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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 劉嚞睿(Je-Ruei Liu) | |
| dc.contributor.author | Ting-Chi Hsiao | en |
| dc.contributor.author | 蕭莛淇 | zh_TW |
| dc.date.accessioned | 2022-11-25T05:34:00Z | - |
| dc.date.available | 2023-09-07 | |
| dc.date.copyright | 2021-11-09 | |
| dc.date.issued | 2021 | |
| dc.date.submitted | 2021-08-23 | |
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/82009 | - |
| dc.description.abstract | 不適當的飲食習慣是一個緊迫的全球問題，更可能造成非傳染性疾病。在過去的幾十年內，作物的多樣性下降，人們經過全球化的飲食習慣與過去在地發展出的大不相同；高油、高糖、高鹽、且易取得的餐點充斥在環境中。如今營養均衡的飲食變得更為困難，因為消費者已經暴露在致肥胖的環境當中。另一方面，傳統飲食法被視為是較健康且永續的飲食法，因為其涉及的加工程序和添加物相對少，且採用了更多的當地食材。因此，本研究的目的是從傳統飲食中探索有益的成分或習慣，進而為 21 世紀的人們推廣均衡、可持續和可行的飲食建議。本報告內容包括三部分：台灣紅藜（Chenopodium formosanum）的抗氧化能力評估，中醫學（TCM）和現代營養學（MNS）視角下的營養概念研究，以及結合中醫與現代營養學概念的教育桌遊開發。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2022-11-25T05:34:00Z (GMT). No. of bitstreams: 1 U0001-1008202109564000.pdf: 940681 bytes, checksum: a2f402b413e5d9565b093adb0990c8c4 (MD5) Previous issue date: 2021 | en |
| dc.description.tableofcontents | "口試委員審定書 1 中文致謝 2 英文致謝 3 中文摘要 4 英文摘要 5 目錄 6 圖目錄 8 Chapter 1 General Background and aims 9 Chapter 2 Details of Implementation 13 2.1 Evaluation of the antioxidant capacity of Djulis in a MRC-5 cell culture model 13 2.1.1 Method 14 2.1.1.1 Sample preparation 14 2.1.1.2 DPPH (1,1-diphenyl-2-picrylhydrazyl) assay 15 2.1.1.3 The culture condition of MRC-5 cell line 15 2.1.1.4 Cytotoxicity of Djulis extract to MRC-5 cell line 16 2.1.1.5 H2O2 oxidative stress test 17 2.1.1.6 Superoxide dismutase (SOD) activity assay 17 2.1.1.7 Statistical Analysis 18 2.1.2 Results and Discussion 18 2.1.2.1 The quantity of Djulis extract 18 2.1.2.2 The antioxidant capacity of Djulis analyzed with a chemical-based assay 19 2.1.2.3 The antioxidant capacity of Djulis analyzed with a cellular level experiment 19 2.2 Comparison of nutritional concept of MNS and TCM 23 2.2.1 The basic theories 23 2.2.2 The classification and description of food 24 2.2.3 The cognition toward food and medicine 25 2.2.4 The balance diet guideline 25 Chapter 3 Conclusion and a way forward 26 3.1 Development of the Educational Boardgame with Traditional Chinese Medicine and Modern Nutrition Science Concepts 28 Reference 31" | |
| dc.language.iso | en | |
| dc.subject | 傳統飲食 | zh_TW |
| dc.subject | 紅藜 | zh_TW |
| dc.subject | 抗氧化 | zh_TW |
| dc.subject | 中醫 | zh_TW |
| dc.subject | 桌遊 | zh_TW |
| dc.subject | 營養教育 | zh_TW |
| dc.subject | Antioxidant | en |
| dc.subject | Boardgame | en |
| dc.subject | Nutrition education | en |
| dc.subject | Traditional Chinese Medicine | en |
| dc.subject | Djulis | en |
| dc.subject | Traditional diet | en |
| dc.title | 紅藜抗氧化性能分析及營養教育桌游開發 | zh_TW |
| dc.title | Evaluation of the Antioxidant Capacity of Djulis and Development of the Educational Boardgame with Traditional Chinese Medicine and Modern Nutrition Science Concepts | en |
| dc.date.schoolyear | 109-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 丁照棣(Hsin-Tsai Liu),陳明汝(Chih-Yang Tseng),沈湯龍 | |
| dc.subject.keyword | 傳統飲食,抗氧化,紅藜,中醫,營養教育,桌遊, | zh_TW |
| dc.subject.keyword | Traditional diet,Antioxidant,Djulis,Traditional Chinese Medicine,Nutrition education,Boardgame, | en |
| dc.relation.page | 33 | |
| dc.identifier.doi | 10.6342/NTU202102234 | |
| dc.rights.note | 同意授權(限校園內公開) | |
| dc.date.accepted | 2021-08-23 | |
| dc.contributor.author-college | 醫學院 | zh_TW |
| dc.contributor.author-dept | 國際三校農業生技與健康醫療碩士學位學程 | zh_TW |
| dc.date.embargo-lift | 2023-09-07 | - |
| 顯示於系所單位： | 國際三校農業生技與健康醫療碩士學位學程 | |
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