《預防醫學》是2020年浙江大學出版社出版的圖書。
基本介紹
- 中文名：預防醫學
- 作者：編者:趙進順//倪春輝//孟曉靜|責編:李晨
- 出版時間：2020年
- 出版社：浙江大學出版社
- ISBN：9787308202954
- 類別：教材
內容簡介,圖書目錄,
內容簡介
《預防醫學》由六章組成。第一章介紹預防醫學的概念及其任務，健康決定因素，疾病預防策略以及臨床和社區預防服務。第2章介紹環境與健康的關係，來源，分類，環境命運污染物，環境對健康的影響以及化學物質的毒理學污染物。第三章介紹了生活環境和健康狀況，包括空氣，水，土壤環境和健康，重點關注環境，健康中的污染物來源危害和控制措施。第4章是關於職業健康的。它介紹了職業危害因素的分類和健康損害的類型；原則診斷，治療和預防職業病；的暴露風險常見的職業毒物，灰塵和物理因素；對健康造成的損害；和相關的預防和控制措施。第五章是關於食物營養與健康的，關注營養素，生命周期營養，公共營養，營養和疾病和食源性疾病。第6章介紹了社交，心理和與健康相關的行為因素。社會因素著重於經濟的作用，文化和衛生服務對健康的影響，以及心理因素側重於壓力的影響健康和相關干預措施。與以前的版本相比，此新版本是更全面，使學習者更容易理解環境和健康，有利於環境的預防和控制相關疾病。
圖書目錄
Chapter 1 Introduction to Preventive Medicine
1.1 Concept of Preventive Medicine
1.2 Contents and Objectives of Preventive Medicine
1.3 A Brief History of Preventive Medicine
1.4 Health and Determinants
1.4.1 Definition of Health
1.4.2 Determinants of Health
1.5 Four Levels of Prevention
1.5.1 Primary Prevention
1.5.2 Secondary Prevention
1.5.3 Tertiary Prevention
1.5.4 Quaternary Prevention
1.6 Clinical and Community Preventive Services
1.6.1 Clinical Preventive Services
1.6.2 Community Preventive Services
Chapter 2 Introduction to Environment and Health
2.1 Environment and Health
2.1.1 Introduction to Environment and Health
2.1.2 Classification and Composition of Environment
2.1.3 The Interrelationship Between Environment and Human Health
2.2 Environmental Pollution and Health Effects
2.2.1 Environmental Pollutants and Their Sources
2.2.2 Classification of Environmental Pollutants
2.2.3 Fate of Pollutants
2.2.4 Health Effects of Environmental Pollutants
2.3 Toxicology of Environmental Pollutants
2.3.1 Introduction to Toxicology
2.3.2 Toxicokinetics
2.3.3 Toxic Effects of Environmental Pollutants
Chapter 3 Living Environment and Health
3.1 Introduction
3.2 Air and Health
3.2.1 Composition and Structure of the Atmosphere
3.2.2 Physical Properties of the Atmosphere
3.2.3 Types and Sources of Air Pollution
3.2.4 Influences of Climate, Topography, and Atmosphere Processes
3.2.5 Effects of Air Pollution
3.2.6 Health Effects of Several Major Air Pollutants
3.2.7 Indoor Air Pollution
3.2.8 Guideline Values for Air Pollutants and Air Quality Index
3.2.9 Air Pollution Control
3.3 Water Environment and Health
3.3.1 Types of Water Resources and Its Hygienic Features
3.3.2 Water Quality-Criteria and Standards
3.3.3 Water Pollution and Health Hazards
3.3.4 Hygienic Significance of Drinking Water and Water Quality Standards
3.3.5 Purification Disinfection and Special Treatment for Drinking Water
3.4 Geological Environment and Health
3.4.1 Biogeochemical Disease
3.4.2 Soil Pollution and Health
Chapter 4 Occupational Environment and Health
4.1 Introduction
4.1.1 Interaction of Work and Health
4.1.2 Classification of Occupational Hazards
4.1.3 Occupational Adverse Effects
4.1.4 Diagnostic Principles of Occupational Diseases
4.1.5 Treatment Principles of Occupational Diseases
4.1.6 Prevention of Occupational Diseases
4.2 Occupational Poisoning
4.2.1 Metals
4.2.2 Organic Solvents
4.2.3 Aromatic Amino and Nitro Compounds
4.2.4 Irritant Gases
4.2.5 Asphyxiating Gases
4.2.6 Pesticides
4.2.7 Prevention and Control of Occupational Poisoning
4.3 Occupational Dust Exposure and Pneumoconiosis
4.3.1 Occupational Dust Exposure
4.3.2 Silicosis
4.3.3 Coal Worker's Pneumoconiosis
4.3.4 Asbestosis
4.3.5 Other Pneumoconiosis
4.3.6 Prevention and Control of Pneumoconiosis
4.4 Physical Hazards
4.4.1 High Temperature
4.4.2 Noise
4.4.3 Vibration
4.4.4 Non-ionizing Radiation
4.4.5 Ionizing Radiation
4.5 Occupational Cancer
4.5.1 Common Carcinogens and Characteristics of Occupational Cancer
4.5.2 Common Types of Occupational Cancer
4.5.3 Strategies for Prevention of Occupational Cancer
Chapter 5 Food Nutrition and Health
5.1 Introduction
5.2 Basic of Nutrients
5.2.1 Definition of Nutrients
5.2.2 Introduction of Dietary Reference Intake (DRI)
5.2.3 Nutrients
5.2.4 Phytochemicals and Functional Foods
5.3 Life Cycle Nutrition
5.3.1 Nutritional Aspects of Pregnancy and Lactation
5.3.2 Nutrition During the Growing Years-Infancy, Childhood and Adolescence
5.3.3 Adulthood and the Later Years
5.4 Public Nutrition
5.4.1 Nutrition Survey and Nutrition Surveillance
5.4.2 Recipe Design
5.4.3 Dietary Guidelines
5.4.4 Food Label
5.5 Nutrition and Disease
5.5.1 Nutrition and Obesity
5.5.2 Nutrition and Cardiovascular Diseases
5.5.3 Nutrition and Diabetes Mellitus
5.5.4 Nutrition and Cancer
5.5.5 Nutrition and Non-Alcoholic Fatty Liver Disease
5.6 Clinical Nutrition Therapy
5.6.1 Nutrition Assessment
5.6.2 Enteral Nutrition Support
5.6.3 Parenteral Nutrition Support
5.6.4 Food for Special Medical Purpose (FSMP)
5.6.5 Diet-Drug Interactions
5.7 Foodborne Illness
5.7.1 Overview of Foodborne Illness
5.7.2 Microbial Foodborne Illness
5.7.3 Chemical Contamination
5.7.4 Natural Toxicants in Food
5.7.5 Principles of Prevention of Foodborne Illness
Chapter 6 Social, Psychological, and Behavioral Factors and Health
6.1 Social Factors and Health
6.1.1 Social Economy and Health
6.1.2 Social Culture and Health
6.1.3 Health Service and Health
6.2 Psychological Factors and Health
6.2.1 Psychological Factors and Health
6.2.2 Psychological Stress and Health
6.2.3 Psychological Interventions
6.3 Behavioral Factors and Health
6.3.1 Smoking and Health
6.3.2 Drinking and Health
