User:Tmjimenez/Nutrition
 | This is the sandbox page where you will draft your initial Wikipedia contribution.
If you're starting a new article, you can develop it here until it's ready to go live. If you're working on improvements to an existing article, copy only one section at a time of the article to this sandbox to work on, and be sure to use an edit summary linking to the article you copied from. Do not copy over the entire article. You can find additional instructions here. Remember to save your work regularly using the "Publish page" button. (It just means 'save'; it will still be in the sandbox.) You can add bold formatting to your additions to differentiate them from existing content. |
Article Draft
[edit]Nutrition
Lead
[edit]Study
Article body
[edit]Scientific analysis of food and nutrients began during the chemical revolution in the late-18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition.[1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified. The first vitamin to be chemically identified was thiamine in 1926, and vitamin C was first to be found as a protection against scurvy in 1932. The role of vitamins in nutrition was studied in the following decades. The first recommended dietary allowances for humans were developed in the early 20th century. RDAs were created in fear of disease caused by food deficiencies during the Great Depression and World War II.[2] Due to its importance in human health, the study of nutrition has heavily emphasized human nutrition and agriculture, while ecology is a secondary concern.[3]
References
[edit]Generated from: Main
Carpenter, Kenneth J. (1 March 2003). "A Short History of Nutritional Science: Part 1 (1785–1885)". The Journal of Nutrition. 133 (3): 638–645. doi:10.1093/jn/133.3.638. ISSN 0022-3166. PMID 12612130. Archived from the original on 6 August 2022. Retrieved 6 August 2022.
Mozaffarian, Dariush; Rosenberg, Irwin; Uauy, Ricardo (13 June 2018). "History of modern nutrition science—implications for current research, dietary guidelines, and food policy". BMJ. 361: k2392. doi:10.1136/bmj.k2392. ISSN 0959-8138. PMC 5998735. PMID 29899124. Archived from the original on 6 August 2022. Retrieved 6 August 2022.
Simpson, Stephen J.; Raubenheimer, David (2012). The Nature of Nutrition: A Unifying Framework from Animal Adaptation to Human Obesity. Princeton: Princeton University Press. ISBN 978-1-4008-4280-3.