明新科技大學 107 學年第1 學期教學大綱
Syllabus Fall 2018 , Minghsin University of Science and Technology

■日間部/Day Time ■必修/Required Course

科目名稱 Course Title
健康產業管理與創新
Health Industry Managmenet and Innovation
教學目標 Course Objective
1.了解健康的定義
2.了解台灣的健康產業
3.培育對健康產業現況的研究分析能力
1. To understand the definition of health.
2. To understand Taiwan's health industry.
3. To develop research and analysis capabilities on the current state of the health industry.
課程類別/Course Type:
.生命教育(Life Education)
系別: 工業工程與管理系 Department Department of Industrial Engineering and Management
任課教師: 隗振琪, Instructor ,
授課班級: 四國工一甲 Class XIE1A,4-Year(Univ.)
教師職等: 助理教授, Faculty Position Assistant Professor,
電子信箱: cwei@must.edu.tw E-mail cwei@must.edu.tw
學分數: 2 Credits 2
上課時數: 2 Hours 2
辦公室: 立緒樓6樓 Office 6F, Li-Hsu Building
師生互動時間: 週二14:00~15:00,週四10:00~12:00 Office Hours Tue14:00~15:00,Thu10:00~12:00

週次
Week
教學內容 Topics
01課程介紹 Introduction
02認識你我 How to make friends
03認識血壓 Understanding blood pressure
04營養素的分類 Classification of nutrients
05如何計算BMI How to calculate BMI
06什麼是卡路里 What is calories?
07台灣的健康促進 Taiwan's health promotion
08疾病與治療 Disease and treatment
09期中考 Midterm
10繪畫與健康(一) Painting and health I
11繪畫與健康(二) Painting and health II
12園藝治療(一) Horticultural treatment I
13園藝治療(二) Horticultural treatment II
14音樂與健康(一) Music and health I
15音樂與健康(二) Music and health II
16健康與社會參與(一) Health and social participation I
17健康與社會參與(二) Health and social participation I
18期末考 Final test
課堂用書(請遵守智慧財產權、不得非法影印)
Text Book (Obey Intellectual Property Rights; do not make illegal copies.)
老師自編講義
參考書目/Reference Books
成績評量 Evaluation
(1)出席率 20% (2)課堂表現及作業 20% (3)期中評量 30% (4)期末評量 30%
1.Attendance 20%
2.Class Participation and homework: 20%
3.Mid-term Exam: 30%
4.Final: 30%
教學方法 Methods of Instruction
1. 課堂講授 
2. 分組及課堂討論
1.Lecture
2.Group and Class discussions
課程要求 Course Policies and Requirements
1 不可無故缺席
2 上課專心聽講,禁止私語
3 關閉手機
1.Attendence
2.Pay attention to the lecture
3.Keep mobiles switched off

課程進度將依學生之學習狀況做適度的調整
Adjustments may be made in the syllabus to meet students’ needs

 

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