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Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1] ) 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. [2]
Before nutritional science emerged as an independent study disciplines, mainly chemists worked in this area. The chemical composition of food was examined. Macronutrients, especially protein, fat and carbohydrates, have been the focus components of the study of (human) nutrition since the 19th century. Until the discovery of vitamins and vital substances, the quality of nutrition was measured exclusively by the intake of nutritional energy.
The early years of the 20th century were summarized by Kenneth John Carpenter in his Short History of Nutritional Science as "the vitamin era". [3] The first vitamin was isolated and chemically defined in 1926 (thiamine). The isolation of vitamin C followed in 1932 and its effects on health, the protection against scurvy, was scientifically documented for the first time. [4]
At the instigation of the British physiologist John Yudkin at the University of London, the degrees Bachelor of Science and Master of Science in nutritional science were established in the 1950s. [5]
Nutritional science as a separate discipline was institutionalized in Germany in November 1956 when Hans-Diedrich Cremer was appointed to the chair for human nutrition in Giessen. The Institute for Nutritional Science was initially located at the Academy for Medical Research and Further Education, which was transferred to the Faculty of Human Medicine when the Justus Liebig University was reopened. Over time, seven other universities with similar institutions followed in Germany. [6]
From the 1950s to 1970s, a focus of nutritional science was on dietary fat and sugar. From the 1970s to the 1990s, attention was put on diet-related chronic diseases and supplementation. [4]
Nutritional science is often combined with food science (nutrition and food science).
Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food. Ecotrophology is a branch of nutritional science concerned with everyday practice and elements from household management that is primarily studied in Germany.
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 physics are part of the curriculum. Later, a focus is on inorganic chemistry, functional biology, biochemistry and genetics. At most universities, students can specialize in certain areas, this involves subjects such as special food chemistry, nutritional physiology, food law and nutritional medicine. Students who are more interested in the economic aspect usually specialize in the field of food economics. Laboratory exercises are also on the curriculum at most universities.
Justus Freiherr von Liebig was a German scientist who made major contributions to agricultural and biological chemistry, and is considered one of the principal founders of organic chemistry. As a professor at the University of Giessen, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the greatest chemistry teachers of all time. He has been described as the "father of the fertilizer industry" for his emphasis on nitrogen and trace minerals as essential plant nutrients, and his formulation of the law of the minimum, which described how plant growth relied on the scarcest nutrient resource, rather than the total amount of resources available. He also developed a manufacturing process for beef extracts, and with his consent a company, called Liebig Extract of Meat Company, was founded to exploit the concept; it later introduced the Oxo brand beef bouillon cube. He popularized an earlier invention for condensing vapors, which came to be known as the Liebig condenser.
Vitamins are organic molecules that are essential to an organism in small quantities for proper metabolic function. Essential nutrients cannot be synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through the diet. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols.
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures, such as hair, scales, feathers, or exoskeletons. Some nutrients can be metabolically converted to smaller molecules in the process of releasing energy, such as for carbohydrates, lipids, proteins, and fermentation products, leading to end-products of water and carbon dioxide. All organisms require water. Essential nutrients for animals are the energy sources, some of the amino acids that are combined to create proteins, a subset of fatty acids, vitamins and certain minerals. Plants require more diverse minerals absorbed through roots, plus carbon dioxide and oxygen absorbed through leaves. Fungi live on dead or living organic matter and meet nutrient needs from their host.
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide. Good nutrition is necessary for children to grow physically and mentally, and for normal human biological development.
Vitamin deficiency is the condition of a long-term lack of a vitamin. When caused by not enough vitamin intake it is classified as a primary deficiency, whereas when due to an underlying disorder such as malabsorption it is called a secondary deficiency. An underlying disorder can have 2 main causes:
Choline is a cation with the chemical formula [(CH3)3NCH2CH2OH]+. Choline forms various salts, for example choline chloride and choline bitartrate.
B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism and synthesis of red blood cells. They are a chemically diverse class of compounds, but are associated in diet, often occurring together in the same foods. Dietary supplements containing all eight are referred to as a vitamin B complex. Individual B vitamins are referred to by B-number or by chemical name, such as B1 for thiamine, B2 for riboflavin, and B3 for niacin, while some are more commonly recognized by name than by number, such as pantothenic acid (B5), biotin (B7), and folate (B9).
University of Giessen, official name Justus Liebig University Giessen, is a large public research university in Giessen, Hesse, Germany. It is one of the oldest institutions of higher education in the German-speaking world. It is named after its most famous faculty member, Justus von Liebig, the founder of modern agricultural chemistry and inventor of artificial fertiliser. It covers the areas of arts/humanities, business, dentistry, economics, law, medicine, science, social sciences and veterinary medicine. Its university hospital, which has two sites, Giessen and Marburg, is the only private university hospital in Germany.
August Wilhelm von Hofmann was a German chemist who made considerable contributions to organic chemistry. His research on aniline helped lay the basis of the aniline-dye industry, and his research on coal tar laid the groundwork for his student Charles Mansfield's practical methods for extracting benzene and toluene and converting them into nitro compounds and amines. Hofmann's discoveries include formaldehyde, hydrazobenzene, the isonitriles, and allyl alcohol. He prepared three ethylamines and tetraethylammonium compounds and established their structural relationship to ammonia.
Elmer Verner McCollum was an American biochemist known for his work on the influence of diet on health. McCollum is also remembered for starting the first rat colony in the United States to be used for nutrition research. His reputation has suffered from posthumous controversy. Time magazine called him Dr. Vitamin. His rule was, "Eat what you want after you have eaten what you should."
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.
Wilhelm Henneberg was a German chemist and student of Justus von Liebig.
Jacob Volhard was the German chemist who discovered, together with his student Hugo Erdmann, the Volhard–Erdmann cyclization reaction. He was also responsible for the improvement of the Hell–Volhard–Zelinsky halogenation.
John Yudkin FRSC was a British physiologist and nutritionist, and the founding Professor of the Department of Nutrition at Queen Elizabeth College, London.
Vegan nutrition refers to the nutritional and human health aspects of vegan diets. A well-planned, balanced vegan diet is suitable to meet all recommendations for nutrients in every stage of human life. Vegan diets tend to be higher in dietary fiber, magnesium, folic acid, vitamin C, vitamin E, iron, and phytochemicals; and lower in calories, saturated fat, cholesterol, long-chain omega-3 fatty acids, vitamin D, calcium, zinc, and vitamin B12.
Paul György (April 7, 1893 – March 1, 1976) was a Hungarian-born American biochemist, nutritionist, and pediatrician best known for his discovery of three B vitamins: riboflavin, B6, and biotin. Gyorgy was also well known for his research into the protective factors of human breast milk, particularly for his discoveries of Lactobacillus bifidus growth factor activity in human milk and its anti-staphylococcal properties. He was a recipient of the National Medal of Science in 1975 from President Gerald Ford.
Karl Heinrich Ritthausen was a German biochemist who identified two amino acids and made other contributions to the science of plant proteins.
Julius Eugen Schlossberger, also spelled Julius Eugen Schloßberger, was a German physician and biochemist. He was a student of Justus von Liebig and was one of the leading physiological chemists in his lifetime.
Pure, White and Deadly is a 1972 book by John Yudkin, a British nutritionist and former Chair of Nutrition at Queen Elizabeth College, London. Published in New York, it was the first publication by a scientist to anticipate the adverse health effects, especially in relation to obesity and heart disease, of the public's increased sugar consumption. At the time of publication, Yudkin sat on the advisory panel of the British Department of Health's Committee on the Medical Aspects of Food and Nutrition Policy (COMA). He stated his intention in writing the book in the last paragraph of the first chapter: "I hope that when you have read this book I shall have convinced you that sugar is really dangerous."
Peter Richard Schreiner is a German chemist who is a professor at Justus Liebig University Giessen. As of 2022, his h-index is 73.
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