包邮体脂管理师培训教材

**章 绪 论…………………………/001 **节 体脂管理师的概念以及工作内容··················· /002 第二节 体脂管理师的职业道德······················· /003 第三节 体脂管理师的权利和义务······················ /007 第二章 医学基础知识…………………… /009 **节 人体的成分···························· /010 第二节 人体各系统的主要功能和构成···················· /011 第三节 食物的消化与吸收························· /015 第四节 肥胖基础知识··························· /019 第五节 肥胖的判定、测量和监督方法···················· /055 第三章 科学减脂的要素 …………………… /061 **节 低热量······························ /062 第二节 低升糖······························ /072 第三节 富营养······························ /080 I 第四章 各类食物的营养特点 ……………… /151 **节 食物的分类···························· /152 第二节 食物的营养价值·························· /153 第三节 各类食物的营养特点························ /156 第四节 食物烹调、加工与营养······················· /166 第五节 预包装食品营养标签解读······················ /168 第六节 膳食营养素参考摄入量······················· /170 第七节 超重及肥胖人群的配餐原则····················· /174 第五章 身体活动与科学减脂 ……………… /179 **节 身体活动基础知识························· /180 第二节 运动与营养物质的代谢······················· /184 第三节 运动与营养素的补充························ /194 第四节 运动强度的测量标准························ /198 第五节 常见运动 - 跑步·························· /200 第六节 肥胖者运动方案的制定······················· /203 第六章 制定科学的减脂方案………………/207 **节 减脂过程概述··························· /208 第二节 方案制定方法··························· /210 第三节 减脂注意事项··························· /227 第四节 减脂方法的评价·························· /233 第七章 肥胖的预防 ………………………… /241 **节 中国居民膳食指南························· /243 第二节 中国居民平衡膳食宝塔······················· /245 第三节 世界各国的膳食结构························ /248 第四节 合理营养与平衡膳食························ /249 第五节 不同人群肥胖的预防························ /250 II 第八章 体脂管理教育………………/259 **节 体脂管理教育概述························· /260 第二节 体脂管理的人际传播························ /261 第三节 如何撰写体脂管理的科普文章···················· /266 附录……………… /267 附录 1：体脂管理师职业标准 * ······················· /268 附录 2：中国居民膳食能量需要量 (EER) * ·················· /271 附录 3：中国居民膳食蛋白质参考摄入量 (DRIs) * ··············· /273 附录 4：中国居民膳食常量元素参考摄入量 (DRIs) * ·············· /274 附录 5：中国居民膳食微量元素参考摄入量 (DRIs)* ·············· /275 附录 6：中国居民膳食脂溶性维生素参考摄入量 (DRIs)* ············ /277 附录 7：中国居民膳食水溶性维生素参考摄入量 (DRIs)* ············ /279 附录 8：中国居民膳食水适宜摄入量 (AI)* ·················· /281 附录 9：常见食物的血糖生成指数 (GI) * ··················· /282 附录 10：预包装食品营养标签通则 (GB 28050-2011)* ············· /287 附录 A ································· /292 附录 B ································· /294 附录 C ································· /297 附录 D ································· /300