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Nutrition Science (nutrition + science)

Distribution by Scientific Domains

Medical Sciences	50%

Selected Abstracts

Early History and Evolution of Nutrition Science in the United States of America

FAMILY & CONSUMER SCIENCES RESEARCH JOURNAL, Issue 2 2009
Deanna L. Pucciarelli
Nutrition Science in the 21st century dates back to at least before the 5th century BCE. Whereas early theories on the relationship between food and health outcomes were founded on philosophical thought or divine intervention, today's nutritionists source their advice from empirical evidence. This essay delineates and reconstructs nutrition science as the discipline evolves and progresses through scientific stages of change in early North America. [source]

Methods in Nutrition Science: Cre/loxP System for Generating Tissue-specific Knockout Mouse Models

NUTRITION REVIEWS, Issue 6 2004
Claudine H. Kos Ph.D.
Editor's note: From time to time, we take the opportunity in Nutrition Reviews to highlight a particularly exciting application of sophisticated methodological advances that are relevant to the nutrition research community. In the current issue of Nutrition Reviews, Dr. Claudine Kos has provide a brief review of some of the salient features of the Cre/loxP system for generating tissue-specific knockout mouse models. Hopefully, this review will provide additional background to Dr. George Wolf's Brief Critical Review (page 253) of the use of the Cre/loxP technique by investigators to gain further insight into the function of the peroxysome proliferators-activated receptor-gamma (PPAR-,), as well as promote its further use within experimental nutrition. Alteration of the mouse genome by conventional transgenic and gene-targeted approaches has greatly facilitated studies of gene function. However, a gene alteration expressed in the germ line may cause an embryonic lethal phenotype resulting in no viable mouse to study gene function. Similarly, a gene alteration may exert its effect in multiple different cell and tissue types, creating a complex phenotype in which it is difficult to distinguish direct function in a particular tissue from secondary effects resulting from altered gene function in other tissues. Therefore, methods have been developed to control conditions such as the timing, cell-type, and tissue specificity of gene activation or repression. This brief review provides an overview of the Cre/LoxP system for generating tissue-specific knockout mouse models. [source]

Methods in Nutrition Science

NUTRITION REVIEWS, Issue 10 2001
The Bone Remodeling Transient: Interpreting Interventions Involving Bone-related Nutrients
The bone remodeling transient is a temporary alteration in the balance between bone formation and bone resorption, brought about by any agency that affects bone remodeling. Ascertaining the steady state effect of an intervention requires factoring the component of the change due to the transient out of the total bony response. Since parathyroid hormone (PTH) is the principal regulator of the quantity of remodeling activity, and since calcium intake influences PTH secretion, it follows that altering calcium intake will always induce a remodeling transient. Worked examples from three published calcium intervention studies are presented, and the errors that can be made by ignoring the transient and simply measuring change in bone mass across treatment are described. [source]

Early History and Evolution of Nutrition Science in the United States of America

A new perspective on nutrition science in the United Kingdom

NUTRITION BULLETIN, Issue 2 2004
Jacqueline Landman
[source]

Food, Not Nutrients, Is the Fundamental Unit in Nutrition

NUTRITION REVIEWS, Issue 10 2007
David R. Jacobs Jr.
The identification of nutrients and the study of their bioactivity were significant developments in the evolution of contemporary nutrition science. This review argues for shifting the focus towards food in order to better understand the nutrition-health interface. It begins by introducing the concept of food synergy (a perspective that more information can be obtained by looking at foods than at single food components) to denote the action of the food matrix (the composite of naturally occurring food components) on human biological systems. A proposal is then made for the means by which food-focused research might build the knowledge base for etiologic discovery and appropriate dietary advice. The diet-heart disease dilemma is put forward as an example of where a nutrient-based approach has limitations, and a summary of studies targeting food composition strengthens the case for a food-based approach. Finally, the argument is made that evidence from interventions points back to the central position of food in the relationship between nutrition and health, a position that begs for more whole food-based research. [source]

New food sources of essential trace elements produced by biotechnology facilities

BIOTECHNOLOGY JOURNAL, Issue 10 2007
Vladimir K. Mazo
Abstract Population satiety with trace elements (TE) is a problem that is widely discussed in nutrition science. For optimal nutrition, the form of TE eaten in food is very important. Organic forms of TE in nutrition are appropriate as human metabolism has adapted to these kinds of nutrients during species evolution. This is now considered a reason for the beneficial use of biotechnologically produced TE sources in human food. Advanced matrixes for TE incorporation are unicellular organisms such as yeast, lactobacilli and Spirulina. Addition of inorganic salts at certain concentrations into cultivation media enables the mineral ions to incorporate into the microbial biomass. As a consequence, the biomass becomes enriched with organic forms of incorporated TE, which are presented by their complexes with amino acids, proteins and probably lipids and polysaccharides. In addition, a new direction of research has made good advances, in which technology has been developed for production of organic forms of TE through complex formation between transition metals (zinc, copper, manganese, chromium, iron) with amino acids and peptides formed during enzymatic hydrolysis of food protein. This brief review discusses the results demonstrating the advances in the biotechnological production of new TE sources, to obtain food components destined for wide prophylaxis of TE deficiency or for dietary treatment of the adverse consequences of these deficiencies. [source]