Dietary Nutrition and Health

Author: Liu Hailing
Publisher:
Publishing Date: 2005-01-01
Features: This book's author primarily bases the content on the theory of clinical nutrition, combining China's long-standing dietary therapy with modern medicine and health preservation. With rich and detailed materials, it integrates scientificity,, and to comprehensively elaborate on the basic knowledge and practical methods of dietary nutrition. The book is divided into 8 chapters, covering topics such as the meaning and content of nutrients, the effective utilization of food nutrients, the synergy and antagonism of foods, the therapeutic effects of food, nutrition and health, nutritional management of diseases, dietary guidance for various treatments, and tips for daily dietary life. The book vividly introduces the key functions of nutrients in the human body, the dietary nutrient reference intake for Chinese residents, how to scientifically consume various foods in daily life, how to apply the science of nutrition for scientific health preservation, and the extremely important role of nutrition in preventing and treating various diseases. The book also includes relevant nutritional data tables for readers to consult the data they need based on their own conditions. The content of the book is, easy to understand, and highly practical, making it a highly readable and operable reference for urban and rural residents, as well as clinical and nutritional workers.
Table of Contents
Introduction 1
Part 1: The Basis of Life
Chapter 1: Substances Constituting Life—Nutrients 8
Section 1: Sources of Heat 9
1. Major Factors Determining Human Energy Needs 9
2. Harm of Insufficient or Excessive Heat Intake 10
3. Clinical Patients' Energy Needs 11
4. Supply of Heat in the Body 11
Section 2: The Sweet Nectar of Life—Water 12
1. Physiological Functions of Water 12
2. Dynamic Balance of Water in the Body 12
3. Water Hardness 13
4. Types of Drinking Water 14
5. Scientific Drinking Habits 14
6. Water Resources and Pollution 15
7. Water Purification 16
8. Natural Return Water 17
Section 3: The Fundamental Substance of Life—Proteins 19
1. Classification of Proteins 19
2. Classification of Amino Acids 19
3. Metabolism of Proteins 20
4. Nitrogen Balance 20
5. Physiological Functions of Proteins 21
6. Food Sources of Proteins 22
7. Complementary Effects of Proteins 23
8. How Much Protein the Human Body Needs 24
9. Deficiency and Excess of Proteins 24
Section 4: The Structural Substance of Life—Lipids 26
1. Digestion, Absorption, and Metabolism of Lipids 26
2. Functions of Lipids 28
3. Nutritional Value of Edible Oils 30
4. Food Sources of Lipids 31
5. Supply of Lipids 31
Section 5: The Energy Substance of Life—Carbohydrates 31
1. Classification of Carbohydrates 31
2. Sources and Destinations of Blood Glucose 32
3. Metabolism of Carbohydrates 32
4. Physiological Functions of Carbohydrates 32
5. The Best Way to Obtain Carbohydrates in the Body 33
6. Intake of Carbohydrates 34
Section 6: Magical Vitamins 34
1. Fat-Soluble Vitamins 36
2. Water-Soluble Vitamins 41
3. Vitamins and Common Diseases 49
Section 7: Mysterious Minerals 50
1. Macroelements (Also Known as Major Elements) 51
2. Microminerals (Also Known as Trace Elements) 59
Section 8: Neglected Substances—Dietary Fiber 72
1. Classification of Dietary Fiber 72
2. Physiological Functions of Dietary Fiber 73
3. Supply Standard of Dietary Fiber 73
Chapter 2: Effective Utilization of Food Nutrients 75
Section 1: Grains 75
1. Distribution of Nutrients in Grains 76
2. Coarse and Fine Grains 76
3. How to Consume Grains 76
Section 2: Legumes and Nuts 78
1. Nutritional Value of Legumes 79
2. Nutritional Value of Nuts 80
3. How to Consume Legumes and Nuts 81
Section 3: Vegetables 82
1. Nutritional Value of Vegetables 82
2. How to Consume Vegetables 83
Section 4: Fruits 86
1. Nutritional Value of Fruits 86
2. How to Consume Fruits 86
Section 5: Meats and Internal Organs 89
1. Nutritional Value of Meats 89
2. Nutritional Value of Internal Organs 89
3. How to Consume Meats and Internal Organs 90
Section 6: Aquatic Products 92
1. Nutritional Value of Aquatic Products 92
2. How to Consume Aquatic Products 92
Section 7: Eggs 94
1. Nutritional Value of Eggs 94
2. How to Consume Eggs 95
Section 8: Dairy Products 96
1. Nutritional Value of Dairy Products 96
2. The Role of Dairy Products in Preventing and Treating Diseases 96
3. Types of Dairy Products 97
4. How to Choose Dairy Products 97
5. How to Consume Dairy Products 98
Section 9: Edible Fungi and Seaweeds 99
1. Nutritional Value of Edible Fungi 100
2. The Role of Edible Fungi in Preventing and Treating Diseases 101
3. Nutritional Value of Seaweeds 102
4. The Role of Seaweeds in Preventing and Treating Diseases 102
5. How to Consume Edible Fungi and Seafood 102
Section 10: Teas and Alcohols 103
1. Nutritional Value of Teas 103
2. The Role of Teas in Preventing and Treating Diseases 104
3. Nutritional Value of Alcohols 105
4. The Role of Alcohols in Preventing and Treating Diseases 105
5. How to Drink Teas 105
6. How to Drink Alcohols 107
Section 11: Cooking Oils and Seasonings 108
1. Nutritional Value of Cooking Oils 108
2. How to Consume Cooking Oils 108
3. Nutritional Value and How to Consume Seasonings 109
Section 12: Food Development 111
1. Food Resources 111
2. Food Development 113
3. Health Foods 114
Chapter 3: Synergy and Antagonism of Foods 121
1. Synergistic Effects of Foods 121
2. Antagonistic Effects of Foods 122
Chapter 4: Therapeutic Effects of Foods 125
1. Dietary Therapy Culture 125
2. Therapeutic Effects of Foods 127
3. How to Master Dietary Therapy and Medicinal Diet 136
Part 2: The Quality of Life
Chapter 5: Nutrition and Health 141
Section 1: Dietary Structure 141
1. Malnutrition 141
2. Nutritional Status Evaluation 143
3. How to Prevent and Treat Malnutrition 143
4. Balanced Diet as a Rational Dietary Guide 145
5. Why Not to Be Picky About Food 146
6. Do Not Blindly Imitate the Dietary Structure of Longevity 148
Section 2: Dietary System 148
1. Dietary Restraint 148
2. Dietary System 151
Section 3: Green Foods and Food Hygiene Law 153
1. Changes in Human Dietary Structure 153
2. Human Diet Should Follow Nature 153
3. Reasonable Eating for Gourmet 154
4. Green Foods 155
5. Food Hygiene Law as One of the Important Guarantees for Preventing and Treating Poverty-Related Diseases 160
Section 4: Time Nutrition 162
1. Human Life Rhythm in Sync with Nature 162
2. Choose Food According to the Time to Maintain Health 163
Section 5: Brain and Nutrition 168
1. Structure of the Brain 168
2. Nutrients as the Foundation for Brain Health 169
3. Reasonable Diet for Brain Health 171
4. Introduction to Several Brain-Healthy Foods 173
Section 6: Behavior and Nutrition 173
1. Impact of Nutrients on Human Behavior 174
2. Impact of Food Pollution on Human Mental Behavior 175
3. Dietary Regulation of Mental Behavior Disorders 176
Section 7: Sexual Function and Nutrition 177
1. Mechanism of Sexual Function 177
2. Impact of Nutrients on Sexual Function 177
3. Dietary Regulation of Sexual Function 178
Section 8: Beauty and Nutrition 179
1. Impact of Nutrients on the Skin 180
2. Nutritional Beauty at Different Age Stages 181
3. Emphasis on Dietary Nutrition for Beauty 181
4. Introduction to Several Methods for Skin Beauty 181
5. Dietary Nutrition for Hair Growth and Blackening 182
Section 9: Nutritional Regulation for the Elderly 183
1. Aging Theories and Types 183
2. Human Lifespan and Quality 183
3. Physiological Characteristics of the Elderly 184
4. Nutritional Needs of the Elderly 185
5. Good Dietary Habits for the Elderly 189
6. Suggestions for the Ideal Dietary Composition of the Elderly 191
7. Foods to Slow Down Aging 192
Section 10: Nutritional Regulation for Children 192
1. Poor Dietary Habits Affect Normal Growth and Development and Health 192
2. How to Cultivate Good Dietary Habits in Children 194
3. Nutritional Development Evaluation of Children 194
4. Children's Nutrition 195
5. Reasonable Diet During Infancy 195
6. Reasonable Nutrition During Early Childhood 199
7. Reasonable Nutrition During School Age 200
8. Dietary Management During Childhood Fever 201
9. Foods Children Should Avoid Frequently 201
Section 11: Nutritional Regulation for Women 203
1. Reasonable Diet During Menstruation 203
2. Reasonable Diet During Pregnancy 204
3. Nutritional Health During Lactation 208
4. Nutritional Health During Menopause 208
5. Nutritional Health for Infertility 209
Chapter 6: Nutritional Management of Diseases 211
Section 1: Nutritional Prevention and Treatment of Obesity 211
1. What Is Obesity 211
2. Types of Obesity 211
3. Harm of Obesity 212
4. Who Is Considered Obese 213
5. Causes of Obesity 213
6. Nutritional Prevention and Treatment of Obesity 215
7. Several Methods for Weight Loss 218
8. Controlling Weight Loss Speed 219
9. Introduction to Several Nutrient-Rich Foods That Are Not Easy to Put on Weight 219
10. Dietary Therapy Recipes 219
Section 2: Nutritional Prevention and Treatment of Diabetes 219
1. Development in the Understanding of Diabetes (DM) 219
2. Concept of Diabetes 220
3. Types of Diabetes 221
4. Metabolic Disorders 221
5. Pathological Anatomy of Diabetes 222
6. Complications and Associated Diseases of Diabetes 222
7. Nutritional Prevention and Treatment of Diabetes 223
8. A Simple Daily Dietary Plan for Diabetic Patients 228
9. Several Foods for Preventing and Treating Diabetes 229
10. Dietary Therapy Recipes 230
Section 3: Nutritional Prevention and Treatment of Gout 230
1. What Is Gout 230
2. Sources of Purines 230
3. Classification of Gout 231
4. How to Diagnose Gout 231
5. Nutritional Prevention and Treatment of Gout 231
6. Classification of Purine Content in Various Foods 232
7. Dietary Therapy Recipes 233
Section 4: Nutritional Prevention and Treatment of Cardiovascular Diseases 233
1. Understanding Cardiovascular Diseases 234
2. Nutritional Prevention and Treatment of Cardiovascular Diseases 236
3. Several Foods for Preventing and Treating Cardiovascular Diseases 242
4. Dietary Therapy Recipes 243
Section 5: Nutritional Prevention and Treatment of Dementia 244
1. What Is Dementia 244
2. Research on Dementia 245
3. Nutritional Prevention and Treatment of Dementia 246
4. Foods Beneficial for Preventing and Treating Dementia 247
5. Dietary Therapy Recipes 247
Section 6: Nutritional Prevention and Treatment of Tumors 247
1. How Tumors Are Produced 247
2. Types of Tumors 247
3. Why Tumor Cells Grow and Reproduce Rapidly 248
4. Is Human Tumor Contagious 248
5. Why Elderly People Are More Likely to Get Tumors 248
6. Relationship Between Diet and Tumor Etiology 248
7. Relationship Between Nutrients and Tumors 249
8. Relationship Between Food Pollution and Tumors 254
9. Nutritional Prevention and Treatment of Tumors 256
10. Food Selection for Anti-Cancer Dietary Therapy Varies from Person to Person 260
11. Dietary Therapy Recipes 262
Section 7: Nutritional Prevention and Treatment of Gastrointestinal Diseases 264
1. Digestive Organs 264
2. Nutritional Prevention and Treatment of Esophagitis 265
3. Nutritional Prevention and Treatment of Gastritis 266
4. Nutritional Prevention and Treatment of Peptic Ulcers 267
5. Nutritional Prevention and Treatment of Diarrhea 269
6. Nutritional Prevention and Treatment of Constipation 270
7. Nutritional Prevention and Treatment of Colitis 271
Section 8: Nutritional Prevention and Treatment of Liver Diseases 272
1. Types of Viral Hepatitis 272
2. Relationship Between Dietary Nutrition and the Etiology of Liver Diseases 273
3. Nutritional Prevention and Treatment of Hepatitis 273
4. Nutritional Prevention and Treatment of Fatty Liver 274
5. Nutritional Prevention and Treatment of Cirrhosis 275
6. Foods Suitable and Unsuitable for Hepatitis Patients 276
7. Dietary Therapy Recipes 277
Section 9: Nutritional Prevention and Treatment of Biliary Diseases 277
1. Cholecystitis 277
2. Gallstones 278
3. Nutritional Prevention and Treatment of Biliary Inflammation and Stones 279
4. Dietary Therapy Recipes 280
Section 10: Nutritional Prevention and Treatment of Pancreatic Diseases 280
1. Classification of Pancreatitis 280
2. Nutritional Prevention and Treatment of Pancreatitis 281
3. Dietary Therapy Recipes 282
Section 11: Nutritional Prevention and Treatment of Kidney Diseases 282
1. Glomerulonephritis 282
2. Renal Failure 285
3. Dialysis Therapy 287
4. Urinary Stones 288
5. Prostatic Hyperplasia 288
6. Cystitis 289
7. Foods Suitable and Controlled for Kidney Diseases 289
8. Dietary Therapy Recipes 289
Section 12: Nutritional Prevention and Treatment of Blood Diseases 290
1. Iron-Deficiency Anemia 291
2. Leukopenia 292
3. Aplastic Anemia 293
Section 13: Nutritional Prevention and Treatment of Respiratory Diseases 294
1. Chronic Bronchitis 294
2. Bronchial Asthma 296
Section 14: Nutritional Prevention and Treatment of Immune Deficiency 297
1. Human Immune System 297
2. Human Immune Function 298
3. Two Types of Human Immune Function 299
4. Antigens and Antibodies 299
5. Specific Immune Response Process 299
6. Aging Changes in the Immune System 300
7. Nutrition and the Immune System 300
8. Mental State Significantly Affects Immune Function 301
9. Scientific Diet Effectively Promotes Immune System Health 301
10. Dietary Therapy Recipes 301
Section 15: Nutritional Prevention and Treatment of Food Allergies 301
1. Types of Allergies 302
2. Pathological Changes of Allergies 303
3. Food Allergies 303
4. Dietary Therapy Recipes 305
Section 16: Nutritional Prevention and Treatment of Skin Diseases 305
1. Skin Itching 306
2. Neurodermatitis 307
3. Eczema 307
4. Psoriasis 308
5. Lupus Erythematosus 309
6. Acne 310
Section 17: Nutritional Prevention and Treatment of Diseases 311
1. Dental Caries and Gingivitis 311
2. Myopia 313
3. Cataracts 314
Section 18: Nutritional Prevention and Treatment of Bone Diseases 315
1. Osteoporosis Syndrome 315
2. Degenerative Arthritis 317
3. Rheumatoid Arthritis 318
Section 19: Nutrition for Surgery 319
1. Impact of Surgery on Metabolism 319
2. Importance of Dietary Nutrition for Surgery 320
3. Nutrient Supplementation for Surgical Patients 320
4. Nutritional Support Before and After Surgery 322
5. Dietary Principles for Surgical Patients 324
Section 20: Nutritional Prevention and Treatment of Genetic Diseases 324
1. Nutrients and Evolution and Genetics 325
2. Classification 325
3. Nutritional Treatment of Genetic Diseases 325
Chapter 7: Guidance for Various Therapeutic Diets 327
1. Basic Diets 327
2. Special Diets 328
3. Test Diets 331
4. Therapeutic Diets 332
Chapter 8: Small Tips for Daily Dietary Life 347
1. Enhancing Understanding of Food Nutrition 347
2. Small Dietary Remedies 352
3. Maintaining Good Dietary Habits 355
4. Food Hygiene and Storage 360
5. Skills to Preserve Nutrition During Cooking 365
6. Dietary Restrictions 367
Appendix 1: Recommended Daily Dietary Nutrient Supply 370
Appendix 2: Glossary of Nutrient Reference Intake 372
Appendix 3: Unit Conversion and Daily Tableware Capacity 372
Appendix 4: Equivalent Exchange 372
Appendix 5: Sugar Content in Common Vegetables 373
Appendix 6: Fruit Quality Table with 10g Sugar Content 374
Appendix 7: Cholesterol Content in Common Foods 375
Appendix 8: Classification of Purine Content in Common Foods 376
Appendix 9: Dietary Fiber Content in Common Foods 377
Appendix 10: Nutritional Components of Common Foods 378