The Science Behind Healthy Eating: A Journey from Research to Global Action
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Food. It fuels our bodies, nourishes our minds, and brings people together. But beyond the pleasure of a delicious meal lies a complex world of science dictating how what we eat impacts our health. This journey explores the fascinating path from scientific discovery about nutrition to global initiatives promoting healthy eating habits. Part 1: The Early Bites of Nutrition Science The quest to understand the link between food and health dates back centuries. Ancient civilizations observed dietary patterns impacting health, but the scientific foundation emerged much later. In the 18th century, Antoine Lavoisier, the "father of modern chemistry," laid the groundwork for understanding energy metabolism. This paved the way for scientists like Carl Voit in the 19th century to explore the concept of calories and their role in human nutrition. The early 20th century saw a surge in research on specific nutrients. Scientists like Frederick Hopkins discovered vitamins, unlocking a new understanding of essential dietary components. Elmer McCollum identified the importance of fat-soluble vitamins (A, D, E, and K), while Casimir Funk coined the term "vitamine" (later shortened to vitamin) to describe essential micronutrients.
Format:Paperback
Language:English
ISBN:3384267850
ISBN13:9783384267856
Release Date:June 2024
Publisher:Tredition Gmbh
Length:198 Pages
Weight:0.65 lbs.
Dimensions:0.5" x 6.0" x 9.0"
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