Nutrition

Lore & Background

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. Modern nutrition science began in the 1910s as individual micronutrients began to be identified. The role of vitamins in nutrition was studied in the following decades. The first recommended dietary allowances for humans were developed to address fears of disease caused by food deficiencies during the Great Depression and the Second World War.

Reader's Guide

Nutrition is fundamental to all life, providing organisms with energy and physical components through nutrients, which are divided into macronutrients and micronutrients. Over-nutrition of macronutrients is a major cause of obesity and increases the risk of developing various non-communicable diseases, including type 2 diabetes, stroke, hypertension, coronary heart disease, osteoporosis, and some forms of cancer. Nutrient deficiencies, known as malnutrition, occur when an organism does not have the nutrients it needs, and can also result from other illnesses and health conditions. The study of nutrition has heavily emphasized human nutrition and agriculture, while ecology is a secondary concern. Nutrient cycles, such as the carbon, nitrogen, and phosphorus cycles, allow essential elements to return to the environment after being absorbed or consumed, and without proper cycling there would be a risk of change in oxygen levels, climate, and ecosystem function.

Did You Know?

• Over-nutrition of macronutrients is a major cause of obesity and increases the risk of type 2 diabetes, stroke, hypertension, coronary heart disease, osteoporosis, and some forms of cancer.
• Organisms can be classified by how they obtain carbon and energy: heterotrophs, autotrophs, and mixotrophs.