TCM Food Nurturing and Food Therapy (2nd Edition)/中医食养与食疗（第二版） [Chinese]

Bys: 屠燕捷 and 杨爱

Combining modern nutrition with traditional Chinese medicine (TCM) food nurturing and food therapy to guide rational diet and balanced nutrition. 现代营养学与传统中医食养食疗相结合，指导合理膳食、均衡营养 This book is divided into seven chapters. Chapter 1, "Introduction," explores the differences and connections among TCM food nurturing, food therapy, and medicated diet, emphasizes the importance of balanced eating, and proposes appropriate dietary recommendations based on the Dietary Guidelines for Chinese Residents (2022). Chapter 2 reviews the historical development of TCM food nurturing and food therapy theories from ancient times through the Song, Yuan, Ming, and Qing dynasties, showcasing the rich connotations and practical experience of these theories. Chapter 3 provides an in-depth discussion of the characteristics of TCM food nurturing and food therapy theories, including the health preservation concept of "preventive treatment of disease" (治未病), the four natures and five flavors of foods, and dietary taboos and recommendations. Chapter 4, "Components of Food," details the nutrients and bioactive components in foods, providing a scientific basis for understanding the food nurturing and therapeutic effects of foods. Chapter 5, "Properties, Flavors, Effects, and Nutrition of Foods," systematically introduces the natures, flavors, and nutritional values of various food categories, including grains and legumes, vegetables, and fruits. Chapter 6 focuses on food nurturing and therapy for different populations and seasonal solar terms, offering targeted dietary regimens. Chapter 7 concentrates on food nurturing and therapy for common internal medicine diseases, such as colds, asthma, and hypertension, aiming to assist in the treatment of these conditions through appropriate dietary adjustments. The appendix includes the latest "Directory of Food and Medicinal Substances (2024 Edition)," providing readers with practical reference information. 本书共分为七章。第一章"概论"探讨了中医食养、食疗与药膳的区别和联系，强调了平衡饮食的重要性，并结合《中国居民膳食指南（2022）》提出了适宜的膳食建议。第二章回顾了中医食养食疗理论的历史发展，从远古至宋元明清时期，展现了中医食养食疗理论的丰富内涵和实践经验。第三章深入论述了中医食养食疗理论的特点，如"治未病"的养生思想、食物的四性五味、饮食宜忌等。 在第四章"食物的成分"中，详细介绍了食物中的营养素和生物活性成分，为理解食物的食养食疗作用提供了科学依据。第五章"食物的性味功效与营养"系统地介绍了各类食物，如谷豆类、蔬菜类、果品类等的性味和营养价值。第六章针对不同人群与各时令节气的食养食疗进行了专门讨论，提供了针对性的食养食疗方案。第七章则专注于常见内科疾病的食养食疗，如感冒、哮喘、高血压等，旨在通过合理的饮食调整辅助治疗这些疾病。附录中的"食药物质最新目录名单（2024年版）"为读者提供了实用的参考信息。

• Format: Paperback
• Language: Chinese
• ISBN: B0H8XS1YQJ
• ISBN13: 9787547870198
• Release Date: February 2025
• Publisher: China National Publications Import & Export C
• Length: 444 Pages
• Weight: 1.47 lbs.
• Dimensions: 1.2" x 5.5" x 8.3"