论中华饮食保健学  

On the Study of Chinese Health Care by Way of Diet

作　　者：施洪飞[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《扬州大学烹饪学报》2001年第1期21-25,共5页Cuisine Journal of Yangzhou University

摘　　要：中华饮食保健学形成于秦汉时期 ,成熟于晋唐时期 ,发展于宋元明清 ,兴盛于党的十一届三中全会后。其基本特点包括整体观念、辨证辨体施食和脾胃观念等方面。中华饮食保健学应当包含人的生理、辨体辨证、饮食保健原理、保健食物、保健膳食方谱 (含烹饪加工 )、饮食养生、饮食治疗等八个方面内容。作为中国的烹饪工作者 。The study of Chinese health care by way of diet took shape in Qin Han time, got mature in Jin Tang time, developed in Song Yuan Ming Qing and prosperous after the Third Plenary Session of the Eleventh Central Committee.Its basic features include the concept of wholism, select medicated diet on the basis of differential diagnosis and differential body condition, spleen stomach view and so on. It should contain eight aspects as human physiology, differential diagnosis and differential body condition, principles of health care by way of diet, health\|care food, health\|improving food prescriptions, conserving health by way of diet, treatment by way of diet and so on. It's necessary for cuisine workers to know the study of Chinese health care by way of diet.

关 键 词：中华饮食保健学 医食同源 辨体施食 辩证施食 起源 发展 形成 特点 

分 类 号：R247.1[医药卫生—中医临床基础]