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Katherine L. Ogilvie Musgrave (February 8, 1920 – June 20, 2015) [1] was an American academic, registered dietitian, and nutritional consultant.She taught food science and nutrition at the University of Maine from 1969 to 1986, and after her official retirement continued teaching for close to three decades on the university's online continuing education website, educating thousands of students.
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. [1] Poor nutrition is a chronic problem often linked to poverty, food security , or a poor understanding of nutritional requirements. [ 2 ]
The Academy of Nutrition and Dietetics was founded in 1917 in Cleveland, Ohio, by a group of women led by Seventh-day Adventist Lenna F. Cooper, [13] [14] and the Academy's first president, Lulu G. Graves, for the purpose helping the government conserve food and improve public health during World War I. [1]
Books. Bulsiewicz, Will (2020). Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome. New York: Avery. ISBN 978-0-593-08456-4. LCCN 2020004020. OCLC 1126544703. Bulsiewicz, Will (2022). The Fiber Fueled Cookbook: Inspiring Plant-Based Recipes to Turbocharge Your Health.
The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health is a book by T. Colin Campbell and his son, Thomas M. Campbell II. The book argues for health benefits of a whole food plant-based diet.
The Nutrition Source of Harvard School of Public Health (HSPH) makes the following dietary recommendations: [21] Eat healthy fats: healthy fats are necessary and beneficial for health. [ 22 ] HSPH "recommends the opposite of the low-fat message promoted for decades by the USDA" and "does not set a maximum on the percentage of calories people ...
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Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.
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