On Line Symposia: The Evolution of Human Diet

在线研讨会：人类饮食的演变

• 批准号: 9727175
• 负责人: Peter Ungar
• 金额: $ 1.5万
• 依托单位: University of Arkansas
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 1998
• 资助国家: 美国
• 起止时间: 1998-04-01 至 1999-03-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=9727175&HistoricalAwards=false
• 关键词: Line; Symposia; Evolution; Human; Diet

Much of the evolutionary success of our species can be attributed to our ability to procure, process and consume a wide variety of foods. However, recent changes in our diet may lie at the root of many of the health problems that confront our health care systems. If we are to understand and successfully cope with the world population pressures and potential food shortages looming on the horizon, we need every bit of information we can gather on diet and its influence on our lives. Over the past twenty years, vast amounts of data have been gathered on what we eat, how we eat and why we eat what we eat, not to mention similar studies of our ancestors and the living great apes. This project brings together researchers who use many different approaches to address issues concerning the origins and evolution of human diet. These researchers will meet and present papers during a symposium at the International Congress on Anthropological and Ethnographic Sciences. An internet listserv and web site will be set up to foster communications among these researchers and other members of the scientific community. The result will be a multidisciplinary approach to shed new light on issues concerning the origins and evolution of human diet, and health-related implications of the discordance between what we eat today and what our heritage has `designed` us to eat.

我们物种的进化成功很大程度上归功于我们获取、加工和消费各种食物的能力。 然而，最近我们饮食的变化可能是我们医疗保健系统面临的许多健康问题的根源。如果我们要了解并成功应对即将到来的世界人口压力和潜在的粮食短缺，我们需要收集有关饮食及其对我们生活的影响的所有信息。 在过去的二十年里，我们收集了大量关于我们吃什么、如何吃以及为什么吃这些东西的数据，更不用说对我们的祖先和现存的类人猿进行类似的研究了。 该项目汇集了研究人员，他们使用许多不同的方法来解决有关人类饮食的起源和进化的问题。 这些研究人员将在国际人类学和民族志科学大会的研讨会上会面并发表论文。 将建立一个互联网列表服务和网站，以促进这些研究人员和科学界其他成员之间的交流。 其结果将是采用多学科方法，对有关人类饮食的起源和进化的问题，以及我们今天吃的东西和我们的传统“设计”我们吃的东西之间的不一致对健康相关的影响提供新的认识。