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參考文獻

111/01/11

王倩雯

社會規範對餐廳顧客蔬菜購買量之影響

1.     Collins, E. I., Thomas, J. M., Robinson, E., Aveyard, P., Jebb, S. A., Herman, C. P., & Higgs, S. (2019). Two observational studies examining the effect of a social norm and a health message on the purchase of vegetables in student canteen settings. Appetite, 132, 122–130.

2.     Guichard E, Autin F, Croizet JC, & Jouffre S. (2021). Increasing vegetables purchase with a descriptive-norm message: A cluster randomized controlled intervention in two university canteens. Appetite, 167, 105624.

111/01/27

王郁雯

醫院營養餐飲服務營運管理的成效評估工具

1.     Osman, N.S. & Md. Nor, N. (2019). A Conceptual Model for Developing a Measurement Tool for Hospital Food Service Operation in Malaysia. Environment-Behaviour Proceedings Journal 4(10),49-58.

2.     I Made Putra Kusuma Dana & Ida Bagus Teddy Prianthara. (2021). Examining The Procedure of Food Processing for Hospital Patients. Journal of Management, 11(2), 476-480.

111/03/08

姜保如

烹調速冷食品供應之衛生安全與製程概述

1.     Coorey R., Sze Hu Ng D., Jayamanne VS., Buys EM., Munyard S., Mousley CJ., M. K. Njage P. and Dykes GA. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers. (2018) Comprehensive Reviews in Food Science and Food Safety, Jul; 17(4):827-840. doi: 10.1111/1541-4337.12357.

2.     Clodoveo M.L., Muraglia M., Fino V., Curci F., Fracchiolla G., and Corbo F.F.R. Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods. (2021) Foods, 10, 2086. https://doi.org/10.3390/foods10092086

111/03/22

王怡涵

癌症病人的營養支持與飲食偏好

1.     Muscaritoli M, Arends J, Bachmann P, Baracos V, Barthelemy N, Bertz H, Bozzetti F, Hütterer E, Isenring E, Kaasa S, Krznaric Z, Laird B, Larsson M, Laviano A, Mühlebach S, Oldervoll L, Ravasco P, Solheim TS, Strasser F, de van der Schueren M, Preiser JC, Bischoff SC. ESPEN practical guideline: Clinical Nutrition in cancer. Clin Nutr. 2021 May;40(5):2898-2913.

2.     Guerdoux-Ninot E, Kilgour RD, Janiszewski C, Jarlier M, Meuric J, Poirée B, Buzzo S, Ninot G, Courraud J, Wismer W, Thezenas S, Senesse P. Meal context and food preferences in cancer patients: results from a French self-report survey. Springerplus. 2016 Jun 21;5(1):810.

111/04/12

曾芬玲

以品管圈活動改善供膳問題之案例分享

1. 林姿吟、陸美玲、匡曉文，採用品管圈模式降低醫院供餐錯誤，北市醫學雜誌，2017; 14(3): 401-407
2. 陳盈汝、徐欽鵬、謝梨君、林杏純，結合商業智慧系統與品管圈手法提升住院病人治療餐搭伙率，Taiwan Journal of Dietetics 2020;12(2):49-64

111/04/26

陳仙恩

餐飲業廚房噪音防制及危害預防

1. 行政院環境保護署，餐飲業噪音防制指引，民國108年11月出版。
2. 臺北市政府環境保護局，餐飲業污染防制技術宣導手冊，民國110年12月出版。

111/05/10

朱佩玲

探討為滿足老年人營養需求而設計富含蛋白質和熱量的點心

1. Höglund E, Albinsson B, Stuhr-Olsson G, et al. Protein and Energy Enriched Muffins Designed for Nutritional Needs of Older Adults .Nutri Food Sci Int. 2017.
2. Thomsen C, Bundgaard Anker CC,Holst M, et al. Novel Savory Umami Tasting Snacks Designed as a Strategy to Increase Protein Intake among Hospitalized Patients at Nutritional Risk. Arch Food Sci Technol.2020.

111/05/31

方子涵

探討共餐對長者營養攝取之影響

1.Yi-Chen Huang; Hsing-Ling Cheng; Mark L Wahlqvist; Yuan-Ting C Lo; Meei-Shyuan Lee. Gender differences in longevity in free living order adults who eat-with-others: a prospective study in Taiwan. BMJ Open, 2017; 7; e016575.

2. M.ISHIKAWA, et al. “Eating together” is associated with food behaviors and demographic factors of older Japanese people who live alone. J Nutr Health Aging, 2017, 21, 6.

111/06/14

王倩雯

地中海飲食與COVID-19之相關性

1.     El Khoury, C.N.; Julien, S.G. Inverse Association Between the Mediterranean Diet and COVID-19 Risk in Lebanon: A Case-Control Study. Front. Nutr. 2021, 8, 707359.

2.     Perez-Araluce R, Martínez-González MÁ, Gea A and Carlos S (2022). Components of the Mediterranean Diet and Risk of COVID-19. Front. Nutr, 8:805533.

111/06/28

黃丹妮

抗病毒藥物Paxlovid與紅麴之相關性

1.     Chilamakuri R and Agarwal S. COVID-19: Characteristics and Therapeutics. Cells. 2021 Jan 21;10(2):206. doi: 10.3390/cells10020206.

2.     Cicero AFG, Fogacci F and Banach M. Red Yeast Rice for Hypercholesterolemia. Methodist Debakey Cardiovasc J. Jul-Sep 2019;15(3):192-199. doi: 10.14797/mdcj-15-3-192.

111/07/26

卓虹均

探討中醫藥膳對於癌症病人之應用

1.Zhang X, Qiu H, Li C, Cai P, Qi F. The positive role of traditional Chinese medicine as an adjunctive therapy for cancer. Biosci Trends. 2021 Nov 21;15(5):283-298.

2.Cai P, Qiu H, Qi F, Zhang X. The toxicity and safety of traditional Chinese medicines: Please treat with rationality. Biosci Trends. 2019 Nov 13;13(5):367-373.

111/08/9

蔡旻君

探討澱粉凝膠作用的營養因子

1.Li C. Recent progress in understanding starch gelatinization - An important property determining food quality. Carbohydr Polym. 2022;293:119735.

2. Donmez D. et al. Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation. Current Opinion in Food Science 2021, 39:103–109.

111/08/23

宋品昕

探討抗氧化營養素與產後憂鬱之關係

Lin YH, Chen CM, Su HM, Mu SC, Chang ML, Chu PY, Li SC. Association between Postpartum Nutritional Status and Postpartum Depression Symptoms. Nutrients. 2019 May 28;11(6):1204.

Tobore TO. On maternal Post-Partum/Natal depression. A global underrecognized problem and the need for better Treatment strategies. Psychiatry Res. 2020 Aug;290:113163

111/09/14

周秋燕

可信賴專業活動介紹(EPAs)

111/10/07

王郁雯

醫療機構內商場管理

1. 行政院衛生福利部疾病管制署(2013年)。醫療(事)機構商店街感染控制措施指引。
2. 葉淑真、陳雅玲、姜秀子、紀鑫、李聰明。醫療機構商店街感染管制措施之建議。感染控制雜誌 民95.12；16(6)：338-345。

111/10/17

曾芬玲

探討歐美團膳業HACCP之執行

1.     World Food Safety Guidelines for Airline Catering. 2016, Version4. [Online]. Available: 2.   Safe Catering - your guide to making food safely. 2019, May [Online]. Available:

111/11/28

姜保如

肉類質地軟化方法探討

1. 程玉絜(2020)真空烹調：理論實務與案例
2. 陳明造(2014)肉品加工理論與應用(Meat Science and Technology)第二版

111/12/12

陳仙恩

醫療機構辦理商場招商方式

1. 財政部推動促參司編著(2020)。促進民間參與公共建設法令彙編(109年版)。臺北市:財政部。
2. 財政部(2018)。國有財產法。

111/12/26

方子涵

探討產婦及哺乳期婦女膽鹼攝取狀況

1. Snetselaar LG, de Jesus JM, DeSilva DM, Stoody EE. Dietary Guidelines for Americans, 2020-2025: Understanding the Scientific Process, Guidelines, and Key Recommendations. Nutr Today. 2021 Nov-Dec;56(6):287-295.
2. Derbyshire E, Obeid R. Choline, Neurological Development and Brain Function: A Systematic Review Focusing on the First 1000 Days. Nutrients. 2020 Jun 10;12(6):1731.