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Nutritional Sciences
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. History 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". The first vitamin was isolated and chemically defined in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Science
Science is a systematic discipline that builds and organises knowledge in the form of testable hypotheses and predictions about the universe. Modern science is typically divided into twoor threemajor branches: the natural sciences, which study the physical world, and the social sciences, which study individuals and societies. While referred to as the formal sciences, the study of logic, mathematics, and theoretical computer science are typically regarded as separate because they rely on deductive reasoning instead of the scientific method as their main methodology. Meanwhile, applied sciences are disciplines that use scientific knowledge for practical purposes, such as engineering and medicine. The history of science spans the majority of the historical record, with the earliest identifiable predecessors to modern science dating to the Bronze Age in Ancient Egypt, Egypt and Mesopotamia (). Their contributions to mathematics, astronomy, and medicine entered and shaped the Gree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin C
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and treat scurvy, a disease caused by vitamin C deficiency. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Vitamin C may be taken by mouth or by intramuscular, subcutaneous or intravenous injection. Various health claims exist on the basis that moderate vitamin C deficiency increases disease risk, such as for the common cold, cancer or COVID-19. There are also claims of benefits from vitamin C supplementation in excess of the recommended d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biochemistry
Biochemistry, or biological chemistry, is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology, and metabolism. Over the last decades of the 20th century, biochemistry has become successful at explaining living processes through these three disciplines. Almost all List of life sciences, areas of the life sciences are being uncovered and developed through biochemical methodology and research.#Voet, Voet (2005), p. 3. Biochemistry focuses on understanding the chemical basis that allows biomolecule, biological molecules to give rise to the processes that occur within living Cell (biology), cells and between cells,#Karp, Karp (2009), p. 2. in turn relating greatly to the understanding of tissue (biology), tissues and organ (anatomy), organs as well as organism structure and function.#Miller, Miller (2012). p. 62. Biochemistry is closely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inorganic Chemistry
Inorganic chemistry deals with chemical synthesis, synthesis and behavior of inorganic compound, inorganic and organometallic chemistry, organometallic compounds. This field covers chemical compounds that are not carbon-based, which are the subjects of organic chemistry. The distinction between the two disciplines is far from absolute, as there is much overlap in the subdiscipline of organometallic chemistry. It has applications in every aspect of the chemical industry, including catalysis, materials science, pigments, surfactants, coatings, pharmaceutical drug, medications, fuels, and agriculture. Occurrence Many inorganic compounds are found in nature as minerals. Soil may contain iron sulfide as pyrite or calcium sulfate as gypsum. Inorganic compounds are also found multitasking as biomolecules: as electrolytes (sodium chloride), in energy storage (Adenosine triphosphate, ATP) or in construction (the polyphosphate backbone in DNA). Bonding Inorganic compounds exhibit a range ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ecotrophology
Ecotrophology is a branch of nutritional science and food science Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing ... concerned with everyday practice. It is mainly in Germany that it is seen as a separate branch of the food industry, and the word is rare outside Germany. Ecotrophologists are specialists in nutrition, food technology, consumer studies and economics. This includes physiological, economic and technological principles of healthy nutrition and practical application. They work in many different fields: management of the above types of operations, development of new nutritional concepts, marketing, quality management in food manufacturing and processing operations and research within the food industry. Due to the interdisciplinary nature of the training, ecotrophologists o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Combining
Food combining is a nutritional Pseudoscience, pseudoscientific approach that advocates specific combinations (or advises against certain combinations) of foods. These proposed specific combinations are promoted as central to good health as well as improved digestion and weight loss, despite having no sufficient evidence for these claims. It proposes a list of rules that advocate for eating or not eating certain foods together, including to avoid eating starches and proteins together; always eat fruit before, and not after, a meal; avoid eating fruits and vegetables together in the same meal; and to not drink cold water during a meal. Food combining was originally promoted by Herbert M. Shelton in his book ''Food Combining Made Easy'' (1951), but the issue had been previously discussed by Edgar Cayce.Raso, Jack. (1993). ''Vitalistic Gurus and Their Legacies''. In Stephen Barrett. ''The Health Robbers: A Close Look at Quackery in America''. Prometheus Books. pp. 236-240. The best ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science (or bromatology) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Supplement
A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill (pharmacy), pill, capsule (pharmacy), capsule, tablet (pharmacy), tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources, or that are synthetic (to increase the quantity of their consumption). The classes of nutrient compounds in supplements include vitamins, Dietary mineral, minerals, Dietary fiber, fiber, fatty acids, and amino acids. Dietary supplements can also contain substances that have not been confirmed as being essential to life, and so are not ''nutrients'' per se, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. Animals can also be a source of supplement ingredients, such as collagen from chickens or fish for example. These are also sold individually and in combination, and may be combined with nutrient ingredients. The European Commission has also established harmonize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Fat
In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid—any substance of biological relevance, composed of carbon, hydrogen, or oxygen, that is insoluble in water but soluble in non-polar solvents. In this sense, besides the triglycerides, the term would include several other types of compounds like mono- and diglycerides, phospholipids (such as lecithin), sterols (such as cholesterol), waxes (such as beeswax), and free fatty acids, which are usually present in human diet in smaller amounts. Fats are one of the three main macron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Justus Liebig University
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, 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 of Giessen and Marburg, university hospital, which has two sites, Giessen and Marburg (the latter of which is the teaching hospital of the University of Marburg), is the only private university hospital in Germany. History The University of Giessen is among the oldest institutions of higher educations in the German-speaking world. It was founded in 1607 as a Lutheran university in the city of Giessen in Landgraviate of Hesse- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
