Are you preparing for the NCCAOM Chinese Herbology exam? If yes, you’re in the right place. Chinese dietary therapy questions may be asked on your NCCAOM Chinese Herbology exam, making it more important than ever to understand these concepts! Let’s explore a few of the key components to Chinese dietary therapy.
Chinese dietary therapy is grounded in traditional Chinese medicine (TCM) principles, which view food not only as sustenance but also as medicine. The principles of Chinese dietary therapy include:
Balance
The key principle in Chinese dietary therapy is achieving balance in the body. This involves balancing the yin and yang energies within the body. Foods are categorized as yin (cooling) or yang (warming), and the goal is to maintain harmony between these opposing forces.
Yin (cooling) Foods
Some foods are believed to have a cooling and moisturizing effect on the body. They are often recommended during hot weather or for individuals with conditions characterized by excess heat or yang energy. Some examples of yin foods include:
Beans and Legumes: Mung beans, tofu, soy milk, soy products, and sprouts.
Sea Vegetables: Seaweed varieties such as nori, kelp, wakame, and hijiki.
Grains and Cereals: Barley, millet, wheat, and barley.
Fruits: Watermelon, cucumber, pear, apple, banana, persimmon, kiwi, strawberry, and citrus fruits like oranges and lemons.
Vegetables: Cucumber, lettuce, celery, spinach, bok choy, broccoli, cauliflower, asparagus, zucchini, and bamboo shoots.
Herbs and Spices: Mint, cilantro, dill, parsley, fennel, cilantro, coriander, lemon balm, and chrysanthemum.
Beans and Legumes: Mung beans, tofu, soy milk, soy products, and sprouts.
Sea Vegetables: Seaweed varieties such as nori, kelp, wakame, and hijiki.
Grains and Cereals: Barley, millet, wheat, and barley.
Nuts and Seeds: Coconut, watermelon seeds, pumpkin seeds, and sunflower seeds.
Beverages: Green tea, chrysanthemum tea, mint tea, and barley water.
Yang (Warming) Foods
Yang (warming) foods in Chinese dietary therapy are believed to have a heating and invigorating effect on the body. They are often recommended during cold weather or for individuals with conditions characterized by coldness or yin deficiency. Some examples of yang foods include:
Root Vegetables: Ginger, garlic, onion, leek, scallion, shallots, and radish.
Spices and Herbs: Cinnamon, cloves, black pepper, chili pepper, cayenne pepper, mustard seed, and horseradish.
Meat and Poultry: Beef, lamb, chicken, turkey, venison, and goat.
Seafood: Shrimp, lobster, mussels, and crab.
Fruits: Cherries, peaches, raspberries, and apricots.
Nuts and Seeds: Walnuts, chestnuts, peanuts, and pine nuts.
Grains and Cereals: Quinoa, oats, spelt, brown rice, and buckwheat.
Beans and Legumes: Adzuki beans, black beans, kidney beans, and lentils.
Dairy: Milk, cheese, and yogurt (though dairy is not traditionally consumed in large quantities in Chinese dietary therapy, some forms are considered warming).
Five Elements Theory
Chinese dietary therapy often utilizes the Five Elements Theory (wood, fire, earth, metal, and water) to categorize foods and their effects on the body. Each element corresponds to specific organs and bodily functions, and consuming foods associated with each element can help maintain balance within those organs.
Qi and Blood
TCM emphasizes the importance of qi (vital energy) and blood circulation for overall health. Certain foods are believed to tonify qi or nourish blood, while others may help to regulate their flow.
Foods that Tonify Qi
Foods that tonify qi in traditional Chinese medicine (TCM) are believed to strengthen the body’s vital energy and promote overall health and well-being. Qi tonifying foods are often recommended for individuals experiencing symptoms of qi deficiency, such as fatigue, weakness, poor digestion, and susceptibility to illness. Here are some examples of foods that are commonly used to tonify qi:
Beans and Legumes: Adzuki beans, black beans, lentils, and chickpeas.
Grains and Cereals: Rice (especially glutinous rice), oats, barley, wheat, and quinoa.
Root Vegetables: Sweet potatoes, carrots, parsnips, and squash.
Meat and Poultry: Chicken, turkey, beef, lamb, and pork (in moderation).
Nuts and Seeds: Almonds, walnuts, pine nuts, pumpkin seeds, and sunflower seeds.
Fruits: Dates, figs, grapes, cherries, apples, and apricots.
Vegetables: Spinach, kale, broccoli, cabbage, and Brussels sprouts.
Seafood: Tuna, salmon, mackerel, sardines, and anchovies.
Mushrooms: Reishi mushrooms, shiitake mushrooms, and maitake mushrooms.
Herbs and Spices: Astragalus root, ginseng, licorice root, ginger, cinnamon, and cardamom.
Foods that Tonify Blood
Foods that tonify blood in traditional Chinese medicine (TCM) are believed to nourish the body’s blood supply and promote circulation, helping to alleviate symptoms of blood deficiency such as fatigue, dizziness, pale complexion, and irregular menstruation. Here are some examples of foods commonly used to tonify blood:
Meat and Poultry: Beef, especially organ meats like liver, chicken, turkey, duck, and lamb.
Seafood: Fish such as salmon, mackerel, and sardines, as well as shellfish like oysters and clams.
Eggs: Particularly duck eggs and chicken eggs, especially the yolks.
Beans and Legumes: Black beans, adzuki beans, kidney beans, lentils, and black sesame seeds.
Nuts and Seeds: Walnuts, almonds, pine nuts, black sesame seeds, and pumpkin seeds.
Leafy Greens: Spinach, kale, Swiss chard, and beet greens.
Vegetables: Beets, carrots, sweet potatoes, and dark-colored vegetables like purple cabbage
Fruits: Dates, figs, apricots, raisins, and goji berries.
Grains and Cereals: Quinoa, oats, brown rice, and black rice.
Herbs and Spices: Dang gui (Angelica sinensis), which is often used in TCM herbal formulas for blood tonification, as well as other herbs like goji berries, Chinese yam, and longan fruit.
Seasonal Eating
Chinese dietary therapy emphasizes eating foods that are in season and locally available. This practice is believed to support the body’s natural rhythms and promote balance within the body. Seasonal fruits and vegetables are often harvested at their peak ripeness, meaning they are fresher and more nutrient-dense. They typically contain higher levels of vitamins, minerals, and antioxidants compared to produce that has been harvested prematurely or transported long distances.
Individualization
Just as in TCM diagnosis and treatment, Chinese dietary therapy considers each person’s unique constitution, health condition, and specific imbalances. Therefore, dietary recommendations may vary from person to person.
Cooking Methods
Chinese dietary therapy also considers cooking methods and their effects on the energetic properties of foods. For example, steaming, boiling, and simmering are considered to have a more gentle and nourishing effect on the body compared to frying or grilling.
Steaming foods has many benefits according to TCM. This method of cooking helps to retain natural moisture content and promotes easy digestion. By allowing foods to cook in their own juices, it preserves the natural flavors and aromas, resulting in dishes that are flavorful and satisfying without the need for excessive salt or added fats.
Moderation
Like many traditional approaches to health, moderation is key in Chinese dietary therapy. While certain foods may have medicinal properties, consuming them in excess can lead to imbalances.
So there you have it, a brief overview of Chinese dietary therapy, and the main concepts that must be studied in order to prepare for the NCCAOM Chinese Herbology exam. Remember to test your knowledge with Herbology practice exams, to ensure you are well prepared on test day!