Modern clinical nutrition is an advanced reference book for nutritionists, clinicians, researchers, graduate students and nutrition-related professionals.
Editor's recommendation
Characteristics (essence) of modern clinical nutrition;
It comprehensively involves various problems that may be encountered in clinical nutrition work. Starting with clarifying the relationship between nutrition and diseases, this paper introduces the latest progress of basic theories of nutrition, and sums up and puts forward some suggestions suitable for China's national conditions.
Objective: To provide a feasible nutritional treatment plan. In-depth discussion of the most common problems in clinical nutrition, clarify the key issues in clinical nutrition practice.
The close combination of theory and practice is a masterpiece to solve the current and long-term nutritional problems. Novelty strives to reflect the latest achievements of contemporary clinical nutrition research, and expounds in detail the more active fields in recent years.
Library catalogue
The first chapter energy
History and progress of research on the first energy saving quantity
Section II Nutrients Providing Energy
Section 3 Energy Consumption of Human Body
Fourth, the balance between energy saving, energy demand and dietary reference intake.
Section 5 Research Methods of Energy Metabolism
The sixth energy-saving food source
Chapter II protein
Section 1 Naming and Classification of protein
Section II protein and the Chemical Structure of Amino Acids
Section III Physical and Chemical Properties of protein
The fourth quarter protein's digestion and absorption.
Section 5 protein and Biochemical Metabolism of Amino Acids
Section VI protein and Physiological Functions of Amino Acids
Section 7 Nutritional Evaluation of Food protein
Section 8 Demand of protein
Chapter III Nucleic Acid
Section 1 Classification of Nucleic Acids
Section 2 Chemical Structure and Physical and Chemical Properties of Nucleic Acid
Section III Biosynthesis, Metabolism and Utilization of Nucleic Acid
Section 4 Physiological Functions of Nucleic Acid
Section 5 nucleic acid content in natural food and related gout problems
Chapter IV Lipids
Section 1 Types and Physical and Chemical Properties of Lipids
Section II Physiological Functions of Lipids
Section 3 Digestion and Absorption of Lipids
Section IV Biochemical Metabolism of Lipids
Section 5 Lipids in Food and Their Nutritional Evaluation
Section 6 the supply of lipids
Chapter V Sugar
Section 1 Classification and Physical and Chemical Properties of Sugar
Section 2 Digestion, Absorption and Metabolism of Sugar
Section III Physiological Functions of Sugar
Section 4 Reference Intake of Dietary Sugar
Section 5 The Source of Sugar and Its Position in Diet
Chapter VI Dietary Fiber
Section 1 Definition and main components of dietary fiber
Section II Structure of Main Components of Dietary Fiber
Section 3 Determination Methods of Dietary Fiber
Section 4 Physical and Chemical Characteristics of Dietary Fiber
Section 5 Physiological Functions of Dietary Fiber
Section 6 the role of dietary fiber in disease prevention
Section 7 Proper intake of dietary fiber and food selection
Chapter VII Fat-soluble vitamins
Section 1 vitamin a
Vitamin d in the second quarter
Section 3 vitamin e
Section 4 vitamin k
Chapter VIII Water Soluble Vitamins
Section 1 vitamin c
Section 2 Vitamin B 1
Section 3 Vitamin B2
Section 4 Nicotinic acid
Section 5 vitamin B6
Section 6 Folic acid
Section 7 vitamin Blz
Section 8 Pantothenic acid
Section 9 Biotin
Section 10 choline
Chapter IX Inorganic salts
Section 1 Calcium and Phosphorus
Magnesium in the second quarter
Chapter 10 Water, Electrolyte and Acid-base Balance
First water saving
Sodium in the second quarter
Potassium in the third quarter
Section 4 Chlorine
Section 5 Adjustment of Water and Electrolyte Balance
Section 6 Acid-base Balance
Chapter I XI Trace Elements
Section 1 Introduction
Section II Iodine
Section 3 Iron
The fourth quarter zinc
Section 5 Selenium
Section 6 Copper
Section 7 Chromium
Section 8 Molybdenum
Section 9 fluorine
Section 10 manganese
Chapter XII Phytochemicals
Section 1 Carotenoids
Polyphenols in the second quarter
Section III Terpenoids
Section 4 Organic Sulphides
Chapter 13 Nutrition and Gene Expression
Section 1 Regulation of Nutrients on Gene Expression
Effect of gene polymorphism on nutritional metabolism and related diseases
Chapter XIV Nutrition and Immune Function
Section 1 Overview of Immune System
Section II Immunomodulatory Effects of Nutrients
Section III Immunomodulatory Effects of Other Related Substances
Section IV Conclusion
Chapter 15 Nutrition and Prevention of Free Radical Damage
Section 1 Basic Concepts
Relationship between nutritional status and dynamic stability of free radicals in the second quarter
Section 3 Prevention and Treatment of Radiation Injury by Nutrition
Section IV Prevention and Treatment of Nutrition on Aging, Stress and Free Radical Damage in High-intensity Labor
Section 5 Prevention and Treatment of Free Radical Damage Diseases by Nutrition
Chapter 16 Interaction between Nutrients and Drugs
Section 1 Interaction Mechanism among Drugs, Food and Nutrients
Section 2 Effects of Drugs on Food and Nutrients
Section 3: Effects of Food and Nutrients on Drugs
Section 4 Special Interaction between Drugs and Nutrients or Foods
Section 5 Prevention of the Interaction between Drugs and Nutrients
Chapter 17 Food allergy
Section 1 Etiology and Pathogenesis of Food Allergy
Section 2 Diagnosis and Treatment of Food Allergy
Chapter 18 Nutrition and Stress Response
Section 1 Introduction
Metabolic changes under stress response conditions in the second quarter
Section III Main Factors Mediating Metabolic Reaction under Stress Conditions
The fourth quarter, the influence of nutritional supplement on stress response
Chapter 19 Nutrition Survey
The first section dietary survey
Physical measurement and evaluation index in the second quarter
Section III Examination of Clinical Symptoms of Nutritional Deficiency
The fourth quarter laboratory examination of nutritional status
Section 5 * * * Nutrition Monitoring
Chapter 20 Dietary Guidelines
Section 1 Dietary guidelines for the general population
Section 2 Dietary guidelines for specific groups of people
Section III China Residents' Balanced Diet Pagoda
Chapter 2 1 malnutrition
Section 1 Introduction
Hunger in the second quarter
The third quarter protein energy malnutrition.
Chapter XXII Nutritional Status Assessment and Nutritional Risk Screening
Chapter 23 Hospital Meals
The first section of the hospital regular meals
Special treatment diet in the second quarter
Section III Experimental Diet and Metabolic Diet for Diagnosis
Chapter XXIV Parenteral and Enteral Nutrition Support Supported by Evidence
Section 1 Introduction
Section 2 Parenteral Nutrition and Enteral Nutrition
Section III Management and Monitoring of Surgical Nutrition Support
Section IV Complications and Prevention of Parenteral Nutrition Support
Chapter 25 Trauma and infection
Clinical and metabolic changes after trauma and infection in section 1
Section 2 Intestinal mucosal barrier injury and intestinal bacterial translocation after trauma and infection
Section III Nutritional Support for Patients with Trauma and Infection
Chapter 26 Gastrointestinal Diseases
Section 1 Introduction
Common gastrointestinal symptoms in the second quarter
Section III Esophageal Diseases
Section 4 Diseases of Stomach and Duodenum
Section 5 Diseases of Small Intestine and Large Intestine
Section 6 Lactose intolerance
Section 7 short bowel syndrome
Section 8 Eating disorders
Chapter 27 Hepatobiliary and Pancreatic Diseases
Section 1 Nutrition and Liver Diseases
The second quarter liver injury
Fatty liver in the third quarter
The fourth quarter cirrhosis
Section 5 Hepatic encephalopathy
Section 6 Cholecystitis and Gallstones
Section 7 Pancreatic diseases
Chapter 28 Obesity
Section 1 Definition and Diagnosis of Obesity
The reason of obesity in the second quarter
Section 3 Changes of Nutritional Metabolism in Obese People
The harm of obesity in the fourth quarter
Section 5 Treatment of Obesity
Section 6 Health Education and Intervention of Obesity
Chapter 29 Diabetes
Section 1 Introduction
Section 2 Medical Nutrition Treatment of Diabetes
In the third quarter, medical nutrition treatment under special circumstances
The fourth quarter diet calculation and planning
Chapter 30 Hyperuricemia and Gout
Chapter 31 Primary osteoporosis
Section 1 Introduction
Section 2 Nutritional Factors and Osteoporosis
Section 3 Diagnosis and Treatment
Chapter 32 Hereditary Diseases
Section 1 Overview of Nutritional Treatment for Genetic Diseases
The second quarter phenylketonuria
Section 3 Diseases of Organic Acid Metabolism
The fourth quarter glycogen storage disease
Section 5 Wilson's disease
Section 6 Nutritional treatment of some genetic syndromes
Chapter 33 Nutritional Prevention and Treatment of Cardiovascular Diseases
Section 1 Incidence, Distribution Characteristics and Trends of Cardiovascular Diseases
Risk factors of cardiovascular diseases in the second quarter
Section III Relationship between Dietary Nutritional Factors and Risk Factors of Cardiovascular Diseases
Section 4 Medical Nutrition Treatment of Cardiovascular Diseases
Section 5 Diet Prevention of Cardiovascular Diseases
Chapter 34 Kidney Diseases
Section 1 Introduction
Section 2 Medical Nutrition Treatment of Glomerulonephritis and Nephrotic Syndrome
Section 3 Medical Nutrition Treatment of Acute Renal Failure
The fourth quarter of chronic renal failure before dialysis medical nutrition treatment.
Section 5 Medical Nutrition Treatment for Dialysis Patients
Section 6 Medical Nutrition Therapy after Renal Transplantation
Section 7 Urinary calculi
Chapter 35 Anemia
Section 1 Iron deficiency anemia
The second quarter megaloblastic anemia
Chapter 36 Respiratory diseases
Section 1 Effects of Malnutrition on the Structure and Function of Respiratory System
Section 2 Nutritional Support for Patients with Chronic Obstructive Pulmonary Disease
Section III Nutritional Support for Patients with Acute Respiratory Distress Syndrome
The fourth quarter nutritional support for patients with mechanical ventilation
Section 5 Medical Nutrition Treatment for Patients with Other Respiratory Diseases
Section 6 Complications of Nutritional Support Therapy for Respiratory Diseases
Chapter 37 Nervous system diseases and craniocerebral trauma
Section 1: Nutritional metabolic changes and nutritional support of nervous system diseases and brain trauma.
The second part is the medical nutritional treatment of nervous system diseases.
Chapter 38 Rheumatism
Section 1 Introduction
Section 2 Effects of Nutrition on Inflammation and Immunity
Effect of nutrition on connective tissue diseases
The role of nutrition in rheumatism
Section 5 Medical Nutrition Treatment
Chapter 39 Oral diseases
The development and nutrition of the 1 tooth and maxilla.
Section 2 Dental Caries and Nutrition
Section III Periodontal Disease and Nutrition
Section 4 Oral manifestations of some nutritional deficiencies and disease states
Section 5 Oral Mucosal Diseases and Nutrition
Section 6 Oral and Maxillofacial Surgery Diseases and Nutritional Support
Chapter 40 Nutrition and Prevention and Treatment of Cancer
The first section cancer incidence and epidemic trend
Section 2 Relationship between Diet and Cancer Occurrence and Development
Section III Nutritional Treatment for Cancer Patients
The fourth quarter diet to prevent cancer
Chapter 4 1 AIDS
Section 1 Introduction
Section 2 Nutritional Metabolism
Section III Nutrition Support and Intervention
Chapter 42 Chinese Medicine Diet Therapy
Section 1 Overview of the Development of Dietotherapy in Traditional Chinese Medicine
The second section is the basic viewpoint of Chinese medicine dietotherapy.
Section III Performance and Function of Food
Section 4 Application of Food
Chapter 43 Management of Nutrition Department in Hospital
Section 1 Nature and Task of Nutrition Department in Hospital
Section 2 Administration and Rules and Regulations
Section III Measures and Requirements for Food Quality Assurance
Section 4 Computer Management of Modern Nutrition Department
Section 5 Clinical Nutrition Quality Control Standards
Appendix 1 Reference Intake of Dietary Nutrients of China Residents
Appendix II Common Clinical Nutrition Abbreviations
Appendix III Reference Values of Clinical Trials
index
Postscript (1)
Postscript (2)
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