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- Nutritional science is the study of the physiological process of nutrition, interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism1. It is the study of how food impacts human health, including nutrition-related chronic disease, malnutrition, metabolism, dietary patterns, and food insecurity2. Nutritional scientists use chemistry, biology, nutrition, and the social sciences to understand and influence how diet shapes the health of individuals and populations2.Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Nutritional science (also nutrition science, sometimes short nutrition, dated trophology) 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.en.wikipedia.org/wiki/Nutritional_scienceNutritional Sciences is the study of how food impacts human health, including nutrition-related chronic disease, malnutrition, metabolism, dietary patterns, and food insecurity. Nutritional scientists use chemistry, biology, nutrition, and the social sciences to understand and influence how diet shapes the health of individuals and populations.fshn.ifas.ufl.edu/current-students/graduate/phd-nutr…
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Nutritional science - Wikipedia
Nutritional science (also nutrition science, sometimes short nutrition, dated trophology ) 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 … See more
Nutritional science is often combined with food science (nutrition and food science).
Trophology is a term used globally for nutritional science in … See more• John Yudkin (1910–1995), who established the first degree in nutritional science in any European university
• Hans Adalbert Schweigart (1900–1972), … See morethe 19th centuryMacronutrients, especially protein, fat and carbohydrates, have been the focus components of the study of (human) nutrition.the early years of the 20th centuryThe vitamin era began, with the first vitamin being isolated and chemically defined in 1926 and the isolation of vitamin C in 1932.the 1950sThe degrees Bachelor of Science and Master of Science in nutritional science were established in the University of London, and nutritional science as a separate discipline was institutionalized in Germany.from the 1950s to 1970sA focus of nutritional science was on dietary fat and sugar.from the 1970s to the 1990sAttention was put on diet-related chronic diseases and supplementation.Nutritional science as a subject is taught at universities around the world. At the beginning of the programs, the basic subjects of biology, chemistry, mathematics and … See more
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