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characteristics of tcm
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  中医特色
    This paper will suggest the need to establish Chinese food science with characteristics of TCM in order to organize Chinese food culture into scientific systems for public education and medical education in order to systemize and authorize the knowledge of food in TCM theory and folk remedies and to play the role of Chinese food knowledge in guiding people to correctly choose appropriate foods for their needs in health preserving and clinical treatments.
    本文将建议建立有中医特色的中国食品科学的必要以将中国文化的精华融入医学教育和公共教育的科学体系之中,利于食品知识的系统性和权威并使其真正指导人们根据自己的需要正确地选择适宜的食品达到强身健体或治疗疾病的目的。
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>=From the standpoint of present food science and western nutrition, food is a carrier or mixture of nutrients with physiological functions, which could not reflect the property of food as a whole. Current available text books on food and nutrition for universities of TCM collected and summarized literature records in TCM on food property, taste and function, and the information on dietary prescriptions formed with food and Chinese herbal medicine, which were popularized among people. New theories...

>=From the standpoint of present food science and western nutrition, food is a carrier or mixture of nutrients with physiological functions, which could not reflect the property of food as a whole. Current available text books on food and nutrition for universities of TCM collected and summarized literature records in TCM on food property, taste and function, and the information on dietary prescriptions formed with food and Chinese herbal medicine, which were popularized among people. New theories for food application need the public to know and practice and to be integrated into education system. However, there has been no independent food science major or department derived from TCM system and systematically focusing on food and health yet. This paper will suggest the need to establish Chinese food science with characteristics of TCM in order to organize Chinese food culture into scientific systems for public education and medical education in order to systemize and authorize the knowledge of food in TCM theory and folk remedies and to play the role of Chinese food knowledge in guiding people to correctly choose appropriate foods for their needs in health preserving and clinical treatments.

从当今食品科学和西方营养学的角度讲,食品仅是有生理调节功能的营养物的载体或混合体, 还不能反映食品整体的性质。目前的中医食品营养方面的课本汇集和总结了食品性味功能等方面的文献记录以及食品与中药在民间广为应用的食疗方方面的资料。新兴的食品应用理论仍需公众的认识和实践,以及融入教育体系研究和发展。但是,至今仍然没有一个从中医领域的分支独立的食品专业或学科系集中系统在食品与健康方面。本文将建议建立有中医特色的中国食品科学的必要以将中国文化的精华融入医学教育和公共教育的科学体系之中,利于食品知识的系统性和权威并使其真正指导人们根据自己的需要正确地选择适宜的食品达到强身健体或治疗疾病的目的。

 
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