Dietary Recommendations and Health

Author: Feng Yongli et al.
Publisher:
Publish Date: 2005-01-01
Features: This book consists of three chapters. The first chapter is an introduction, which primarily discusses the concept of food and medicine sharing the same origin, elaborates on the properties and functions of food, and introduces the three major nutrients required by the body, as well as the compatibility and application of food. The second chapter covers the dietary recommendations and prohibitions for various types of food. It provides detailed introductions on nine aspects—name, overview, composition, nature and taste, efficacy, effects, recommended foods, foods to avoid, and applications—for categories such as grains and, vegetables, fruits and melons, fungi, meat, aquatic products, protein-rich foods, dairy products, beverages, alcoholic drinks, seasonings, and traditional Chinese herbal medicines. The chapter incorporates the experiences of predecessors and modern research findings, along with practical examples. It ensures that information is well-founded, references are cited, learning is supported by evidence, and application yields results. The third chapter focuses on the dietary recommendations and prohibitions for various diseases. It covers common diseases, male diseases, pediatric diseases, surgical diseases, dermatological diseases, and ophthalmological diseases, listing all foods that can be consumed and those that should be avoided for each condition.