Clinical Nutrition

Author: Sun Mengli, Editor-in-Chief
Publisher:
Publish Date: 2003-06-01
Features: Clinical Nutrition is one of the nursing "Upgrading from College Diploma to Bachelor's Degree" series textbooks, divided into two parts: Fundamentals of Nutrition and Nutrition and Diseases. The first part was written by Professor Song Putju, Tang Yi, and Lin Xiaoming from the School of Public Health, Peking University. The second part was co-authored by nutrition directors from hospitals in the Peking Union Medical College system, Xiehe Hospital, and other hospitals, as well as experienced clinical nutrition experts. The content includes knowledge related to energy, proteins, lipids, carbohydrates, and other nutrients; the nutritional value of various foods; nutrition for different groups such as pregnant women, lactating mothers, infants and young children, and the elderly; basic hospital diets, the Dietary Guidelines for Chinese Residents, the Balanced Diet Pyramid, and nutritional therapy for diabetes, respiratory diseases, hepatobiliary and pancreatic diseases, gastrointestinal diseases, kidney diseases, and burn care, as well as preoperative and postoperative care, enteral and parenteral nutrition support. It also covers nutritional therapy for pediatric diseases such as pediatric diabetes, pediatric kidney disease, childhood calcium deficiency, and phenylketonuria. We strive to introduce readers to the latest developments in nutrition both domestically and internationally, and from a practical perspective, the book includes numerous recipes for reference. This book can be used as a textbook for full-time undergraduate nursing programs, as well as for correspondence education and online schools. It can also serve as a reference for clinical nurses, doctors, and nutritionists.