The 1930s Nutrition Controversy
The 1930s Nutrition Controversy
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20 世纪 30 年代的营养争议
DOI：
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发表时间：
1988
期刊：
影响因子：
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通讯作者：
M. Mayhew
中科院分区：
文献类型：
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作者：
M. Mayhew
直到 1900 年左右，对营养（或更普遍的说法是新陈代谢）的研究仅限于能量需求，仅强调碳水化合物、脂肪和蛋白质。食物的数量被认为是最重要的。除了严重饥饿和明显的食物中毒事件外，疾病和健康状况不佳不被认为与食物有任何关系。但是，随着维生素、氨基酸和矿物质元素的发现，食品分析变得更加复杂，人们认识到质量与数量同样重要。动物实验表明，佝偻病、脚气病、坏血病等疾病都是由饮食不当引起的，更重要的是，人们逐渐认识到，大量的不明疾病、健康状况不佳以及对感染的抵抗力低下，都可能与潜在的营养不良有关。
The study of nutrition, or metabolism as it was more commonly called, until almost 1900 was limited to energy requirements with an emphasis solely on carbohydrates, fats and proteins. Quantity of food was seen as all-important; with the exception of gross starvation and obvious cases of food poisoning, disease and ill-health were not considered to have any connection with food. But, with the discovery of vitamins, amino acids and mineral elements, analysis of food became more sophisticated and quality was recognized as being as important as quantity. Animal experiments showed that diseases such as rickets, beriberi and scurvy were caused by faulty diet and, more importantly, there was a gradual realization that a vast amount of ill-defined disease and poor health, as well as low resistance to infection, could be identified with latent malnutrition.