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  • Title: [Nutrition science and disease in the medical history of the 20th century].
    Author: van Binsbergen JJ, de Knecht-van Eekelen A.
    Journal: Ned Tijdschr Geneeskd; 1999 Oct 30; 143(44):2204-7. PubMed ID: 10578414.
    Abstract:
    In the twentieth century Dutch physicians provided major contributions to the development of the science of nutrition. Before the Second World War research was centred around vitamins and infant food, while at the same time the people's nutrition became a topic. Shortage of foodstuffs and nutrients had characterized the Dutch diet in the beginning of the century, but in the fifties the balance shifted towards an abundance of choice, nutrients and energy intake. Improvement of the optimum nutrient concentration pro energy unit became the main scientific challenge in order to prevent chronic degenerative diseases. Today, an unbalanced nutrition pattern is once more an issue as a relative nutrient shortage occurs in case of low energy intake and a limited variation of foodstuffs leading to chronic degenerative diseases. In addition, the difference between food components and medical drugs is decreasing by the advent of 'nutriceuticals'. Considering the variety of nutrition-related diseases the science of nutrition needs a more prominent place in medical academic education.
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