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Essay / Research Paper Abstract
A 3 page research paper that discusses the history and philosophy of traditional Chinese medicine (TCM) and describes the common elements it shares with Chinese medicinal nutrition. Bibliography lists 5 sources.
Page Count:
3 pages (~225 words per page)
File: KL9_khchinmed.doc
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Unformatted sample text from the term paper:
(Wilma, 2010, p. 5). From its earliest history, Chinese medicine presented the idea of health and longevity, as something to be obtained via personal cultivation, as its primary goal (Wilma,
2010). According to Wilma (2010), Sun Simiao was the first Chinese practitioner to broaden a set of circumscribed personal practices to a wider context, and, in so doing, reinterpreted "life"
within a moral, social and cosmological context (Wilma, 2010). This new perspective envisioned the physician as no longer simply treating the individual in isolation, but also the patients entire family
(Wilma, 2010). The perspective of Traditional Chinese Medicine (TCM) on health and disease is quite different from that of the West, which, up until just recently, relied on a
mechanistic perspective on disease that studied diseases in isolation from each other and the lifestyle of the patient (Eisenberg, 2011). It has only been since the 1970s that the West
has embraced such factors as diet, the influence of movement and the complicated mind/body relationship has having an influence on health (Eisenberg, 2011). Interrelationships between Chinese medicine and
medicinal nutrition, common ground: As with TCM, Chinese medicinal nutrition, that is, the application of Chinese medicine material (CMM) is also a significant factor in Chinas cultural heritage (Zhao, Liang
and Ping, 2011). As with TCM practices, such as acupuncture, CMM is gaining attention worldwide, and much of this attention focuses on its "efficacy, identification and quality evaluation," which is
another common area that CMM shares with TCM (Zhao, Liang and Ping, 2011, p. 556). A common nutritional belief among Chinese and Indian societies is that food can be
classified as "heating (or fire increasing) or cooling (or fire decreasing)" in regards to the effect that the food has on the body (Lee and Lin, 2005, p. 221). This
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