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这本书《预防医学》由六章组成。*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。
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| 目錄：
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Chapter 1Introduction to Preventive Medicine
1.1Concept of Preventive Medicine
1.2Contents and Objectives of Preventive Medicine
1.3A Brief History of Preventive Medicine
1.4Health and Determinants
1.4.1Definition of Health
1.4.2Determinants of Health
1.5Four Levels of Prevention
1.5.1Primary Prevention
1.5.2Secondary Prevention
1.5.3Tertiary Prevention
1.5.4Quaternary Prevention
1.6Clinical and Community Preventive Services
1.6.1Clinical Preventive Services
1.6.2Community Preventive Services
Chapter 2Introduction to Environment and Health
2.1Environment and Health
2.1.1Introduction to Environment and Health
2.1.2Classification and Composition of Environment
2.1.3The Interrelationship Between Environment and Human Health
2.2Environmental Pollution and Health Effects
2.2.1Environmental Pollutants and Their Sources
2.2.2Classification of Environmental Pollutants
2.2.3Fate of Pollutants
2.2.4Health Effects of Environmental Pollutants
2.3Toxicology of Environmental Pollutants
2.3.1Introduction to Toxicology
2.3.2Toxicokinetics
2.3.3Toxic Effects of Environmental Pollutants
Chapter 3Living Environment and Health
3.1Introduction
3.2Air and Health
3.2.1Composition and Structure of the Atmosphere
3.2.2Physical Properties of the Atmosphere
3.2.3Types and Sources of Air Pollution
3.2.4Influences of Climate, Topography, and Atmosphere Processes
3.2.5Effects of Air Pollution
3.2.6Health Effects of Several Major Air Pollutants
3.2.7Indoor Air Pollution
3.2.8Guideline Values for Air Pollutants and Air Quality Index
3.2.9Air Pollution Control
3.3Water Environment and Health
3.3.1Types of Water Resources and Its Hygienic Features
3.3.2Water Quality-Criteria and Standards
3.3.3Water Pollution and Health Hazards
3.3.4Hygienic Significance of Drinking Water and Water Quality Standards
3.3.5Purification Disinfection and Special Treatment for Drinking Water
3.4Geological Environment and Health
3.4.1Biogeochemical Disease
3.4.2Soil Pollution and Health
Chapter 4Occupational Environment and Health
4.1Introduction
4.1.1Interaction of Work and Health
4.1.2Classification of Occupational Hazards
4.1.3Occupational Adverse Effects
4.1.4Diagnostic Principles of Occupational Diseases
4.1.5Treatment Principles of Occupational Diseases
4.1.6Prevention of Occupational Diseases
4.2Occupational Poisoning
4.2.1Metals
4.2.2Organic Solvents
4.2.3Aromatic Amino and Nitro Compounds
4.2.4Irritant Gases
4.2.5Asphyxiating Gases
4.2.6Pesticides
4.2.7Prevention and Control of Occupational Poisoning
4.3Occupational Dust Exposure and Pneumoconiosis
4.3.1Occupational Dust Exposure
4.3.2Silicosis
4.3.3Coal Worker''s Pneumoconiosis
4.3.4Asbestosis
4.3.5Other Pneumoconiosis
4.3.6Prevention and Control of Pneumoconiosis
4.4Physical Hazards
4.4.1High Temperature
4.4.2Noise
4.4.3Vibration
4.4.4Non-ionizing Radiation
4.4.5Ionizing Radiation
4.5Occupational Cancer
4.5.1Common Carcinogens and Characteristics of Occupational Cancer
4.5.2Common Types of Occupational Cancer
4.5.3Strategies for Prevention of Occupational Cancer
Chapter 5Food Nutrition and Health
5.1Introduction
5.2Basic of Nutrients
5.2.1Definition of Nutrients
5.2.2Introduction of Dietary Reference Intake DRI
5.2.3Nutrients
5.2.4Phytochemicals and Functional Foods
5.3Life Cycle Nutrition
5.3.1Nutritional Aspects of Pregnancy and Lactation
5.3.2Nutrition During the Growing Years-Infancy, Childhood and Adolescence
5.3.3Adulthood and the Later Years
5.4Public Nutrition
5.4.1Nutrition Survey and Nutrition Surveillance
5.4.2Recipe Design
5.4.3Dietary Guidelines
5.4.4Food Label
5.5Nutrition and Disease
5.5.1Nutrition and Obesity
5.5.2Nutrition and Cardiovascular Diseases
5.5.3Nutrition and Diabetes Mellitus
5.5.4Nutrition and Cancer
5.5.5Nutrition and Non-Alcoholic Fatty Liver Disease
5.6Clinical Nutrition Therapy
5.6.1Nutrition Assessment
5.6.2Enteral Nutrition Support
5.6.3Parenteral Nutrition Support
5.6.4Food for Special Medical Purpose FSMP
5.6.5Diet-Drug Interactions
5.7Foodborne Illness
5.7.1Overview of Foodborne Illness
5.7.2Microbial Foodborne Illness
5.7.3Chemical Contamination
5.7.4Natural Toxicants in Food
5.7.5Principles of Prevention of Foodborne Illness
Chapter 6Social, Psychological, and Behavioral Factors and Health
6.1Social Factors and Health
6.1.1Social Economy and Health
6.1.2Social Culture and Health
6.1.3Health Service and Health
6.2Psychological Factors and Health
6.2.1Psychological Factors and Health
6.2.2Psychological Stress and Health
6.2.3Psychological Interventions
6.3Behavioral Factors and Health
6.3.1Smoking and Health
6.3.2Drinking and Health
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