19th CENTURY CONCEPTS OF HEALTHY FOOD AND SOME PRESENT-DAY DIETS (Dziewietnastowieczne koncepcje zdrowego zywienia i niektóre dzisiejsze diety)

• Authors: Trojanowska Anna
• Languages of publication: PL

Abstracts

EN

The concept of healthy food and nutrition rules changed in the 19th century under the influence of the developing medical science. Initially, there were recommendations regulating the functions of the body in line with the natural conditions, both internal (the so-called temperament, age) and external, which adjusted the body to changing weather and climate conditions. When diets were prepared, reference was often made to the humoral theory. Since the mid 19th century nutritional recommendations were greatly simplified, mainly under the influence of Liebig's concept of nutritional adequacy. The main rule followed in dietary guidelines advocated balancing of body losses (mainly due to physical work) with proper supply of body building and high energy foods. The presentation of the changing 19th century nutritional rules is accompanied by their comparison with present-day diets. A preliminary study has shown that some similarities to the 19th century nutritional recommendations can be found in present-day diets. Different approaches to dietetics still exist - among them those in which the body energy balance is most important and those which recommend adaptation to nature.

Keywords

EN

19TH CENTURY DIETS; CLEANSING DIETS; HEALTHY FOOD; HUMORAL THEORY; LIEBIG'S CONCEPT OF NUTRITIONAL ADEQUACY; SNIADECKI'S NUTRITIONAL RULES

Discipline

• ETHNOLOGY: ETHNOLOGY

• Publisher: Polskie Towarzystwo Ludoznawcze
• Journal: Lud
• Year: 2009
• Volume: 93
• Pages: 159-183
• Document type: ARTICLE

Contributors

author

Trojanowska Anna

• Anna Trojanowska, Instytut Historii Nauki PAN, ul. Nowy Swiat 32. 00-330 Warszawa, Poland

Identifiers

CEJSH db identifier

09PLAAAA07078