Food Science and Preventative Medicine

2194 WordsJan 25, 20189 Pages
FOOD SCIENCE AND PREVENTIVE MEDICINE. Since ancient times it has established the role of diet in the prevention of disease, Hippocrates of Kos (Greece, V century BC-IV century BC), considered the father of modern medicine taught a scientific manner, many diseases and their treatment after detailed observation, postulating one of his important aphorisms: “Let your food be your medicine, and let your medicine be your food”. At this time already Hippocrates was driving the idea of preventive medicine. He had conceived schemes by observation on environmental causes of the diseases, emphasizing not only in the diet, but on the generally the patient's life and how it should affect their health and convalescence (Grammaticos and Diamantis, 2008). The traditional Chinese medicine preventive basis, medical system with over 3000 years old (Lu et al., 2012, Zhang et al., 2012), the aphorisms of the Hippocratic writing, and the philosophical principles "La vie est une fonction chimique" advanced by Lavoisier in the 18th Century (Antoine-Laurent Lavoisier, 1743-1794) that establish the chemical basis of nutrition, converge in of four of the key nutrition concepts (Brown, 2011): 1. Foods provide energy (calories), nutrients, and other substances needed for growth and health. The most compelling reason for to eat is the need of calories, nutrients, and other substances supplied by foods 2. Health problems related to nutrition originate within the cell. Cells are the main employer of
Open Document