A Historical Perspective on Human Nutrition

Nutrition has been a vital part of human development for centuries. The earliest evidence of nutritional knowledge dates back to ancient Babylon, around 2500 BC, where inscriptions on stone tablets advised on dietary practices such as avoiding onions for a few days. In the 6th century BC, scholars began studying the classification of foods as hot or cold, based on traditional beliefs across India, China, and Persia. Chinese medicine linked illness to deficiencies in elements like fire, earth, and metals, emphasizing the importance of balanced diets.

The Bible mentions that King David's companions consumed vegetables and pulses, displaying early recognition of nutritious foods. Modern science began examining nutrition through measures like Lavoisier's calorimeter, which assessed caloric intake. Hippocrates proposed that food influences health universally, a concept echoed in Ayurveda’s focus on diet. Experiments by Christiaan Eijkman linked vitamin B to preventing Beriberi, laying foundations for nutritional science. Today, understanding food’s role in health continues to evolve, emphasizing nourishing choices over fad diets.

Nutrition has evolved from ancient traditions to modern science, emphasizing the importance of balanced diets for health. Early practices, from Babylonian advice to Chinese medicine, laid groundwork for understanding food’s impact on well-being. Scientific studies, such as Eijkman’s work on vitamin B, expanded knowledge. Today, the focus is on nourishing oneself healthfully, rather than dieting for weight alone, promoting long-term wellness and avoiding harmful yo-yo dieting.