Unit for BioCultural Variation and Obesity, School of Anthropology and Museum Ethnography, University of Oxford, Oxford, England.
J Physiol Anthropol. 2024 Mar 8;43(1):10. doi: 10.1186/s40101-023-00345-0.
Nutritional anthropology is the study of human subsistence, diet and nutrition in comparative social and evolutionary perspective. Many factors influence the nutritional health and well-being of populations, including evolutionary, ecological, social, cultural and historical ones. Most usually, biocultural approaches are used in nutritional anthropology, incorporating methods and theory from social science as well as nutritional and evolutionary science. This review describes approaches used in the nutritional anthropology of past and present-day societies. Issues of concern for nutritional anthropology in the world now include: understanding how undernutrition and food insecurity are produced at local, regional and international levels; how food systems are constructed using social, biological and biocultural perspectives; and obesity from a biocultural viewpoint. By critiquing framings of present-day diet in an evolutionary context, nutritional anthropology asks 'what should be eaten?', rather than 'what can be eaten?', and 'how cheaply can people be fed?'.
营养人类学是在比较社会和进化的视角下研究人类的生存、饮食和营养。许多因素影响着人群的营养健康和福祉，包括进化、生态、社会、文化和历史因素。营养人类学中通常采用生物文化方法，将社会科学以及营养和进化科学的方法和理论结合起来。本综述描述了过去和现在社会的营养人类学中使用的方法。目前营养人类学关注的问题包括：了解营养不良和粮食不安全如何在地方、区域和国际层面产生；如何从社会、生物和生物文化的角度构建食物系统；以及从生物文化的角度看待肥胖问题。通过在进化背景下批判当下饮食的框架，营养人类学提出的问题是“应该吃什么？”，而不是“能吃什么？”和“人们能吃得多便宜？”。
