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Physiologie de l'alimentation
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ISBN10: 1548246530
ISBN13: 9781548246532
Publisher: Createspace
Published: Jun 21 2017
Pages: 28
Weight: 0.08
Height: 0.06 Width: 5.00 Depth: 8.00
Language: French
ISBN13: 9781548246532
Publisher: Createspace
Published: Jun 21 2017
Pages: 28
Weight: 0.08
Height: 0.06 Width: 5.00 Depth: 8.00
Language: French
Qu'est-ce qu'un aliment ? et en quoi consiste l'alimentation ? C'est une question à laquelle personne ne sera embarrassé de répondre, - à la condition de n'être ni physiologiste, ni médecin, ni zootechnicien. Un Français qui sait sa langue dira, comme le Dictionnaire, que le nom d'aliment s'applique à toutes les matières, quelle qu'en soit la nature, qui servent habituellement ou peuvent servir à la nutrition. La chose est facile à entendre: c'est tout ce dont l'honnête homme se nourrit. Si vous lui demandez davantage, il vous adressera à son cuisinier. Ce serait une solution. Mais il y en a bien d'autres. Le problème de l'alimentation offre mille aspects. Il est culinaire, sans doute, et gastronomique; mais il est aussi économique et social, agricole, fiscal, hygiénique, médical, et même moral. Et d'abord et avant tout il est physiologique. C'est à ce point de vue qu'il sera envisagé ici: en lui-même et pour lui-même, et dans ses seuls rapports avec les phénomènes de la vie...
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