预防医学（英文版）

Chapter 1 Introduction
1.1 Basic concepts
1.2 Natural history of public health
1.3 The subjects and missions of hygiene and preventive medicine
1.4 The achievements of Chinese public health
1.5 Levels of prevention
Part 1 Living Environment and Health
Chapter 2 Basic Concepts and Principles of Environmental Health
2.1 Classification of human environment
2.2 Environment and human health
2.3 Environmental changes and body response
2.4 Environmental multi-factor exposure and joint effects
2.5 Environment pollution and human health
2.6 Susceptibility of population
2.7 Prevention and control
2.8 Research methods
Chapter 3 Air and Health
3.1 Composition of the atmosphere
3.2 Sources and types of ambient air pollution
3.3 Harmful effect of air pollution
3.4 Health effects of several major air pollutants
3.5 Indoor air pollution
3.6 Assessment of air quality
3.7 Air pollution prevention and control
Chapter 4 Water and Health
4.1 Water resources
4.2 Parameters of water quality
4.3 Water pollution and pollutants outcome
4.4 Water pollution hazard and diseases
4.5 Standards for drinking water quality
4.6 Purification and treatment of water
Chapter 5 Soil and Health
5.1 Endemic fluorosis
5.2 Iodine deficiency disease
5.3 Soil pollution
5.4 Itai-itai disease
5.5 Soil pollution prevention and control
Part 2 Diet, Nutrition and Health
Chapter 6 Nutrition Basics
6.1 Energy
6.2 Macronutrients
6.3 Micronutrients
Chapter 7 Nutrition in the Life Cycle
7.1 Nutrition during pregnancy and ]actation
7.2 Nutrition during infancy,in childhood and adolescence
7.3 Nutrition in the adult years and aging
Chapter 8 Community Nutrition
8.1 Dietary reference intakes
8.2 Nutrition survey and nutrition assessment
8.3 Dietary guidelines
8.4 Policies measures and approaches
Chapter 9 Nutrition and Diseases
9.1 Nutrition and obesity
9.2 Nutrition and diabetes
9.3 Nutrition and cardiovascular diseases
9.4 Nutrition and hypertension
9.5 Nutrition and gout
9.6 Nutrition and cancer
9.7 Nutrition and infectious diseases
Chapter 10 Nutrition Support
10.1 General application of nutrition support
10.2 Enteral nutrition
10.3 Parenteral nutrition
Chapter 11 Food Safety and Food Borne Diseases
11.1 Food safety
11.2 Food contamination
11.3 Food-borne diseases
Part 3 Occupational Environment and Health
Chapter 12 Introduction to Occupational Health
12.1 Introduction
12.2 Occupational environment and health
12.3 Trends and challenges of occupational health
Chapter 13 Occupational Hazards
13.1 Introduction
13.2 Chemical hazards
13.3 Physical hazards
13.4 Biological hazards
13.5 Social,psychological and ergonomic hazards
13.6 Occupational carcinogens
13.7 New and emerging risks
Chapter 14 Occupational Diseases
14.1 Introduction
14.2 Occupational poisoning
14.3 Pneumoconiosis and other occupational respiratory diseases
14.4 Occupational diseases induced by physical hazards
14.5 Occupational cancers
14.6 Job stress related disorders
14.7 Work-related musculo skeletal disorders
Chapter 15 Prevention and Control of Occupational Hazards
15.1 Introduction
15.2 Evaluation
15.3 Control of exposures through interventions
References