Nutrition and Food Therapy

Author: Wu Cuizhen
Publisher:
Publish Date: 2005-08-01
Features: This book is divided into an introduction and three parts: Part 1, Part 2, Part 3, and Part 4. The introduction mainly introduces the concepts and brief history of nutrition and food therapy, the relationship between nutrition and food therapy and health, as well as its importance in clinical nursing. Part 1 discusses the basics of nutrition, including the nutrients and energy required by the human body and the nutritional value of various foods. Part 2 primarily elaborates on the principles of nutritional therapy for common diseases, the formulation of dietary plans, and nutritional methods. Part 3 focuses on traditional Chinese medicine food therapy, providing dietary recommendations based on syndrome differentiation for clinical conditions in traditional Chinese medicine, and offering dietary formulas for each syndrome type of common diseases.