Nutrition is a practice in the belief of healing through the use of natural foods instead of, or in addition to medications.
Chinese food or Nutrition therapy, is a modality of traditional Chinese medicine. Central to this belief system is the idea that certain foods have a “hot” or heat-inducing quality while others have a “cold” or chilling effect on the body and its organs and fluids. An imbalance of this “heat” and “cold” is said to increase susceptibility to sickness or to directly cause disease itself. Such an imbalance is not necessarily related to the subjective feeling of being hot (tending toward sweating) or cold (tending toward shivering).
Chinese food therapy is said to date back as early as 2000 BC, though documentary evidence goes only to about 500 BC. The Yellow Emperor’s Classic of Internal Medicine, also known as the Huangdi Neijing(黄帝内经), which was written around 300 BC, was most important in forming the basis of Chinese food therapy. It classified food by four food groups, five tastes and by their natures and characteristics.