Chen J D, Xu H
Research Division of Sports Nutrition and Biochemistry, Institute of Sports Medicine, Beijing Medical University, PR China.
World Rev Nutr Diet. 1996;79:133-53. doi: 10.1159/000425370.
Actually, food, diet and diet therapy germinated together with the change of meal patterns and traditional Chinese medicine from very ancient China; they appeared in an embryonic form till the Shang and Zhou Dynasties and received great importance from the governors who arranged officials to manage their diets and banquets. Moreover, food, diet and meal patterns were replenished through the Zhou, Qin, Han and Jin Dynasties and epitomized and reached thriving and prosperous standards till the Tang Dynasty. They then became perfected, developed, and formed a complete theory in the dynasties of Song, Jin, Yuan, Ming and Qing. The basis of modern nutrition was made up until the end of 19th century and the beginning of 20th century, which was the time when natural science, including microbiology, chemistry, food industry, etc. were extended into China, yet it was not fully formed until the established of the People's Republic of China. Practicing, teaching, training and research activities started regularly in 1950. With a big population and poor economy basis, the first problem that the Chinese people has now been basically solved. Chinese nutritional scientists worked hard to find out the nutritional problems and status of the people. Through the broad-scale 'Nationwide Nutrition Survey', we now understand our main problems. On this basis, RDA, dietary goal and dietary guidance have been put forward. Although the problem of adequate food and clothing has been basically solved, the Chinese are still facing both the problem of nutrition insufficiency and nutrition excess. However, although nutrition insufficiency and deficiency still extensively exist, nutrition excess and imbalance are emerging in other sections of the population. There is still a shortage of qualified nutritional scientists and technicians, and the training of nutritionists is urgent. Food supplies, including milk, beef, green vegetables and fruit should be increased, especially for some rural and remote areas. The good traditional eating habits and meal patterns should be kept, e.g., breakfast and lunch cannot be neglected, and plant protein meals and Chinese medicinal diets should be promoted. Animals fat intake and fried foods should be reduced, and exercise and fitness programs should be recommended for the overweight population. In the future, our meal pattern take on a mixed form with the advantages of both the eastern and western diets. Chinese scientists are confident of solving the nutritional problems and improving the whole nation's physical fitness and physique under the situation of gradual improvements of the economy and nutritional status of people.
实际上，食物、饮食及饮食疗法是与用餐模式的改变以及中国古代中医一同萌芽的；它们在商周时期初具雏形，并受到统治者重视，统治者安排官员管理饮食和宴会。此外，食物、饮食及用餐模式在周、秦、汉、晋各朝代不断丰富，到唐朝时得以概括总结并达到繁荣昌盛的水平。随后在宋、金、元、明、清各朝代不断完善、发展并形成了完整的理论。直到19世纪末20世纪初，现代营养学的基础才得以奠定，当时包括微生物学、化学、食品工业等在内的自然科学传入中国，但直到中华人民共和国成立后才得以完全形成。1950年开始定期开展实践、教学、培训及研究活动。中国人口众多且经济基础薄弱，如今中国人的首要问题已基本得到解决。中国营养科学家努力探寻民众的营养问题及状况。通过大规模的“全国营养调查”，我们如今了解了主要问题。在此基础上，提出了推荐膳食营养素供给量、膳食目标及膳食指南。虽然温饱问题已基本解决，但中国人仍面临营养不足和营养过剩的问题。然而，尽管营养不足和缺乏现象仍广泛存在，但营养过剩和不均衡在其他人群中也日益凸显。合格的营养科学家和技术人员仍然短缺，营养师的培训迫在眉睫。应增加包括牛奶、牛肉、绿色蔬菜和水果在内的食物供应，尤其是在一些农村和偏远地区。应保持良好的传统饮食习惯和用餐模式，例如，早餐和午餐不可忽视，应推广植物蛋白餐和药膳。应减少动物脂肪摄入量和油炸食品，应为超重人群推荐运动和健身项目。未来，我们的用餐模式将呈现出兼具东西方饮食优点的混合形式。中国科学家有信心在人民经济和营养状况逐步改善的情况下，解决营养问题并提高全民身体素质。
