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图书目录

Chapter 1 Nutrients and Energy3

Section 1 Protein and Amino Acids3

1.1 Introduction4

1.2 Amino Acids5

1.3 Limiting Amino Acids and Protein Quality6

1.4 Protein Deficiency and Excess7

1.5 Remendation and Food Sources9

Section 2 Lipids and Fatty Acids11

2.1 Introduction11

2.2 Fatty Acids13

2.3 Measuring Lipid Quality16

2.4 Lipids and Health17

2.5 Remendation and Food Sources18

Section 3 Carbohydrate and Dietary Fiber20

3.1 Introduction20

3.2 Carbohydrate and Health24

3.3 Remendation and Food Sources28

Section 4 Energy30

4.1 Introduction30

4.2 Metrological Units and Sources of Energy31

4.3 Energy Expenditure of Human Body31

4.4 Energy Balance and its Regulation36

4.5 Energy Imbalance and Health Problems Induced37

4.6 Remendation and Dietary Energy Sources38

Section 5 Minerals40

5.1 Introduction40

5.2 Calcium41

5.3 Magnesium44

5.4 Phosphorus45

5.5 Iron46

5.6 Zinc48

5.7 Iodine50

5.8 Selenium51

Section 6 Vitamins54

6.1 Introduction55

6.2 Vitamin A55

6.3 Vitamin D59

6.4 Vitamin E63

6.5 Vitamin B165

6.6 Vitamin B267

6.7 Vitamin B670

6.8 Folate72

6.9 Niin74

6.10 Vitamin C76

Chapter 2 Phytochemicals and Health83

Section 1 Introduction83

1.1 Classification83

1.2 Biological Activity84

1.3 Overconsumption and Adverse Effects86

Section 2 Carotenoids88

2.1 Chemical Structure and Classification88

2.2 Carotenoids and Health89

Section 3 Polyphenols91

3.1 Introduction91

3.2 Polyphenols and Health92

Section 4 Phytosterol95

4.1 Introduction95

4.2 Phytosterol and Health97

4.3 Application of Phytosterol in Different Countries98

Section 5 Organosulfur Compounds100

5.1 Introduction100

5.2 Organosulfur Compounds and Health101

Section 6 Monoterpene Compounds103

6.1 Introduction103

6.2 Monoterpene Compounds and Health104

Section 7 Protease Inhibitors106

7.1 Introduction106

7.2 Protease Inhibitor and Health107

Chapter 3 Food Nutrition and Health111

Section 1 Cereal111

1.1 Introduction111

1.2 Structure and Nutrient Distribution of Cereal Crops111

1.3 Nutrients Contained in Cereal Crops112

1.4 Impt of Processing and Storage on the Nutrients in Cereals114

1.5 Cereals and Health115

Section 2 Legume117

2.1 Introduction117

2.2 Types of Legumes118

2.3 Nutrients in Legume118

2.4 Legume Products121

Section 3 Fruit and Vegetable123

3.1 Introduction123

3.2 Impts of Processing and Preparation on the Nutrients in Fruits and Vegetables125

3.3 Fruits/Vegetables and Health128

Section 4 Meat，Poultry and Fish131

4.1 Introduction131

4.2 Impts of Processing and Preparation on the Nutrients in Meat，Poultry and Fish134

4.3 Meat，Poultry，Fish and Health134

Section 5 Milk137

5.1 Introduction137

5.2 Milk and Health139

Chapter 4 Life Cycle Nutrition145

Section 1 Nutrition during Pregnancy and Ltation145

1.1 Nutrition during Pregnancy145

1.2 Nutrition during Ltation148

Section 2 Infant and Child151

2.1 Physiological Charters of Infant and Child152

2.2 Nutrient Needs153

2.3 Dietary Guidelines for Infant and Child156

2.4 Early Life Nutrition and Later Health159

Section 3 Teen161

3.1 Physiological Charters of Teen161

3.2 Nutrient Needs163

3.3 Potential Nutrition-related Problems167

3.4 Dietary Guideline for Teen170

Section 4 The Elderly173

4.1 Introduction173

4.2 Physiological Charters of the Elderly173

4.3 Nutrient Needs of the Elderly175

4.4 Dietary Guideline for the Elderly177

Chapter 5 Nutrition and Diseases183

Section 1 Inpatients Nutrition183

1.1 Introduction183

1.2 Nutritional Assessment of Inpatients185

1.3 Nutritional Support189

1.4 Daily Requirements of Energy and Nutrients189

Section 2 Hyperlipidemia192

2.1 Introduction192

2.2 Ftors and Hyperlipidemia194

2.3 Dietary Prevention for Hyperlipidemia197

2.4 Education Program for Cholesterol Testing and Management198

Section 3 Diabetes and Impaired Fasting Glucose202

3.1 Introduction202

3.2 Nutrition and Type 2 Diabetes Mellitus203

3.3 Dietary Prevention208

Section 4 Obesity and Overweight211

4.1 Introduction211

4.2 Nutritional Ftors and Obesity212

4.3 Obesity and Health216

4.4 Prevention of Obesity220

Section 5 Metabolic Syndrome223

5.1 Introduction223

5.2 Dietary Prevention226

Section 6 Cancer229

6.1 Introduction229

6.2 Diet，Nutrition and Cancer230

6.3 Dietary Prevention of Cancer232

Section 7 Gout235

7.1 Introduction235

7.2 Dietary Prevention237

Section 8 Protein，Salt and Chronic Kidney Disease241

8.1 Protein and Chronic Kidney Disease241

8.2 Salt and Chronic Kidney Disease244

8.3 Dietary Prevention245

Section 9 Alcohol and Hepatobiliary Disease250

9.1 Introduction250

9.2 Alcohol and Hepatobiliary Health251

9.3 Dietary Prevention254

Section 10 Phenylketonuria257

10.1 Introduction257

10.2 Etiology and Epidemiology257

10.3 Screening and Diagnosis258

10.4 Treatment258

10.5 Results of Therapy262

Chapter 6 Standards and Guidelines265

Section 1 Dietary Reference Intakes265

1.1 Introduction265

1.2 Establishment of DRIs266

1.3 Application of DRIs267

Section 2 Dietary Guidelines270

2.1 Food-based Dietary Guidelines270

2.2 Chinese Dietary Guideline272

2.3 Dietary Pattern273

2.4 Nutrition Strategy and Policy275

Chapter 7 Assessment of Nutritional Status281

Section 1 Introduction281

1.1 Introduction281

1.2 The Purpose of Nutritional Assessment282

Section 2 Patient History Related Nutritional Status283

2.1 Introduction283

2.2 Specific and Non-specific Physical Signs Associated with Malnutrition and Deficiency of Micronutrients284

2.3 Other Related Signs of Malnutrition285

2.4 Signs of Malnutrition in Certain Population285

2.5 Advantages and Limitations of Clinical Assessment285

Section 3 Anthropometry287

3.1 Body Height，Weight and Proportions287

3.2 Other Anthropometric Measurements289

3.3 Advantages and Limitations of Anthropometry290

Section 4 Biochemical and Hematological Parameters291

4.1 Measurement of Nutrient Level in Body Fluids291

4.2 Advantages and Limitations of Biochemical Assessment296

Section 5 Dietary Intake Assessment297

5.1 Introduction297

5.2 Records（Food Diary）298

5.3 24-hour Dietary Recall299

5.4 Food Frequency Questionnaire300

5.5 Observed Food Consumption301

5.6 Summary of Dietary Intake Assessment301

Section 6 Nutritional Risk Assessment302

6.1 Introduction302

6.2 Relationship between Risk Assessment and Nutrition302

6.3 The Focus of Risk Assessment303

6.4 The Process of Nutritional Risk Assessment303

6.5 Relevant Issues in Nutritional Risk Assessment304