Medical nutrition therapy

Author: Cai Meiqin
Publisher:
Publish Date: 2001-01-01
Features: Nutrition is related to everyone's health and longevity, which people pay close attention to, making it one of the most important disciplines in contemporary times. This book is meticulously compiled as a textbook based on the nutritional knowledge of medical college students and the teaching and professional needs of nutrition professionals. It can serve as a teaching material for medical college students studying medical nutrition, as well as a reference for clinical physicians, nutritionists, dietitians, and food professionals. Nutrition is related to everyone's health and longevity, which people pay close attention to, making it one of the most important disciplines in contemporary times. This book is meticulously compiled as a textbook based on the nutritional knowledge of medical college students and the teaching and professional needs of nutrition professionals. It is divided into two parts: The first part is the Basics of Nutrition, which primarily introduces the fundamental knowledge of nutrition, discusses the normal requirements of the human body for energy and various nutrients, as well as the special nutritional needs under different physiological conditions. It also explains how to scientifically select foods and plan diets to ensure balanced nutrition. It introduces methods for nutritional surveys and comprehensive evaluations of human nutritional status, as well as China's current dietary structures and dietary guidelines. The second part is Diseases and Nutrition, which primarily introduces the characteristics of common diseases, the principles and measures of nutritional therapy, and methods of nutritional supplementation. This book reflects the latest advancements in modern science in its content and closely integrates basic knowledge with clinical applications, making it convenient for clinical use. At the end of the book, there are tables of food nutritional components, standards for nutrient supply, and dietary guidelines, among others. This book can serve as a teaching material for medical college students studying medical nutrition, as well as a reference for clinical physicians, nutritionists, dietitians, and food professionals.