货号124.1作者: 肖荣 编
出版社: 高等教育出版社
出版时间: 2015-12
版次: 1
ISBN: 9787040443219
定价: 39.80
装帧: 平装
开本: 16开
纸张: 胶版纸
页数: 305页
字数: 600千字
正文语种: 简体中文
丛书: 医学教育改革系列教材
内容简介：
《营养医学》为医学教育改革系列教材之一，全英文编写。《营养医学》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。《营养医学》适用于医学本科留学生、研究生及相关研究人员。
目录：
Chapter 1 Nutrients and Energy
Section 1 Protein 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 2 Lipids 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 3 Carbohydrate and Dietary Fiber
3．1 Introduction
3．2 Carbohydrate and Health
3．3 Recommendation and Food Sources
Section 4 Energy
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 5 Minerals
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 6 Vitamins
6．1 Introduction
6．2 Vitamin A
6．3 Vitamin D
6．4 Vitamin E
6．5 Vitamin B1
6．6 Vitamin B2
6．7 Vitamin B6
6．8 Folate
6．9 Niacin
6．10 Vitamin C
Chapter 2 Phytochemicals and Health
Section 1 Introduction
1．1 Classification
1．2 Biological Activity
1．3 Overconsumption and Adverse Effects
Section 2 Carotenoids
2．1 Chemical Structure and Classification
2．2 Carotenoids and Health
Section 3 Polyphenols
3．1 Introduction
3．2 Polyphenols and Health
Section 4 Phytosterol
4．1 Introduction
4．2 Phytosterol and Health
4．3 Application of Phytosterol in Different Countries
Section 5 Organosulfur Compounds
5．1 Introduction
5．2 Organosulfur Compounds and Health
Section 6 Monoterpene Compounds
6．1 Introduction
6．2 Monoterpene Compounds and Health
Section 7 Protease Inhibitors
7．1 Introduction
7．2 Protease Inhibitor and Health
Chapter 3 Food Nutrition and Health
Section 1 Cereal
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 2 Legume
2．1 Introduction
2．2 Types of Legumes
2．3 Nutrients in Legume
2．4 Legume Products
Section 3 Fruit 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 4 Meat， 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 5 Milk
5．1 Introduction
5．2 Milk and Health
Chapter 4 Life Cycle Nutrition
Section 1 Nutrition during Pregnancy and Lactation
1．1 Nutrition during Pregnancy
1．2 Nutrition during Lactation
Section 2 Infant 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 3 Teen
3．1 Physiological Characters of Teen
3．2 Nutrient Needs
3．3 Potential Nutrition-related Problems
3．4 Dietary Guideline for Teen
Section 4 The 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 1 Inpatients Nutrition
1．1 Introduction
1．2 Nutritional Assessment of Inpatients
1．3 Nutritional Support
1．4 Daily Requirements of Energy and Nutrients
Section 2 Hyperlipidemia
2．1 Introduction
2．2 Factors and Hyperlipidemia
2．3 Dietary Prevention for Hyperlipidemia
2．4 Education Program for Cholesterol Testing and Management
Section 3 Diabetes and Impaired Fasting Glucose
3．1 Introduction
3．2 Nutrition and Type 2 Diabetes Mellitus
3．3 Dietary Prevention
Section 4 Obesity and Overweight
4．1 Introduction
4．2 Nutritional Factors and Obesity
4．3 Obesity and Health
4．4 Prevention of Obesity
Section 5 Metabolic Syndrome
5．1 Introduction
5．2 Dietary Prevention
Section 6 Cancer
6．1 Introduction
6．2 Diet，Nutrition and Cancer
6．3 Dietary Prevention of Cancer
Section 7 Gout
7．1 IntrOduction
7．2 Dietary Prevention
Section 8 Protein， Salt and Chronic Kidney Disease
8．1 Protein and Chronic Kidney Disease
8．2 Salt and Chronic Kidney Disease
8．3 Dietary Prevention
Section 9 Alcohol and Hepatobiliary Disease
9．1 Introduction
9．2 Alcohol and Hepatobiliary Health
9．3 Dietary Prevention
Section 10 Phenylketonuria
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 1 Dietary Reference Intakes
1．1 Introduction
1．2 Establishment of DRIs
1．3 Application of DRIs
Section 2 Dietary 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 1 Introduction
1．1 Introduction
1．2 The Purpose of Nutritional Assessment
Section 2 Patient 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 3 Anthropometry
3．1 Body Height， Weight and Proportions
3．2 Other Anthropometric Measurements
3．3 Advantages and Limitations of Anthropometry
Section 4 Biochemical and Hematological Parameters
4．1 Measurement of Nutrient Level in Body Fluids
4．9 Advantages and Limitations of Biochemical Assessment
Section 5 Dietary 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 6 Nutritional 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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