When did Nutrition become a knowledge?

Let’s take a look back at history. The research of food and its impact on people’s health dates back to ancient civilizations, where the importance of food and its role in health and disease prevention was recognized and proved by practice. In relation to this we may have heard about Ayurveda and its impact on people’s health.  However, the modern nutritionist profession dates to the late 19th and early 20th centuries, when new knowledge and research in chemistry, physiology, and medicine led to a greater understanding of the nutrients and their role in the human body.

First professional organizations related to the nutrition field of study (USA experience).

In the early 1900s, nutrition research focused primarily on the study of separate nutrients, such as vitamins and minerals, and their effects on health. The discovery of essential nutrients, such as vitamin C and vitamin D and many others, opened the new way for the development of nutritional guidelines and recommendations for maintaining optimal health, also it opened the way to identifying the nutrient deficiencies and the diseases related to this factor.

The second major period in the development of professional nutrition started during the Great Depression of the 1930s, where concerns about malnutrition and food scarcity led to the establishment of government-funded nutrition programs in the United States, such as the National School Lunch Program and the Commodity Supplemental Food Program. These programs provided nutritious food to vulnerable populations, such as children and low-income families.

In the mid-20th century, the nutritionist profession began to emerge as a distinct field of study and practice. The American Dietetic Association, now known as the Academy of Nutrition and Dietetics, was founded in 1917 and became the first professional organization for dietitians in the United States. In the 1950s and 1960s, the nutritionist profession gained recognition as a key player in public health, with a focus on preventing chronic diseases through healthy eating habits and lifestyle changes.Actually if we take the Global overlook on the progress in the nutrition research, we may identify the same processes almost all over the world.

First European professional organizations related to the nutrition field of study.

For example in Europe, the history of the nutritionist profession is closely linked to the development of public health and the recognition of the role of nutrition in preventing and treating diseases. In the early 20th century, European nutritionists focused on the study of individual nutrients and their effects on health, much like their counterparts in the United States.

During World War II, concerns about food scarcity and malnutrition led to the establishment of national nutrition programs in many European countries, such as the United Kingdom’s Ministry of Food and the Netherlands’ Food and Consumer Product Safety Authority.

In the post-war period, the focus of European nutrition research shifted towards the study of the role of diet in the prevention and treatment of chronic diseases, such as heart disease and cancer. The European Prospective Investigation into Cancer and Nutrition (EPIC), a large-scale study involving over half a million participants from 10 European countries, was launched in the 1990s to investigate the link between diet, lifestyle, and cancer.

Modern time.

In the 21st century, the nutritionist profession in Europe is growing with focus on personalized nutrition and the use of technology to promote healthy eating habits. In 2015, the European Commission launched the European Nutrition and Health Report, which provides an overview of the state of nutrition and health in Europe and outlines policy recommendations for promoting healthy eating habits.

Today, the nutritionist profession continues to develop and expand, with a growing focus on personalized nutrition and the use of technology to promote healthy eating habits. With development of the new technologies in the food production industry, the impact and role of the nutritionists profession becomes more important. Nutritionists work in a variety of fields, including healthcare, education, research, and public health, and play a critical role in promoting health and preventing chronic diseases through nutrition education and counseling. Nowadays we struggle with a great amount of different information about food safety, health impact of the different nutrient combinations and the leading role on how to deliver the personalized solution to each person belongs to the nutritionists.