适合人群
适合年级 (Grade): 高中生/大学生
适合专业 (Major): 食品科学与技术、食品化学、食品原料学、食品营养学、膳食营养学、运动营养学、临床营养学相关专业或对该领域感兴趣的学生；
学生需要具备生物、化学基础
建议选修: 生物学与人体生理学
导师介绍
Sharon
哥伦比亚大学 Columbia University
营养学家&终身教授
Sharon导师是美国知名营养学家，哥伦比亚大学的终身正教授，营养研究所课程负责人、营养学硕士课程负责人、美国医学中心人类营养研究所副教授。多年来在教学方面成果丰厚，曾获得年度高级教师学者提名、2010年荣获哥伦比亚大学“杰出教学奖”（Faculty Presidential Teaching award）、2020年入选“高级教职学者奖”（Provost Senior Teaching Faculty）。 Professor Sharon is a distinguished nutritionist in the United States. She is a tenured full professor at Columbia University, course director of the Nutrition Institute, Course director of the Master's Program in Nutrition, and associate professor at the Institute of Human Nutrition at the American Medical Center. Over the years, he has made great achievements in teaching, She has been nominated for Senior Faculty Scholar of the Year, and is the recipient of Columbia's Faculty Presidential Teaching award in 2010 and Provost Senior Teaching Award in 2020 Faculty).
她拥有哥伦比亚大学营养学博士学位，在哥伦比亚大学先后开设了超过20门营养学课程，内容跨越女性与体重的生物化学与生理学研究、肥胖症的病因与防治等。She holds a Ph.D. in nutrition from Columbia University, where she has taught more than 20 courses in nutrition, ranging from biochemical and physiological studies of women and weight to the causes and prevention of obesity
项目背景
营养学是一门颇具幸福感的学科，但主要来取决于你的选择，其本质是本能和健康之间的博弈。营养素和细胞的交互，影响了我们的身体状态,所以选择有益的食物，就像对身体做长期定投，收益可观。强调摄入营养素的功能和时机，改善亚健康状态，在疾病之前未雨绸缪，是营养学的核心目标，而七大营养素则是基础。随着基因组学的诞生，让原有的认知边界被逐渐突破和扩展，人类已经迈入“后基因组时代”。营养学紧随其后，与生物化学紧密结合——从细胞代谢和分子层级研究与基因之间的关系和影响，延展出分子营养学（也称营养基因组学），使个性化营养需求得以实现，也对药物研发、疾病管理有重要指导意义。
项目介绍
本项目将带领学生们全面探索食品科学与营养学的核心主题，包括全球饮食文化的多样性和演变、六大营养素（碳水化合物、蛋白质、脂肪、维生素、矿物质、膳食纤维）的生理作用及其机制。课程将深入探讨膳食营养在预防和管理慢性疾病（如糖尿病、心血管疾病等）中的关键作用，帮助学生理解膳食选择与健康之间的关系。通过本课程，学生将掌握科学评估和优化饮食结构的知识和技能，以应对现代营养与健康挑战。学生将在项目结束时提交个性化研究项目报告，并进行成果展示。
This project offers a comprehensive exploration of essential topics in food science and nutrition, covering the diversity and evolution of global dietary cultures and the physiological roles and mechanisms of the seven major nutrients (carbohydrates, proteins, fats, vitamins, minerals, water, and dietary fiber). The course delves into the role of dietary nutrition in preventing and managing chronic diseases such as diabetes and cardiovascular diseases, enabling students to understand the connection between dietary choices and health. Through this course, students will gain the knowledge and skills to scientifically assess and optimize dietary structures to address modern nutritional and health challenges.tc. Students will submit a personalized research project report at the end of the project.
项目大纲
膳食营养与慢性疾病的关系，健康膳食的概念 Introduction to nutrition and health: how nutrition affects so many chronic diseases；
食物与营养的消化和吸收：消化系统对人体各个器官系统的影响 Digestion and absorption of food and nutrients: how our gastrointestinal tract sets the stage for the health of every organ system；
宏量营养素（碳水化合物、蛋白质、脂肪）与健康的影响 Carbohydrates, protein and fats and health: how the macronutrients can help or hurt our health；
细胞营养稳衡，增值和凋亡，碳水化合物对基因表达的调节 Cell nutrition balance, cell proliferation and apoptosis
蛋白水解在细胞中基因中的表达，氨基酸依赖的转录调控 Roles in gene expression and proteolysis, Amino acid-dependent transcriptional regulation in cells ；
微量营养素（矿物质、维生素）与健康的影响 Micronutrients and health: why something we need in such small amounts have a major effect on our health；
维生素基因表达的调节，功效与作用 The regulation of gene expression by vitamins, the efficacy and role of vitamins；
食欲与能量代谢平衡：为何保持健康体重会这么困难？ Regulation of Appetite and Energy Balance：why maintaining a healthful weight is so challenging；
治疗和特殊饮食-坚持的好处，风险和挑战 Therapeutic and Special Diets - Benefits, Risks, and Challenges to Adherence；
项目回顾与成果展示 Program review and presentation
论文辅导 Project deliverable tutoring
项目收获
7周在线小组科研学习+5周不限时论文指导学习 共125课时
项目报告
优秀学员获主导师Reference Letter
EI/CPCI/Scopus/ProQuest/Crossref/EBSCO或同等级别索引国际会议全文投递与发表指导（可用于申请）
结业证书
成绩单
LASER Award in Research Skills for Academic Study官方证书并转换8 UCAS Tariff Points（可选）