
健康護理、體育及健康 營養學
食品及營養學
公眾愈見重視營養與健康,亦對食品及營養學的教育質量有更高要求。從1995年,食品及營養學部已開始提供相關食物及營養學課程,旨在為專業人員或對本學科有興趣人士,提供優質及實用的專業教育。
本學部提供由短期課程、文憑至學士、碩士等不同級別的銜接課程,助兼讀制學生逐步進修至高等教育學位,例如:食物及營養學榮譽理學士課程 /人類營養學碩士 / 深造文憑,學員可因應個人的學歷背景及興趣選擇相關課程進修。
學院開辦的營養治療學深造文憑課程,是全港首個培訓合資格及政府認可營養師的課程。畢業學員不但符合申請衛生署及醫院管理局營養師職位的資格,更可申請成爲英國註冊營養師。
營養學課程
- 排序方式
- 課程名稱
Holders of the MSc in Dietetics fulfill the criteria for employment as dietitians by the Hong Kong Hospital Authority. Graduates are eligible to apply for membership as an Accredited Dietitian with the Hong Kong Academy of Accredited Dietitians (HKAAD,HK) and for registration as a Dietitian with the Health and Care Professions Council (HCPC, U.K.).
Reference no. of exempted courses under NLHPE: 450321
PgD in Human Nutrition HK$98,000 +
PgD Dietetics To be confirmed +
MSc research project $38,500

Reference no. of exempted under NLHPE: 450320
PgD in Human Nutrition To be confirmed +
MSc research project $38,500

Course fee: HK$112,000 (to be paid in 2 installments)

Reference no. of exempted under NLHPE: 450320
Holders of the MSc in Dietetics fulfill the criteria for employment as dietitians by the Hong Kong Hospital Authority. Graduates are eligible to apply for membership as an Accredited Dietitian with the Hong Kong Academy of Accredited Dietitians (HKAAD,HK) and for registration as a Dietitian with the Health and Care Professions Council (HCPC, U.K.).
Reference no. of exempted courses under NLHPE: 450321
PgD in Human Nutrition HK$98,000 +
PgD Dietetics To be confirmed

本課程旨在教授對素食營養學有興趣的人士素食營養學的飲食原則,了解素食人士的營養需要。透過多元化的課堂活動,讓學員將素食營養學的原理應用於設計及烹調營養膳食。課程讓學員對素食與健康的關係有深入認識,並了解如何透過素食防治疾病。
In collaboration with the Physicians Association for Nutrition (PAN International), this programme equips physicians, nurses, dietitians, and allied health professionals with cutting-edge knowledge to integrate plant-based nutrition into clinical practice and promote sustainable health solutions. Students enrolled in this programme are eligible for a complimentary professional membership with PAN International.
On completion of the programme, students should be able to
- critically evaluate the roles of plant-based nutrition on health, prevention and management of chronic diseases, aging and immunity;
- examine the barriers in diet modification and devise evidence-based practical strategies to support clients/ patients to adopt a plant-based diet;
- describe the impact of plant-based nutrition on the environment and planetary health; and
- integrate and apply the latest sustainable food trends and foodservice guidelines in healthcare practice.