Resumo

QUISPE RAMOS, Dania  e  ARGANI, Oswaldo. Fundamentos de bromatología. Rev. Act. Clin. Med [online]. 2014, vol.41, pp. 2128-2132. ISSN 2304-3768.

Chemical and biological testing of foods or analytical Bromatology begins its operation as a science in the nineteenth and twentieth centuries, being considered thereafter an indispensable complement to the food study from collection to his seat in the kitchen, identifying all types of alterations, and fraud in order to regulate a strict and complex health control. Its importance lies in the economic, hygienic and legislative aspect so not sufficient in itself, as for execution is indispensable complement to other disciplines. Therefore knowledge of food science own terms relating to food as being necessary: falsification, forgery, alteration, contamination, and therefore perishable things like food, complete, incomplete, lacking, infectious and greater risk to public health. Even from bromatology point of view, the term food, conceives a different conception that considers food as a vehicle or processed natural nutrients, such as carbohydrates, proteins, lipids and other vitamins and minerals in amounts less side, without forgetting that no food has the same amount and the same types of nutrients, thus the food treatment is individualized..

Palavras-chave : Nutrition; Food; Legislation; Chemistry.