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Nutrition
Categorization (temperature, taste,
function) of foods
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Energetics of Food
Western Theory- analytical- Q uantitative
categorization- Carbohydrate- P rotein- Fat
- Vitamins- M inerals- Trace M ineral
Ea stern Theory- Q ualitative- H olistic Concept of Yin
and Yang- Thermal nature- Flavor of foods- M edicinal herbs
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4 basic criteria for energetic
classification of foods1. Therm al n a ture : Hot, Warm, Neutral, Cool,Cold
2 . Flav or : Sweet, Acrid, Sour, Bitter, Salty
3 . O rga n Network : SP, ST, LU, LI, KI, UB, LV, GB,HT, SI
4 . Di rect ion of Mo v ement : Upbearing, Floating,Downbearing, Falling
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Thermal Nature
Hot, Warm = YangCold, Cool = Yin
Neutral
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Hot Food
1. increase Yang, speed up Q i, activate, warm,disperse, move upward and outward, warm ZangFu, eliminate external and internal cold, mobilizedefense energy.
2 . Treat Cold symptom Ginger, Cinnamon,Lamb, Chili
3 . Excess creates heat (Yang excess), injures Yin,Dry out body fluids
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Warm Food
1. Warm Food strengthen Yang and Q i, warmthe body, Zang Fu, and warm and strengthenthe M iddle Jiao (middle burner)
2 . Treat cold symptom Fennel, Chicken, beef,oats
3 . Excess creates Yang repletion
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Neutral Food
1. Neutral foods build up Q i and body fluids,and stabilize and harmonize the body.
2 . Treat Q i deficiency Honey, Rice, Potatoes
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Cool Food
1. Cool Foods supplement body fluids (Jin Ye)and blood, slow down Q i, and clear Heat
2 . Treat Heat symptom Yogurt, soy milk,wheat
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Cold Food
1. Cold foods create cold, cool internal heat,and have a calming effect on the spirit (Shen)
2 . Treat Heat symptom watermelon,dandelion, orange
3 . Excess damages Q i and Yang, andthoroughly cools down the body
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Yang Foods
Acrid spices ( pepper, garlic, cinnamon)M eat (beef, chicken, lamb)
CoffeeAlcoholOats
Cherry, Peach
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Yin Foods
Cooling and Soothing effect
Dairy productsFruitM ineral WaterTomatoWheatPork
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Q uestion
If patient has S/S, which type of foods isrecommended?
1. S/S : Loud voice, red face, restlessness,hyperactive, sleep disorder, feeling hot
2 . S/S : Feeling cold, cold hands and feet,exhaustion, lethargy, loose stool, frequenturination
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Five Flavors (Wu Wei)
Sweet
Acr idSal ty
Sour
Bitter
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Sweet FlavorEa rth ( SP/S T)Warming, strengthening,harmonizing, relaxing andmoistening
-- Craving for Sweet-- following heavy physical,emotional, or mentalexertion
AlmondAppleAniseBarleyBananaBeef ButterCarrot
CheeseChickenCornDuck
EggplantFigM ilkM illetOatsPorkPotatoP umpkin
PearRiceSpinachWheat
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almond Anise
millet
OatsWheat Rice
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Wheat
The en d osperm this isthe main source of energy
The bra
n this includesvitamins, minerals and iswhere you will find thefiber
The germ there is morevitamins and minerals inthis part.
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Wu Xiang ( Fi v e-sp ice pow d er)
Star anise
Fennel seed (Xiao Hui Xiang)Cloves (Ding Xiang)Cinnamon sticks (Rou Gui)
Pepper ( Hu Jiao)
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Acrid Flavor
Met al ( LU / LI )M ove Q i, invigorateenergy circulation, loosenstagnation, disperses,open pores, release theexterior and produceperspiration
** People with heatsymptoms should avoidacrid flavors!!
CeleryChiliCinnamon
FennelGarlicGingerKohlrabi
Onion
PaprikaRadishesThymeWatercress
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Fennel : Xiao Hui Xiang
Kohlrabi (German turnip)
Cayenne chili pepper
w atercress
Thyme
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Salty Flavor
Wa ter ( KI / UB )Cools, moistens,downbears, softens,
loosens
CrayfishDuckHamOysterOctopusPorkP
igeonSaltSoy Sauce
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C rayfish
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Sour Flavor
Woo d ( LV/ GB )
Astringent, gathers andpreserves fluids
Sour flavor iscontraindicated whenacute Wind -cold
condition- No lemon tea duringacute wind -cold symptom
Adzuki beans(red bean)AppleApricotGrapeKiwiLemon
M angoOrangeP lum
P ineappleCheeseCurd cheeseFarmer s cheese
Cream CheeseTomatoM ilk
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Y kan ( , Y kan)
M angoApricot
Curd Cheese
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Bitter Flavor
Fire ( HT / SI )Drying, hardening,downbearing
Too much- Bitter -cool ( Epsomsalt) diarrhea- Bitter - warm (Coffee)dehydrate (dry skin)
BasilChicoryCelery
CoffeeDandelionLettuceParsleyTeaTobacco
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B asil
Chicory
Celery
Dandelion
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Flavor Zang Fu organ
Sp leen
AniseBeef
Ca rrots
ChickenFi g
HoneyM ill et
Stom a ch
Beef
Ca rrots
Chamomile teaChicken
Corn
FennelFi g
OatsP
orkRiceSalmon
HoneyM i ll etPorkRiceTrout
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Flavor Zang Fu organ
Lung
AlmondDuckGarlicRaddishPepperPeppermint teaWatercress
La rge Intest ine
BananaCornPepper
SpinachTofu
Wheat Germ
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Flavor Zang Fu organ
Kid neyChestnutGrape
LambM illetOatsOyster
P lumRaspberryVenison
Ur in a ry B la dd erFennelParsley
Squid
WheatWalnuts
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Flavor Zang Fu organ
Liv erAlcoholCelery stalks
EelLiverGarlicLemon
Peppermint teaRyeWheat
Gall Bla dd erBelgian endiveM ung Bean
PeachRye
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Flavor Zang Fu organ
He a rt
AlcoholBlack teaChiliCoffeeDandelion
GentianWheat
Sm all Intest ine
Green lettuceM ushroomSnailSpinach
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Q i movement caused by foodF lo a t ing
Fall ing Mo v ement
Upbe a r ing Mo v ement
D ownbe a r ing Mo v ement
Cinnamon, Pepper, Alcoholic beverage
Green Onion, Garlic, Alcoholic
Yogurt, Lemon
Crayfish, Epsom Salt
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Cooking M ethods
Coo ling Cook ing Metho d s
- Blanching- Steaming- Salting( P ickling)- Boiling in plentiful water- preparation usingrefreshing ingredients suchas fruits, tropical fruit orsprout
Wa rm ing Cook ing Metho d s
- Grilling- Frying- Roasting- Smoking- Searing- Baking-
Long simmering in liquid- Cooking with alcohol- Using hot or warmingspices
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