{"title":"食品与营养科学:新范式。","authors":"G. Cannon, C. Leitzmann","doi":"10.6133/apjcn.202203_31(1).0001","DOIUrl":null,"url":null,"abstract":"Nutrition was invented in the early 19th century as a biochemical science that reduces foods into significant chemical constituents. Ever since then, the teaching and practice of nutrition has been based on this conceptual framework, or paradigm. The examples given here are dietary guidelines and other food guides. The first guides issued up to the middle of the last century were designed to help prevent nutrient deficiencies, promote growth, and ensure plentiful diets. These recommended foods then thought to contain adequate proteins, fats, carbohydrates, vitamins, minerals and trace elements, as well as dietary energy. At a time of accelerating industrial production of food, they were generally effective. Within the second half of the century, guides were developed and changed to counter the rapid rise in heart disease in the USA, the UK, and other high-income countries. These recommended less foods of all types high in fat, saturated fat, cholesterol and sodium, more 'complex carbohydrates', and fruit and vegetables rich in microconstituents. They probably had some limited effect. In this century and now, dominant guides have been changed again in attempts to counter what has become pandemic obesity and diabetes. These recommend less food high in saturated fat, sugar and sodium, with less emphasis on total fat and more on sugar. They are not effective. All these guides are derived from and governed by the biochemical paradigm of nutrition science. This was once useful, but now should be discarded as obsolete except for addressing deficiencies. Here, a new paradigm is proposed.","PeriodicalId":8486,"journal":{"name":"Asia Pacific journal of clinical nutrition","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Food and nutrition science: The new paradigm.\",\"authors\":\"G. Cannon, C. Leitzmann\",\"doi\":\"10.6133/apjcn.202203_31(1).0001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Nutrition was invented in the early 19th century as a biochemical science that reduces foods into significant chemical constituents. Ever since then, the teaching and practice of nutrition has been based on this conceptual framework, or paradigm. The examples given here are dietary guidelines and other food guides. The first guides issued up to the middle of the last century were designed to help prevent nutrient deficiencies, promote growth, and ensure plentiful diets. These recommended foods then thought to contain adequate proteins, fats, carbohydrates, vitamins, minerals and trace elements, as well as dietary energy. At a time of accelerating industrial production of food, they were generally effective. Within the second half of the century, guides were developed and changed to counter the rapid rise in heart disease in the USA, the UK, and other high-income countries. These recommended less foods of all types high in fat, saturated fat, cholesterol and sodium, more 'complex carbohydrates', and fruit and vegetables rich in microconstituents. They probably had some limited effect. In this century and now, dominant guides have been changed again in attempts to counter what has become pandemic obesity and diabetes. These recommend less food high in saturated fat, sugar and sodium, with less emphasis on total fat and more on sugar. They are not effective. All these guides are derived from and governed by the biochemical paradigm of nutrition science. This was once useful, but now should be discarded as obsolete except for addressing deficiencies. 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Nutrition was invented in the early 19th century as a biochemical science that reduces foods into significant chemical constituents. Ever since then, the teaching and practice of nutrition has been based on this conceptual framework, or paradigm. The examples given here are dietary guidelines and other food guides. The first guides issued up to the middle of the last century were designed to help prevent nutrient deficiencies, promote growth, and ensure plentiful diets. These recommended foods then thought to contain adequate proteins, fats, carbohydrates, vitamins, minerals and trace elements, as well as dietary energy. At a time of accelerating industrial production of food, they were generally effective. Within the second half of the century, guides were developed and changed to counter the rapid rise in heart disease in the USA, the UK, and other high-income countries. These recommended less foods of all types high in fat, saturated fat, cholesterol and sodium, more 'complex carbohydrates', and fruit and vegetables rich in microconstituents. They probably had some limited effect. In this century and now, dominant guides have been changed again in attempts to counter what has become pandemic obesity and diabetes. These recommend less food high in saturated fat, sugar and sodium, with less emphasis on total fat and more on sugar. They are not effective. All these guides are derived from and governed by the biochemical paradigm of nutrition science. This was once useful, but now should be discarded as obsolete except for addressing deficiencies. Here, a new paradigm is proposed.
期刊介绍:
The aims of the Asia Pacific Journal of Clinical Nutrition
(APJCN) are to publish high quality clinical nutrition relevant research findings which can build the capacity of
clinical nutritionists in the region and enhance the practice of human nutrition and related disciplines for health
promotion and disease prevention. APJCN will publish
original research reports, reviews, short communications
and case reports. News, book reviews and other items will
also be included. The acceptance criteria for all papers are
the quality and originality of the research and its significance to our readership. Except where otherwise stated,
manuscripts are peer-reviewed by at least two anonymous
reviewers and the Editor. The Editorial Board reserves the
right to refuse any material for publication and advises
that authors should retain copies of submitted manuscripts
and correspondence as material cannot be returned. Final
acceptance or rejection rests with the Editorial Board