預防醫(yī)學

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