num_pages: 252
description: In Traditional Chinese Medicine (TCM) foods can be classified in the same way as herbs and used for medicinal purposes - diet therapy is therefore a very large part of TCM and one of its main therapeutic 'tools'. This book presents the theory of modern use and principles of diet therapy. It covers the classification, properties and actions of a wide range of single foods and seasonings, and suggested combinations of foods. It also gives practical guidance on the treatment of common disorders using dietary therapy. This is a practical text (with no strong competitor - very little is published at all in English on this subject) for any health care practitioner who specialises or has an interest in dietary therapy. For students of TCM it is a sound and thorough introduction to the theory and principles of this area of specialisation. Presents clearly the theoretical aspects of dietary therapy - an area which often causes confusion Information on combinations of foods and herbs, using the same prescribing principles as for single food items - expands practitioners therapeutic range English translation of an original Chinese text - a western editor has ensured the linguistic meaning and context are accessible to the western practitioner (eg by discussing western methods of cooking and storing foods) Checked also by staff at Royal Botanic Garden, Edinburgh
language: English
title: Chinese Dietary Therapy
titlecomplete: Chinese Dietary Therapy
ratings_count: 7
publisher: Churchill Livingstone