• From Ancient Greeks
• Hippocrate 5th BC
• Plato 5th-4th BC
• Galen 2nd BC
• 13th  AD
• Boorde 16th c AD
• Current
  • Food preservation
  • Food packaging
  • Medicalisation of food
  • Changing notion of food – reduced time spent eating & preparing.

Scientific Revolution 19th & 20th AD

• Populations increase with environmental impacts
  • Loss of biodiversity
  • Decline in soil nutrition
  • Soil loss amongst others.
  • Inproved food security
  • reduced malnutrition in developing nations.
• Migration – expands food production capacity and variety
• Challenges include – food supply, ubanisation .
• Loss of indigenous culture
• Development of high yield varieties of cereal grains
• Development of irrigation infrastructure
• crop management techniques
• hybridized seeds
• synthetic fertilizers and pestisides.

Development in Nutrition Science

• 1800s (19th century) – Protein recognised as a key nutrient needed to suit the type of work.
• Energy – food measured for its energy
• Disease linked to Vitamin & mineral deficiency.

1900 (20th Century)

• Protein & energy identified as needed for health
• Dietary recognition of Vitamin rich foods as “Protective foods”
• Focus on balance of nutrients to maintain health
• Quantitative studies into diets
  • nutrient requirements
    • food consumption tables
    • initially macronutrients
• Dietary intake recommendations

1960 on wards

• Increased scientific research into diet-disease relationships
• development of evidence based practice