The history of clinical nutrition,

The history of clinical nutrition, or the study of the relationship between health and how the body takes in and utilizes food substances, can be divided into four distinct eras: the first began in the nineteenth century and extended into the early twentieth century when it was recognized for the first time that food contained constituents that were essential for human function and that different foods provided different amounts of these essential agents. Near the end of this era, research studies demonstrated that rapid weight loss was associated with nitrogen imbalance and could only be rectified by providing adequate dietary protein associated with certain foods.
The second era was initiated in the early decades of the twentieth century and might be called “the vitamin period. ” Vitamins came to be recognized in foods, and deficiency syndromes were described. As vitamins became recognized as essential food constituents necessary for health, it became tempting to suggest that every disease and condition for which there had been no previous effective treatment might be responsive to vitamin therapy. At that point in time, medical schools started to become more interested in having their curricula integrate nutritional concepts into the basic sciences. Much of the focus of this education was on the recognition of deficiency symptoms. Herein lay the beginning of what ultimately turned from ignorance to denial of the value of nutritional therapies in medicine. Reckless claims were made for effects of vitamins that went far beyond what could actually be achieved from the use of them.
In the third era of nutritional history in the early 1950′s to mid-1960′s, vitamin therapy began to fall into disrepute. Concomitant with this, nutrition education in medical schools also became less popular. It was just a decade before this that many drug companies had found their vitamin sales skyrocketing and were quick to supply practicing physicians with generous samples of vitamins and literature extolling the virtue of supplementation for a variety of health-related conditions. Expectations as to the success of vitamins in disease control were exaggerated. As is known in retrospect, vitamin and mineral therapies are much less effective when applied to health-crisis conditions than when applied to long-term problems of under nutrition that lead to chronic health problems.

Kết quả (Việt) 1:

The history of clinical nutrition, or the study of the relationship between health and how the body takes in and utilizes food substances, can be divided into four distinct eras: the first began in the nineteenth century and extended into the early twentieth century when it was recognized for the first time that food contained constituents that were essential for human function and that different foods provided different amounts of these essential agents. Near the end of this era, research studies demonstrated that rapid weight loss was associated with nitrogen imbalance and could only be rectified by providing adequate dietary protein associated with certain foods.Thời kỳ thứ hai đã được khởi xướng trong những thập kỷ đầu của thế kỷ XX và có thể được gọi là "thời gian vitamin." Vitamin đã đến được công nhận trong thực phẩm, và hội chứng thiếu hụt đã được miêu tả. Như vitamin đã trở thành được coi là thành phần thiết yếu thực phẩm cần thiết cho sức khỏe, nó đã trở thành hấp để đề nghị rằng mỗi bệnh và điều kiện mà đã có không có điều trị hiệu quả trước có thể được đáp ứng với liệu pháp vitamin. Vào thời điểm đó trong thời gian, y tế trường học bắt đầu để trở thành hơn quan tâm đến việc của chương trình giảng dạy tích hợp khái niệm dinh dưỡng vào các ngành khoa học cơ bản. Phần lớn tập trung giáo dục này vào sự công nhận của các triệu chứng thiếu hụt. Ở đây nằm sự khởi đầu của những gì cuối cùng biến từ sự thiếu hiểu biết để từ chối giá trị của các liệu pháp dinh dưỡng trong y học. Thiếu thận trọng tuyên bố đã được thực hiện cho tác dụng của vitamin mà đã đi xa vượt ra ngoài những gì thực sự có thể đạt được từ việc sử dụng của họ.In the third era of nutritional history in the early 1950′s to mid-1960′s, vitamin therapy began to fall into disrepute. Concomitant with this, nutrition education in medical schools also became less popular. It was just a decade before this that many drug companies had found their vitamin sales skyrocketing and were quick to supply practicing physicians with generous samples of vitamins and literature extolling the virtue of supplementation for a variety of health-related conditions. Expectations as to the success of vitamins in disease control were exaggerated. As is known in retrospect, vitamin and mineral therapies are much less effective when applied to health-crisis conditions than when applied to long-term problems of under nutrition that lead to chronic health problems.