RT Book, Section
A1 Hebert, James R.
A2 Boulton, Matthew L.
A2 Wallace, Robert B.
SR Print(0)
ID 1182670816
T1 Nutritional Epidemiology
T2 Maxcy-Rosenau-Last Public Health & Preventive Medicine, 16e
YR 2022
FD 2022
PB McGraw Hill
PP New York, NY
SN 9781259644511
LK accessmedicine.mhmedical.com/content.aspx?aid=1182670816
RD 2024/04/24
AB Eating  food  is  something  that  most  people  do  every  day  of  their  lives.  Indeed,  to  go  for  too  long  without  food  will  lead  to  disability,  disease  and,  ultimately,  death.  Therefore,  it  should  not  be  surprising  that  cultures  throughout  history  have  sought  to  understand  the  role  of  dietary  exposures  (i.e.,  the  foods  we  eat)  in  determining  health  and  well-being.  Interest  in  understanding  the  role  of  diet  in  health  extends  back  millennia  in  the  Greek,  Ayurvedic,  and  Chinese  traditional  medicine  systems1–5;  that  is,  long  before  scientific  medicine,  as  we  know  it,  came  to  the  West.  It  is  interesting  to  note  that  in  the  modern  (post-Medieval)  Western  tradition  the  first  clinical  trial,  conducted  by  Lind  in  the  middle  of  the  eighteenth  century,6  focused  on  a  dietary  factor  (i.e.,  ascorbic  acid-rich  limes  for  the  prevention  and  treatment  of  scurvy  among  sailors  on  long  journeys).  That  work  preceded  by  a  century  that  of  John  Snow,7  who  showed  that  cholera  was  spread  by  contaminated  water  (and  even  that  is  a  nutritional  exposure  of  sorts!)  and  is  widely  credited  to  be  the  father  of  modern  epidemiology.