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Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients , which can be metabolized to create energy and chemical structures.
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.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
FoodReady dug through National Institute of Health reports and other resources to explore the history of nutrition labeling through the years. To understand the evolving American diet, read the ...
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]
"A Short History of Nutritional Science Part 2 (1885–1912)." The Journal of Nutrition 133:975-84. April. Accessed October 9, 2006. "Nutrition." A Century of Food Science (2000). Institute of Food Technologists: Chicago, pp. 27–28. The University of Wisconsin–Madison Dairy Barn building
Nutrition consisted of simple fresh or preserved whole foods that were either locally grown or transported from neighboring areas during times of crisis. Physicians and philosophers studied the effect of food on the human body and they generally agreed that food was important in preventing illness and restoring health.
The USDA's first nutrition guidelines were published in 1894 by Dr. Wilbur Olin Atwater as a farmers' bulletin. [1] [2] In Atwater's 1904 publication titled Principles of Nutrition and Nutritive Value of Food, he advocated variety, proportionality and moderation; measuring calories; and an efficient, affordable diet that focused on nutrient-rich foods and less fat, sugar and starch.