Medical nutrition therapy

Author: Cai Meiqin
Publisher:
Publish Date: 2007-01-01
Features: Nutrition is related to everyone's health and longevity, and people pay close attention to it, making nutritionology 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 needs of the human body for energy and various nutrients; describes the special nutritional requirements under different physiological conditions; explores how to scientifically select foods and plan diets to ensure reasonable nutrition; and introduces methods for nutritional surveys and comprehensive evaluations of human nutritional status, as well as China's current dietary structure and dietary guidelines. The second part covers the Nutritional Prevention and Treatment of Common Diseases, primarily introducing the characteristics of common diseases, nutritional treatment principles and measures, and methods of nutritional supplementation. This book reflects the latest advancements in modern science in its content and closely integrates basic theory with clinical practice, facilitating clinical application. At the end of the book, there are appendices such as the "General Nutritional Composition Table of Common Foods," the "Reference Intakes of Dietary Nutrients for Chinese Residents," and the "Dietary Guidelines for Chinese and Japanese Residents and the Balanced Diet Pyramid for Chinese Residents." This book can be used as a textbook for medical college students studying medical nutrition, as well as a reference for physicians, nutritionists, dietitians, and food industry professionals engaged in clinical work.
Nutrition is related to everyone's health and longevity, and people pay close attention to it, making nutritionology 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 needs of the human body for energy and various nutrients; describes the special nutritional requirements under different physiological conditions; explores how to scientifically select foods and plan diets to ensure reasonable nutrition; and introduces methods for nutritional surveys and comprehensive evaluations of human nutritional status, as well as China's current dietary structure and dietary guidelines. The second part covers the Nutritional Prevention and Treatment of Common Diseases, primarily introducing the characteristics of common diseases, nutritional treatment principles and measures, and methods of nutritional supplementation. This book reflects the latest advancements in modern science in its content and closely integrates basic theory with clinical practice, facilitating clinical application. At the end of the book, there are appendices such as the "General Nutritional Composition Table of Common Foods," the "Reference Intakes of Dietary Nutrients for Chinese Residents," and the "Dietary Guidelines for Chinese and Japanese Residents and the Balanced Diet Pyramid for Chinese Residents." This book can be used as a textbook for medical college students studying medical nutrition, as well as a reference for physicians, nutritionists, dietitians, and food industry professionals engaged in clinical work.