摘要
运用中医食疗基本理论指导饮食调护,是临床辨证施护重要组成部分。它体现了药疗、食疗相结合,是中医临床护理的一个特点。在临床辨证准确下做到药食相须,寒温相宜,五味相适,就能提高疗效,使病人尽快康复。反之则影响药效,加重病情,在护理过程中指导病人进行食疗是非常重要的。
The basic theory of traditional Chinese medicine dietotherapy guidance diet regulating,is the clinical syndrome differentiation with the important component.It reflects the medication,healthcare,and the combination of traditional Chinese medicine is a feature of the clinical care.In the clinical syndrome differentiation and accurate ShiXiang must do medicine,cold temperature fitting and proper,appropriate tastes,can enhance the curative effect,make the patient as soon as possible.Otherwise,the influence efficacy,aggravating illness,in the process of how to guide patient care on diet is very important.
出处
《实用中医内科杂志》
2011年第12期97-98,共2页
Journal of Practical Traditional Chinese Internal Medicine
关键词
中医食疗
四气五味
饮食调护
辨证施护
药食同源
护理
Traditional Chinese medicine diet therapy
four natures of drugs five tastes
diet regulating
with the syndrome differentiation
traditional Chinese medicine and food a root
nursing
