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
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