History of Nutritional Science


Historically, the study of nutritional science has been significant for an understanding of the food requirements of humans and animals and the diseases which occur as a consequence of diets deficient in micronutrients

Keywords: protein; vitamins; deficiency diseases

Further Reading

Carpenter KJ (1986) The History of Scurvy and Vitamin C. New York: Cambridge University Press.

Carpenter KJ (1994) Protein and Energy: a Study of Changing Ideas in Nutrition. New York: Cambridge University Press.

Carpenter KJ (2000) Beriberi, White Rice and Vitamin B. Berkeley, CA: University of California Press.

Darby WJ and Jukes TH (eds) (1992) Founders of Nutrition Science (2 vols). Bethesda, MD: American Institute of Nutrition.

Galdston I (ed.) (1960) Human Nutrition Historic and Scientific. New York: International Universities Press.

Guggenheim KY (1981) Nutrition and Nutritional Diseases: the Evolution of Concepts. Lexington, MA: DC Heath.

Hallgren B, Levin Ö, Rössner S and Vessby B (eds) (1986) Diet and Prevention of Coronary Heart Disease and Cancer. New York: Raven Press.

McCollum EV (1957) A History of Nutrition. Boston, MA: Houghton Mifflin.

O'Hara May J (1997) Elizabethan Dyetary of Health. Lawrence, KA: Coronado Press.

Williams RR and Spies TD (1938) Vitamin B1 (Thiamin) and its use in Medicine, pp. 126. New York: Macmillan.

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Carpenter, Kenneth J(Apr 2001) History of Nutritional Science. In: eLS. John Wiley & Sons Ltd, Chichester. http://www.els.net [doi: 10.1038/npg.els.0003089]