1. Change and diversity
Don't be picky about food, don't be partial to food, don't overeat, take into account the color, smell and taste of food, and choose different diet varieties according to seasonal changes and national customs.
2. The proportion of main and non-staple foods is balanced
The staple food mainly refers to whole grains, meat, vegetables, eggs, milk, fish and bean products. 3. Balance of staple food thickness
It is generally believed that flour refers to the superior japonica rice (rice) and flour, while corn, millet, beans, sorghum, buckwheat, potatoes and other coarse grains. In the daily diet, in addition to rice and flour, we should also eat millet, corn and other 1-3 kinds of coarse grains.
4. Five flavors and five colors balance
Taste refers to the five flavors of a meal: sour, bitter, sweet, spicy and salty. Five colors refer to the five colors of food: green, red (red), yellow, white and black. Five flavors and five colors are closely related to the physiological functions of the five internal organs, and different dietary tastes and colors have specific affinity for the five internal organs.
5. Regularly ration three meals.
Generally speaking, it should account for 20%-30% of the total calorie intake in the morning, 40% for lunch and 30%-40% for dinner.
6. Cold and heat balance
On the one hand, it means that the properties of food should be reconciled with each other, on the other hand, it means that the temperature should be appropriate when eating into the stomach.
Step 7 chew slowly
Chewing slowly can ensure that the ingested food is fully digested and absorbed, reduce the burden on the gastrointestinal tract and be beneficial to health.