Video [ES - EN subtitled] - 14 - Alimentación humana. Dieta. 2/3 / Human alimentation. Diet. 2/3.

Inicialmente, comento sobre los patrones de dieta cuyo propósito es evitar el consumo de alimentos animales establecidos en 5 categorías, haciendo énfasis entre sus diferencias en términos de consumo por variedad de los grupos mayores de alimentos y también de los grupos menores. Señalo varias razones por las que las personas eligen dietas vegetarianas. Describo información relacionada con cambios en ciertas características de la dieta humana en un sentido evolutivo que involucra a la alta selectividad dietética de los humanos a través del uso de técnicas de preparación de alimentos prácticas. Finalmente, ante el problema de los primeros miembros del género humano para hacer frente a los patógenos de la carne cruda, comento sobre algunos escenarios que podrían explicar como el Homo utilizó la carroña o cadáveres sin padecer por bacterias patógenas.

Initially, I comment on the dietary patterns whose purpose is to avoid the consumption of animal foods established in 5 categories, emphasizing their differences in terms of consumption by variety of the major food groups and also of the minor groups. I point out several reasons why people choose vegetarian diets. I describe information related to changes in certain features of the human diet in an evolutionary sense involving the high dietary selectivity of humans through the use of practical food preparation techniques. Finally, given the problem of the first members of the human genus to cope with pathogens from raw meat, I comment on some scenarios that could explain how Homo utilized carrion or carcasses without suffering from pathogenic bacteria.

Boesch, C. & Boesch-Achermann, H. 2000. The chimpanzees of the Taï forest: Behavioural ecology and evolution. New York, USA: Oxford University Press, Inc.

Carmody, R. N. & Wrangham, R. W. 2009. The energetic significance of cooking. Journal of Human Evolution. 57 (4): 379-391.

de Heinzelin, J.; Clark, J. D.; White, T.; Hart, W.; Renne, P.; WoldeGabriel, G. Beyene, Y. & Vrba, E. 1999. Environment and behavior of 2.5-million-year-old Bouri hominids. Science. 284 (5414): 625-629.

Dominy, N. J.; Vogel, E. R.; Yeakel, J. D.; Constantino, P. & Lucas, P. W. 2008. Mechanical properties of plant underground storage organs and implications for dietary models of early hominins. Evolutionary Biology. 35 (3): 159-17.

Frank, D.; Oytam, Y. & Hughes, J. 2017. Sensory perceptions and new consumer attitudes to meat (pp. 667-698). In: New aspects of meat quality. From genes to ethics. Woodhead Publishing.

Hobbs, S. H. 2005. Attitudes, practices, and beliefs of individuals consuming a raw foods diet. Explore. 1 (4): 272-277.

Kuhnlein, H. V. 1981. Dietary mineral ecology of the Hopi. Journal of Ethnobiology. 1 (1): 84-94.

Luca, F.; Perry, G. H. & Di Rienzo, A. 2010. Evolutionary adaptations to dietary changes. Annual Review of Nutrition. 30: 291-314.

Milton, K. 1999. Nutritional characteristics of wild primate foods: do the diets of our closest living relatives have lessons for us? Nutrition. 15 (6): 488-498.

Orlich, M. J.; Jaceldo-Siegl. K.; Sabaté, J.; Fan, J.; Singh, P. N. & Fraser, G. E. 2014. Patterns of food consumption among vegetarians and non-vegetarians. British Journal of Nutrition. 112 (10): 1644-1653.

Pruetz, J. D. & Bertolani P. 2007. Savanna chimpanzees, Pan troglodytes verus, hunt with tools. Current Biology. 17 (5): 412-417.

Ragir, S.; Rosenberg, M. & Tierno, P. 2000. Gut morphology and the avoidance of carrion among chimpanzees, baboons, and early hominids. Journal of Anthropological Research. 56 (4): 477-512.

Smith, A. R.; Carmody, R. N.; Dutton, R. J. & Wrangham, R. W. 2015. The significance of cooking for early hominin scavenging. Journal of Human Evolution. 84: 62-70.

Stanford, C. B.; Wallis, J.; Matama, H. & Goodall, J. 1994. Patterns of predation by chimpanzees on red colobus monkeys in Gombe National Park, 1982-1991. American Journal of Physical Anthropology. 94 (2): 213-228.

Wrangham, R. & Conklin-Brittain, N. 2003. Cooking as a biological trait. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology. 136 (1): 35-46.

Wrangham, R. W.; Jones, J. H.; Laden, G.; Pilbeam, D. & Conklin-Brittain, N. 1999. The raw and the stolen. Cooking and the ecology of human origins. Current Anthropology. 40 (5): 567-594.

Pxfuel (Pxfuel) dominio público.

Pxfuel (Pxfuel) dominio público.

Fructibus (Wikimedia Commons) CC0 1.0.

PPD (PIXNIO) CC0.

PxHere (PxHere) CC0 1.0.

Victoria Rachitzky (Flickr) CC BY 2.0.

PickPik (PickPik) dominio público.

Pxfuel (Pxfuel) dominio público.

Marina Shemesh (Public Domain Pictures) CC BY-SA 2.0.

freefoodphotos (FreeImagesLive) CC BY 3.0.

Video Girl (Public Domain Pictures) CC0 1.0.

Bicanski (PIXNIO) CC0.

Petr Kratochvil (Public Domain Pictures) CC0 1.0.

Marco Verch Professional Photographer (Flickr) CC BY 2.0.

Judgefloro (Wikimedia Commons) CC0 1.0.

ryan harvey (Flickr) CC BY-SA 2.0.

PxHere (PxHere) CC0 1.0.

Judgefloro (Wikimedia Commons) CC0 1.0.

rawpixel.com (PxHere) CC0 1.0.

Tiia Monto (Wikimedia Commons) CC BY-SA 4.0.

Pxfuel (Pxfuel) dominio público.

Peter Griffin (Public Domain Pictures) CC0 1.0.

Engin Akyurt (Pexels) dominio público.

Martin Vorel (LibreShot) dominio público.

Marco Verch Professional Photographer (Flickr) CC BY 2.0.

PxHere (PxHere) CC0 1.0.

PxHere (PxHere) CC0 1.0.

ulleo (PIXNIO) dominio público.

Encyclopædia Britannica, Inc. (Wikimedia Commons) CC BY-SA 4.0.

Mariana Ruiz, Jmarchn (Wikimedia Commons) dominio público.

MarkBuckawicki (Wikimedia Commons) CC0 1.0.

Ton Rulkens (Wikimedia Commons) CC BY-SA 2.0.

Scot Nelson (Flickr) CC0 1.0.

Klub Boks (Pexels) dominio público.

LibreShot (LibreShot) dominio público.

Los Muertos Crew (Pexels) dominio público.

Didriks (Flickr) CC BY 2.0.

Rawpixel (Rawpixel) dominio público.

Elionas2 (Pixabay) dominio público.

Ανώνυμος Βικιπαιδιστής (Wikimedia Commons) CC BY-SA 3.0.

PickPik (PickPik) dominio público.

Karen Neoh (Flickr) CC BY 2.0.

C.C. Pierce (Wikimedia Commons) dominio público.

Pierce, C.C. (Charles C.) (Wikimedia Commons) dominio público.

TDWolsey (Wikimedia Commons) CC BY-SA 4.0.

Pierce, C.C. (Charles C.); James, George Wharton (Wikimedia Commons) dominio público.

Pierce, C.C. (Charles C.) (Wikimedia Commons) dominio público.

Marco Verch Professional Photographer (Flickr) CC BY 2.0.

PxHere (PxHere) CC0 1.0.

Marco Verch Professional Photographer (Wikimedia Commons) CC BY 2.0.

Dbachmann & E. Daynes (World History Encyclopedia) CC BY-SA 4.0.

José-Manuel Benito Álvarez (World History Encyclopedia) CC BY-SA 4.0.

Noeliria (Prehistoria Fandom) CC BY-SA 3.0.

ErnestoLazaros (Wikimedia Commons) CC BY-SA 4.0.

Ian C. Gilby & Michael Lawrence Wilson (Evolutionary Human Sciences) CC BY 4.0.

Ikiwaner (Wikimedia Commons) GNU Free Documentation License, Version 1.2.

Ian C. Gilby & Michael Lawrence Wilson (Evolutionary Human Sciences) CC BY 4.0.

South African Tourism (Wikimedia Commons) CC BY 2.0.

PxHere (PxHere) CC0 1.0.

Gary Todd (Flickr) CC0 1.0.

Gary Todd (Flickr) CC0 1.0.

Gary Todd (Flickr) CC0 1.0.

normanack (Flickr) CC BY 2.0.

allispossible.org.uk (Flickr) CC BY 2.0.

U.S. Botschaft Berlin (Rawpixel) CC0 1.0.

Unreal (Pixexid) CC BY 4.0.

Judgefloro (Wikimedia Commons) CC0 1.0.

Bernard DUPONT (Flickr) CC BY-SA 2.0.

Olga Ernst (Wikimedia Commons) CC BY-SA 4.0.

James Glen [DesignFife] (Pixabay) dominio público.

Ninara (Flickr) CC BY 2.0.

Tsenka Tsanova (Spektrum.de) CC BY-SA 2.0.

NusHub (Wikimedia Commons) CC BY-SA 3.0.

Shijan Kaakkara (Wikimedia Commons) CC BY-SA 4.0.

PxHere (PxHere) CC0 1.0.

Ryan Somma (Flickr) CC BY-SA 2.0.

Doctor Turtle - Go Tell It On The Molehill (Free Music Archive) CC BY 4.0.

Creado por el autor con el software Vegas Pro 15.0.