Dietary Management for Gastrointestinal Diseases

Author: Liu Fangcheng
Publisher:
Publish Date: 2002-05-01
Features: The physiological structure, digestive, and absorption functions of the human digestive system are closely linked with the process of food digestion and absorption. This book is organized by organ units such as the stomach, duodenum, bile duct, pancreas, small intestine, and large intestine, providing detailed explanations of the causes, symptoms, dietary care principles, meal planning during illness, and traditional Chinese and Western medical treatments for each organ unit. It is accompanied by numerous illustrations and tables to enhance understanding and application. Meal planning is a key focus of this book, utilizing modern nutrition and traditional Chinese medicine principles of "food nurturing the body and food harming the body." It combines food ingredients, hygiene knowledge, and extensive practical experience to emphasize that a balanced diet requires taking in what is needed without overeating; dietary balance means replenishing what is consumed without deficiency; and scientific meal planning combines both aspects. Of course, dietary adjustments must be made based on the specific condition of the digestive system. Reading this book may help you realize that a person's health is largely determined by their diet. Their physical condition and mental state can reflect whether their diet is balanced, whether their energy metabolism (such as excessive consumption, energy surplus, metabolic disorders, or energy balance) is functioning normally, and how to manage and treat digestive diseases through dietary adjustments to ultimately achieve self-care. This book is a comprehensive guide with multiple knowledge points, serving as a reference for patients, their families, medical professionals, nutritionists, home cooks, collective catering units, medicinal diet restaurants, and.