Chinese Nutrition Therapy

Part 1: Theory 1A: Introduction to the Basic Principles of Traditional Chinese Medicine and Chinese Dietetics 1 Yin and Yang 2 Therapeutic Principles of TCM 3 The Five Phases (Wu Xing) 4 The Five Basic Substances 5 Causes of Diseases 6 Traditional Chinese Nutrition Theory 7 Function of the Triple Burner (San Jiao) 1B: Methodology of Nutritional Therapy 8 Energetics of Food 9 Energetic Thermal Nature 10 The Five Flavors (Wu Wei) 11 Flavor Association with Organ Networks 12 Influencing the Thermal Nature of Foods 13 Cooking Methods in Detail 14 Green Smoothies in TCM 15 Meal Preparation in Tune with the Five Phases (Wood, Fire, Earth, Metal, Water) 16 Fasting Part 2: Chinese Dietetics in Practice 17 Basic Recommendations of Chinese Dietetics 18 Special Significance of the Earth Phase 19 Nutrition and Daily Rhythms 20 Nutrition and Seasonal Rhythms 21 Nutrition and Pathogenic Factors 22 Nutrition and the Human Life Cycle Part 3: Practical Application of Chinese Dietetics 3A: General Applications of Chinese Dietetics 23 Practical Guidelines for Giving Nutritional Advice 3B: Application of Chinese Dietetics for Specific Conditions 24 Organ Network • Spleen/Pancreas–Stomach • Earth Phase 25 Organ Network • Lung–Large Intestine • Metal Phase 26 Organ Network • Kidney–Bladder • Water Phase 27 Organ Network • Liver–Gallbladder • Wood Phase 28 Organ Network • Heart–Small Intestine • Fire Phase Part 4: Food Classification 29 Vegetables 30 Grains and Soy 31 Spices, Herbs, Sweeteners, Condiments 32 Fruit 33 Meat and Poultry 34 Fish/Seafood 35 Dairy Products, Eggs, Oils, and Fats 36 Nuts and Seeds 37 Alcoholic Beverages, Coffee, and Tea 38 Superfoods and Yangsheng in Chinese Dietetics Part 5: Clinical Examples 39 Respiratory Tract Disorders 40 Gastrointestinal Disorders 41 Obesity/Losing Weight 42 Physical and/or Emotional Fatigue 43 Cardiovascular Disorders 44 Eye Disorders 45 Skin Disorders 46 Urogenital Disorders 47 Gynecological Disorders 48 Allergies 49 Nutrition in Oncology