Food Technology

• food preservation techniques
• Food packaging
• Functional foods – Medicalisation of food
• Changing notion of food – reduced time spent eating & preparting food.

Developments in Nutritional Science

• 1800’s
  • Protein – key nutrients needs determined by work
  • energy
  • Vitamins and minerals
• 1900’s
  • Identified adequate protein & energy = health
  • Moving beyond recommending wholefoods to components
    • Vitamin rich food as protective foods
    • Focus on balance of nutrients
  • Developments in Nutritional Science
    • Quantitative studies into diet
    • Quantification of nutrient requirements
      • Initially macronutrients
      • Food composition tables.
    • Dietary intake recommendations
    • Food manipulation – eg Iodine deficiency disorders
    • Dietary standards & recommendations.
• 1960’s
  • Nutritional epidemiology – identified relationships between food components and disease.
  • Development of the notion “Overnutrition”
  • Increased scientifc research into diet disease relationships
  • Development of evidence based practice.