营养医学PDF电子书下载

Chapter 1 Nutrients and Energy 3

Section 1 Protein and Amino Acids 3

1.1 Introduction 4

1.2 Amino Acids 5

1.3 Limiting Amino Acids and Protein Quality 6

1.4 Protein Deficiency and Excess 7

1.5 Recommendation and Food Sources 9

Section 2 Lipids and Fatty Acids 11

2.1 Introduction 11

2.2 Fatty Acids 13

2.3 Measuring Lipid Quality 16

2.4 Lipids and Health 17

2.5 Recommendation and Food Sources 18

Section 3 Carbohydrate and Dietary Fiber 20

3.1 Introduction 20

3.2 Carbohydrate and Health 24

3.3 Recommendation and Food Sources 28

Section 4 Energy 30

4.1 Introduction 30

4.2 Metrological Units and Sources of Energy 31

4.3 Energy Expenditure of Human Body 31

4.4 Energy Balance and its Regulation 36

4.5 Energy Imbalance and Health Problems Induced 37

4.6 Recommendation and Dietary Energy Sources 38

Section 5 Minerals 40

5.1 Introduction 40

5.2 Calcium 41

5.3 Magnesium 44

5.4 Phosphorus 45

5.5 Iron 46

5.6 Zinc 48

5.7 Iodine 50

5.8 Selenium 51

Section 6 Vitamins 54

6.1 Introduction 55

6.2 Vitamin A 55

6.3 Vitamin D 59

6.4 Vitamin E 63

6.5 Vitamin B1 65

6.6 Vitamin B2 67

6.7 Vitamin B6 70

6.8 Folate 72

6.9 Niacin 74

6.10 Vitamin C 76

Chapter 2 Phytochemicals and Health 83

Section 1 Introduction 83

1.1 Classification 83

1.2 Biological Activity 84

1.3 Overconsumption and Adverse Effects 86

Section 2 Carotenoids 88

2.1 Chemical Structure and Classification 88

2.2 Carotenoids and Health 89

Section 3 Polyphenols 91

3.1 Introduction 91

3.2 Polyphenols and Health 92

Section 4 Phytosterol 95

4.1 Introduction 95

4.2 Phytosterol and Health 97

4.3 Application of Phytosterol in Different Countries 98

Section 5 Organosulfur Compounds 100

5.1 Introduction 100

5.2 Organosulfur Compounds and Health 101

Section 6 Monoterpene Compounds 103

6.1 Introduction 103

6.2 Monoterpene Compounds and Health 104

Section 7 Protease Inhibitors 106

7.1 Introduction 106

7.2 Protease Inhibitor and Health 107

Chapter 3 Food Nutrition and Health 111

Section 1 Cereal 111

1.1 Introduction 111

1.2 Structure and Nutrient Distribution of Cereal Crops 111

1.3 Nutrients Contained in Cereal Crops 112

1.4 Impact of Processing and Storage on the Nutrients in Cereals 114

1.5 Cereals and Health 115

Section 2 Legume 117

2.1 Introduction 117

2.2 Types of Legumes 118

2.3 Nutrients in Legume 118

2.4 Legume Products 121

Section 3 Fruit and Vegetable 123

3.1 Introduction 123

3.2 Impacts of Processing and Preparation on the Nutrients in Fruits and Vegetables 125

3.3 Fruits/Vegetables and Health 128

Section 4 Meat，Poultry and Fish 131

4.1 Introduction 131

4.2 Impacts of Processing and Preparation on the Nutrients in Meat，Poultry and Fish 134

4.3 Meat，Poultry，Fish and Health 134

Section 5 Milk 137

5.1 Introduction 137

5.2 Milk and Health 139

Chapter 4 Life Cycle Nutrition 145

Section 1 Nutrition during Pregnancy and Lactation 145

1.1 Nutrition during Pregnancy 145

1.2 Nutrition during Lactation 148

Section 2 Infant and Child 151

2.1 Physiological Characters of Infant and Child 152

2.2 Nutrient Needs 153

2.3 Dietary Guidelines for Infant and Child 156

2.4 Early Life Nutrition and Later Health 159

Section 3 Teen 161

3.1 Physiological Characters of Teen 161

3.2 Nutrient Needs 163

3.3 Potential Nutrition-related Problems 167

3.4 Dietary Guideline for Teen 170

Section 4 The Elderly 173

4.1 Introduction 173

4.2 Physiological Characters of the Elderly 173

4.3 Nutrient Needs of the Elderly 175

4.4 Dietary Guideline for the Elderly 177

Chapter 5 Nutrition and Diseases 183

Section 1 Inpatients Nutrition 183

1.1 Introduction 183

1.2 Nutritional Assessment of Inpatients 185

1.3 Nutritional Support 189

1.4 Daily Requirements of Energy and Nutrients 189

Section 2 Hyperlipidemia 192

2.1 Introduction 192

2.2 Factors and Hyperlipidemia 194

2.3 Dietary Prevention for Hyperlipidemia 197

2.4 Education Program for Cholesterol Testing and Management 198

Section 3 Diabetes and Impaired Fasting Glucose 202

3.1 Introduction 202

3.2 Nutrition and Type 2 Diabetes Mellitus 203

3.3 Dietary Prevention 208

Section 4 Obesity and Overweight 211

4.1 Introduction 211

4.2 Nutritional Factors and Obesity 212

4.3 Obesity and Health 216

4.4 Prevention of Obesity 220

Section 5 Metabolic Syndrome 223

5.1 Introduction 223

5.2 Dietary Prevention 226

Section 6 Cancer 229

6.1 Introduction 229

6.2 Diet，Nutrition and Cancer 230

6.3 Dietary Prevention of Cancer 232

Section 7 Gout 235

7.1 Introduction 235

7.2 Dietary Prevention 237

Section 8 Protein，Salt and Chronic Kidney Disease 241

8.1 Protein and Chronic Kidney Disease 241

8.2 Salt and Chronic Kidney Disease 244

8.3 Dietary Prevention 245

Section 9 Alcohol and Hepatobiliary Disease 250

9.1 Introduction 250

9.2 Alcohol and Hepatobiliary Health 251

9.3 Dietary Prevention 254

Section 10 Phenylketonuria 257

10.1 Introduction 257

10.2 Etiology and Epidemiology 257

10.3 Screening and Diagnosis 258

10.4 Treatment 258

10.5 Results of Therapy 262

Chapter 6 Standards and Guidelines 265

Section 1 Dietary Reference Intakes 265

1.1 Introduction 265

1.2 Establishment of DRIs 266

1.3 Application of DRIs 267

Section 2 Dietary Guidelines 270

2.1 Food-based Dietary Guidelines 270

2.2 Chinese Dietary Guideline 272

2.3 Dietary Pattern 273

2.4 Nutrition Strategy and Policy 275

Chapter 7 Assessment of Nutritional Status 281

Section 1 Introduction 281

1.1 Introduction 281

1.2 The Purpose of Nutritional Assessment 282

Section 2 Patient History Related Nutritional Status 283

2.1 Introduction 283

2.2 Specific and Non-specific Physical Signs Associated with Malnutrition and Deficiency of Micronutrients 284

2.3 Other Related Signs of Malnutrition 285

2.4 Signs of Malnutrition in Certain Population 285

2.5 Advantages and Limitations of Clinical Assessment 285

Section 3 Anthropometry 287

3.1 Body Height，Weight and Proportions 287

3.2 Other Anthropometric Measurements 289

3.3 Advantages and Limitations of Anthropometry 290

Section 4 Biochemical and Hematological Parameters 291

4.1 Measurement of Nutrient Level in Body Fluids 291

4.2 Advantages and Limitations of Biochemical Assessment 296

Section 5 Dietary Intake Assessment 297

5.1 Introduction 297

5.2 Records（Food Diary） 298

5.3 24-hour Dietary Recall 299

5.4 Food Frequency Questionnaire 300

5.5 Observed Food Consumption 301

5.6 Summary of Dietary Intake Assessment 301

Section 6 Nutritional Risk Assessment 302

6.1 Introduction 302

6.2 Relationship between Risk Assessment and Nutrition 302

6.3 The Focus of Risk Assessment 303

6.4 The Process of Nutritional Risk Assessment 303

6.5 Relevant Issues in Nutritional Risk Assessment 304