Alimentation

Alimentation is the provision and intake of nourishment necessary for growth, energy, and health. The term is used in everyday language to describe a diet and, in medical contexts, to denote nutrition and feeding therapies. Etymologically, it derives from Latin alimentatio and appears in several languages such as French and English.

In nutrition science, alimentation encompasses the intake of macronutrients—carbohydrates, proteins, and fats—and micronutrients such as vitamins and minerals, plus fluids and fiber. Energy is measured in kilocalories (or kilojoules), and dietary recommendations aim to balance energy intake with expenditure while ensuring micronutrient adequacy. Hydration and dietary fiber are also integral components of healthy alimentation. Guidelines typically emphasize a variety of foods, limit processed items high in sugar, salt, and unhealthy fats, and tailor advice to age, sex, activity, and health status.

In clinical settings, alimentation may refer to feeding of patients who cannot meet needs orally. This includes oral nutrition, enteral (tube-based) feeding, and parenteral (intravenous) nutrition, sometimes collectively called nutrition support or artificial alimentation.

Global patterns of alimentation are shaped by culture, economy, and food systems. Malnutrition can take the form of undernutrition or micronutrient deficiencies, while obesity and diet-related chronic diseases reflect excess intake or poor dietary quality. Public health measures address food security, fortification, labeling, and education to improve population-level alimentation.

Advances in nutrition science continue to refine recommendations, with growing attention to sustainability, dietary patterns, and the integration of individualized nutrition planning in healthcare and wellness programs.