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全国高等医学院校教材:临床营养护理学

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全国高等医学院校教材:临床营养护理学

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《临床营养护理学》全国高等医学院校教材,卫生部“十一五”规划教材,中国高等教育。学会医学教育专业委员会规划教材
Content Description

《临床营养护理学》分三部分:总论、各种疾病的营养治疗与护理、中医营养治疗与护理。总论部分介绍了临床营养学的概况、临床营养筛查与评价、饮食习惯与营养咨询、科学饮水、健康人群的营养需要、中国居民膳食指南、临床营养基础理论、肠内和肠外营养支持等内容。第二部分介绍了各系统常见疾病的代谢特点、营养支持的适应证、营养治疗的原则、营养治疗的方式及其营养护理措施。第三部分介绍了中医食疗的治疗原则和常见疾病的中医食疗。《临床营养护理学》的编者几乎均是活跃在我国临床营养教学、科研、管理和实践工作一线的资深营养师,保证了本教材内容的专业性、新颖性、科学性和实用性。
Catalogue

第一篇 总论
第一章 临床营养学概论
第一节 营养学
第二节 临床营养学

第二章 临床营养筛查与评价
第一节 营养筛查
第二节 营养评价

第三章 临床营养治疗与护理的组织形式
第一节 营养治疗小组
第二节 医院营养科的设置及运作

第四章 饮食习惯及营养咨询
第一节 饮食习惯
第二节 营养咨询

第五章 营养学基础
第一节 能量
第二节 碳水化合物和膳食纤维
第三节 蛋白质
第四节 脂类
第五节 维生素
第六节 矿物质

第六章 水
第一节 水是人体内的重要营养物质
第二节 水的代谢与水的需要量
第三节 科学饮水

第七章 各类食物的营养价值
第一节 谷类
第二节 豆类
第三节 蔬菜类
第四节 水果类
第五节 菌藻类
第六节 畜禽肉类
第七节 禽蛋类
第八节 水产动物类
第九节 乳类

第八章 健康人群的营养需要
第一节 孕妇营养
第二节 乳母营养
第三节 婴儿营养
第四节 儿童营养
第五节 青少年营养
第六节 老年人营养

第九章 膳食结构与中国居民膳食指南
第一节 膳食结构
第二节 膳食指南
第三节 一般人群膳食指南
第四节 特定人群膳食指南
第五节 中国居民平衡膳食宝塔

第十章 临床营养基础理论
第一节 饥饿时的机体代谢变化
第二节 肠黏膜屏障学说

第十一章 肠外和肠内营养支持
第一节 肠外营养支持
第二节 肠内营养支持

第十二章 营养素的药理学研究与应用
第一节 营养素和其他食物成分对药物的影响
第二节 药物对营养素的影响

第二篇 各种疾病的营养治疗与护理
第十三章 危重病人的营养治疗与护理
第一节 危重病人的代谢改变
第二节 危重病人的代谢支持
第三节 特殊营养物质在危重病人中的作用
第四节 危重病人的营养护理

第十四章 消化系统疾病
第一节 消化性溃疡
第二节 胃炎
第三节 肝疾病
第四节 急性重症胰腺炎

第十五章 循环系统疾病
第一节 冠心病
第二节 高血压病
第三节 心力衰竭

第十六章 泌尿系统疾病
第一节 肾炎
第二节 肾病综合征
第三节 肾衰竭
第四节 透析患者
第五节 泌尿系统结石

第十七章 呼吸系统疾病
第一节 概述
第二节 慢性阻塞性肺疾病
第三节 急性呼吸窘迫综合征
第四节 呼吸系统其他疾病

第十八章 营养代谢性疾病
第一节 糖尿病
第二节 痛风
第三节 肥胖
第四节 营养不良
第五节 高脂蛋白血症

第十九章 神经系统疾病
第一节 脑血管病
第二节 球麻痹和假性球麻痹
第三节 癫痫
第四节 颅脑损伤
第五节 三叉神经痛
第六节 多发性神经炎
第七节 重症肌无力
第八节 老年性痴呆

第二十章 外科与创伤患者
第一节 手术与创伤病人的代谢变化
第二节 手术与创伤病人的营养素需要量
第三节 营养治疗

第二十一章 烧伤
第一节 烧伤病人的代谢反应和营养需要量
第二节 肠外营养治疗
第三节 肠内营养治疗

第二十二章 肿瘤
第一节 肿瘤恶病质
第二节 营养治疗对营养状态的影响
第三节 肿瘤病人的营养治疗
第四节 营养治疗的若干问题

第二十三章 获得性免疫缺陷综合征
第一节 急性HIV感染者和无症状HIV感染者的营养支持
第二节 AIDS患者的营养支持
第三节 影响营养素摄人和利用症状的饮食处理

第三篇 中医营养治疗与护理
第二十四章 中医食疗
第一节 中医食疗发展简史
第二节 饮食与疾病的关系
第三节 食物性能
第四节 中医食疗治则
第二十五章常见疾病的中医食疗
第一节 病人饮食分类
第二节 常见食疗举例
主要参考书目
Book Abstract

第一章 总论
第一章 临床营养学概论
第一节 营养学
一、营养学的定义
营养学是生命科学的一个分支,具有很强的应用性。营养学是研究选择食物,以及食物在人体内的消化、吸收、利用、代谢以及维持生长、发育与良好健康的相关过程的一门学科。
二、中国传统营养学的发展简史
我国营养学要比西方国家开展的早得多。早在《山海经》中就曾有神农尝百草的记载。《神农本草经》记载的365种上、中、下品药中,上品者大多为食药通用的日常食物。公元341年晋朝葛洪的《时后方》中就提出可用肝治疗维生素A缺乏的干眼病,用海藻治疗缺碘性甲状腺肿。南北朝的《素问》中就提出“五谷为养、五果为助、五畜为益、五菜为充”,已提出了各种食物的不同营养功能与平衡膳食的概念。唐朝《千金方》中有食治篇,共分水果、蔬菜、谷类、鸟兽四门。元朝饮膳太医包思慧,即皇帝的主任营养师出版了《饮膳正要》,这是中国也是世界上第一本营养治疗即膳食治疗疾病的书籍。明朝李时珍《本草纲目》收录的1982种药物中,谷物、水果、蔬菜、野菜等300多种,动物性食物400多种,并详细说明何种可食、何种不可食。
三、西方营养学的发展简史
1898年出现营养(nutrition)这一名词,然而对它的了解却远远早于这一时期,有了食物就有了营养的知识。营养学是一门综合的科学,它与生物化学、生理学、病理学、医学、公共卫生学、农牧渔业科学与食品加工学等都有密切关系。众所周知,在远洋航海中,船员因长期吃不到新鲜蔬菜与水果,发生齿龈出血和皮下出血点,并称其为坏血病,而船员吃了新鲜蔬菜与水果就立即痊愈。并发现了这两种食物中富含一种维生素,我们称之为抗坏血酸即维生素C。
20世纪初阿脱华脱与本尼迪克特发明了单式热量计测定食物中的+热量与用呼吸热量计测定多种劳动动作的热量消耗。罗斯在1936年发现了在蛋白质中有人体必需的8种氨基酸。维生素的名词是芬克在1912年提出来的。以后麦克伦和奥斯朋与门德尔在动物试验中发现了维生素A、核黄素与硫胺素的功能。
Introduction

临床营养学是研究营养与疾病关系的一门学科,包括疾病的营养代谢、营养治疗和营养预防。近40年来,随着基础研究和临床应用研究的不断深入,人们对临床营养的作用和价值的认识有了跨跃式的发展,其临床应用的范畴、应用技术、制剂的供应和设备都取得了显著的进步,使得临床营养治疗在疾病的预防、治疗、康复中发挥着日益重要的作用,并已成为临床综合治疗措施中不可缺少的组成部分。
临床营养治疗工作的广泛开展,给护士的工作任务和角色提出了许多新的和更高的要求,例如:护士在日常工作中需要对普通病人和社区慢性病患者进行饮食指导,对营养不良患者进行营养状况的评价和个体化的饮食指导,对肠内或肠外营养支持的患者正确实施营养支持,并进行营养效果的监测和评价。所以,临床营养学知识对护士能否胜任这些工作至关重要。
本书分三部分:总论、各种疾病的营养治疗与护理、中医营养治疗与护理。总论部分介绍了临床营养学的概况、临床营养筛查与评价、饮食习惯与营养咨询、科学饮水、健康人群的营养需要、中国居民膳食指南、临床营养基础理论、肠内和肠外营养支持等内容。第二部分介绍了各系统常见疾病的代谢特点、营养支持的适应证、营养治疗的原则、营养治疗的方式及其营养护理措施。第三部分介绍了中医食疗的治疗原则和常见疾病的中医食疗。本书的编者几乎均是活跃在我国临床营养教学、科研、管理和实践工作一线的资深营养师,保证了本教材内容的专业性、新颖性、科学性和实用性。

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Jingdong book