摘要
用中华传统语言表达,营养是人类通过脾胃运化饮食物中的水谷精微物质,濡养机体的五脏六腑、四肢百骸,以维持生命活动的过程.中华传统营养学是在中医药理论指导下,研究人体营养规律以及改善措施的科学.其发展历经周代的雏形、春秋战国时期理论初步形成、唐朝发展、宋元兴盛、明清成熟、近现代相对完善阶段.其研究内容包括基本理论、养疗原料、食物、方法及实践应用等部分.中华传统营养学学科体系应由中华传统营养基础理论、原料学、膳食方学、膳食工艺学、公共营养学及临床营养学等构成,六大分支学科共同构成其"理、法、方、食"完整的学科体系.
Abstract
In traditional Chinese language,nutrition is a process in which human beings nourish the viscera and limbs of the body to maintain life activities by converting the water and grain fine substances in the diet through the spleen and stomach.Traditional Chinese nutrition is a science that studies the law of human nutri-tion and the measures to improve it under the guidance of traditional Chinese medicine.Its development went through the embryonic stage in the Zhou Dynasty,initial theoretical forming in the Spring-Autumn and Warring States Period,growing in the Tang Dynasty,flouring in the Song and Yuan Dynasties,maturity in the Ming and Qing Dynasties,and relative perfection in the modern times.Its research contents include basic theory,nourishing raw materials,food,methods and practical applications.Its discipline system should be composed of the basic theory of traditional Chinese nutrition,raw materials,dietary prescriptions,dietary technology,public nutrition and clinical nutrition,and the six sub-disciplines together constitute a complete discipline sys-tem of"theory,law,prescription and food".
基金项目
国家社科基金重大项目(18ZDA322)
2023国家中医药管理局高水平中医药重点学科建设项目(zyyzdxk-2023008)
维普
万方数据