Dietary Therapy Guidelines

Author: Dou Guoxiang
Publisher:
Publishing Time: 2003-01-01
Features: This book is divided into ten chapters, combining modern medical knowledge, nutritional science, and TCM theory to systematically introduce the physiological basis of rational nutrition, the relationship between nutrition and diseases, the nutritional value of various foods, and the rational nutrition and diet of different populations. With TCM food therapy as a focus, it provides detailed introductions to the properties, functions, and applications of commonly used foods, dietary recommendations and taboos for common diseases, and dietary planning for patients. The content is designed to be novel, scientifically sound, and practical. Tables of nutritional components for commonly used foods are included in the appendix for reference. This book can serve as a reference for clinical physicians, nutritional physicians in hospitals and sanatoriums, as well as food industry professionals and the general public. It is also a valuable guide for every family.