论文部分内容阅读
食养疗法起源很早,在祖国医学发展形成的同时,也有了食物治病的经验。周代专设的“食医”,即专职管理食物补养和饮食卫生的医生。至春秋战国时代,在《内经》中明确指出,疾病缓解后应该“谷肉果菜,食养尽之”,以助恢复。后代医家通过临床实践逐步充实内容,并著有食疗专书,如唐朝的《食疗本草》,宋朝的《养老奉亲书》,元朝的《饮膳正要》,清代王孟英的《随息居饮食谱》都是具有代表性的饮食调养专书,1973年叶桔泉所撰写的《食物中药与便方》,亦为我们的饮食疗法提供了具体而丰富的内容。
The origin of dietary therapy was very early. In the development of the motherland medicine, there was also experience in food treatment. The “food doctor” specialized in the Zhou Dynasty was a doctor who specialized in managing food supplements and food hygiene. In the Spring and Autumn Period and the Warring States Period, it was clearly stated in the “Inner Canon” that after the disease is relieved, “the meat, vegetables, and food should be used to help”. Later generations of doctors gradually enriched the contents through clinical practice, and wrote special books for dietetics, such as the “Materia Medica of the Tang Dynasty”, the “Senior Care for Seniors” in the Song Dynasty, “The Essentials of Drinking and Drinking” in the Yuan Dynasty, and the “Savings” of Wang Mengying in the Qing Dynasty. The “Diet Spectrum” is a representative book on dietary rejuvenation. The “Food Herbs and Prescriptions” written by Ye Quanquan in 1973 also provided specific and rich content for our dietary therapy.