Introduction to Chinese Medicine Nutrition

This product is free for DIFM DPG members.

This webinar was presented live on May 27, 2024.

This presentation is about TCM Nutrition, which stands for Traditional Chinese Medicine Nutrition. It covers various topics such as the history of TCM nutrition, the impact of food on our bodies, food energetics, the five thermal natures of food, the five flavors of food, and the four movements of Qi. It also includes case studies and recommendations for pantry items, cooking methods, and food group ratios. The presentation emphasizes the importance of using dietary therapy as the first step in treating diseases and highlights the therapeutic effects of different cooking methods. Overall, it provides a comprehensive overview of TCM nutrition principles and their applications in promoting health and well-being.

CPE Level: 1
CPEU: 1.0 (valid until May 22, 2025)

Performance Indicators

• 1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.
• 1.7.5 Applies knowledge of cultural foods, religious traditions, eating patterns, and food and nutrition trends.
• 1.8.5 Recommends sustainable diets and meal plans that are healthy, culturally relevant, accessible, economically fair and affordable, and respectful of their impact on land, water, air, and energy use.
• 9.3.4 Takes into consideration the cultural needs of audiences and makes appropriate modifications to education materials.

Learning Objectives

• The attendee will be able to understand  5 thermal nature of food based on TCM.
• The attendee will be able to utilize TCM nutrition principles to solve 3 simple case studies.
• The attendee will be able to understand the therapeutic effects of at least 5 cooking methods.

Speaker

Zoey Gong, RD

Zoey Gong is a Traditional Chinese Medicine (TCM) chef, food therapist, registered dietitian, and educator based in Brooklyn, New York. Born in Shanghai, China, she has hosted hundreds of pop-up dinners, workshops, and events featuring TCM food therapy in China and the United States since 2018, bringing healing foods and Chinese cultural traditions to thousands of guests. Her first cookbook was released in February 2023 by Harper Collins. She is also the catering director of The Red Pavilion in Brooklyn. She has been featured in VOGUE, Food & Wine Magazine, NBC News, Eater, Bon Appetit, and more.