了得網醫學_臨床營養培訓手冊劉英華,張永主編醫學其它生活新華書店正版

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target="_blank"><img src="http://img.alicdn.com/imgextra/i2/2455124912/TB20mwHJAOWBuNjSsppXXXPgpXa_!!2455124912.jpg"></a></td> <td><a href="http://detail.tmall.com/item.htm?spm=a220z.1000880.0.0.Ku1KUF&id=552720179830" target="_blank"><img src="http://img.alicdn.com/imgextra/i1/2455124912/TB2yHBDczrguuRjy0FeXXXcbFXa_!!2455124912.jpg"></a></td> <td><a href="http://detail.tmall.com/item.htm?spm=a220z.1000880.0.0.Ku1KUF&id=520405449601" target="_blank"><img src="http://img.alicdn.com/imgextra/i2/2455124912/TB2pNbvBlmWBuNkSndVXXcsApXa_!!2455124912.jpg"></a></td> </tr></table> <img class="desc_anchor" id="desc-module-2" src="http://assets.alicdn.com/kissy/1.0.0/build/imglazyload/spaceball.gif"> <div class="detailpage-top" style="width: 790.0px;margin: 0 auto;font-family: 微軟雅黑;" align="center"> <p style="padding: 10.0px;margin: 0.0px;font-weight: bold;"> 臨床營養培訓手冊 </p> <div style="width: 740.0px;margin: 0 auto;padding: 40.0px 0 20.0px 0;color: #666666;" align="left"> <div style="padding: 10.0px 0 0 0;"> <span style="margin-left: 20.0px;">作  者:</span><span style="margin-left: 20.0px;">劉英華,張永主編</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> <div style="padding: 10.0px 0 0 0;"> <span style="margin-left: 20.0px;">定  價:</span><span style="margin-left: 20.0px;">45</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> <div style="padding: 10.0px 0 0 0;"> <span style="margin-left: 20.0px;">出&ensp;版&ensp;社:</span><span style="margin-left: 20.0px;">化學工業出版社</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> <div style="padding: 10.0px 0 0 0;"> <span style="margin-left: 20.0px;">出版日期:</span><span style="margin-left: 20.0px;">2016年03月01日</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> <div style="padding: 10.0px 0 0 0;"> <span style="margin-left: 20.0px;">頁  數:</span><span style="margin-left: 20.0px;">228</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> <div style="padding: 5.0px 0;"> <span style="margin-left: 20.0px;">裝  幀:</span><span style="margin-left: 20.0px;">平裝</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> <div style="padding: 10.0px 0 0 0;"> <span style="margin-left: 20.0px;">ISBN:</span><span style="margin-left: 20.0px;">9787122258632</span> </div> <img style="float: left;" src="http://img.alicdn.com/imgextra/i1/101450072/TB28iyVhwxlpuFjSszgXXcJdpXa-101450072.png" alt=> </div> </div> <div class="detailpage-remark" style="width: 790.0px;margin: 0 auto;font-family: 微軟雅黑;" align="center"> <img style="padding: 30.0px 0 0 0;width: 790.0px;" src="http://img.alicdn.com/imgextra/i4/101450072/TB2HCN4i4lmpuFjSZPfXXc9iXXa-101450072.jpg" alt="主編推薦"> <p style="text-indent: 2.0em;line-height: 44.17px;width: 715.0px;margin: 0 auto;text-align: left;"> 總醫院營養科多年的培訓課程用書。由營養科主任劉英華主編，前主任薛長勇任名譽主編。內容繫統實用，且涵蓋了新的研究成果。 </p> </div> <img class="desc_anchor" id="desc-module-3" src="http://assets.alicdn.com/kissy/1.0.0/build/imglazyload/spaceball.gif"> <div align="center" style="width: 790.0px;margin: 0 auto;"> <img alt="目錄" src="http://img.alicdn.com/imgextra/i1/101450072/TB2dGIjcNRDOuFjSZFzXXcIipXa-101450072.png" style="padding: 30.0px 0 0 0;width: 790.0px;"> <div align="left" style="width: 650.0px;margin: auto;text-align: left;"> <span style="margin-right: 18.0px;">●</span>第一章營養學基礎1<br><span style="margin-right: 18.0px;">●</span>第一節能量及各種營養素1<br><span style="margin-right: 18.0px;">●</span>一、能量1<br><span style="margin-right: 18.0px;">●</span>二、蛋白質的功能及需要量2<br><span style="margin-right: 18.0px;">●</span>三、脂類及脂肪4<br><span style="margin-right: 18.0px;">●</span>四、碳水化合物的功能及需要量6<br><span style="margin-right: 18.0px;">●</span>五、膳食纖維7<br><span style="margin-right: 18.0px;">●</span>六、水的功能及需要量9<br><span style="margin-right: 18.0px;">●</span>七、礦物質10<br><span style="margin-right: 18.0px;">●</span>八、維生素19<br><span style="margin-right: 18.0px;">●</span>九、能量及營養素缺乏疾病21<br><span style="margin-right: 18.0px;">●</span>第二節平衡膳食的基本要求23<br><span style="margin-right: 18.0px;">●</span>一、膳食食物要多樣化23<br><span style="margin-right: 18.0px;">●</span>二、滿足熱能和營養素供給量標準及合理比例24<br><span style="margin-right: 18.0px;">●</span>三、合理的烹調加工方法，減少營養素的損失24<br><span style="margin-right: 18.0px;">●</span>四、要有合理的膳食制度24<br><span style="margin-right: 18.0px;">●</span>五、食物應感官性狀良好，多樣化，並能滿足飽腹感25<br><span style="margin-right: 18.0px;">●</span>第三節各類人群膳食指南25<br><span style="margin-right: 18.0px;">●</span>一、一般人群膳食指南25<br><span style="margin-right: 18.0px;">●</span>二、孕前期婦女膳食指南28...... </div> </div> <img class="desc_anchor" id="desc-module-4" src="http://assets.alicdn.com/kissy/1.0.0/build/imglazyload/spaceball.gif"> <div class="detailpage-content" style="background: #a4a4a4;color: #fefeff;padding: 20.0px 0;width: 790.0px;margin: 0 auto;font-family: 微軟雅黑;" align="center"> <img style="width: 790.0px;" src="http://img.alicdn.com/imgextra/i4/101450072/TB2uhKJhB0kpuFjSsppXXcGTXXa-101450072.png" alt="內容虛線"> <p style="font-size: 40.0px;font-weight: bold;padding: 0.0px;margin: 0.0px;">內容簡介</p> <img style="width: 790.0px;" src="http://img.alicdn.com/imgextra/i2/101450072/TB2LvCmhxXkpuFjy0FiXXbUfFXa-101450072.png" alt=> <p style="text-indent: 2.0em;line-height: 44.17px;width: 715.0px;margin: 0 auto;text-align: left;"> 隨著醫學的不斷發展和認識的不斷深入，臨床營養的範圍已超越了傳統的飲食治療，在病情的預測、營養狀況的評價、疾病的治療、病程的轉歸等方面發揮了特殊的作用，在醫療實踐中的作用也得到越來越多的臨床工作者的認可，已成為疾病診療過程中的重要環節。<br>劉英華、張永主編的《臨床營養培訓手冊》基於總醫院營養科多年的醫療工作經驗及培訓工作的實際需要，結合當前的近期新研究進展編寫而成。全書內容繫統實用，涵蓋了營養學基礎知識及各類膳食指南，醫院基本飲食、各類治療飲食和試驗膳食的概念、應用及制作，醫院常用勻漿膳制作和特殊醫學用途食品（ONS）的使用說明、產品對比，消化繫統、心血管繫統、內分泌繫統、呼吸繫統、神經繫統等常見疾病和外科術後、遺傳疾病、腫瘤相關疾病及兒科疾病的營養治療，腸內腸外營養在臨床上的應用，營養篩查與評估，還介紹了營養與藥物的關繫、營養相關實驗室指標的判讀等方面的知識，同時收錄了各類常用參考表...... </p> </div> <img class="desc_anchor" id="desc-module-5" src="http://assets.alicdn.com/kissy/1.0.0/build/imglazyload/spaceball.gif"> <div class="detailpage-author" style="width: 790.0px;margin: 0 auto;font-family: 微軟雅黑;" align="center"> <img style="padding: 30.0px 0 0 0;width: 790.0px;" src="http://img.alicdn.com/imgextra/i1/101450072/TB2NWdAi.hnpuFjSZFpXXcpuXXa-101450072.jpg" alt="作者簡介"> <p style="font-size: 40.0px;padding: 0.0px;margin: 0.0px;">劉英華,張永主編</p> <div style="margin: 30.0px 0 20.0px 0;"> <img style="float: left;margin: -21.0px 0 0 370.0px;" src="http://img.alicdn.com/imgextra/i4/101450072/TB2I_yaiY4npuFjSZFmXXXl4FXa-101450072.png" alt=> <div style="border: 1.0px solid #c0c0c0;padding: 40.0px 30.0px;"> <p style="text-indent: 2.0em;line-height: 44.17px;width: 715.0px;margin: 0 auto;text-align: left;"> 劉英華，總醫院營養科主任，副主任醫師。一直致力於臨床營養工作,熟練應用肥胖、糖尿病、冠心病、痛風、貧血、消瘦、手術及老年營養不良等營養治療手段，並主要研究脂代謝營養和微量營養素營養風險評估,腫瘤及危重癥患者營養治療。2013年度到美國哈佛醫學院麻省總醫院脂類醫學與技術研究中心博士後訪學1年。承擔國家自然科學基金青年基金等多項課題。獲總醫院醫療成果二等獎1項。發表論著20多篇，主編圖書1本，參與主編專著3部。受邀多次靠前外學術和科普講座。 </p> </div> </div> </div> ';

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