A ciência da nutrição em trânsito: da nutrição e dietética à nutrigenômica / The science of nutrition in transit: from nutrition and dietetics to nutrigenomics

No cenário mundial, a emergência do campo da Nutrição foi um fenômeno característico do início do século XX. No Brasil, a emergência da Nutrição localizou-se na área das Ciências da Saúde (ou Ciências da Vida), caracterizando-se, à primeira vista, como uma ciência de natureza biológica. Este artigo tem por objetivo analisar a trajetória do processo de produção do conhecimento científico que garantiu especificidade ao campo da Nutrição no Brasil, da emergência aos dias atuais. Os pressupostos teóricos que norteiam o artigo são: o conceito de campo científico, desenvolvido por Pierre Bourdieu e os conceitos de paradigma e comunidade científica, introduzidos por Thomas Samuel Kuhn. A análise histórica evidencia que desde o seu nascimento, além da natureza biológica, a Nutrição brasileira assumiu dimensões sociais e ambientais, caracterizando-se como um campo de conhecimento multidisciplinar, constituído a partir da integração de Ciências Biológicas, Ciências Sociais e Ciências dos Alimentos e Nutrição. Nas últimas décadas, com o intenso desenvolvimento da comunicação e informática, da genética e das teorias sobre a sustentabilidade ecológica do planeta Terra, importantes mudanças paradigmáticas têm ocorrido no campo da Nutrição. Portanto, pode-se afirmar que a Nutrição estaria vivenciando a era pós-genômica, constituindo-se uma ciência multidisciplinar, caracterizada pela integração das dimensões biológica, social e ambiental.

In the world scenario, the emergence of nutrition science was a phenomenon characteristic of the early Twentieth Century. In Brazil, its emergence occurred in the health sciences area (or life sciences) and was characterized, at first, as a science of biological nature. This article aims to analyze the trajectory of the process of producing scientific knowledge which ensured specificity to the field of nutrition in Brazil, from its emergence to the present. The theoretical assumptions that guide the article are: the concept of scientific field, developed by Pierre Bourdieu, and the concepts of paradigm and scientific community, introduced by Thomas Samuel Kuhn. Historical analysis shows that, from birth and in addition to its biological nature, Brazilian nutrition assumed social and environmental dimensions, being characterized as a multidisciplinary field of knowledge formed from the integration of the biological sciences, social sciences and food and nutrition sciences. In the last decades, with the intensive development of communication and information technology, genetics and sustainability theories, major paradigmatic changes have occurred in the field of nutrition. Therefore, one can say that nutrition is experiencing a post-genomic era and becoming a multidisciplinary science, characterized by the integration of the biological, social and environmental dimensions.

Saúde e dietética na medicina preventiva medieval: o regimento de saúde de Pedro Hispano (século XIII) / Health and dietetics in medieval preventive medicine: the health regimen of Peter of Spain (thirteenth century)

Analisa o Livro sobre a conservação da saúde, obra médica preventiva, composta no século XIII pelo físico/médico português Pedro Hispano (1210-1277), que nos permite observar as concepções de saúde e higiene e compreender o papel social dos físicos universitários na medicina preventiva medieval. A obra mostra sempre a noção de equilíbrio na saúde corporal entre os elementos internos, as coisas naturais (compleição, por exemplo), e os externos, as coisas não naturais (ar, sono, exercício, alimentos, banhos, paixões da alma).

Evolution and trends of the dietetics profession in the United States of America and in Argentina: north and south united: [review] / Evolución y tendencias del profesional nutricionista en los Estados Unidos de America y en Argentina: Norte y Sur unidos por desafíos similares: [revisión]

Since the early stages the profession of dietetics has been characterized as a multifaceted discipline and influenced by scientific and social changes. Today, health and nutrition-related diseases are becoming more global - as is the dietetics profession. The aim of this article is to review the history, education, work and challenges for dietetic practitioners in North and South America, specifically in the United States and in the Argentinean Republic. It was in Argentina where the first Latin American dietetics school was established. Both countries have since shaped the profession creating standards for education and practice in response to advances in the biopsychosocial sciences and economic and environmental changes. Reviewing both the past and current diversities in both Americas contributes to a better understanding of professional strengths and weaknesses, and can prepare dietetics specialists to meet today’s needs. Regardless of local disparities, it is interesting that current and future challenges for the dietetics profession are similar between the two countries, such as growing rates of obesity, limited access to and choice of healthy diets among various income groups, busy lifestyles and decline of family meals. These common issues and the availability of Internet tools offer a unique opportunity for partnership and research that can lead to successful creative nutrition interventions and programs. In turn, such joint initiatives will confirm the essential role for the profession - not only in the western hemisphere - but also globally.

Desde sus comienzos la dietética ha sido caracterizada como una profesión multifacética e influenciada por cambios científicos y sociales. Actualmente las enfermedades relacionadas a la nutrición se están convirtiendo en asuntos globales, como así también la profesión. El objetivo de este artículo es contrastar la historia, educación, ejercicio y desafíos de la profesión entre Norte y Sur América, específicamente entre Estados Unidos de América y la República Argentina. Fue en Argentina donde se estableció la primera escuela de dietética de Latinoamérica. Desde entonces, cada país ha dado forma a la profesión, creando estándares para la educación y el ejercicio profesional en respuesta a los avances científicos, socioeconómicos y ambientales. El análisis de la historia de la profesión y de su diversidad contribuye a un mejor entendimiento de sus fortalezas y debilidades, y a preparar a los nutricionistas para satisfacer las necesidades de hoy. A pesar de las diferencias regionales, existen desafíos actuales y futuros para la nutrición y dietética que son similares entre los dos países analizados, tales como el incremento de la prevalencia de obesidad, el acceso limitado a dietas saludables en grupos de diferente nivel socioeconómico, el estilo de vida moderno y la depreciación de comidas en el hogar. Estos desafíos en común y la disponibilidad de Internet ofrecen una oportunidad única para el trabajo en colaboración y para el desarrollo de intervenciones nutricionales efectivas. En definitiva, estas iniciativas conjuntas confirmarán el rol esencial de los nutricionistas - no solo en el hemisferio occidental - sino también a nivel global.

A qualidade dos alimentos: análise de algumas categorias da dietética popular / Quality of foods: analysis of some folk dietary categories

O artigo aborda os conhecimentos dietéticos tradicionais expressos nas seguintes categorias: "quente/frio"; "forte/fraco" e "reimoso", que definem a qualidade e a propriedade dos alimentos e da comida e os seus efeitos sobre o corpo. Vale-se da literatura antropológica nacional e dos estudos qualitativos produzidos desde 1975 a 2005. Os estudos antigos são mais abundantes do que os atuais e, apesar dessa limitação, o artigo contribui para discutir as diferentes abordagens conceituais usadas pelos autores e demonstra a persistência do saber dietético tradicional, que convive com o saber científico da nutrição, sendo importante não desprezá-lo nas intervenções nutricionais.

The article analyses the traditional dietary knowledge expressed in the following categories: "hot/cold"; "strong/ weak" and "reimoso" (watery) which define food quality and properties and its effects on the body. The discussion originates from Brazilian anthropological and qualitative studies published from 1975 to 2005. Old studies are more abundant than current ones and, in spite of this limitation, the article contributes to discuss conceptual approaches utilized by authors and demonstrates that traditional dietary knowledge survives with the scientific knowledge on nutrition. Therefore, it is important not to reject them in nutritional interventions.

Diet, dietetics and flora of the Holy Bible.

The study of history of medical science from non-medical sources needs no apology. At first the discussion of what was thought in the past rather than what is known now appears to be of merely antiquarian value. The knowledge of Diet, Dietetics, medicinal plants dates back to the remote antiquity of mankind. The Hebrews can be proud of having preserved in the Old Testament many old medical practices and traditions, which throw light on ancient medicine. The Bible is genuinely documented book representing the wisdom, medical knowledge and the culture, of a nomadic race. This article contains information of some medicinal plants, which are useful for treating different kinds of ailments and some with nutritious qualities.

La difusión de una dietética moderna en Colombia: la revista Cromos entre 1940 y 1986 / The diffusion of a modern dietetics in Colombia: the magazine Cromos from 1940 to 1986

Analiza la difusión de una dietética moderna en Colombia entre los años cuarenta y ochenta a través de las páginas de una revista de divulgación que, para esas décadas, ya se ha hecho eco de un discurso médico que antes que subrayar los riesgos de la enfermedad quiere indicar las ventajas de la salud y qué hay que hacer para estar sanos.

Las dietas en el mundo moderno: su importancia como elemento en la conservación de la salud / Diets in the modern world: their importance as a health promoting means

Along history, the meaning of the word diet has evolved and has implied different concepts. Therefore, this review contributes to clarify its significance for physicians along history. It is centered in the Modern World, a period in which the notion of diet was remarkably different to the current concept

Food, dietetics and nutrition in ancient India.

In pre-agricultural era, entire mankind consumed meat as early man was a hunter. Possibly he ate from plants sources which grew in the wilderness. With the advent of agriculture as an outcome of civilization, man acquired the ability to cultivate what he wanted, as by now he was influenced to some extent by the selection of the food that he wanted to eat. All this ultimately led to him taking to vegeterianism, which probably did not occur until approximately 1500 B.C. It is tried in this study to examine the concept of nutrition, balanced diet, appetite, food etiquette, food sanitation and food poisoning etc. in ancient India.