| 日期 | 報告者 | 分享主題 | 參考文獻 |
| 109/1/13 | 楊筑穎 | 餐飲業食材危害分析之探討 | 1.行政院衛福部食品藥物管理署。2015。餐飲業食材危害分析參考手冊。 2.蘇秀琴、徐錦豐、周秀冠、王慈穗、楊淑鳳、許芸華、林宛蓁、黃玲瑜、黃文正、陳佩妤、李元豐、馮潤蘭、陳惠芬。2014。102年度市售及包裝場農產品農藥殘留監測。食品藥物研究年報. 5: 92-115 3.Boxstael, S. V., I. Habib, L. Jacxsens, M. D. Vocht, L. Baert, E.Van de Perre,et al. 2013. Food safety issues in fresh produce: bacterial pathogens, viruses and pesticide residues indicated as major concerns by stakeholders in fresh produce chain. Food Control. 32: 190-197. |
| 109/2/10 | 王郁雯 | 醫院廚餘減量 | 1.Goonan. S., Mirosa. M. and Spence. H., 2014. Getting a taste for food waste: a mixed methods ethnographic study into hospital food waste before patient consumption conducted at three New Zealand foodservice facilities. J Acad Nutr Diet.114, 63-71. 2.Schiavone, S., Paola Pelullo, C. and Attena, F., 2019. Patient Evaluation of Food Waste in Three Hospitals in Southern Italy. Int J Environ Res Public Health. 16, 4330-4339. 3.McCray. S., Maunder. K., Renee Krikowa. CHIA. and MacKenzie-Shalders. Kristen., 2018. Room Service Improves Nutritional Intake and Increases Patient Satisfaction While Decreasing Food Waste and Cost. J Acad Nutr Diet. 118, 284-293. |
| 109/2/24 | 姜保如 | 廚餘量化研究-以瑞典城市公立餐飲機構為例 | 1.Eriksson M., Osowski CP., Malefors C., Björkman J and Eriksson E. Quantification of food waste in public catering services – A case study from a Swedish municipality. Waste Management 61 (2017) 415–422. 2.Silvennoinen K., Nisonen S and Pietiläinen O. Food waste case study and monitoring developing in Finnish food services. Waste Management 97 (2019) 97–104. |
| 109/3/9 | 黃丹妮 | 評估無須禁食的低碳水化合物飲食製備方案對心臟正子造影核磁振造影之影響 | 1.Kobayashi Y., Kumita S., Fukushima Y., Ishihara K., Suda M. and Sakurai M. Significant suppression of myocardial (18)F-fluorodeoxyglucose uptake using 24-h carbohydrate restriction and a low-carbohydrate, high-fat diet. J Cardiol. 2013 Nov;62(5):314-9. 2.Lu Y., Grant C., Xie K. and Sweiss N.J. Suppression of Myocardial 18F-FDG Uptake Through Prolonged High-Fat, High-Protein, and Very-Low-Carbohydrate Diet Before FDG-PET/CT for Evaluation of Patients With Suspected Cardiac Sarcoidosis. Clin Nucl Med. 2017 Feb;42(2):88-94. |
| 109/3/23 | 蘇意婷 | 大腸直腸科術後加速康復程序的營養介入 | 1.Sandrine Ostermann, M.D., Ph.D. et.al. Randomized Controlled Trial of Enhanced Recovery Program Dedicated to Elderly Patients After Colorectal Surgery. DISEASES OF THE COLON & RECTUM VOLUME 62: 9 (2019). 2.U. O. Gustafsson et.al. Guidelines for Perioperative Care in Elective Colorectal Surgery: Enhanced Recovery After Surgery (ERAS) Society Recommendations: 2018. World J Surg (2019) 43:659–695. |
| 109/5/25 | 董萃英 | 異麥芽寡糖改善腹膜透析病人便秘 | 1. Tsui-Yin Tung ； Chueh-Lien Yang ； Chiao-Ling Chuang et. al. Isomalto-Oligosaccharides Improve Constipation in Peritoneal Dialysis Patients-A Randomized, Double-Blind, Placebo-Controlled Trial Acta Nephrologica ； 32(4):171 – 176. |
| 109/06/08 | 曾芬玲 | 談膳食管理營養師應具備之管理技能 | 1.Foodservice management returns: The need to rejuvenate the superhero contribution of dietetics, Nutrition & Dietetics 2017; 74: 113–115 2.DAA. National Competency Standards for Dietitians in Australia; (2015) Retrieved from https://daa.asn.au/wp-content/uploads/2017/01/NCS-Dietitians-Australia-1.0.pdf, (Mar. 9, 2017). 3.如何練成理順關係的協調力(2016.9.17)。檢自https://kknews.cc/zh-tw/career/ejxjny.html (May 30, 2020) 4.2類好工具，幫你做決策！(2012.6)。檢自https://topic.cheers.com.tw/issue/2016_4tips/work/article/32.aspx, (May. 30, 2020) 5.張哲朗，李明清等人(2018)。食品工廠管理與實務。台北市：五南 |
| 109/06/22 | 黃丹妮 | 商業配方和自製攪打灌食的黏度確認方式 | 1.Hron B, Rosen R. Viscosity of Commercial Food-based Formulas and Home-prepared Blenderized Feeds. J Pediatr Gastroenterol Nutr. 2020 Jun;70(6):e124-e128. 2Weston S, Clarke T. Determining Viscosity of Blenderized Formula: A Novel Approach Using the International Dysphagia Diet Standardisation Initiative Framework. JPEN J Parenter Enteral Nutr. 2020 Feb 4. 1.Zhao Y, Zhao B.Eposure to PM2.5 generated while cooking typical Chinese cuisine. Building and Environment 168 2020. 2.懸浮例子對健康的影響。家庭醫學與基層醫療第三十二卷第十一期,322-325頁 |
| 109/07/13 | 朱佩玲 | 減少烹煮中式餐飲時，暴露於油煙之PM2.5 | |
| 109/08/10 | 祝梓芸 | 老鼠與沙門氏菌之探討 | 1.衛生福利部食品藥物管理署(2019)。食品中毒案件病因物質分類統計。取自https://www.fda.gov.tw/tc/includes/GetFile.ashx?id=f637315450114349834 2.Ribas A., Saijuntha W., Agatsuma T., Prantlová V., & Poonlaphdecha S. Rodents as a Source of Salmonella Contamination in Wet Markets in Thailand. Vector-Borne and Zoonotic Diseases. 2016;16(8):537-540. 3.Hilton AC., Willis RJ., & Hickie SJ. Isolation of Salmonella from urban wild brown rats (Rattus norvegicus) in the West Midlands, UK. Int J Environ Health Res 2002;12:2, 163-8. 4.Djebbi-Simmons D., Xu W., Janes M., & King J. Survival and inactivation of Salmonella enterica serovar Typhimurium on food contact surfaces during log, stationary and long-term stationary phases. Food Microbiol. 2019;84:103272. |
| 109/08/24 | 王倩雯 | 探討食品從業人員之衛生安全訓練重點 | 1.Laís Mariano Zanin , Diogo Thimoteo da Cunha , Veridiana Vera de Rosso , Vanessa Dias Capriles , Elke Stedefeldt. Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Research International (2017)53-62. 2.Ko, W. H. (2013). The relationship among food safety knowledge, attitudes and selfreported HACCP practices in restaurant employees. Food Control, 29(1), 192–197. |
| 109/09/15 | 王郁雯 | 影響住院病人用餐滿意度的因素 | 1. Heather J. Hartwell, Paula A. Shepherd, John S.A. Edwards, Nick Johns. 2016. What Do Patients Value in The Hospital Meal Experience? Appetite.;96:293-298. 2. Dorian N Dijxhoorn, Merwin J M J Mortier, Manon G A van den Berg, Geert J A Wanten. 2019. The Currently Available Literature on Inpatient Foodservices: Systematic Review and Critical Appraisal. J Acad Nutr Diet. ;119(7):1118-1141. |
| 109/09/28 | 姜保如 | 預防因化療併發嗜中性白血球低下症病人發生感染之探討 | |
| 109/10/12 | 陳仙恩 | 餐飲業油脂截留器設置 | 1. 吳基榮、徐玉村、吳秀賢（20000900）。[談餐廚污水的清道夫--油脂截留器]。《數位典藏與數位學習聯合目錄》。http://catalog.digitalarchives.tw/item/00/62/30/01.html（2020/10/02瀏覽） 2. 許振峰、翁煥廷(2009)。探討都市污水中油脂特性及油脂截留器設置問題。 3. 油脂截留器使用維護及設計說明，臺北市政府工務局衛生下水道工程處。https://www-ws.gov.taipei/Download.ashx?u=LzAwMS9VcGxvYWQvcHVibGljL0F0dGFjaG1lbnQvNTQxNjEzNTU0NTYzLnBkZg%3D%3D&n=NTQxNjEzNTU0NTYzLnBkZg%3D%3D |
| 109/10/27 | 曾芬玲 | 團膳業HACCP之前提方案與危害分析探討 | 1. World Food Safety Guidelines for Airline Catering, 2016, version 4 2. Royal Children’s Hospital Mental Health Services - Banksia Unit “Food Safety Program” (FSP BU) 18/09/20 3. Food Safety is Your Business. A Guide for Food Businesses, 2001, https://www.coursehero.com/file/68424592/Food-Safety-is-your-business-A-guide-for-food-businesses1pdf/ 4. 餐飲業食材危害分析參考手冊，104年12月，衛福部食藥署 |
| 109/11/09 | 陳仙恩 | 餐飲業廚房空氣汙染防制 |
1. 行政院環境保護署，餐飲油煙防制設備設置組合指引手冊，民國108年12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108年11月出版 |
| 109/11/23 | 朱佩玲 |
探討增加食物醬汁及配料能提高老人攝食量 |
1.Appleton M. Increases in energy, protein and fat intake following the addition of sauce to an older person’s meal. Appetite 52, 2009, Page 161-165. 2. Zhou X, Hartvig D, Perez-ueto F, Bredie W. Provision of visually appetising and high-energy maize soup as an inbetween meal for older consumers. Food Quality and Preference 88,2021,104069. |
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