）。 Cross-Disciplinary Reflection Workshop: How Can I Apply My Professional Expertise to the Sustainable LOHAS Industry? Guiding students through in-depth, cross-departmental dialogue to explore future career paths (such as organic diet managers, sports nutritionists, and green dining entrepreneurs).
15	未來食農與生機飲食產業創新展望探討食品科技（植物肉、精準營養、AI餐飲管理）對未來產業的衝擊 Future Outlook and Innovation in the Agri-Food and Organic Diet Industry Exploring the impact of food technology (plant-based meat, precision nutrition, and AI catering management) on the future industry.
16	永續消費反思與未來生機飲食創新展望探討綠色消費心理學與生機飲食未來的創新機會。 Reflections on Sustainable Consumption and Future Innovations in the Organic Diet Industry Exploring the psychology of green consumerism and future innovative opportunities within the organic diet industry.
17	16+2課程 16+2 Flexible Week Curriculum
18	16+2課程 16+2 Flexible Week Curriculum

學期成績計算及多元評量方式

Grading Policy

項次	配分項目/catagory	配分比例/Percentage	會考測驗/general_test
1	平時成績/Asssignments	30%	30
2	期中考成績/Midterm Exam	30%	30
3	期末考成績/Final Exam	30%	30
4	其他/other	10%	10

主要參考書目

References

Arredondo-Rivera, M., Barois, Z., Monti, G. E., Steketee, J., & Daburon, A. (2024). Bridging Food Systems and One Health: A key to preventing future pandemics?. One Health, 18, 100727.
Garcia, S. N., Osburn, B. I., & Jay-Russell, M. T. (2020). One health for food safety, food security, and sustainable food production. Frontiers in Sustainable Food Systems, 4, 1.
Hassan‐Kadle, A. A., Magar, Z. A. A., Osman, A. M., & Gaikwad, P. S. (2025). Challenges, Opportunities, and Future Directions in One Health Collaboration. One Health Integration: Global Perspectives on Animal Health and Sustainable Agriculture, 283-306.
Rizzo, D. M., Lichtveld, M., Mazet, J. A., Togami, E., & Miller, S. A. (2021). Plant health and its effects on food safety and security in a One Health framework: four case studies. One health outlook, 3(1), 6.
Zhang, G., Qiu, Y., Boireau, P., Zhang, Y., Ma, X., Jiang, H., ... & Ding, J. (2024). Modern agriculture and one health. Infectious Diseases of Poverty, 13(05), 82-86.

指定閱讀

Required Readings

教師座談/晤談地點與時間

Course Management SystemInstructor' Office and Office hours

每週二1300-1500

學生請假規則

1. 學生請假悉依本校「學則」及「學生請假辦法」規定辦理。
2. 依本校「學則」第33條，曠課一小時，以缺課二小時論。學生某一科目之缺課總時數達該科全學期授課時數三分之一，經該科教師扣考後，即不准參加該科目之學期各項學習成績考試或評量。

課程平台

http://elearn.fgu.edu.tw