学科带头人，副主任医师，副教授，硕士学位，硕士生导师，中国医师协会营养医师专业委员会常委，山东省医师协会营养医师分会常委，山东省科学养生协会常务理事，山东省临床营养质控中心委员，中华临床营养杂志编委，美国匹兹堡大学医学中心访问学者。2008年9月-2009年9月赴美国匹兹堡大学医学中心，师从美国著名资深营养专家Laura Materase 教授和O’Keefe教授，分别在Starzl Transplant Research Institute、Presbyterian Hospital、Shadyside Cancer Center等学习，熟悉和掌握了各种脏器移植和危重病人的肠内与肠外营养支持以及营养减肥等技术。在《中华临床营养杂志》、《British Journal of Nutrition》、《Nutrition and Cancer 》等国内国外刊物上发表论文论著40余篇，主编参编论著多部。其中，SCI收录论文3篇，参与NIH基金和国家自然科学基金各一项，承担中国营养基金课题 一项，承担山东省医药卫生重点项目一项，分获潍坊市科技进步二等奖和三等奖各一项。
从事临床营养工作20年，主要擅长于：
1.各种病人（围手术期病人、危重病人、癌症和重度营养不良病人）的肠内与肠外营养支持和营养管理。
2.各种亚健康人群（特别是肥胖病人）和肿瘤、糖尿病、肾脏病、高血压、痛风、脑梗塞等病人的营养咨询与健康管理。
3.抗氧化营养素、衰老和DNA氧化损伤关系研究。
4.住院病人营养风险筛查和营养支持的成本-效果研究
5.营养保健食品的开发与应用。
Introduction of Ming Zhang
Ming Zhang
is the academic leader and director of Nutrition Department of Peking University Shenzhen Hospital, Associate chief physician, associate professor, mentor of graduate. He is now serving as the Standing Committee Member of Nutrition Doctor Committee of Chinese Medical Doctor Association, Standing Committee Member of Nutrition Doctor Committee of Shandong Medical Doctor Association, committee member of Shandong Clinical Nutrition Quality Control Center,
editorial
board
member
of Chinese Journal of Clinical Nutrition. He was a Visiting Scholar in University of Pittsburgh Medical Center in 2008.9-2009.9
He
has Published more than 40 Papers in domestic core journals and 《Chinese Journal of Clinical Nutrition》, 《British Journal of Nutrition》、《Nutrition and Cancer 》, 3 papers in SCI (Science Citation Index) journals as second and third author and participated in NIH funding and Natural Science Foundation of China researches. Undertaken 1 Chinese Nutrition Fund Project and 1 Shandong Province Medical Science and Technology development important plan Project. Owned 2 Weifang Science and Technology Progress Prizes.
Mainly specializes in:
1. Enteral and Parenteral nutrition support in all kinds of patients especially in peripheral major surgery patients，critical patients，cancer patients , and severe malnutrition patients.
2. Nutrition consultation and health management in sub-health people (including obesity ) and cancer, diabetes, kidney disease, hypertention, gout and cerebral infarction patients.
3. The research in the relationship of antioxidants , aging and DNA oxidative damage.
4.Nutritional Risk Screen in inpatients and cost effectiveness of nutrition support
5. Nutritional health food development and application .