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1、1,NUTRITION 营养学,李善姬 营养学教研室 ,教材 1.临床营养学. 主编 张爱珍.第3版.人民卫生出版社 参考书： 1.临床营养学. 主编 焦广宇.第3版. 人民卫生出版社 2. Understanding Nutrition. Ellie Whitney， ninth edition 3. Understanding Normal and Clinical Nutrition. Sharon Rady Rolfes , Eighth Edition 4. Nutrition in Clinical Practice. David L. Katz. Second Edition,P
2、art I Basis of nutrition and food Nutrition Chapter 1 energy Chapter 5 vitamins Chapter 2 proteins Chapter 6 minerals Chapter 3 fats Chapter 7 food Nutrition Chapter 4 carbohydrates Part II Clinical nutrition Chapter 1 hospital diet Chapter 2 nutrition support Chapter 3 dietary planning Chapter 4 ga
3、strointestinal disorders Chapter 5 liver disease Chapter 6 cardiovascular disease Chapter 7 renal disease Chapter 8 endocrine disease Chapter 9 surgical disease,4,作笔记、资料积累 认真听讲、经常学习、复习、积累 观察现实相关生活现象,善于思考 注意身边的病例、活学活用 注意交流、寻找机会 听课纪律、请假？ 考试、考查方式,如何学？,An overview of Nutrition,Welcome to the world of nu
4、trition. Although you may not always have been aware of it, nutrition has played a significant role in your life. And it will continue to affect you in major ways, depending on the foods you select. Although most people realize that food habits affect their health, they often choose food for other r
5、easons. After all, foods bring to the table a variety of pleasures, traditions, and associations as well as nourishment. The challenge, then, is to combine favorite food and fun times with a nutritionally balanced diet .,Nutrients in Food and in Body,Composition of Foods Chemical analysis of a food
6、such as a tomato shows that it is composed primarily of water(95 percent). Most of the solid materials are carbohydrates, lipids and proteins. If you could remove these material, you would find a tiny residue of vitamins, minerals, and other compounds. Water, carbohydrates, lipids, proteins, vitamin
7、s and some of the minerals found in foods are nutrients-substances the body uses for the growth, maintenance, and repair its tissues. Food also contain other compounds as well-fibers, phytochemicals, pigments, additives, alcohols, and others. Some are beneficial, some are neutral, and a few are harm
8、ful.,Composition of the Body A complete chemical analysis of your body would show that it is made of materials similar to those found in foods. A healthy 150-pound body contains about 90 pounds of water and about 20 to 45 pounds of fat, The remaining pounds are mostly protein, carbohydrate, and the
9、major minerals of the bones. Vitamins, other minerals, and incidental extras constitute a fraction of a pound. Carbohydrate, fat, and proteins are sometimes called macronutrients because the body requires them in relatively large amounts (many grams daily). In contrast, vitamins and minerals are mic
10、ronutrients, required only in small amounts （milligrams or micrograms daily).,Essential Nutrients The body can make some nutrients, but it cannot make all of them. Also, it makes some in insufficient quantities to meet its needs and, therefore, must obtain these nutrients from foods, the nutrients t
11、hat foods must supply are essential nutrients; also called indispensable nutrients. About 40 nutrients are currently known to be essential for human beings. When used to refer to nutrients, the word essential means more than just “ necessary”; it means “needed from outside the body”-normally, from f
12、oods.,营养素与主要功能,提供热量,参与构建机体组织,细胞,维持和调节生理功能,导出结论,解释结果,进行研究,建立假设,寻找研究问题,新的 知识,新问题,营养学研究方法 （Nutrition Research）,12,Nutrition Research,14,Nutrition information and misinformation On the net and in the news,Nutrition on the Net Get a question? The internet has an answer. The internet offers endless opport
13、unities to obtain high-quality information, but it also delivers an abundance of incomplete, misleading, or inaccurate information.,15,Nutrition in the News Consumers get much of their nutrition information from television news and magazine reports, which have heightened awareness of how diet influe
14、nces the development of diseases. Consumers benefit from news coverage of nutrition when they learn to make lifestyle changes that will improve their health. Sometimes, however, when magazine articles or television programs report nutrition trends, they mislead consumers and create confusion.,Nutrit
15、ion information and misinformation On the net and in the news,16,How to Determine Whether a Website is Reliable,To determine whether a website offers reliable nutrition information, ask the following questions Who? Who is responsible for the site? Is it staffed by qualified professionals? Look for t
16、he authors names and credentials. Have experts reviewed the content for accuracy.,When? When was the site last updated? Because nutrition is an ever-changing science, sites need to be dated and up-dated frequently. Where ? Where is the information coming from? The three letters following the dot in a web address identify the sites affiliation. Addresses ending in “gov” (government), “edu” (educational institute), and “org” (o
