斯塔奇·尼克斯著的《基础营养与膳食治疗》介绍：This book is the text for international medical students in Chinese university. Theorganization and major content retains the original textbook. We have updated current nutritionresearch in China and nutritional status data for Chinese citizens in each chapter. For example,In Part 1, we supplement the recommended intake of each energy-yielding nutrient for Chinesepeople and introduce the dietary guidelines for Chinese. In Part 2, we introduce the dietaryguidelines for particular groups of people in China. In Part 3, food additive laws in China, thedevelopment of dietary guidelines in China are introduced. In Part 4, nutritional guidelines forpeople live with HIV or patients with HIV/AIDS and principles of diet therapy for Chinese areadded. Additionally, some part in the original textbook are deleted in this version, includingDrug-Nutrient Interaction, Clinical Applications, Cultural Considerations, For Further FocusandPutting It All Together.

Part Ⅰ Introduction to Basic Principles of Nutrition Science
Chapter 1 Food, Nutrition, and Health
HEALTH PROMOTION
FUNCTIONS OF NUTRIENTS IN FOOD
NUTRITIONAL STATES
NUTRIENT AND FOOD GUIDES FOR HEALTH PROMOTION
Chapter 2 Carbohydrates
NATURE OF CARBOHYDRATES
FUNCTIONS OF CARBOHYDRATES
FOOD SOURCES OF CARBOHYDRATES
DIGESTION OF CARBOHYDRATES
RECOMMENDATIONS FOR DIETARY CARBOHYDRATE
Chapter 3 Fats
THE NATURE OF FATS
FUNCTIONS OF FAT
FOOD SOURCES OF FAT
FOOD LABEL INFORMATION
DIGESTION OF FATS
RECOMMENDATIONS FOR DIETARY FAT
Chapter 4 Proteins
THE NATURE OF PROTEINS
FUNCTIONS OF PROTEIN
FOOD SOURCES OF PROTEIN
DIGESTION OF PROTEINS
RECOMMENDATIONS FOR DIETARY PROTEIN
Chapter 5 Digestion, Absorption, and Metabolism
DIGESTION
ABSORPTION AND TRANSPORT
METABOLISM
ERRORS IN DIGESTION AND METABOLISM
Chapter 6 Energy Balance
HUMAN ENERGY SYSTEM
ENERGY BALANCE
RECOMMENDATIONS FOR DIETARY ENERGY INTAKE
Chapter 7 Vitamins
THE NATURE OF VITAMINS
VITAMIN A (RETINOL)
VITAMIN D (CALCIFEROL)
VITAMIN E (TOCOPHEROL)
VITAMIN K
VITAMIN C (ASCORBIC ACID)
THIAMIN (VITAMIN B1)
RIBOFLAVIN (VITAMIN B2)
NIACIN (VITAMIN B3)
VITAMIN B6
FOLATE
COBALAMIN (VITAMIN B12)
PANTOTHENIC ACID
BIOTIN
CHOLINE
PHYTOCHEMICALS
RECOMMENDATIONS FOR NUTRIENT SUPPLEMENTATION
SUPPLEMENTATION PRINCIPLES
FUNCTIONAL FOODS
Chapter 8 Minerals
NATURE OF MINERALS IN HUMAN NUTRITION
MAJOR MINERALS
TRACE MINERALS
MINERAL SUPPLEMENTATION
Chapter 9 Water and Electrolyte Balance
BODY WATER FUNCTIONS AND REQUIREMENTS
WATER BALANCE
ACID-BASE BALANCE
Part Ⅱ Nutrition throughout the Life Cycle
Chapter 10 Nutrition during Pregnancy and Lactation
NUTRITIONAL DEMANDS OF PREGNANCY
DIETARY GUIDELINES FOR PREGNANT WOMEN IN CHINA
GENERAL CONCERNS
LACTATION
THE BABY-FRIENDLY HOSPITAL INITIATIVE
DIETARY GUIDELINES FOR LACTATING MOTHERS IN CHINA
Chapter 11 Nutrition during Infancy, Childhood, and Adolescence
GROWTH AND DEVELOPMENT
NUTRITIONAL REQUIREMENTS FOR GROWTH
NUTRITION REQUIREMENTS DURING INFANCY
NUTRITION REQUIREMENTS DURING CHILDHOOD
NUTRITION REQUIREMENTS DURING ADOLESCENCE (12 TO 18 YEARS OLD)
DIETARY GUIDELINES FOR INFANT IN CHINA
DIETARY GUIDELINES FOR CHILDREN AND ADOLESCENT IN CHINA
Chapter 12 Nutrition for Adults: The Early, Middle, and Later Years
ADULTHOOD: CONTINUING HUMAN GROWTH AND DEVELOPMENT
THE AGING PROCESS AND NUTRITION NEEDS
DIETARY GUIDELINES FOR THE ELDERLY IN CHINA
CLINICAL NEEDS OF THE ELDERLY
COMMUNITY RESOURCES
ALTERNATIVE LIVING ARRANGEMENTS
Part Ⅲ Community Nutrition and Health Care
Chapter 13 Community Food Supply and Health
FOOD SAFETY AND HEALTH PROMOTION
FOOD TECHNOLOGY
FOOD-BORNE DISEASE
Chapter 14 Food Habits and Cultural Patterns
SOCIAL, PSYCHOLOGIC, AND ECONOMIC INFLUENCES ON FOOD HABITS
CULTURAL DEVELOPMENT OF FOOD HABITS
Chapter 15 Weight Management
OBESITY AND WEIGHT CONTROL
A SOUND WEIGHT-MANAGEMENT PROGRAM
FOOD MISINFORMATION AND FADS
UNDERWEIGHT
Chapter 16 Nutrition and Physical Fitness
PHYSICAL ACTIVITY RECOMMENDATIONS AND BENEFITS
DIETARY NEEDS DURING EXERCISE
ATHLETIC PERFORMANCE
Part Ⅳ Clinical Nutrition
Chapter 17 Nutrition Care
THE THERAPEUTIC PROCESS
PHASES OF THE CARE PROCESS
DIET-DRUG INTERACTIONS
Chapter 18 Gastrointestinal and Accessory Organ Problems
THE UPPER GASTROINTESTINAL TRACT
LOWER GASTROINTESTINAL TRACT
FOOD INTOLERANCES AND ALLERGIES
GASTROINTESTINAL ACCESSORY ORGANS
Chapter 19 Coronary Heart Disease and Hypertension
CORONARY HEART DISEASE
ESSENTIAL HYPERTENSION
EDUCATION AND PREVENTI