所屬欄目:中醫(yī)內(nèi)科
DuringnursingofpatientsTCMattachesimportancetoselectingfoodforpatients,dieteticcompatibilityandamoderateamountoffoodforeachmeal.TCMconsidersthatfoodsaredifferentinnature:cold,hot,warmandcool.Inaddition,thefiveflavours,namely,sour,bitter,acrid,salty,sweet, ......(本文共 1915 字 ) [閱讀本文] >>