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首页医学预防医学/卫生学基础营养与膳食治疗( Basic Nutrition and Diet Therapy )(留学生与双语教学用)(英文原版改编版)

基础营养与膳食治疗( Basic Nutrition and Diet Therapy )(留学生与双语教学用)(英文原版改编版)

作者:(美)斯塔奇 . 尼克斯(Staci Nix) 原著,黄国伟 孙长颢 凌文华 主编 出版社:清华大学出版社 出版时间:2018年09月 

ISBN: 9787302466192
年中特卖用“SALE15”折扣卷全场书籍85折!可与三本88折,六本78折的优惠叠加计算!全球包邮!
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EUR €58.99

类别: 研究生/本科/专科教材, 预防医学/卫生学 SKU:5d840b9d5f9849104540429e 库存: 缺货
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描述

开 本: 16开纸 张: 胶版纸包 装: 平装-胶订是否套装: 否国际标准书号ISBN: 9787302466192丛书名: 普通高等教育”十三五”规划教材.全国高等医药院校规划教材

编辑推荐
《基础营养与膳食治疗》为留学生临床医学专业用教材系列之一,原版引进改编,国内*本。 
内容简介
《基础营养与膳食治疗》介绍*的营养学基础知识,不同年龄段人群的合理营养以及食物在预防和治疗疾病中的作用,同时涉及部分临床营养学内容
作者简介
黄国伟教授,博士生导师,天津医科大学公共卫生学院院长,天津医科大学公共卫生学院任教授、副院长作为客座教授工作在加拿大西安大略大学医学院, 参加多种图书编写
目  录
Contents
目.录
Part Ⅰ Introduction to Basic Principles of Nutrition Science
Chapter 1 Food, Nutrition, and Health . 3
HealtH Promotion . 3
Functions oF nutrients in Food  6
nutritional states  7
nutrient and Food Guides For HealtH Promotion . 8

Chapter 2 Carbohydrates  13
nature oF carboHydrates  13
Functions oF carboHydrates . 21
Food sources oF carboHydrates  22
diG estion oF carboHydrates . 22
recommendations For dietary carboHydrate . 23

Chapter 3 Fats . 25
tHe nature oF Fats . 25
Functions oF Fat  29
Food sources oF Fat  30
Food label inFormation  31
diGestion oF Fats . 32
recommendations For dietary Fat . 34

Chapter 4 Proteins  37
tHe nature oF Proteins . 37
Functions oF Protein  39
Food sources oF Protein  40
diGestion oF Proteins . 43
recommendations For dietary Protein . 46

Chapter 5 Digestion, Absorption, and Metabolism . 50
diGestion  50
absorPtion and transPort . 56
metabolism  60
errors in diGestion and metabolism . 61

Chapter 6 Energy Balance  63
Human enerGy system  63
enerGy balance . 64
recommendations For dietary enerGy intake  70

Chapter 7 Vitamins . 73
tHe nature oF Vitamins . 73
Vitamin a (retinol) . 75
Vitamin d (calciFerol) . 77
Vitamin e (tocoPHerol) . 80
Vitamin k  81
Vitamin c (ascorbic acid) . 83
tHiamin (Vitamin b1) . 85
riboFlaVin (Vitamin b2) . 86
niacin (Vitamin b3) . 87
Vitamin b6  89
Folate . 90
cobalamin (Vitamin b12) . 92
PantotHenic acid . 93
biotin . 94
cHoline  96
PHytocHemicals  96
recommendations For nutrient suPPlementation . 98
suP Plementation PrinciPles  99
Functional Foods . 99

Chapter 8 Minerals . 101
nature oF minerals in Human nutrition . 101
major minerals  102
trace minerals . 110
mineral suPPlementation  119

Chapter 9 Water and Electrolyte Balance . 120
body Water Functions and requirements . 120
Water balance . 123
acid-base balance  130

Part Ⅱ Nutrition throughout the Life Cycle Chapter 10 Nutrition during Pregnancy and Lactation . 135
nutritional demands oF PreGnancy . 135
dietary Guidelines For PreGnant Women in cHina  141
General concerns . 141
lactation  146

tHe baby-Friendly HosPital initiatiVe . 147
dietary Guidelines For lactatinG motHers in cHina  150

Chapter 11 Nutrition during Infancy, Childhood, and Adolescence  151
GroWtH and deVeloPment  151
nutritional requirements For GroWtH  154
nutrition requirements durinG inFancy . 155
nutrition requirements durinG cHildHood  160
nutrition requirements durinG adolescence (12 to 18 years old) . 166
dietary Guidelines For inFant in cHina  168
dietary Guidelines For cHildren and adolescent in cHina . 168

Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years  169
adultHood: continuinG Human GroWtH and deVeloPment . 169
tHe aGinG Process and nutrition needs  172
dietary Guidelines For tHe elderly in cHina . 175
clinical needs oF tHe elderly  175
community resources  179
alternatiVe liVinG arranGements . 180

Part Ⅲ Community Nutrition and Health Care
Chapter 13 Community Food Supply and Health . 185
Food saFety and HealtH Promotion  185
Food tecHnoloGy . 188
Food-borne disease  193

Chapter 14 Food Habits and Cultural Patterns . 203
social, PsycHoloGic, and economic inFluences on Food Habits  203
cultural deVeloPment oF Food Habits  204

Chapter 15 Weight Management . 218
obesity and WeiGHt control . 219
a sound WeiGHt-manaGement ProGram  229
Food misinFormation and Fads . 233
underWeiGHt . 235

Chapter 16 Nutrition and Physical Fitness . 240
PHysical actiVity recommendations and beneFits  240
dietary needs durinG exercise . 249
atHletic PerFormance  251

Part Ⅳ Clinical Nutrition
Chapter 17 Nutrition Care  257
tHe tHeraPeutic Process  257
PHases oF tHe care Process . 259

diet-druG interactions  267

Chapter 18 Gastrointestinal and Accessory Organ Problems . 270
tHe uPPer Gastrointestinal tract  270
loWer Gastrointestinal tract  276
Food intolerances and allerGies . 282
Gastrointestinal accessory orGans  285

Chapter 19 Coronary Heart Disease and Hypertension . 289
coronary Heart disease  289
essential HyPertension  300
education and PreVention  305

Chapter 20 Diabetes Mellitus . 307
tHe nature oF diabetes . 307
tHe metabolic Pattern oF diabetes . 311
General manaGement oF diabetes . 316
medical nutrition tHeraPy For indiViduals WitH diabetes . 319

Chapter 21 Kidney Disease . 328
basic structure and Function oF tHe kidney  328
disease Process and dietary considerations . 330
nePHron diseases  331
kidney Failure  333
kidney stone disease . 340

Chapter 22 Surgery and Nutrition Support . 344
nutrition needs oF General surGery Patients  344
General dietary manaGement . 348
sPecial nutrition needs aFter Gastrointestinal surGery  356
sPecial nutrition needs For Patients WitH burns . 359

Chapter 23 Nutrition Support in Cancer and HIV . 362
Process oF cancer deVeloPment  362
nutrition comPlications oF cancer treatment . 364
medical nutrition tHeraPy in tHe Patient WitH cancer  365
cancer PreVention  370
acs recommendations For community action . 372
ProGression oF Human immunodeFiciency Virus . 373
medical manaGement oF tHe Patient WitH HiV/aids . 376
medical nutrition tHeraPy . 379

前  言
Preface
前.言
In the past ten years, higher medical education for international students in China has been developed rapidly. However, high-quality teaching materials for international students and teachers are still lacking.
At present, there are two kinds of teaching materials for international students in China: one is the textbook written by Chinese teachers, the other is the direct use of the original textbook of medicine. The language in self-designed teaching materials is not authentic because of the limitation of English level; whereas the direct use of foreign textbook, although English expression is accurate, the content may not reflect the current status in China. Therefore, we decided to publish this text which based on the original teaching material “Basic Nutrition and Diet Therapy”and be edited by a group of experts in nutrition education to meet the requirement for international medical student education in China.
This book is the text for international medical students in Chinese university. The organization and major content retains the original textbook. We have updated current nutrition research in China and nutritional status data for Chinese citizens in each chapter. For example, In Part 1, we supplement the recommended intake of each energy-yielding nutrient for Chinese people and introduce the dietary guidelines for Chinese. In Part 2, we introduce the dietary guidelines for particular groups of people in China. In Part 3, food additive laws in China, the development of dietary guidelines in China are introduced. In Part 4, nutritional guidelines for people live with HIV or patients with HIV/AIDS and principles of diet therapy for Chinese are added. Additionally, some part in the original textbook are deleted in this version, including Drug-Nutrient Interaction, Clinical Applications, Cultural Considerations, For Further Focus andPutting It All Together.
As editors, we would like to thank all contributing authors for their hard work. Without their commitment, this book would not have been possible.
HUANG Guowei

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