《基礎(chǔ)營(yíng)養(yǎng)與膳食治療》介紹*的營(yíng)養(yǎng)學(xué)基礎(chǔ)知識(shí)，不同年齡段人群的合理營(yíng)養(yǎng)以及食物在預(yù)防和治療疾病中的作用，同時(shí)涉及部分臨床營(yíng)養(yǎng)學(xué)內(nèi)容
《基礎(chǔ)營(yíng)養(yǎng)與膳食治療》為留學(xué)生臨床醫(yī)學(xué)專(zhuān)業(yè)用教材系列之一，原版引進(jìn)改編，國(guó)內(nèi)*本。
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 Therapyand 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
黃國(guó)偉教授，博士生導(dǎo)師，天津醫(yī)科大學(xué)公共衛(wèi)生學(xué)院院長(zhǎng)，天津醫(yī)科大學(xué)公共衛(wèi)生學(xué)院任教授、副院長(zhǎng)作為客座教授工作在加拿大西安大略大學(xué)醫(yī)學(xué)院, 參加多種圖書(shū)編寫(xiě)
Contents
目.錄
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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