
健康护理、体育及健康 营养学
食品及营养学
公众愈见重视营养与健康,亦对食品及营养学的教育质量有更高要求。从1995年,食品及营养学部已开始提供相关食物及营养学课程,旨在为专业人员或对本学科有兴趣人士,提供优质及实用的专业教育。
本学部提供由短期课程、文凭至学士、硕士等不同级别的衔接课程,助兼读制学生逐步进修至高等教育学位,例如:食物及营养学荣誉理学士课程 /人类营养学硕士 / 深造文凭,学员可因应个人的学历背景及兴趣选择相关课程进修。
学院开办的营养治疗学深造文凭课程,是全港首个培训合资格及政府认可营养师的课程。毕业学员不但符合申请卫生署及医院管理局营养师职位的资格,更可申请成爲英国注册营养师。
营养学课程
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Course fee: HK$112,000 (to be paid in 2 installments)
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

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.