本課程從飲食的問題探討「飲食、環境與身心」、「基因食物」、「食品添加物的功
過」，繼而引導同學建構安全綠色食材的選用觀念和資訊「安全食材標章認識」、「各
類食材的認識與選擇」、「台灣食材地圖」，並教導學生相關的飲食營養設計和製作方
法。
This course explores the functions of “diet, environment and body and mind”, “genetic food”, and “food additives” from dietary issues. And then guide the student to construct the concept and information on the selection of safe and green food "Knowledge and Selection of Food Ingredients", "Taiwan Food Map", and teach students related dietary nutrition design and production methods.