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日期
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題目
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講者
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參考文獻1
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參考文獻2
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2025/1/13
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無麩質飲食 趨勢?成癮?
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許薰云
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Aljada, B., Zohni, A., & El-Matary, W. (2021). The gluten-free diet for celiac disease and beyond. Nutrients, 13(11), 3993.
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Zerbini, C., De Canio, F., Martinelli, E., et al. (2024). Are gluten-free products healthy for non-celiac consumers? How the perception of well-being moderates gluten-free addiction. Food Quality and Preference, 118, 105183.
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2025/2/10
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IDDSI6級飲食介紹
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奇美食品
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2025/3/10
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植物為主飲食對健康的影響
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王郁雯
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愛地球護健康，植物為主飲食手冊(2022年5月)。衛生福利部國民健康署。
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Winston J. Craig et al.(2021).The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals. Nutrients, 13, 4144.
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2025/3/31
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醫院飲食與環境永續：以英國醫院菜單的永續性評估分析為例
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姜保如
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Sadler I., Bauer A., Kassam S (2025) How Sustainable Are Hospital Menus in the United Kingdom? Identifying Untapped Potential Based on a Novel Scoring System for Plant-Based Provisions. J Hum Nutr Diet;38(1): e70019. doi: 10.1111/jhn.70019.
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Carino S, Malekpour S, Porter J et al. (2021) The Drivers of Environmentally Sustainable Hospital Foodservices. Front. Nutr. 8:740376. doi: 10.3389/fnut.2021.740376
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2025/4/14
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術前醣類補充對術後恢復與生化指標之影響
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楊昀儒
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1. Ricci, C., Ingaldi, C., Alberici, L., et al. (2022). Preoperative carbohydrate loading before elective abdominal surgery: A systematic review and network meta-analysis of phase II/III randomized controlled trials. Clinical Nutrition, 41(2), 313–320. https://doi.org/10.1016/j.clnu.2021.12.016
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2. Tong, E., Chen, Y., Ren, Y., et al. (2022). Effects of preoperative carbohydrate loading on recovery after elective surgery: A systematic review and Bayesian network meta-analysis of randomized controlled trials. Frontiers in Nutrition, 9, Article 951676. https://doi.org/10.3389/fnut.2022.951676
3. Wu, P., Zhai, J., Wang, S., et al. (2025). Different regimens of preoperative carbohydrate loading on insulin resistance: A network meta-analysis. Clinical Nutrition ESPEN, 66, 142–150. https://doi.org/10.1016/j.clnesp.2025.01.035
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2025/4/28
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醫療機構美食商場服務品質、顧客滿意度探討
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陳仙恩
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1. 陳明杰，醫院美食街顧客滿意度及未來改善策略之研究- "以北部A醫院為例"，天主教輔仁大學企業管理學系管理學碩士在職專班論文，2020。
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2. 臺北榮民總醫院生活(美食)廣場場地租賃暨經營案文件，2024。
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2025/5/13
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探討輕推策略對促進植物性飲食選擇之成效研究
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王倩雯
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1.Boronowsky A, Monsivais P, Nordgren A, & Reisch L. (2022). Plant-based default nudges effectively increase the sustainability of catered meals on college campuses: Three randomized controlled trials. Frontiers in Sustainable Food Systems, 6, 1001157.
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2.Pandey S, Olsen A, Thomsen M. (2025). Nudging strategies to promote plant-based and sustainable food consumption in canteens. Appetite, 207, 107874.
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2025/5/26
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保健食品常見添加物及相關法規
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黃丹妮
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1. 2024.國產維生素類錠狀膠囊狀食品手冊.衛生福利部食品藥物管理署
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2. Seth S, Lukose L, Sud K,et. al. Excipient induced allergies in oral medications: unravelling the covert threat - a systematic review. Intern Med J. 2025 Mar;55(3):353-368. doi: 10.1111/imj.16605. Epub 2024 Dec 24.
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2025/6/23
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醫院電子化訂餐系統建置與應用效益探討
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蔡旻君
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MacKenzie-Shalders, K., Maunder, K., So, D.,et al. (2020). Impact of electronic bedside meal ordering systems on dietary intake, patient satisfaction, plate waste and costs: A systematic literature review. Nutrition & Dietetics, 77(1), 103–111.
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Bilondatu, M., Kartini, A., & Wardani, R. S. (2020). Development of information systems
management of food order in web-based patients in hospital nutrition installations. International Journal of English Literature and Social Sciences, 5(6), 2356–2362.
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2025/7/14
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綠餐永續與食物零浪費
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周秋燕
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黃思敏(2021.2.3.24)台灣首屆綠色餐飲評選21項大獎肯定產地到餐桌永續飲食https://e-info.org.tw/node/230171
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2. 陳啓榮(2024.3.29)綠色餐飲指南串聯臺灣有機產業鏈 走向綠色生態永續https://www.afa.gov.tw/cht/index.php?code=list&flag=detail&ids=307&article_id=30106
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2025/8/23
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HMB口服營養補充品對住院病人的影響
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許薰云
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Costa Riela, N. D. A., Alvim Guimarães, M. M., et al., (2021). Effects of beta-hydroxy-beta-methylbutyrate supplementation on elderly body composition and muscle strength: a review of clinical trials. Annals of Nutrition and Metabolism, 77(1), 16-22.
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2. Prado, C. M., Orsso, C. E., et al., (2022). Effects of β‐hydroxy β‐methylbutyrate (HMB) supplementation on muscle mass, function, and other outcomes in patients with cancer: a systematic review. Journal of cachexia, sarcopenia and muscle, 13(3), 1623-1641.
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2025/9/3
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醫院餐飲供應之能源運用及剩食管理
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王郁雯
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Bux, C., Zizzo, G. and Amicarelli, V. (2023) A combined evaluation of energy efficiency, customer satisfaction and food waste in the healthcare sector by comparing cook-hold and cook-chill catering. Journal of Cleaner Production 429, 1-8.
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Paiva, L., Hernandez, C., Santos, D.,et al. (2022) Hospital Plate waste assessment after modifications in specific dishes of flexible and inflexible food ordering systems. Sustainability 14, 15616.
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2025/9/8
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益生菌及益生質之健康益處
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黃丹妮
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1. Guarner, F., Sanders M.E., Szajewska H., et al. Probiotics and prebiotics World Gastroenterology Organisation Global Guidelines 2023, Feb
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2. Schoultz I, Claesson M.J., Dominguez-Bello M.G., et al. Gut microbiota development across the lifespan: Disease links and health-promoting interventions. J Intern Med 2025 Jun;297(6):560-583. doi: 10.1111/joim.20089. Epub 2025 Apr 24.
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2025/9/22
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防癌飲食策略：從分子機制到飲食選擇
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楊昀儒
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Fagbohun, O. A., Mordi, R. C., Nwachukwu, I. D. et al.(2023). Cancer prevention through diet: From molecular mechanisms to clinical evidence. International Journal of Molecular Sciences, 24(7), 6092. https://doi.org/10.3390/ijms24076092
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Rock, C. L., Thomson, C. A., Sullivan, K. R.et al. (2020). American Cancer Society guideline for diet and physical activity for cancer prevention. CA: A Cancer Journal for Clinicians, 70(4), 245–271. https://doi.org/10.3322/caac.21591
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2025/10/20
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餐飲業與ESG企業永續發展
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陳仙恩
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1. 林永順，消費者的ESG認知和ESG公司企業形象對於消費者行為影響之初探研究，嘉南藥理大學環境工程與科學系碩士論文，2024。
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2. 謝春源，企業ESG倡議對服務業消費者品牌形象的影響機制研究，國立高雄科技大學高階主管經營管理碩士在職專班碩士論文，2025。
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2025/11/11
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截切水果之微生物風險評估與保存管理
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林詩茵
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Melo, J., Quintas, C., & Teixeira, P. (2023). Minimally processed fruits as vehicles for foodborne pathogens. AIMS Microbiology, 9(1), 1–19. https://doi.org/10.3934/microbiol.2023001
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Zhang, H., Yamamoto, E., Murphy, J., et al. (2020). Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market. International Journal of Food Microbiology, 335, 108855. https://doi.org/10.1016/j.ijfoodmicro.2020.108855
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2025/12/2
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員工餐廳植物性飲食推動之關鍵：從用餐者動機到供應端食物環境的影響分析
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王倩雯
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Eg, R., Gonera, A., Grini, I. S., Pedersen, M. E., & Varela, P. (2025). From personal benefits to green motives: Consumer segments for targeted sustainability transitions in workplace canteens. Frontiers in Sustainability.
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Van Hoeven, W. S., Simons, M., Czymoniewicz-Klippel, M. T., & Veling, H. (2024). Creating a healthy and sustainable food environment to promote plant-based food consumption: clear barriers and a gradual transition. BMC Public Health, 24, 1607.
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2025/12/29
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減脂餐盤與高蛋白增肌營養之實證文獻整理
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蔡旻君
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Jia, S. S., et al. (2022). The use of portion control plates to promote healthy eating and diet-related outcomes: A scoping review. Nutrients, 14(15), 3108.
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Vargas-Alvarez, M. Á., et al. (2023). Portion control tableware differentially impacts eating behaviour, satiety and intake. Appetite, 181, 106389.
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2025/12/24
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醫院餐飲運送自動化的效益與實務探討
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姜保如
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1.Sommer D., Kasbauer J., Jakob D et al. Potential of Assistive Robots in Clinical Nursing：An Observational Study of Nurses’ Transportation Tasks in Rural Clinics of Bavaria, Germany (2024) Nurs. Rep.(14)267–286.
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2.Warmbein A., Sehn L., Rathgeber I., et al. First Integration of a Service Robot and a Communication Application into a Nursing Isolation Setting – An Observational Study Evaluating Walking Distances, Stress and Radiation Doses (2025) International Journal of Social Robotics 17：1809–1820 https://doi.org/10.1007/s12369-025-01215-8
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