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Food Therapy / Diet Therapy

Chinese food therapy (食疗/食療): Dietary recommendations are usually made according to the patient's individual condition in relation to TCM theory. The "five flavors" (an important aspect of Chinese herbalism as well) indicate what function various types of food play in the body. A balanced diet, which leads to health, is when the five functional flavors are in balance. When one is diseased (and therefore unbalanced), certain foods and herbs are avoid or prescribed to restore balance to the body.

It dates back as early as 2000 BC. However, proper documentation was only found around 500 BC. The Yellow Emperor's Classic of Internal Medicine also known as the Niejing, 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.

Accredited Practicing Dietitians (APDs) are recognised professionals with the qualifications and skills to provide expert nutrition and dietary advice. APDs have sound university qualifications accredited by Dietitians Association of Australia (DAA), undertake ongoing education and comply with the Association's guidelines for best practice. They are commited to the Association's Code of Professional Conduct, Code of Ethics and to providing quality service.

APDs are qualified to advise individuals, groups and industry on nutrition-related matters. They also have the skills and training to provide food and nutrition advice to meet individual health and lifestyle needs, develop food policy, or develop and market a new food product. In addition they have the clinical training to modify diets and to treat conditions such as overweight/obesity, diabetes, cancer, gastrointestinal disorders, food allergies and intolerances.

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