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Nutrition Medicine（营养医学）

作者：
肖荣
定价：
39.80元
ISBN：
978-7-04-044321-9
版面字数：
600千字
开本：
16开
全书页数：
305页
装帧形式：
平装
重点项目：
暂无
出版时间：
2015-12-24
读者对象：
高等教育
一级分类：
医药
二级分类：
基础医学

《营养医学》为医学教育改革系列教材之一，全英文编写。本书分为7篇40章，内容包括营养与能量、植物素与健康、食物营养与健康、生命周期的营养、营养与疾病、标准与指南、营养状态的评价等，全面介绍了学科相关内容。本书适用于医学本科留学生、研究生及相关研究人员。

  • 前辅文
  • Chapter 1 Nutrients and Energy
    • Section 1Protein and Amino Acids
      • 1.1 Introduction
      • 1.2 Amino Acids
      • 1.3 Limiting Amino Acids and Protein Quality
      • 1.4 Protein Deficiency and Excess
      • 1.5 Recommendation and Food Sources
    • Section 2Lipids and Fatty Acids
      • 2.1 Introduction
      • 2.2 Fatty Acids
      • 2.3 Measuring Lipid Quality
      • 2.4 Lipids and Health
      • 2.5 Recommendation and Food Sources
    • Section 3Carbohydrate and Dietary Fiber
      • 3.1 Introduction
      • 3.2 Carbohydrate and Health
      • 3.3 Recommendation and Food Sources
    • Section 4Energy
      • 4.1 Introduction
      • 4.2 Metrological Units and Sources of Energy
      • 4.3 Energy Expenditure of Human Body
      • 4.4 Energy Balance and its Regulation
      • 4.5 Energy Imbalance and Health Problems Induced
      • 4.6 Recommendation and Dietary Energy Sources
    • Section 5Minerals
      • 5.1 Introduction
      • 5.2 Calcium
      • 5.3 Magnesium
      • 5.4 Phosphorus
      • 5.5 Iron
      • 5.6 Zinc
      • 5.7 Iodine
      • 5.8 Selenium
    • Section 6Vitamins
      • 6.1 Introduction
      • 6.2 Vitamin A
      • 6.3 Vitamin D
      • 6.4 Vitamin E
      • 6.5 Vitamin B 1
      • 6.6 Vitamin B 2
      • 6.7 Vitamin B 6
      • 6.8 Folate
      • 6.9 Niacin
      • 6.10 Vitamin C
  • Chapter 2 Phytochemicals and Health
    • Section 1Introduction
      • 1.1 Classification
      • 1.2 Biological Activity
      • 1.3 Overconsumption and Adverse Effects
    • Section 2Carotenoids
      • 2.1 Chemical Structure and Classification
      • 2.2 Carotenoids and Health
    • Section 3Polyphenols
      • 3.1 Introduction
      • 3.2 Polyphenols and Health
    • Section 4Phytosterol
      • 4.1 Introduction
      • 4.2 Phytosterol and Health
      • 4.3 Application of Phytosterol in Different Countries
    • Section 5Organosulfur Compounds
      • 5.1 Introduction
      • 5.2 Organosulfur Compounds and Health
    • Section 6Monoterpene Compounds
      • 6.1 Introduction
      • 6.2 Monoterpene Compounds and Health
    • Section 7Protease Inhibitors
      • 7.1 Introduction
      • 7.2 Protease Inhibitor and Health
  • Chapter 3 Food Nutrition and Health
    • Section 1Cereal
      • 1.1 Introduction
      • 1.2 Structure and Nutrient Distribution of Cereal Crops
      • 1.3 Nutrients Contained in Cereal Crops
      • 1.4 Impact of Processing and Storage on the Nutrients in Cereals
      • 1.5 Cereals and Health
    • Section 2Legume
      • 2.1 Introduction
      • 2.2 Types of Legumes
      • 2.3 Nutrients in Legume
      • 2.4 Legume Products
    • Section 3Fruit and Vegetable
      • 3.1 Introduction
      • 3.2 Impacts of Processing and Preparation on the Nutrients in Fruits and Vegetables
      • 3.3 Fruits/Vegetables and Health
    • Section 4Meat, Poultry and Fish
      • 4.1 Introduction
      • 4.2 Impacts of Processing and Preparation on the Nutrients in Meat, Poultry and Fish
      • 4.3 Meat, Poultry, Fish and Health
    • Section 5Milk
      • 5.1 Introduction
      • 5.2 Milk and Health
  • Chapter 4 Life Cycle Nutrition
    • Section 1Nutrition during Pregnancy and Lactation
      • 1.1 Nutrition during Pregnancy
      • 1.2 Nutrition during Lactation
    • Section 2Infant and Child
      • 2.1 Physiological Characters of Infant and Child
      • 2.2 Nutrient Needs
      • 2.3 Dietary Guidelines for Infant and Child
      • 2.4 Early Life Nutrition and Later Health
    • Section 3Teen
      • 3.1 Physiological Characters of Teen
      • 3.2 Nutrient Needs
      • 3.3 Potential Nutrition related Problems
      • 3.4 Dietary Guideline for Teen
    • Section 4The Elderly
      • 4.1 Introduction
      • 4.2 Physiological Characters of the Elderly
      • 4.3 Nutrient Needs of the Elderly
      • 4.4 Dietary Guideline for the Elderly
  • Chapter 5 Nutrition and Diseases
    • Section 1Inpatients Nutrition
      • 1.1 Introduction
      • 1.2 Nutritional Assessment of Inpatients
      • 1.3 Nutritional Support
      • 1.4 Daily Requirements of Energy and Nutrients
    • Section 2Hyperlipidemia
      • 2.1 Introduction
      • 2.2 Factors and Hyperlipidemia
      • 2.3 Dietary Prevention for Hyperlipidemia
      • 2.4 Education Program for Cholesterol Testing and Management
    • Section 3Diabetes and Impaired Fasting Glucose
      • 3.1 Introduction
      • 3.2 Nutrition and Type 2 Diabetes Mellitus
      • 3.3 Dietary Prevention
    • Section 4Obesity and Overweight
      • 4.1 Introduction
      • 4.2 Nutritional Factors and Obesity
      • 4.3 Obesity and Health
      • 4.4 Prevention of Obesity
    • Section 5Metabolic Syndrome
      • 5.1 Introduction
      • 5.2 Dietary Prevention
    • Section 6Cancer
      • 6.1 Introduction
      • 6.2 Diet, Nutrition and Cancer
      • 6.3 Dietary Prevention of Cancer
    • Section 7Gout
      • 7.1 Introduction
      • 7.2 Dietary Prevention
    • Section 8Protein, Salt and Chronic Kidney Disease
      • 8.1 Protein and Chronic Kidney Disease
      • 8.2 Salt and Chronic Kidney Disease
      • 8.3 Dietary Prevention
    • Section 9Alcohol and Hepatobiliary Disease
      • 9.1 Introduction
      • 9.2 Alcohol and Hepatobiliary Health
      • 9.3 Dietary Prevention
    • Section 10Phenylketonuria
      • 10.1 Introduction
      • 10.2 Etiology and Epidemiology
      • 10.3 Screening and Diagnosis
      • 10.4 Treatment
      • 10.5 Results of Therapy
  • Chapter 6 Standards and Guidelines
    • Section 1Dietary Reference Intakes
      • 1.1 Introduction
      • 1.2 Establishment of DRIs
      • 1.3 Application of DRIs
    • Section 2Dietary Guidelines
      • 2.1 Food based Dietary Guidelines
      • 2.2 Chinese Dietary Guideline
      • 2.3 Dietary Pattern
      • 2.4 Nutrition Strategy and Policy
  • Chapter 7 Assessment of Nutritional Status
    • Section 1Introduction
      • 1.1 Introduction
      • 1.2 The Purpose of Nutritional Assessment
    • Section 2Patient History Related Nutritional Status
      • 2.1 Introduction
      • 2.2 Specific and Non specific Physical Signs Associated with Malnutrition and Deficiency of Micronutrients
      • 2.3 Other Related Signs of Malnutrition
      • 2.4 Signs of Malnutrition in Certain Population
      • 2.5 Advantages and Limitations of Clinical Assessment
    • Section 3Anthropometry
      • 3.1 Body Height, Weight and Proportions
      • 3.2 Other Anthropometric Measurements
      • 3.3 Advantages and Limitations of Anthropometry
    • Section 4Biochemical and Hematological Parameters
      • 4.1 Measurement of Nutrient Level in Body Fluids
      • 4.2 Advantages and Limitations of Biochemical Assessment
    • Section 5Dietary Intake Assessment
      • 5.1 Introduction
      • 5.2 Records (Food Diary)
      • 5.3 24 hour Dietary Recall
      • 5.4 Food Frequency Questionnaire
      • 5.5 Observed Food Consumption
      • 5.6 Summary of Dietary Intake Assessment
    • Section 6Nutritional Risk Assessment
      • 6.1 Introduction
      • 6.2 Relationship between Risk Assessment and Nutrition
      • 6.3 The Focus of Risk Assessment
      • 6.4 The Process of Nutritional Risk Assessment
      • 6.5 Relevant Issues in Nutritional Risk Assessment

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