Date of Award
Bachelor of Science
The chemistry of nutrition has been found to play a prominent part in the understanding and control of life processes, it has acquired a very broad as well as far-reaching scientific significance. Half the struggle of life is a struggle for food. Chemistry of foods and nutrition has led to much experimentation regarding" the various contributing factors to life through food. It includes the study of both the ultimate and proximate composition of foods and also of the utilization of these foods by the body, as determined by feeding; experiments. It is significant in a study of this kind to include mention of Lavoisier, the chemist who first insisted effectively upon making chemical -work quantitative and chemistry an exact as well as a natural science. Lavoisier is now considered the father of the science of nutrition. He showed the similarity between the oxidation of organic substances in the body and the burning of a fuel in a flame and made quantitative experiments upon the rate of oxidation in the body under various conditions. The actual advance of nutrition, which may be defined as the science of nourishing the body properly, has been comparatively slow, but within the past thirty years, more knowledge has grown concerning nutrition as being' vitally important to human welfare. Realizing that nutrition is of great concern, many and varied studies have been made of those nutrients which make up our foods. Among these, we have proteins, carbohydrates, fats, water, vitamins, and mineral salts. Each plays a definite role in the growth, maintenance, and repair of the human body. Mineral salts are important from the standpoint that they act as building materials and as body regulators. Among these mineral salts, or ash constituents, are calcium, phosphorus, iron, sulfur, sodium, magnesium, potassium, chlorine, iodine, manganese, fluorine, silicon, aluminum, and copper. The average mixed diet consists of many of the less important mineral salts, while care must be taken in planning; the diet in order to supply more of others which, if not included in the diet, might result in deficiency diseases of one kind or another.
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Date of Digitization
John B Coleman Library
City of Publication
Boggess, N. B. (1938). The Value Of Iron And Copper Found In Vegetables To The Human Body. Retrieved from https://digitalcommons.pvamu.edu/pvamu-theses/322