Pre-eating Stage—Body Identification
Body Identification: Before eating, assess the eater’s physical condition across eight dimensions: heredity, gender, age, body structure, body constitution, activity level, mental state, and disease status.
Pre-eating Stage—Food Identification
Food Identification: Before eating, identify the composition of food, including both food elements andfood nature.
Pre-eating Stage—Season Identification
Season Identification: Before eating, consider the current season—eat only in season (eat according to seasonal cycles).
During-eating Stage—Quantity
Quantify: During eating, pay attention to the amount of food consumed—neither overeating nor undereating.
During-eating Stage—Type
Type: During eating,pay attention to the diversity of foods consumed—greater variety is beneficial.
During-eating Stage—Frequency
Frequency: During eating, pay attention to the number of daily meals and the intervals between them.
During-eating Stage—Temperature
Temperature: During eating,pay attention to food temperature—it should be compatible with body temperature.
During-eating Stage—Speed
Speed: During eating, pay attention to eating speed—neither too fast nor too slow.
During-eating Stage—Cookedness
Cookedness: During eating,pay attention to the degree of cooking—eat foods raw or cooked as appropriate.
During-eating Stage—Sequence
Sequence: During eating, pay attention to the sequence of foods consumed, following a scientific and rational order.
Post-eating Stage—Excreta Check
Excreta Check: After eating, examine bodily waste to retrospectively assess whether the diet was appropriate, and adjust future eating accordingly.
Post-eating Stage—Body Check
Body Check: After eating, observe physical changes to retrospectively assess whether the diet was appropriate, and adjust future eating accordingly.
The Dietary Guide Dial was created by Chinese scholar Liu Guangwei. It adopts the common clock image in daily life and consists of one center, three stages, and twelve key focuses. The eight aspects of human physical state are represented as a small inner dial, while the twelve key focuses correspond to twelve dimensions for dietary intake guidance.The dial is divided into three zones: preeating, during-eating, and post-eating.