1. 試論「四因施膳」的內容(25%)。                                        
四因施膳的「四因」:因人、因時、因地、因證。                            
                                                                       
2. 任舉兩種有清熱作用的食品,並說明其性味與功效(25%)。                  
清熱作用指的是寒涼性的食品,如:                                        
水果類                                                                  
西瓜、楊桃、香蕉、奇異果、香瓜、柿子、柚子、李子、枇杷、梨子、          
草莓、葡萄柚、桑椹、蕃茄                                                
蔬菜類                                                                  
蘆薈、蘿蔔、蓮藕、筊白筍、海帶、紫菜、苦瓜、竹筍、豆腐、絲瓜、          
萵苣、菠菜、白菜、冬瓜、莧菜、茄子、芥菜、芹菜、芥藍菜、黃瓜、          
空心菜、紅鳳菜、油菜、包心白菜、荸薺、豆薯、甘薯菜、金針菜、            
黃豆芽、瓠子、枸杞葉、落葵、綠豆、薏苡仁、麵筋、麥粉                    
中藥類                                                                  
菊花、決明子、薄荷、仙菜、西洋參、人參鬚、青草茶、苦茶、菊花茶、        
洛神花茶                                                                
                                                                        
3.試述以下中藥材的性味、功效與藥理作用(每個10分,計50分)                
(1)人參                                                                 
人參:(a)性味:味甘.微苦.溫                                               
     (b)功效:能大補元氣.安神益智.健脾益氣.生生津                        
     (c)藥理作用:對人神經的興奮和抑制均有影響其所含 Rg有中樞興奮        
                 作用人參的Rb1  Rb2  Rc混合皂 (草頭加一甘合成的         
                 字)具鎮靜.抗驚 蕨作用                                  
   人參                                                                 
                                                                        
  依其產地、品種、炮製不同,有吉林參、高麗參、石柱參、紅參、白參等名   
   稱。人參味甘微苦,性微溫。具有大補元氣、補脾健胃、益氣生津的作用。   
   臨床主要用於治療各種慢性虛弱及急性虛脫。但是對於氣盛、身熱、脈滑實   
   有力或屬實證之高血壓、失眠煩躁者不可食用。                           
                                                                        
  各種參的功能略異:高麗參補氣升陽力強,對於併有陽氣虛脫休克者宜;吉   
   林參比高麗參和緩,石柱參、紅參是屬吉林參一類,性能接近,亦擅長於生   
   津,適合於虛火、虛熱而體弱、久病津虧者。此外人參鬚比較苦寒,補氣力   
   量較弱,用於一般氣弱津液不足、虛火上炎。                             
                                                                        
  補肺健脾、益氣生津、寧心安神、大補元氣,又可用於急救虛脫,主治婦女   
   崩漏、失血過多、頭暈腰痠、消瘦虛弱、老年體弱、不思飲食、心悸乏力。   
                                                                        
 《注意事項》                                                           
   1.切忌與蘿蔔、茶葉、綠豆、螃蟹等同時食用,但三天後可除禁忌。         
   2.感冒未癒,一切實熱症末除,忌用人參。                               
   3.依醫囑服用,勿過量及長期服用,避免產生不必要的副作用。             
   4.小孩、年輕人、身體強健者,不宜服用。                               
                                                                        
(2)山藥                                                                 
山藥:(a)性味甘平                                                        
     (b)能補肺健脾.固腎.濇精氣.止瀉痢                                   
     (c)滋養作用: 與所含成分有關,協助澱粉類物質之消化含黏液質對        
        胃潰瘍有益                                                      
 《性味》味甘                                                           
 《功效》最主要具有益氣養陰,補肺健脾益腎的作用。一般藥膳食用可選擇生   
         鮮的山藥,其富含黏液質、澱粉酉每、澱粉等,因此具有極高之營養   
         價值,對於久病體虛、脾胃運化不佳,是一補養佳品,且其補而不燥   
         熱,因此大多數人皆可食用。                                     
 《主治》益氣養陰,健脾補中,是一般調養補益的良藥。可助消化、補虛勞、   
         益氣力、長肌肉、補脾止瀉、祛痰等。可治療糖尿病、消化不良、小   
         兒營養不良、遺尿、婦女白帶、肺虛久咳性支氣管炎、慢性肝炎、腎   
         虧遺精、老人腎虛頻尿均可用以祛病強身。                         
 《注意事項》                                                          
   1、感冒虛弱、便溏腹瀉,宜炒黃再用;咽乾、糖尿病欲飲,則宜生用。     
   2、藥性滋補緩和,用量宜大,太少則效果不彰。                         
   3、發高燒致頭痛者忌用。                                             
                                                                       
 《臨床應用》屬性較為平和,可當食材運用於日常生活,一般人都可以食用,   
             如體質特別燥熱便秘者則不宜。                               
                                                                        
(3)當歸                                                                 
   當歸:                                                                
       性味:味甘辛.性溫,歸心.肝.脾經                                    
       功效:能補血和血.調經止痛.潤燥滑腸                                
       藥理作用:(1)對造血的關係:因含有維生素B12.葉酸.煙酸等,與補血作用有關
                (2)對子宮的調節作用:能使子宮收縮波間隔延長.收縮力增強~此為
                                                                        
                                    痛的藥理基礎                        
                                    亦可使子宮DNA量及利用葡萄糖能力大增 
                                    故可促進子宮增生                    
                (3)對心血管的作用:其所含奎尼丁樣能降低心肌興奮性        
                                  浸膏則對急性心肌缺血有減輕作用~可改善心
                                  養性血流量                            
                                  若是大量的當歸乙醚浸膏~會使血壓驟降   
                                  能降低血小板聚集及抗血栓作用          
                                  具降血脂作用                          
                (4)對中樞神經系統的作用:對大腦有鎮靜作用;對延腦~小量有興奮
                                                                 大量則抑
                                                                 先興奮後
                (5)具抗炎鎮痛作用                                       
                (6)具抗維生素E缺乏症的作用                              
                (7)具抗菌作用                                           
                (8)對機體代謝的影響:能提高全身代謝                      
                                    能增加肝組織的耗氧量&提高肝氧化穀ㄢ酸
                                    可防止肝糖降低                      
(4)大蒜                                                                 
    大蒜                                                                
                                                                        
  《性味》性溫味辛                                                      
                                                                        
  《成分分析》蛋白質4.4%,脂肪,醣類,鈣,磷,鐵,鋅,硒,銅,鎂,維   
              生素B1、B2、C等,尚有大蒜素、芳檸醇和鍺硒等物質。         
                                                                        
  《功效》可行氣溫胃消積、殺蟲解毒,尚有消炎殺菌止瀉、利尿降壓止血、袪  
          痰等效果。                                                    
                                                                        
  《主治》飲食積滯、脘腹冷痛、泄瀉、痢疾、百日咳、癰癤瘤、動脈硬化症    
          、高血壓、心臟病。                                            
  《注意事項》                                                          
    1.大蒜生吃勝於熟食,因大蒜辣素及抗血小板凝結的有效成分甲烯丙三硫    
      醇都有揮發性,熟食會使其消失。                                    
    2.鍺在本品的含量,較任何含錯的植物都高,硒的含量也較高,鍺和硒都    
      是人體抗癌成分不可缺少的物質,特別是對於消化道癌,有防癌作用,    
      經常生食,每天1~4瓣有效。                                         
    3.大蒜可顯著降低胃內亞硝酸鹽含量,從而阻止亞硝酸產生,降低胃癌發    
      病率。                                                            
    4.大蒜中配糖體類物質,能使高血壓患者血壓下降,而對正常血壓則不產    
      生降壓效果。                                                      
    5.大蒜生食,嘴內出現異味,只需嚼些茶葉,或用濃茶漱口異味質會自然    
      消失,亦可吃幾枚大棗氣味即可消除。                                
    6.大蒜可促進胃酸分泌,胃酸減少和胃酸缺乏的患者宜常食大蒜。          
    7.大蒜能增強維生素B1,產生一種叫蒜胺的物質,此物質比維生素B1的作    
      用還強。                                                          
    8.大蒜含有一種植物殺菌素叫大蒜素,此素有強烈的殺菌作用,故把大蒜    
      放嘴裡嚼食3~5分鐘,口腔中的細菌能全部被消滅, 而用於抑殺病菌時    
      ,紫皮蒜強於白皮蒜。                                              
    9.凡陰虛火旺即出現面紅,午後低熱、口乾使秘、煩熱等症狀,宜少食或    
      不食,而胃潰瘍及十二指腸潰瘍或慢性胃炎的人,最好不吃,因大蒜可    
      刺胃黏膜,便胃酸增多。                                            
                                                                        
(5)何首烏                                                               
 何首烏                                                                 
  《性味》味甘苦                                                        
 《功效》補肝益腎、養血祛風、潤腸通便;可治療血虛頭暈、鬢髮早白、腰    
          腿痠軟、遺精、月經量多、痔瘡、高脂血症、冠心病、失眠、便祕    
          、陽痿早洩、、耳鳴、子宮出血等。                              
  《注意事項》                                                          
 1、便溏及痰濕者不宜。                                                
 2、生用本品有通便作用,故使用前應依法炮製,以免補益不及,反而腹瀉    
      連連。                                                            
 3、炮製後性溫和、不寒、不燥、不膩滯。年老體弱及虛不受補者,可常服    
      用。                                                              
                                                                        
第二次作業題目:(每題25分)                                              
1.氣滯胃痛、血瘀胃痛與食積胃痛的差異何在?又大病後應用何種藥膳調理胃痛的
  問題?                                                                
胃痛的藥膳-丁香黃魚、砂仁豬肚、玫瑰蜜棗、石斛冰糖飲。                  
                                                                        
2. 何謂「八大虛勞」?又補虛正氣粥的組成有哪些?                         
改善虛勞的藥膳-黃精綠豆湯、人參蓮肉湯、補虛正氣粥、黃精蒸雞。          
                                                                      
3. 咳與嗽有何不同?咳嗽時的注意事項及可使用的藥膳(任舉二例)。           
咳嗽的藥膳-柚肉燉雞、杏仁銀耳羹、川貝燉梨、甘蔗荸薺汁。                
                                                                        
4.高血壓主因在肝、本源在腎,作用在心,這三臟之病機如何?任舉兩種        
  常用藥膳?                                                            
高血壓的藥膳-山楂桑菊凍、雪羹湯、馬蹄蕹菜湯、茄汁蔥魚湯。              
                                                                        
                                                                        
第一章  藥膳概論                                                        
中國現存最早的醫學典籍-黃帝內經:包括「素問」和「靈樞」兩部書。(       
最早的醫書 )                                                            
最早將藥物分為上、中、下三品的典籍-神農本草經。(最早的醫書 )           
中國現存的第一部食療專著-食療本草。                                    
備急千金要方作者-孫思邈,為隋唐著名的醫學家。                          
多能鄙事-為明代劉伯溫著,介紹日常生活常識。                            
本草綱目-作者為明代李時珍,指出:「水為萬物之源,土為萬物之母」。      
食物四性:溫、熱、寒、涼。                                              
食物五味:酸、苦、甘、辛、鹹。                                          
四季 (五時 )五補:秋天 (金 )平補-辛入肺、春天 (木 )升補-酸入肝        
、冬天 (水 )溫補-鹹入腎、夏天 (火 )清補-苦入心、長夏 (土 )淡補        
-甘入脾。                                                              
四因施膳的「四因」:因人、因時、因地、因證。                            
八綱:陰、陽、表、裏、虛、實、寒、熱。                                  
臟腑:五臟-心、肝、脾、肺、腎。                                        
   六腑-膽、胃、大腸、小腸、膀胱、三焦。                            
   奇恒之腑-腦、骨、髓、脈、女子胞。                                
                                                                        
第二章  食物性味簡介                                                    
榖類:甘、平-粳米、玉米、燕麥。                                        
甘、溫-糯米。                                                          
甘、澀、溫-高梁。                                                      
甘、鹹、涼-小米(粟米)。                                                
甘、涼-蕎麥。                                                          
甘、微涼-小麥。                                                        
肉類:甘、鹹、平-豬肉、鴨肉。                                          
甘、平-牛肉、鵝肉。                                                    
甘、溫-羊肉、雞肉。                                                    
魚類、水產類:甘、平-鯉魚、鯽魚、青魚、鰣魚、黃花魚、鰻魚、魚翅。      
甘、鹹、平-龜、鱉、鮑魚。                                              
甘、溫-鰱魚、大頭鰱、草魚、鱔魚、帶魚。                                
甘、鹹、溫-蝦。                                                        
甘、涼-青蛙。                                                          
甘、寒-髮菜。                                                          
甘、鹹、寒-紫菜。                                                      
甘、鹹、微寒-牡蠣。                                                    
鹹、平-墨魚、海蜇。                                                    
鹹、溫-海參、淡菜。                                                    
鹹、寒-蛤蜊、蟹、海帶。                                                
豆類、種子類:甘、平-黃豆(大豆)、黑豆、扁豆、豇豆、豌豆。              
甘、寒-綠豆。                                                          
甘、酸、平-紅豆。                                                      
蔬菜:甘、平-白菜、薺菜、黃花菜、胡蘿蔔、蕃薯、山藥、木耳、香菇        
、菱角 (熟 )。                                                          
甘、溫-南瓜。                                                          
甘、涼-菠菜、黃瓜、絲瓜、茄子、菱角(生)。                              
甘、寒-蕹菜、蓮藕、茭白筍、竹筍、荸薺。                                
甘、淡、平-葫蘆。                                                      
甘、淡、涼-冬瓜。                                                      
甘、辛、平-茼蒿菜、芋頭。                                              
甘、辛、涼-白蘿蔔。                                                    
甘、微苦、平-百合。                                                    
甘、微苦、涼-莧菜。                                                    
甘、涼、苦-芹菜。                                                      
甘、微寒-西紅柿。                                                      
辛、溫-韭菜。                                                          
辛、涼-油菜。                                                          
苦、寒-苦瓜。                                                          
水果:甘、平-鳳梨。                                                    
甘、溫-龍眼、棗。                                                      
甘、寒-香蕉、西瓜、香瓜、甘蔗、桑椹。                                  
甘、辛、溫-金橘。                                                      
甘、酸、平-李、蘋果、葡萄。                                            
甘、酸、溫-荔枝、桃。                                                  
甘、酸、涼-橘、橙、芒果、枇杷。                                        
甘、酸、寒-柚子、獮猴桃(奇異果)。                                      
甘、微酸、涼-水梨。                                                    
甘、澀、寒-柿子。                                                      
酸-檸檬。 &nbs

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