Progress in Food and Nutrition Science. An International Review Journal. Herausgegeben von H. M. Sinclair. Band I, Heft I. Teil I : Harriette Chick, The Discovery of Vitamins. 20 Seiten. 9 Abb., 92 Lit. Teil 2: H. Haenel und Jutta Bendig, Intestinal Flora in Health and Disease, 44 Seiten, 22 Abb., 541 Lit. Pergamon Press Oxford, New York 1975 Preis: 8 $

AbstractObjectiveTo specify the principles, definition and dimensions of the new nutrition science.PurposeTo identify nutrition, with its application in food and nutrition policy, as a science with great width and breadth of vision and scope, in order that it can fully contribute to the preservation, maintenance, development and sustenance of life on Earth.MethodA brief overview shows that current conventional nutrition is defined as a biological science, although its governing and guiding principles are implicit only, and no generally agreed definition is evident. Following are agreements on the principles, definition and dimensions of the new nutrition science, made by the authors as participants at a workshop on this theme held on 5–8 April 2005 at the Schloss Rauischholzhausen, Justus-Liebig University, Giessen, Germany.ResultNutrition science as here specified will retain its current [classical] identity as a biological science, within a broader and integrated conceptual framework, and will also be confirmed as a social and environmental science. As such it will be concerned with personal and population health, and with planetary health – the welfare and future of the whole physical and living world of which humans are a part.

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International Review of Experimental Pathology. Edited by G. W. Richter and M. A. Epstein, Cornell University Medical College, New York, New York and Middlesex Medical School, London, England. Pp. 453; 103 ills. New York and London

The American Journal of the Medical Sciences ◽

10.1097/00000441-196307000-00045 ◽

1963 ◽

Vol 246 (1) ◽

pp. 123

Author(s):

&NA;

Keyword(s):

New York ◽

Medical School ◽

International Review ◽

Cornell University ◽

Medical College ◽

Experimental Pathology

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The Mediterranean Diets in Health and Disease. Herausgegeben von G. A. Spiller. 316 Seiten, zahlr. Abb. und Tab. Van Nostrand Reinhold, New York 1991. Preis: 64,95 $

Nahrung/Food ◽

10.1002/food.19920360536 ◽

1992 ◽

Vol 36 (5) ◽

pp. 511-512

Author(s):

H. Haenel

Keyword(s):

New York ◽

Health And Disease ◽

The Mediterranean

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Del origen de la dietética al surgimiento de la nutrición: Consideraciones sobre los aportes científicos en el área / From the Origin of Dietetics to the Emergence of Nutrition Considerations on Scientific Contributions in the Area

Revista Internacional de Ciencias Sociales ◽

10.37467/gka-revsocial.v1.1217 ◽

2012 ◽

Vol 1 (2) ◽

Author(s):

Yurimay Quintero de Rivas ◽

Gladys Bastardo de Castaneda ◽

Coromoto Elena Angarita Rodriguez

Keyword(s):

Scientific Knowledge ◽

Historical Development ◽

Scientific Revolution ◽

Scientific Discipline ◽

The Body ◽

Nutrition Science ◽

Health And Disease

ABSTRACTNutrition and dietetics throughout history have been viewed from two fundamental aspects: as a means to restore health and as a means to prevent the disease. Since its inception the appearance of dietetics, the search was based on maintaining the balance of health and disease. Later, with the rise of the scientific revolution, as is nutrition science who focuses on the study of the different processes through which the body uses nutrients ingested. In the historical development of scientific knowledge both concepts, provided the key tools for the study of this discipline. All these important contributions, provided the fundamental basis for the development of nutrition as a scientific discipline XXI century, currently devoted to the study of many problems associated with food and modern lifestyles. Nutrition therefore rests on the discipline of scientific knowledge, is the fundamental basis for the understanding of the causes of the problems and possible solutions to search for them.RESUMENLa nutrición y dietética, a lo largo de la historia, han sido vistas desde dos vertientes fundamentales: como un medio para restablecer la salud y como un instrumento para prevenir la enfermedad. Desde sus orígenes la aparición de la dietética, se basó en la búsqueda del mantenimiento del equilibrio de la salud y enfermedad. Posteriormente con el surgir de la revolución cientíﬁca, es la nutrición como ciencia, quien se centra en el estudio de los diferentes procesos a través de los cuales, el organismo utiliza los nutrientes ingeridos. En el desarrollo histórico de ambos conceptos el conocimiento cientíﬁco, proporcionó las herramientas claves para el estudio de esta disciplina. Todos esos importantes aportes, sirvieron de base fundamental, para el desarrollo de la nutrición como disciplina cientíﬁca del siglo XXI, actualmente dedicada al estudio de innumerables problemas derivados de la alimentación y estilos de vida modernos. La nutrición por lo tanto, apoyada sobre la disciplina del conocimiento cientíﬁco, es la base fundamental para la compresión de las causas de los problemas y la posible búsqueda de las soluciones a los mismos.

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