History of Nutritional Science

Abstract

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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How to Cite close
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]