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书名 | 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全国高等医药院校规划教材) |
分类 | 科学技术-医学-临床医学 |
作者 | (美)斯塔奇·尼克斯 |
出版社 | 清华大学出版社 |
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简介 | 内容推荐 斯塔奇·尼克斯著的《基础营养与膳食治疗》介绍:This book is the text for international medical students in Chinese university. Theorganization and major content retains the original textbook. We have updated current nutritionresearch 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 Chinesepeople and introduce the dietary guidelines for Chinese. In Part 2, we introduce the dietaryguidelines for particular groups of people in China. In Part 3, food additive laws in China, thedevelopment of dietary guidelines in China are introduced. In Part 4, nutritional guidelines forpeople live with HIV or patients with HIV/AIDS and principles of diet therapy for Chinese areadded. Additionally, some part in the original textbook are deleted in this version, includingDrug-Nutrient Interaction, Clinical Applications, Cultural Considerations, For Further FocusandPutting It All Together. 目录 Part Ⅰ Introduction to Basic Principles of Nutrition Science Chapter 1 Food, Nutrition, and Health HEALTH PROMOTION FUNCTIONS OF NUTRIENTS IN FOOD NUTRITIONAL STATES NUTRIENT AND FOOD GUIDES FOR HEALTH PROMOTION Chapter 2 Carbohydrates NATURE OF CARBOHYDRATES FUNCTIONS OF CARBOHYDRATES FOOD SOURCES OF CARBOHYDRATES DIGESTION OF CARBOHYDRATES RECOMMENDATIONS FOR DIETARY CARBOHYDRATE Chapter 3 Fats THE NATURE OF FATS FUNCTIONS OF FAT FOOD SOURCES OF FAT FOOD LABEL INFORMATION DIGESTION OF FATS RECOMMENDATIONS FOR DIETARY FAT Chapter 4 Proteins THE NATURE OF PROTEINS FUNCTIONS OF PROTEIN FOOD SOURCES OF PROTEIN DIGESTION OF PROTEINS RECOMMENDATIONS FOR DIETARY PROTEIN Chapter 5 Digestion, Absorption, and Metabolism DIGESTION ABSORPTION AND TRANSPORT METABOLISM ERRORS IN DIGESTION AND METABOLISM Chapter 6 Energy Balance HUMAN ENERGY SYSTEM ENERGY BALANCE RECOMMENDATIONS FOR DIETARY ENERGY INTAKE Chapter 7 Vitamins THE NATURE OF VITAMINS VITAMIN A (RETINOL) VITAMIN D (CALCIFEROL) VITAMIN E (TOCOPHEROL) VITAMIN K VITAMIN C (ASCORBIC ACID) THIAMIN (VITAMIN B1) RIBOFLAVIN (VITAMIN B2) NIACIN (VITAMIN B3) VITAMIN B6 FOLATE COBALAMIN (VITAMIN B12) PANTOTHENIC ACID BIOTIN CHOLINE PHYTOCHEMICALS RECOMMENDATIONS FOR NUTRIENT SUPPLEMENTATION SUPPLEMENTATION PRINCIPLES FUNCTIONAL FOODS Chapter 8 Minerals NATURE OF MINERALS IN HUMAN NUTRITION MAJOR MINERALS TRACE MINERALS MINERAL SUPPLEMENTATION Chapter 9 Water and Electrolyte Balance BODY WATER FUNCTIONS AND REQUIREMENTS WATER BALANCE ACID-BASE BALANCE Part Ⅱ Nutrition throughout the Life Cycle Chapter 10 Nutrition during Pregnancy and Lactation NUTRITIONAL DEMANDS OF PREGNANCY DIETARY GUIDELINES FOR PREGNANT WOMEN IN CHINA GENERAL CONCERNS LACTATION THE BABY-FRIENDLY HOSPITAL INITIATIVE DIETARY GUIDELINES FOR LACTATING MOTHERS IN CHINA Chapter 11 Nutrition during Infancy, Childhood, and Adolescence GROWTH AND DEVELOPMENT NUTRITIONAL REQUIREMENTS FOR GROWTH NUTRITION REQUIREMENTS DURING INFANCY NUTRITION REQUIREMENTS DURING CHILDHOOD NUTRITION REQUIREMENTS DURING ADOLESCENCE (12 TO 18 YEARS OLD) DIETARY GUIDELINES FOR INFANT IN CHINA DIETARY GUIDELINES FOR CHILDREN AND ADOLESCENT IN CHINA Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years ADULTHOOD: CONTINUING HUMAN GROWTH AND DEVELOPMENT THE AGING PROCESS AND NUTRITION NEEDS DIETARY GUIDELINES FOR THE ELDERLY IN CHINA CLINICAL NEEDS OF THE ELDERLY COMMUNITY RESOURCES ALTERNATIVE LIVING ARRANGEMENTS Part Ⅲ Community Nutrition and Health Care Chapter 13 Community Food Supply and Health FOOD SAFETY AND HEALTH PROMOTION FOOD TECHNOLOGY FOOD-BORNE DISEASE Chapter 14 Food Habits and Cultural Patterns SOCIAL, PSYCHOLOGIC, AND ECONOMIC INFLUENCES ON FOOD HABITS CULTURAL DEVELOPMENT OF FOOD HABITS Chapter 15 Weight Management OBESITY AND WEIGHT CONTROL A SOUND WEIGHT-MANAGEMENT PROGRAM FOOD MISINFORMATION AND FADS UNDERWEIGHT Chapter 16 Nutrition and Physical Fitness PHYSICAL ACTIVITY RECOMMENDATIONS AND BENEFITS DIETARY NEEDS DURING EXERCISE ATHLETIC PERFORMANCE Part Ⅳ Clinical Nutrition Chapter 17 Nutrition Care THE THERAPEUTIC PROCESS PHASES OF THE CARE PROCESS DIET-DRUG INTERACTIONS Chapter 18 Gastrointestinal and Accessory Organ Problems THE UPPER GASTROINTESTINAL TRACT LOWER GASTROINTESTINAL TRACT FOOD INTOLERANCES AND ALLERGIES GASTROINTESTINAL ACCESSORY ORGANS Chapter 19 Coronary Heart Disease and Hypertension CORONARY HEART DISEASE ESSENTIAL HYPERTENSION EDUCATION AND PREVENTI |
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