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现代营养学

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《现代营养学》在营养学领域的广泛应用,使得我们作为编者的使命面临极大的挑战。《现代营养学》过去一直拥有难以置信的广大读者群,包括营养学、公共卫生学、临床医学以及其他相关专业的本科生、本科毕业生和研究生;营养师、医师和其他卫生专业人员;以及学术界、产业界和政府部门的研究人员。《现代营养学》的读者分布广泛,从食品研究人员、工程师到决策者、管理者和广大公众。《现代营养学》能成为世界各地的教室、图书馆、实验室、诊所和办公室里的标准教材和权威参考资料。
Content Description

本书于1953年首版,当时距最后一个被发现的维生素,也就是维生素B12,被成功分离仅仅数年。第4版由Dr.Mark Hegstead主编,在1976年出版,包括53章;而我们当前的版本则为70章,体现了营养科学的研究领域广阔和跨学科的特点。 作为本书的合作编者实乃莫大的荣幸,但也担负着艰巨任务。营养学研究的重点发生了转移,已经不再仅限于探讨营养缺乏病时营养素摄入不足的作用,往往同时还要考虑营养对慢性疾病预防的作用,以及营养过剩所带来的后果。本版中大部分章节都是以对未来研究方向的讨论作为结束语,包括一些研究需要,以鼓励和帮助读者准备未来几年的发展。 本书在营养学领域的广泛应用,使得我们作为编者的使命面临极大的挑战。这本书过去一直拥有难以置信的广大读者群,包括营养学、公共卫生学、临床医学以及其他相关专业的本科生、本科毕业生和研究生;营养师、医师和其他卫生专业人员;以及学术界、产业界和政府部门的研究人员。本书的读者分布广泛,从食品研究人员、工程师到决策者、管理者和广大公众。本书能成为世界各地的教室、图书馆、实验室、诊所和办公室里的标准教材和权威参考资料。
Catalogue

Ⅰ 系统生物学
第1章 基因组学、蛋白质组学、代谢物组学和系统生物学方法与营养
Ⅱ能量生理学
第2章 体成分分析的启示
第3章 运动
第4章 能量代谢
Ⅲ 能量和宏量营养素
第5章 蛋白质与氨基酸
第6章 碳水化合物
第7章 营养素与基因表达
第8章 膳食纤维
第9章 脂质的吸收与转运
第10章 脂类的细胞内代谢
第11章 乙醇:对健康和营养的影响
Ⅳ 脂溶性维生素及其相关营养素
第12章 维生素A
第13章 类胡萝卜素
第14章 维生素D
第15章 维生素E
第16章 维生素K
Ⅴ 水溶性维生素及其相关营养素
第17章 维生素C
第18章 硫胺素
第19章 核黄素
第20章 烟酸
第21章 维生素B6
第22章 叶酸
第23章 维生素B12
第24章 生物素
第25章 泛酸
第26章 肉碱
第27章 胆碱和脑发育
第28章 膳食黄酮
Ⅵ 矿物质和微量元素
第29章 钙
第30章 磷
第31章 镁
第32章 电解质:钠、氯、钾
第33章 人类水和电解质平衡
第34章 铁
第35章 锌
第36章 铜
第37章 碘和碘缺乏病
第38章 硒
第39章 铬
第40章 硼、锰、钼和其他微量元素
Ⅶ 营养和生命周期
第41章 妊娠和哺乳
第42章 婴儿营养
第43章 青春期
第44章 衰老与营养
Ⅷ 营养和免疫
第45章 免疫应答的营养素调节:以维生素E为例
第46章 免疫功能的营养调节和传染病
第47章 食物过敏
Ⅸ 营养和慢性病
第48章 肥胖的健康影响
第49章 动脉粥样硬化性心血管疾病
第50章 糖尿病
第51章 骨质疏松症
第52章 癌症
第53章 胃肠道疾病
第54章 肾脏疾病
第55章 肝脏疾病
第56章 高血压
Ⅹ 膳食、食物和营养
第57章 食物成分
第58章 膳食摄入量的评估
第59章 味道和食物的选择
第60章 能量摄入、肥胖症和膳食行为
第61章 改变膳食和运动行为的策略
第62章 美国的营养监测
第63章 美国的膳食标准
第64章 国际膳食标准:FAO和WHO
Ⅺ 公共卫生和国际营养
第65章 发展中国家膳食相关慢性疾病的突发事件
第66章 食品不安全、饥饿和营养不良
第67章 复杂危机环境中的公共营养
Ⅻ新出现的问题
第68章 食源性疾病与食品安全
第69章 食品生物技术
第70章 食物和补充剂中促进健康的生物活性物质
索引
Book Abstract

Ⅰ系统生物学
第1章 基因组学、蛋白质组学、代谢物组学和系统生物学方法与营养
基因组学
基因组学指对基因的研究,包括在感兴趣的条件下对感兴趣的有机体内的结构基因群、调控性序列群及非编码DNA片段群及其表达产物(及mRNA群)的研究。基因组学已经衍生出额外的基因为基础的“组学”,其中一些用于界定基础细胞调控机制(转录物组学,由该基因组在任一时间点所产生的全套完整RNA转录物)和涉及其他学科的相关基因组学,如毒理基因组学和营养基因组学(与营养学有关的基因组学),旨在应用基因组学的方法去探究营养过程中遗传学差异是如何影响单一营养素或整个食物的利用情况,以及营养素(单体或组群)是如何影响基因表达的。
营养基因组学的目的在于了解膳食是如何影响到某一有机体的生命过程中健康与疾病之间的平衡,以及该有机体的需求变化,如健康维护、生长、成熟、妊娠、衰老、应激状态以及疾病。对于了解上述机制的目的,人们主要的假设是通过其找到更好的——甚至是个体化的——对疾病预防及慢性疾病管理方面的(很少有不良副作用的)膳食建议。对于单基因遗传性疾病,这可能是一个相当简单的过程,即单基因改变引起的以一种已经识别方式在家族中传递的疾病,但是对像癌症、2型糖尿病及其他慢性疾病而言,则要困难得多。其原因是后者通常涉及遗传性的基因突变,或在生命期限内仅有某些细胞自发性地产生的突变和/或由于一个或更多的阶段特异性基因组群的控制或功能缺陷而导致的多步骤过程。再者,基因的改变可以发生于细胞核或线粒体,后者的基因组随时间而改变,而且受能量的限制,与许多退行性疾病以及寿命的延长有关。
Introduction

自《现代营养学》于1953年问世以来,至今已经过了半个多世纪,先后进行了多次再版,内容不断更新,本次引进翻译的是第9版。我国分别于1986年、1998年和2003年翻译出版了第4版、第7版和第8版。
与上一版相比,第9版在第8版65章的基础上增加了5个章节,尽管大多数章节的标题与第8版基本相同,但是执笔作者和内容均有了很大调整,增加了不少新内容,整体上反映了当今营养科学研究领域的最新进展,同时提出了今后研究的方向以及国际性关注的研究课题;同时这一版中还增加了很多新内容,例如:与营养有关的基因组学、蛋白质组学、代谢物组学以及系统生物学方法,营养素与基因表达,高血压,食物异黄酮,与肥胖和慢性病相关的味觉和食物选择,FAO和WHO的国际膳食标准;特别强调了类胡萝卜素、胆碱与脑发育等方面的内容。我们相信该书中文版的面世,将给我国的读者提供一本营养领域内容最新、知识较全面的参考书。
本书各章节的撰写者均是国际上在相关学科或领域方面的著名专家,英文版出版后将先后有许多国家的译本出版。中文版得到国际生命科学出版社翻译和出版授权。本书的译者包括中国疾病预防控制中心营养与食品安全所、青岛大学医学院、浙江省医学科学院等单位从事营养与食品卫生学研究的专家、学者以及研究生等。在翻译过程中,力求准确和忠实原文;对于原文中个别内容有值得商榷的地方,以译者注的形式表述供参考;译文经过互相校对、总校和文字的加工整理。本书中没有注明国家的政府或机构、国家调查或研究项目,如无特指,通常指美国。

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