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| DC 欄位 | 值 | 語言 |
|---|---|---|
| dc.contributor.advisor | 沈立言(Lee-Yan Sheen) | |
| dc.contributor.author | Xiao-Ting Lu | en |
| dc.contributor.author | 盧曉停 | zh_TW |
| dc.date.accessioned | 2021-06-15T11:22:16Z | - |
| dc.date.available | 2019-08-31 | |
| dc.date.copyright | 2016-08-31 | |
| dc.date.issued | 2016 | |
| dc.date.submitted | 2016-08-17 | |
| dc.identifier.citation | 中古義雄。（賴逢甲 譯）良導絡理論的研究。日新文化出版社。
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| dc.identifier.uri | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/49288 | - |
| dc.description.abstract | 傳統中醫飲食療法依據陰陽理論將人體體質和食物屬性進行陰陽分類，並結合辨證論治的原則，強調體質與食物屬性的相對應，以達到體內陰陽調和及疾病預防之目的。而現代醫學中逐漸被強調的個體化醫學的觀念與傳統中醫飲食療法的觀念不謀而合。本研究目的分為兩部分：一、用現代科學儀器測得經絡能量、心血管系統和自律神經系統相關的生理訊號數值，利用測得資料建立體質預測模型；二、運用相同儀器探討不同屬性之食物在不同體質受試者之的生理訊號上產生之差異。本研究運用皮膚電阻測試儀，又稱經絡能量分析儀（MEAD）、電腦血壓心脈儀（DynaPulse）和腕式生理監測器（ANSWatch）三種儀器分別偵測寒、中、熱性體質健康受試者（24.9±3.6歲）之經絡能量、心血管系統和自律神經系統相關的生理訊號基礎值（pre-test）以及攝入椰子水（寒涼性）和薑母茶（溫熱性）半小時後之生理訊號（post-test）。受試者攝入飲品之主觀感覺用食療後主觀感覺問卷評估，而受試者體質由中醫師結合體質問卷判斷結果決定。研究結果分為：一、運用灰色系統（gray system）轉化模型和判別分析方法（discriminant analysis），初步建立體質預測數學模型，與中醫師之判斷結果相比照，預測模型結果之符合率平均為70.4%；二、椰子水或薑母茶對不同體質受試者之生理訊號產生不同影響。例如，在由MEAD測得之經絡能量結果中，喝完椰子水後，熱性體質受試者經絡能量的標準誤差（SD）、陰/陽比例（yin/yang ratio）等顯著增加。喝完薑母茶後，熱性體質受試者平均經絡能量（MEAN）、24條經絡能量的標準誤差（SD）等顯著降低。椰子水和薑母茶對熱性體質受試者產生之差異剛好呈相反趨勢。然而，寒性體質受試者和中性體質受試者在喝完椰子水或薑母茶之後，經絡能量相關之指標並未產生明顯變化。在由DynaPulse測得之心血管系統結果中，寒性體質喝完椰子水之後，舒張壓、動脈順應性等顯著增加。而椰子水並未造成熱性體質受試者心血管系統的明顯變化。薑母茶未對三種體質受試者產生明顯影響。在主觀感覺問卷結果中，熱性體質喝完薑母茶之腹部不適、皮膚發熱、流汗等情形之程度相對椰子水明顯。但寒性體質受試者並未有以上之差異。故可得出結論，不同屬性之食物對不同體質受試者之經絡能量、心血管系統指標和主觀感覺產生的影響各不相同，而對中性體質受試者影響之差異並不明顯。本研究之結果可以幫助年輕健康人自行預測體質並為其在選擇適合自身體質的食物屬性時提供參考。 | zh_TW |
| dc.description.provenance | Made available in DSpace on 2021-06-15T11:22:16Z (GMT). No. of bitstreams: 1 ntu-105-R03641043-1.pdf: 16301774 bytes, checksum: 1f1c035a55a0f3cd4c5bf348dfc8af20 (MD5) Previous issue date: 2016 | en |
| dc.description.tableofcontents | 中文摘要 I
英文摘要 III 目錄 V 圖次 VII 表次 VIII 縮寫表 IX 第一章 前言 1 第二章 文獻回顧 3 第一節 傳統中醫之陰陽理論 3 一、中西醫觀念之差異 3 二、陰陽理論 3 第二節 中醫體質學 5 一、體質概念 5 二、體質分型 7 三、體質測量方法 10 第三節 中醫飲食療法 12 一、飲食療法的歷代發展 12 二、飲食療法概念 13 三、體質與飲食 15 第四節 經絡 18 一、經絡系統 18 二、經絡存在的證據 22 三、有關經絡實質的假說 23 第五節 自主神經系統 25 第六節 傳統中醫之脈診 27 第七節 薑母茶和椰子水介紹 30 第三章 研究背景、假說、目的與實驗架構 36 第一節 研究背景、假說與目的 36 一、研究背景 36 二、研究假說 36 三、研究目的 37 第二節 實驗架構 38 第四章 實驗材料與方法 40 第一節 實驗材料與儀器設備 40 一、實驗材料 40 二、實驗儀器 40 三、實驗軟體 40 第二節 受試者條件 41 第三節 人體試驗流程 43 第四節 實驗與分析方法 45 一、實驗樣品準備 45 二、體質判斷與生理訊號之測得 45 三、數據處理及統計方法 52 第五章 實驗結果 54 第一節 體質預測模型建立 54 第二節 寒涼性椰子水和溫熱性薑母茶對經絡能量之影響（皮膚電阻測試儀又稱經絡能量分析儀測得） 56 一、寒涼性椰子水對寒性、中性、熱性體質受試者經絡能量產生不同之影響 56 二、溫熱性薑母茶對寒性、中性、熱性體質受試者經絡能量產生不同之影響 56 第三節 寒涼性椰子水和溫熱性薑母茶對心血管系統生理訊號之影響（電腦血壓心脈儀測得） 58 一、寒涼性椰子水對寒性、中性、熱性體質受試者心血管系統生理訊號穩定性影響不同 58 二、溫熱性薑母茶對寒性、中性、熱性體質受試者心血管系統生理訊號穩定性影響不同 58 第四節 寒涼性椰子水和溫熱性薑母茶對自主神經系統生理訊號之影響（腕式生理檢測器測得） 59 一、寒涼性椰子水對寒性、中性、熱性體質受試者自主神經系統生理訊號之影響並不顯著 59 二、溫熱性薑母茶對寒性、中性、熱性體質受試者自主神經系統生理訊號之影響並不顯著 59 第五節 不同體質對寒涼性椰子水和溫熱性薑母茶對之主觀感覺敏感度不同（問卷調查獲得） 60 第六章 討論 73 第一節 體質預測模型之建立 74 第二節 椰子水和薑母茶對不同體質受試者經絡能量之影響 77 一、寒涼性椰子水的攝入對不同體質產生之影響 78 二、溫熱性薑母茶的攝入對不同體質產生之影響 80 第三節 椰子水和薑母茶對不同體質受試者心血管系統之影響 83 一、寒涼性椰子水的攝入對不同體質產生之影響 83 二、溫熱性薑母茶的攝入對不同體質產生之影響 84 第四節 椰子水和薑母茶對不同體質受試者自律神經系統之影響 86 第五節 不同體質受試者攝入食物後主觀感覺之差異 87 第七章 結論 88 第八章 參考文獻 90 附錄 食療後主觀感覺問卷 98 | |
| dc.language.iso | zh-TW | |
| dc.subject | 經絡能量 | zh_TW |
| dc.subject | 心血管系統 | zh_TW |
| dc.subject | 主觀感覺 | zh_TW |
| dc.subject | 食物屬性 | zh_TW |
| dc.subject | 體質 | zh_TW |
| dc.subject | 自律神經系統 | zh_TW |
| dc.subject | subjective sensation | en |
| dc.subject | constitution | en |
| dc.subject | meridian energy | en |
| dc.subject | cardiovascular system | en |
| dc.subject | autonomic nervous system | en |
| dc.subject | food nature | en |
| dc.title | 探討不同體質之健康受試者攝入寒涼性或溫熱性食物前後之生理訊號差異 | zh_TW |
| dc.title | Investigation of Physiological Signals on Healthy Subjects with Cold, Hot and Balanced Constitutions before and after Cool/cold and Warm/hot Foods Consumption | en |
| dc.type | Thesis | |
| dc.date.schoolyear | 104-2 | |
| dc.description.degree | 碩士 | |
| dc.contributor.oralexamcommittee | 張恒鴻,蘇大成,何其儻,謝慶良 | |
| dc.subject.keyword | 體質,食物屬性,經絡能量,自律神經系統,心血管系統,主觀感覺, | zh_TW |
| dc.subject.keyword | constitution,food nature,meridian energy,cardiovascular system,autonomic nervous system,subjective sensation, | en |
| dc.relation.page | 99 | |
| dc.identifier.doi | 10.6342/NTU201601539 | |
| dc.rights.note | 有償授權 | |
| dc.date.accepted | 2016-08-19 | |
| dc.contributor.author-college | 生物資源暨農學院 | zh_TW |
| dc.contributor.author-dept | 食品科技研究所 | zh_TW |
| 顯示於系所單位： | 食品科技研究所 | |
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