Evolution of Nutrition: A Historical Perspective

Nutrition, as an awareness, has roots that stretch back thousands of years. The earliest evidence is inscribed on ancient Babylonian tablets from around 2500 BC, where dietary advice, such as avoiding onions for three days, was recorded. In the 6th century BC, scholars began studying food's role in health, categorizing foods as hot or cold—meats, ginger, and spices being hot, while greens and vegetables were considered cold, especially in regions like India, China, and Persia. Chinese doctors linked illnesses to imbalances in elements like fire, earth, and metal.

Historical texts, such as the Bible, mention individuals choosing their diets freely; for example, David and his companions ate vegetables and pulses, and after ten days, their health was compared favorably to the king's men, highlighting the value of diet in health. French scientist Antoine Lavoisier contributed to understanding nutrition by developing a calorimeter to measure heat from food and activity. Hippocrates recognized the importance of food in health, proposing that diet impacts all humans equally, but the components in food determine individual health outcomes.