1. Multi-species and multi-variety

No picking and choosing food, no partiality, no overeating, taking into account the color, aroma and taste of the food, and according to the seasonal changes and different national customs, to choose different varieties of food and drink.

2. Balanced proportion of staple food

Staple food mainly refers to grains and cereals, and side dishes refer to meat, vegetables, eggs, milk, fish and soy products, etc. 3. Balanced thickness of staple food

Generally, fine grains refer to the finest round-grained polished japonica (rice) and flour, and coarse grains, such as maize, millet, legumes, sorghum, buckwheat, potatoes, and so on. Daily diet, in addition to rice, flour, should eat millet, corn and other coarse grains 1-3 kinds.

4. Balance of five flavors and five colors

Taste refers to the five flavors of dietary sour, bitter, sweet, pungent, salty, etc.; five colors refers to the five colors of food: green, red (red), yellow, white and black. The five flavors and five colors have a close relationship with the physiological functions of the five organs, and different dietary flavors and colors have specific affinities for the five organs.

5. Three meals at regular intervals

Generally speaking, the morning should account for 20%-30% of the total calorie intake throughout the day, lunch accounts for 40%, and dinner accounts for 30%-40%.

6. Cold and heat balance

On the one hand, the properties of food should be harmonized with each other, on the other hand, refers to the temperature of food and drink into the abdomen should be appropriate.

7. Chewing and swallowing

Chewing and swallowing can ensure that the ingested food is fully digested and absorbed, reducing the burden on the stomach and intestines, which is conducive to good health.