Protein and Energy : A Study of Changing Ideas in Nutrition

protein This book offers an intriguing look at the historical context of the repeated controversies during the past 150 years over the relative merits of a high-protein versus a low-protein diet. It puts the protein controversy into a historical perspective that sheds light on the scientific aspects of these questions and their historical development in a way that should be of interest to a wide range of readers in medicine, nutrition, public health, and history of science and medicine.

Contents :

Nutritional science before the Chemical Revolution (1614-1773)

Nutrition in the light of the New Chemistry (1773-1839)

Protein discovered and enthroned (1838-1845)

Things fall apart (1846-1875)

Vegetarian philosophies and Voit’s standards (1875-1893)

Chittenden versus the U.S. establishment (1883-1912)

Vitamins and amino acids (1910-1950)

Protein deficiency as a Third World problem (1933-1957)

International actions to produce high-protein supplements (1955-1990)

Re-appraisals of the Third World problem (1955-1990)

Adult needs for amino acids: a new controversy (1950-1992)

Retrospect

Order the book
Food 2.0 LAB in association with Amazon

Books by the same author –

       

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

Les gens de Dublin: la discrétion d’un repas testament…

Permis de végétaliser (3): la sémiotisation nourricière de nos villes

Quoi de neuf au rayon emballage ?

Légumineuses (1): approche communicationnelle de l’année internationale 2016

Presbyosmie : humez tant qu’il est temps !

Atlas de l’Alimentation

L’art de « manger seul » (1/2) : mukbang et ASMR

Cuisine de l’été – Grillade le midi, grillade le soir : Petite leçon de nutrition

Scandaleux bacon : cachez ce sein que je ne saurais voir !

Cuisine de l’été – Manger des huîtres ? Petite leçon d’écologie