基础营养与膳食治疗-留学生与双语教学用-英文原版改编版

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作者：斯塔奇 . 尼克斯

出版社：清华大学出版社

本类榜单：医学

分类：医学 > 医学/药学考试 > 其他教材

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ISBN：9787302466192
装帧：一般胶版纸
册数：暂无
重量：暂无
开本：16开
页数：638
出版时间：2018-09-01
条形码：9787302466192 ; 978-7-302-46619-2

本书特色

《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，国内一本。

内容简介

《基础营养与膳食治疗》介绍新的营养学基础知识，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

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

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节选

Introduction to Basic Principles of Nutrition Science Chapter 1 Food, Nutrition, and Health We live in a world of rapidly changing elements, including our environment, food supply, population, and scientific knowledge. Within different environments, our bodies, emotional responses, needs, and goals change. To be realistic within the concepts of change and balance, the study of food, nutrition, and health care must focus on health promotion. Although we may define health and disease in a variety of ways, the primary basis for promoting health and preventing disease must start with a balanced diet and the nutrition it provides. The study of nutrition is of primary importance in the following two ways: it is fundamental for our own health, and it is essential for the health and well-being of our patients and clients. Nutrition and Dietetics Nutrition science is the science of food, the nutrients and other substances within food; their action, interaction, and balance in relation to maintenance, growth, reproduction, health and disease of an organism; and the processes by which the organism ingests, absorbs, assimilates, utilizes and excretes food substances. Dietetics is the health profession responsible for applying nutrition science to promote human health and treat disease. The registered dietitian (RD), who is also referred to as a clinical nutrition specialist, a registered dietitian nutritionist, or a public health nutritionist, is the nutrition authority on the health care team; this health care professional carries the major responsibility of nutrition care for patients and clients. Health and Wellness High-quality nutrition is essential for good health throughout life, beginning with prenatal life and continuing through old age. In its simplest terms, the word health is defined as the absence of disease. However, life experience shows that the definition of health is much more complex. It must include extensive attention to the roots of health for the meeting of basic needs (e.g., physical, mental, psychologic, and social well-being). The concept of wellness broadens this approach further. Wellness seeks the full development of potential for all people within their given environments. health promotion the active engagement in behaviors or programs that advance positive well-being. nutrition the sum of the processes involved with the intake of nutrients as well as assimilating and using them to maintain body tissue and provide energy; a foundation for life and health. nutrition science the body of science, developed through controlled research, that relates to the processes involved in nutrition internationally, clinically, and in the community. dietetics the management of the diet and the use of food; the science concerned with nutrition planning and the preparation of foods. registered dietitian (RD) a professional dietitian accredited with an academic degree from an undergraduate or graduate study program who has passed required registration examinations administered by the Commission on Dietetic Registration (CDR). The RD and RDN (registered dietitian nutritionist) credentials are legally protected titles that may only be used by authorized practitioners and by the CDR. The term nutritionist alone is not a legally protected title in most states and may be used by virtually anyone. See www. eatright.org for more details. health a state of optimal physical, mental, and social well-being; relative freedom from disease or disability. National Health Goals The wellness movement continues to be a fundamental response to the health care system’s burden of illness and disease treatment and the rising costs of medical care. Since the 1970s, holistic health and health promotion have focused on lifestyle and personal choice when it comes to helping individuals and families develop plans for maintaining health and wellness. The U.S. national health goals continue to reflect this wellness philosophy. The most recent report in the Healthy People series published by the U.S. Department of Health and Human Services, Healthy People 2020, continues to focus on the nation’s main objective of positive health promotion and disease prevention (Figure 1-1). The guidelines encompass four overarching goals with the ultimate vision of a “society in which all people live long, healthy lives”. A major theme throughout the report is the ……