《黄帝内经》与中国传统饮食营养学  

Yellow Emperor's Classic of Internal Medicine and Traditional Chinese Dietetic Trophology

作　　者：路新国 

机构地区：[1]扬州大学烹饪与营养科学系,江苏扬州225001

出　　处：《南京中医药大学学报（社会科学版）》2001年第4期174-178,共5页Journal of Nanjing University of Traditional Chinese Medicine(Social Science Edition)

摘　　要：《黄帝内经》阐述了饮食营养的重要意义 ,强调“治未病”的预防思想及饮食营养在预防医学中的重要地位。在膳食结构上 ,提出了“谷养、果助、畜益、菜充”的全面平衡膳食模式 ;在消化生理上 ,提出了“脾胃学说” ;在食物性能上 ,提出了“气味学说” ;在饮食养生上 ,提出了“调和阴阳”、“谨和五味”、“因人、因时、因地制宜”等基本法则 ;在疾病的治疗上 ,提出了“食疗学说” ;在疾病恢复期的饮食营养上 ,提出了“食复学说” ;在养生食疗上 ,提出了“食忌学说”等。所有这些论述都为中国传统饮食营养学的建立和发展奠定了理论基础。The importance of nutrition in diet was mentioned in Yellow Emperor's Classic of Internal Medicine , which emphasized the important role of disease prevention in trophology. In dietetic structure, it put forward a balanced diet mode with 'corn, fruit, meat and vegetables'; in digestive physiology, it put forward the 'theory of spleen and stomach'; in the nature of food, it put forward the 'flavour theory'; in dietetic health care, it put forward the basic principles of 'balancing yin and yang', 'giving proper diet according to different persons, time and locations', etc.; in the treatment of diseases, it put forward the 'theory of dietetic therapy'; in the dietetic nutrition during the recovery period, it forward the 'theory of convalescent through diets'; in health care dietetic therapy, it put forward the 'theory of contraindications in diets'. All this has laid the theoretical basis for the traditional Chinese dietetic trophology.

关 键 词：内经 营养学 中国传统饮食 营养学 

分 类 号：R221[医药卫生—中医基础理论] R151[医药卫生—中医学]