The human beings are omnivorous, capable to consume vegetables, animals and inorganic materials. Varying in accordance with available food sources in the habitation regions, and also varying in accordance with the cultural and religious norms, human groups had adopted a gamma of diets also, purely vegetarian for essentially carnivorous. In some cases, the alimentary restriction in human beings can take the carenciais illnesses, however steady, the human groups if they adaptaram to the some standards of alimentary consumption, as much as through genetic specialization and cultural conventions to use sources of feeding nutritionally balanced. The diet human being prominently is reflected in the human being culture, as well as led to the development of the science of foods.
Until the development of the agriculture it has 10,000 years approximately, the Homo sapiens used a method of hunter-collectors as its only one half of food collection. This food combination involved stationary sources (such as fruits, grains, tubercles and mushrooms, aquatic larvae of insects and clams), with wild hunting, that must be hunted and deceased, in order to be consumed. Has been considered that the members . sapiens to have used the fire to prepare and to cook foods since the rhodesiensis moment of its divergence in relation Homo (that speciated was had previously to break of the Homo erectus). About ten a thousand years behind, the human beings had developed agriculture, that it modified substantially its diet. This change in the diet also can have modified biology of the human being,