预防医学

　　《预防医学》由六章组成。第一章介绍预防医学的概念及其任务，健康决定因素，疾病预防策略以及临床和社区预防服务。第2章介绍环境与健康的关系，来源，分类，环境命运污染物，环境对健康的影响以及化学物质的毒理学污染物。第三章介绍了生活环境和健康状况，包括空气，水，土壤环境和健康，重点关注环境，健康中的污染物来源危害和控制措施。第4章是关于职业健康的。它介绍了职业危害因素的分类和健康损害的类型；原则诊断，治疗和预防职业病；的暴露风险常见的职业毒物，灰尘和物理因素；对健康造成的损害；和相关的预防和控制措施。第五章是关于食物营养与健康的，关注营养素，生命周期营养，公共营养，营养和疾病和食源性疾病。第6章介绍了社交，心理和与健康相关的行为因素。社会因素着重于经济的作用，文化和卫生服务对健康的影响，以及心理因素侧重于压力的影响健康和相关干预措施。与以前的版本相比，此新版本是更全面，使学习者更容易理解环境和健康，有利于环境的预防和控制相关疾病。

暂缺《预防医学》作者简介

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