Contributions of the science and food technology to the improvement of health

The relations between nutrition and health/disease in the population are historically revised, beginning with the sight of the hippocratic empiricism and ending with the right provided by the scientific studies of nutritional epidemiology. The fundaments in food science and the basis of human nutrit...

Full description

Saved in:
Bibliographic Details
Published inAnales de la Real Academia Nacional de Medicina, Madrid Vol. 124; no. 4; p. 755
Main Author Hermida, Jose Antonio Otero
Format Journal Article
LanguageSpanish
Published Spain 2007
Subjects
Food Technology
Health Promotion
Humans
Science
Online AccessGet full text

Cover

More Information
Summary:The relations between nutrition and health/disease in the population are historically revised, beginning with the sight of the hippocratic empiricism and ending with the right provided by the scientific studies of nutritional epidemiology. The fundaments in food science and the basis of human nutrition are described, identifying the health problems related with nutritional habits. The evolution of the industrial production of food is revised and they are also described the great advances that allow to the actual industry to design and to get a more healthful nutrition with the aim of reducing the pathologies in the population related with the diet.
ISSN:0034-0634