Translations:Nutrition/5/en
History
Scientific analysis of food and nutrients began during the chemical revolution in the late-18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition. Modern nutrition science began in the 1910s as individual micronutrients began to be identified. The first vitamin to be chemically identified was thiamine in 1926, and vitamin C was first to be found as a protection against scurvy in 1932. The role of vitamins in nutrition was studied in the following decades. The first recommended dietary allowances for humans were developed in fear of disease caused by food deficiencies around the time of the Great Depression and second world war. Due to its importance in human health, the study of nutrition has heavily emphasized human nutrition and agriculture, while ecology is a secondary concern.