Diet and nutrition play an important role in the Chinese Medical Arts.
It goes beyond vitamins and minerals but looks at the energetic properties of food. These qualities include - taste, color, temperature, meridian entered, direction, yin-yang, organ nourished, and treatment principle. Diet selection is based upon a diagnosis performed by a practitioner of Chinese Medicine. If a patient displays signs of deficiency and cold , the Acupuncturist will recommend tonifying and warm foods in the diet.
Mastering food selection in today's fast pace world is near impossible. All we can try to do is keep balance in mind. Eating in moderation and being aware of taste and variety is the key factor to achieve balance. Taste is very important because the primary taste sends nutrition via the acupuncture meridians to the corresponding organ. If we eat a balanced meal with many tastes, then we feel satisfied and won't look to binge immediately afterward.