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Nutritionists Have A Healthy Regard For Food

1119 words - 5 pages

Ever since my mother was a young girl my grandmother, her mother, always prepared healthy, nutritional meals. Because of my grandmother, my mother learned a great amount of information on how to maintain a healthy diet. For the reason of my mother’s learning, from the time when I was a young girl my family has always had an interest in nutrition and maintaining a healthy diet. My parents always cook nutritional meals, being cautious of what ingredients they were placing into foods. Throughout the years, I learned what healthy food sources to consume and what not to. Learning about being a healthy eater encouraged me to want to help others maintain a healthy diet; therefore I want to become ...view middle of the document...

In 400 B.C. the Greek physician Hippocrates said “Let thy food be thy medicine and thy medicine be thy food.” Hippocrates was also known as “the Father of Medicine.” (“History”). In Greece, Europe, and even Asia, during ancient times, foods were used to affect health. Liver juice was squeezed onto the eye to treat an eye disease. Garlic was used to cure athlete’s foot. Even ginger was used to stimulate metabolism. A British Navy physician named Dr. James Lind observed sailors developed scurvy. Scurvy is a deadly bleeding disorder. Sailors developing this disease only consumed nonperishable foods like bread and meat. Lind constructed an experiment. He created three groups. The first group was fed salt water. The second group was fed vinegar. The third group was fed limes. The group consuming limes did not develop scurvy. The action of this experiment lead to the change of the ways physicians thought about food. It created a start for nutrition careers (“History”). The scientific and medical development increased extremely rapidly during the Enlightenment age, extending into the Victorian age. Antoine Lavoisier discovered the concept of metabolism to create energy. Metabolism is the transfer of food and oxygen into heat and water in the body. The main components of food are carbon, nitrogen, hydrogen, and oxygen. These components were isolated then linked to health. Carbohydrates, fats, and proteins is the chemical nature of foods. Justus Liebig labored in the chemical area, leading to the research in vitamins during the 20th century. The term vitamin was created by Casimir Funk, a Polish Doctor. “Vitamins” was invented as essential factors in diets. E.V. McCollum began using rats in his experiments. Vitamin A was the first fat-soluble vitamin, discovered by him. His experiment led to the knowing of rats being healthier when they were fed butter, containing more Vitamin A, rather than lard. The supplement of health with vitamins was formed when a variety of other vitamins was exposed. During the 1930s, the first vitamin pills were beginning to be sold in markets. Congress approved the Dietary and Supplement Health and Education Act in October 1994. At the end of the 19th century, nutritionists began to be employed in hospitals. The nutritionist’s career started booming when nutrition and health became more popular. (“History”).
To excel as a nutritionist, several education requirements must be reached. To prepare for college; biology, math, chemistry, and communications must be studied. A...

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