Nutritious eating refers to the scientific selection and combination of food to achieve the goal of nourishing the body and maintaining health. The theory of nutritious eating originates from traditional Chinese medicine, which believes that food has different tastes, properties, and effects and can be used to regulate the balance of yin and yang in the body, enhance physical fitness and immunity, and prevent and treat diseases.
The principles of nutritious eating include: diversified diet, high-quality food, scientific combination of ingredients, attention to the balance of meat and vegetables, reasonable eating, and moderation in the use of cooking oil, salt, and other seasonings. In recent years, with the increasing awareness of health, the concept of nutritious eating has received more and more attention and recognition.
According to the theory of traditional Chinese medicine, food can be divided into five tastes, five colors, five qi, and five organs. The five tastes are sweet, sour, bitter, spicy, and salty. The five colors are red, yellow, green, white, and black. The five qi are cold, cool, neutral, warm, and hot. The five organs are heart, liver, spleen, lung, and kidney. Different foods correspond to different tastes, colors, properties, and effects, so they need to be combined and consumed according to individual body conditions and needs.
According to the theory of traditional Chinese medicine, food can be divided into five tastes, five colors, five qi, and five organs. The five tastes are sweet, sour, bitter, spicy, and salty. The five colors are red, yellow, green, white, and black. The five qi are cold, cool, neutral, warm, and hot. The five organs are heart, liver, spleen, lung, and kidney. Different foods correspond to different tastes, colors, properties, and effects, so they need to be combined and consumed according to individual body conditions and needs.
根据传统医学的理论，食物可以分为五味、五色、五气和五脏。五味分别是甘、酸、苦、辣和咸，五色分别是红、黄、绿、白和黑，五气分别是寒、凉、平、温和热，五脏分别是心、肝、脾、肺和肾。不同的食物对应不同的味道、颜色、性质和功效，因此需要根据个人身体状况和需要进行搭配食用。
食养也强调食物的烹调方式和烹调油盐的用量。烹调方式应选择煮、蒸、炖、煎等健康的方法，避免高温油炸和过度加工的食品。油盐的用量也要适量，避免过多的摄入对身体健康造成影响。
Nutritious eating also emphasizes the cooking methods and the amount of cooking oil, salt, and other seasonings used in food preparation. Cooking methods should be chosen to be healthy such as boiling, steaming, stewing, frying, and avoiding high-temperature frying and excessively processed foods. The amount of cooking oil and salt should also be moderate to avoid adverse effects on health.
