临床营养学_绪论.pptVIP

;1. 什么是临床营养学？;Definition of Clinical Nutrition;History of Clinical Nutrition;“药食同源”;“四气” “五味”古代医学家将中药的“四气”、“五味”理论运用到食物之中，认为每种食物也具有“四气”、“五味”。 ;History of Clinical Nutrition;Twentieth century：无菌术(1890)、输液和输血技术(1901)，临床营养向前跨入一大步 Friedrich (1904): First to use concept of total parenteral nutrition, infusing peptones(消化蛋白质), with fat, glucose and salt. Henriques and Anderson (1913): infused a hydrolysate of beef protein, glucose and electrolytes into a goat and achieved a positive nitrogen balance Wretlind: Karolinska 诺贝尔奖获得者，世界静脉全营养之父 First commercially available amino acid solution, Aminos