A History of Nutrition (Kuliah 1)

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NUTRITION
Function of living humans consisting of taking in
food and building up, by a series of chemical
reactions, tissues and specific products which
regulate the human body.
A sum of process whereby a human takes in, and
utilizes food substance.
Combination of other sciences
chemistry,
physiology, physics, biology, microbiology.
Nutrition, as a science, deals with the study of
providing an organism with adequate food so that it
in turn can grow, reproduce and function properly.
HISTORICAL ASPECTS
Nutritional discoveries from the earliest days of
history have had a positive effect on our health and
well-being.
The word nutrition itself means: The process of
nourishing or being nourished, especially the
process by which a living organism assimilates food
and uses it for growth and replacement of tissues.
Nutrients are substances that are essential to life
which must be supplied by food.
Today
more
than
ever,
obtaining
nutritional knowledge can make a big
difference in our lives. Air, soil, and
water pollution in addition to modern
farming techniques, have depleted our
soils of vital minerals.
The widespread use of food additives,
chemicals, sugar and unhealthy fats in
our diets contributes to many of the
degenerative diseases of our day such
as cancer, heart disease, arthritis and
osteoporosis.
Here is a brief history of the science
that offers the hope of improving our
health naturally.
400 B.C. -- Hippocrates, the "Father of Medicine", said to

his students, "Let the food be the medicine and the
medicine be the food". He also said : A wise man should
consider that health is the greatest of human blessings.
400 B.C. -- Foods were often used as cosmetics or as
medicines in the treatment of wounds. In some of the
early
Far-Eastern
biblical
writings,
there
were
references to food and health. One story describes the
treatment of eye disease, now known to be due to a
vitamin A deficiency, by squeezing the juice of liver onto
the eye. Vitamin A is stored in large amounts in the
liver.
Sanctorius (Italian doctor), devised a huge scale which held

a chair in which he would sit, eat his meal and sleep. He
weighted the food he ate and weighted himself prior to
and after a meal and weight the material which he
excreted. The weight of the excreted material could never
match the food which he consumed and after 30 years of
similar experiment , Sanctorius could not conclude what
actually happened to the food which was not accounted
for.
1500s - Scientist and artist Leonardo da Vinci compared the
process of metabolism in the body to the burning of a
candle.
1747 - Dr. James Lind, a physician in the British Navy,

performed the first scientific experiment in nutrition.
At that time, sailors were sent on long voyages for
years and they developed scurvy (a painful, deadly,
bleeding disorder). Only nonperishable foods such as
dried meat and breads were taken on the voyages, as
fresh foods wouldnt last. In his experiment, Lind
gave some of the sailors sea water, others vinegar,
and the rest limes. Those given the limes were saved
from scurvy. As Vitamin C wasnt discovered until the
1930s, Lind didnt know it was the vital nutrient. As
a note, British sailors became known as Limeys.
1770 -- Antoine Lavoisier, the Father of

Nutrition and Chemistry discovered the
actual process by which food is
metabolized.
He also demonstrated where animal
heat comes from. In his equation, he
describes the combination of food and
oxygen in the body, and the resulting
giving off of heat and water.
Early 1800s - It was discovered that

foods are composed primarily of
four elements: carbon, nitrogen,
hydrogen and oxygen, and methods
were developed for determining
the amounts of these elements.
1811 Chevreul (France), first
recognized fat as an ester.
1840 -- Justus Liebig of Germany, Father

of Agricultural Chemistry, a pioneer in
early plant growth studies, was the
first to point out the chemical makeup
of carbohydrates, fats and proteins.
Carbohydrates were made of sugars,
fats were fatty acids, and proteins
were made up of amino acids.
1849-1900 Kjeldahl, N determination method.

1839 Mulder, analyzed protein, found constant amount
N-N x 6.25 = protein.
1900 Fischer, proteins compound of Amino Acid.
1788 1855, Magendie, introduced purified diets.
1783 1853, Beaumont, physiology of digestion.
1802 1877, Boussingault, balance studies.
1857 1870, Voit, N balance and calorimetry studies.
1897 - Christiaan Eijkman, a Dutchman working with

natives in Java, observed that some of the natives
developed a disease called Beriberi, which caused
heart problems and paralysis. He observed that when
chickens were fed the native diet of white rice, they
developed the symptoms of Beriberi. When he fed the
chickens unprocessed brown rice (with the outer bran
intact), they did not develop the disease. Eijkman
then fed brown rice to his patients and they were
cured.
He disovered that food could cure disease.
Nutritionists later learned that the outer rice bran
contains vitamin B1, also known as thiamine.
1912 - E.V. McCollum, while working for the U.S.

Department of Agriculture at the University of
Wisconsin, developed an approach that
opened the way to the widespread discovery
of nutrients. He decided to work with rats
rather than large farm animals like cows and
sheep. Using this procedure, he discovered
the first fat soluble vitamin, Vitamin A. He
found that rats fed butter were healthier than
those fed lard, as butter contains more
Vitamin A.
1912 - Dr. Casmir Funk was the first to coin the

term vitamins as vital factors in the diet.
He wrote about these unidentified substances
present in food, which could prevent the
diseases of scurvy, beriberi and pellagra (a
disease caused by a deficiency of niacin,
vitamin B-3). The term vitamin is derived from
the words vital and amine, because vitamins
are required for life and they were originally
thought to be amines -- compounds derived
from ammonia.
1923s Pavlov (Rusia), surgery (saliva of dog has

enzyme)
1930s - William Rose discovered the essential
amino acids, the building blocks of protein.
1940s - The water soluble B and C vitamins were
identified.
1940s -- Russell Marker perfected a method of
synthesizing the female hormone progesterone
from a component of wild yams called
diosgenin.
1950s to the Present -- The roles of

essential nutrients as part of bodily
processes have been brought to
light. For example, more became
known about the role of vitamins
and minerals as components of
enzymes and hormones that work
within the body.
1968-Linus Pauling, a Nobel Prize winner in

chemistry,
created
the
term
Orthomolecular
Nutrition. Orthomolecular is, literally, "pertaining to
the right molecule". Pauling proposed that by giving
the body the right molecules in the right
concentration (optimum nutrition), nutrients could be
used by people to achieve better health and prolong
life. Studies in the 1970's and 1980's conducted by
Pauling and colleagues suggested that very large
doses of vitamin C given intravenously could be
helpful in increasing the survival time and improving
the quality of life of terminal cancer patients.
1994 - 2000: Have you ever wondered why vitamin

bottle labels and nutritional web sites include a
phrase saying that their products and information
are not intended to diagnose, cure or prevent any
disease? These also usually state that their health
claims have not been evaluated by the Food & Drug
Administration (FDA). Heres why: The Dietary and
Supplement Health and Education Act was
approved by Congress in October of 1994 and
updated in January 2000. It sets forth what can
and cannot be said about nutritional supplements
without prior FDA review.
While this law limits what vitamin

manufacturers
can
claim
about
preventing or curing diseases, its
passage has been a major milestone in
the
natural
health
field.
It
acknowledges the millions of people
who believe dietary supplements can
improve their diets and bestow good
health. It opens the way for people to
obtain the information they need to
make the best nutritional choices for
themselves.
In January of 2000, the FDA clarified that

supplement makers can state their
products can improve the structure or
function of the body or improve
common, minor symptoms. Allowable
statements include things such as:
maintains a healthy heart, helps you
relax, is good for symptoms of PMS,
strengthens joint structure, etc.
Overall, due to this law, vitamin, herb
and
nutrient
manufacturers
have
greater freedom to say what their
products can do to improve our health.

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N

400 B.C. -- Hippocrates, the "Father of Medicine", said to

Sanctorius (Italian doctor), devised a huge scale which held

1747 - Dr. James Lind, a physician in the British Navy,

1770 -- Antoine Lavoisier, the Father of

Early 1800s - It was discovered that

1840 -- Justus Liebig of Germany, Father

1849-1900 Kjeldahl, N determination method.

1897 - Christiaan Eijkman, a Dutchman working with

1912 - E.V. McCollum, while working for the U.S.

1912 - Dr. Casmir Funk was the first to coin the

1923s Pavlov (Rusia), surgery (saliva of dog has

1950s to the Present -- The roles of

1968-Linus Pauling, a Nobel Prize winner in

1994 - 2000: Have you ever wondered why vitamin

While this law limits what vitamin

In January of 2000, the FDA clarified that

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