基于中医体质学说及治未病思想的食材学的建立  

Based on Chinese medicine constitutional theory and treating the undiseased ideology of the establishment of food material discipline

作　　者：柴可夫[1] 谷英敏[1] 马纲[1] 钱俊文[1] 

机构地区：[1]浙江中医药大学,杭州310053

出　　处：《中华中医药杂志》2011年第7期1580-1582,共3页China Journal of Traditional Chinese Medicine and Pharmacy

基　　金：国家公益性行业科研专项基金项目(No.200807012)~~

摘　　要：通过对食疗发展的现状分析,得出建立食材学的必要性,其所依托的中医理论基础——体质学及治末病思想,其服务领域为作为食疗学的基础学科,加强食材性能理论研究,促进传统医学的发展并发挥其优势。Through the analysis of the present situation of the development of food therapy,establish the necessity of food material discipline,its basic theory of TCM-constitutional theory and treating the undiseased,such as food therapy services for the basic disciplines,to strengthen the learning theory research food material performance,promote the traditional medicine development and exert its advantages.

关 键 词：中医体质学说 治未病 食疗 食材 食材学 

分 类 号：R247.1[医药卫生—中医临床基础]