Research On The Relationship Between Nature Of Diet And The Health Of Old People

The culture of Traditional Chinese Dietotherapy is a valuable legacy with long history. The ancients find the culture sprout of the common source of medicine and food that the culture of Traditional Chinese Dietotherapy has the medical merits in the process of searching food in ancientry times. In the Zhou Dynasty, the "dietotherapist" is set up. It develops fleetly through the Qinghan, Three Countries, Liangjin, South and North Dynasty. It result form the monograph and special department. It comes into the full development in Song Dynasty, Yuan Dynasty, Ming Dynasty and Qing Dynasty. Huangdi' s canon of medicine in the War Country period establishes the theory foundation for the development of the culture of Dietotherapy After the creation, collection, settling and hammer-hardening of medical experts of past dynasties, the famous medical expert Sun Simiao compiles the first special literature of Dietotherapy. Dietotherapy in Golden Prescriptions combined with his experience based on summing up the experience of the former in Shui and Tang Dynasty. Then his disciple Mengshen compiles the first monograph Foliage.of Dietotherapy.Foliage of Dietotherapy is considered as the summing-up of the former Dietotherapy. Its emergence founds the perfect and systemic knowledge of Dietotherapy. The royal meal doctor Hun Shihui in Yuan Dynasty summarizes dietotherapy of the former dynasties. Based on this, he synthesizes the content of food of West Region and minority and completes the first existent monograph on Dietetic Regimen Chinese history.Yin Shan Zheng Yao. Yin Shan Zheng Yao is compiled from the viewpoint of bite and sup of healthy person. It is a landmark of cultural development history of Traditional Chinese Dietetic Regimen. It indicates the maturity and super development of the culture of Traditional Chinese Dietotherapy.This project summarizes the development of the culture of Traditional Chinese Dietotherapy. Based on this, it tries to design a series of investigation questionnaire and explore the correlation relationship between the property and taste of food and the health from the viewpoint of TCM by the modern scientific method. The students of Guangzhou University Of Senior Citizen are investigated in the project. The crowd is chose to be good for the extension of knowledge of TCM, the understanding of the purpose of investigation and the cooperation of investigation. The investigation indicates there are countless ties among the property and taste of food, the constitution and the symptoms. The food classified according to the property characteristic is corresponding to the constitution or the symptoms classified according to yinyang theory.The investigated persons are classified by the constitution or the symptom according to the scalar of yinyang. They are categorized into taiyin people, taiyang people, shaoyang people, people of balance between yin and yang by the the constitution and into yin, yang, and balance between yin and yang.. The property scores of food of different groups are different. By the constitution, taiyin people is -40.7 + 12.3, shaoyin people is -30.1 ±6.8, taiyang people is -23.4 + 7.2, shaoyang people is -26.7+14.5, people of balance between yin and yang is -29.5 ± 13.1. The average scores of taiyin people, taiyang people, people of balance between yin and yang have the statistic meaning by the method of analysis of variance statistic. By the symptom, the average scores is -28.5 + 1.97 of yin type, whose symptoms are mostly yin-type characteristic such as cold sensation of external genitals, asthenia of yang, cold-dampness, the average scores is —11.5 + 5.15 of yang-type group, whose symptoms are mostly yang characteristic such as prodomince of yang and heat syndrome, the average scores is —26.3 ±1.44 of the group who balance between yin ang yang ,the deference of their cold syndrome and heat syndrome , of yin symptoms and yang symptoms is not obvious. They have the statistic meaning.In addition, we find some useful results by the investigation of the relationship between the five tastes and the health. There is correlation between the occurrence of osteoarthritis and the ingestion of acrid food. The ingestion of acrid food is the protection factor to the osteoarthritis. There is the relationship between the occurrence of disease of digestive system and the temperature of food. Liking eating warm food and choosing the cook manner are the protection factor of digestive system. The occurrence of disease of respiratory system and endocrinopathy is relevant to the ingestion of sugary food. The sugary food is the protection factor to disease of respiratory system. However, it is the dangerous factor of endocrinopathy. cardiopathy is relevant to the salt food. It is a dangerous factor of cardiovascular system to be fond of eating salt food. This investigationis made firstly. It reflects the correlation relationship between property and taste of food and the health.