Versione classicaVersione mobile
OpenEdition Books

Un aliment sain dans un corps sain

 | 
Frédérique Audouin-Rouzeau
, 
Françoise Sabban

Discours et pratique

Perspectives historiques sur la notion de nutrition

Historical Perspectives on the Concept of Nutrition

Alain Drouard

Abstract

Even if the word itself has only been coined recently, the concept of nutrition designating the flow of nutriments by which living matter maintains its stability and the link between what we are and what we eat have been traced back to ancient times in various civilisations.
As a science, nutrition originated at the end of the XVIIIth century from the application of analytical methods of chemistry to various fields of the physiology of vegetable, animal and cell nutrition. Nutrition applies to the French word “diététique” which defines a vast field of knowledge ranging from applications of nutritional science to what a healthy or a sick man eats, including the art of keeping fit thanks to a healthy lifestyle.
As a development of Lavoisier’s methodological contribution, nutrition first finds its field of application in agriculture and animal husbandry before contributing to the definition of standards and diets based upon the calorie theory.
By conceiving nutrition as a science of man and a synthetic science, Jean Trémolières, unsuccessfully set out to break with prevailing ideas.
We are now in search of a more individualized approach to nutrition.

I formati HTML, PDF, ePub sono accessibili agli utenti delle biblioteche e degli istituti che hanno richiesto la licenza OpenEdition Freemium per Books. Ad ogni modo, l'opera potrà essere acquistata online tramite le nostre librerie affiliate, nei formati PDF e ePub. Se la versione a stampa è disponibile sono proposti dei link verso le librerie in questa stessa pagina.

Estratto del testo

INTRODUCTION

Bien que le mot n’apparaisse en français qu’au xive siècle1, le concept de nutrition, désignant le flux de nutriments grâce auquel la matière vivante maintient sa stabilité et les liens entre ce que l’on est et ce que l’on mange, se retrouve depuis l’antiquité dans les diverses civilisations. Si l’histoire de la nutrition a d’abord été faite d’observations empiriques sur la nature des terres, l’élevage des animaux, la conservation des denrées, il n’est pas sans intérêt de suivre les variations du concept de nutrition à travers les âges car on peut voir derrière les notions de nutrition des intuitions élémentaires qui caractérisent la matière vivante et qui n’ont guère varié au fil des siècles.

Comme science, la nutrition naît à la fin du xviiie siècle de l’application des méthodes analytiques de la chimie aux divers secteurs de la physiologie de la nutrition, végétale, animale et cellulaire. Elle se prolonge dans la diététique qui, en français, désigne un vaste champ de c...

Autore

UMR 8596 du CNRS, Centre Roland Mousnier, Paris

© Presses universitaires François-Rabelais, 2007

Condizioni di utilizzo http://www.openedition.org/6540