---
title: "Human nutrition"
chunk: 20/20
source: "https://en.wikipedia.org/wiki/Human_nutrition"
category: "reference"
tags: "science, encyclopedia"
date_saved: "2026-05-05T03:55:25.210940+00:00"
instance: "kb-cron"
---

In the early 20th century, Carl von Voit and Max Rubner independently measured caloric energy expenditure in different species of animals, applying principles of physics in nutrition. In 1906, Edith G. Willcock and Frederick Hopkins showed that the amino acid tryptophan aids the well-being of mice but it did not assure their growth. In the middle of twelve years of attempts to isolate them, Hopkins said in a 1906 lecture that "unsuspected dietetic factors", other than calories, protein, and minerals, are needed to prevent deficiency diseases. In 1907, Stephen M. Babcock and Edwin B. Hart started the cow feeding, single-grain experiment, which took nearly four years to complete.
In 1912 Casimir Funk coined the term vitamin to label a vital factor in the diet: from the words "vital" and "amine", because these unknown substances preventing scurvy, beriberi, and pellagra, and were thought then to derive from ammonia. In 1913 Elmer McCollum discovered the first vitamins, fat-soluble vitamin A and water-soluble vitamin B (in 1915; later identified as a complex of several water-soluble vitamins) and named vitamin C as the then-unknown substance preventing scurvy. Lafayette Mendel (1872–1935) and Thomas Osborne (1859–1929) also performed pioneering work on vitamins A and B.
In 1919, Sir Edward Mellanby incorrectly identified rickets as a vitamin A deficiency because he could cure it in dogs with cod liver oil. In 1922, McCollum destroyed the vitamin A in cod liver oil, but found that it still cured rickets. Also in 1922, H.M. Evans and L.S. Bishop discover vitamin E as essential for rat pregnancy, originally calling it "food factor X" until 1925.
In 1925 Hart discovered that iron absorption requires trace amounts of copper. In 1927 Adolf Otto Reinhold Windaus synthesized vitamin D, for which he won the Nobel Prize in Chemistry in 1928. In 1928 Albert Szent-Györgyi isolated ascorbic acid, and in 1932 proved that it is vitamin C by preventing scurvy. In 1935 he synthesized it, and in 1937 won a Nobel Prize for his efforts. Szent-Györgyi concurrently elucidated much of the citric acid cycle.
In the 1930s, William Cumming Rose identified essential amino acids, necessary protein components that the body cannot synthesize. In 1935 Eric Underwood and Hedley Marston independently discovered the necessity of cobalt. In 1936, Eugene Floyd DuBois showed that work and school performance are related to caloric intake. In 1938, Erhard Fernholz discovered the chemical structure of vitamin E. It was synthesised the same year by Paul Karrer.
Oxford University closed down its nutrition department after World War II because the subject seemed to have been completed between 1912 and 1944.

=== Institutionalization of nutritional science in the 1950s ===

Nutritional science as a separate, independent science discipline was institutionalized in the 1950s. At the instigation of the British physiologist John Yudkin at the University of London, the degrees Bachelor of Science and Master of Science in nutritional science were established. The first students were admitted in 1953, and in 1954 the Department of Nutrition was officially opened. In Germany, institutionalization followed in November 1956, when Hans-Diedrich Cremer was appointed to the chair for human nutrition in Giessen. Over time, seven other universities with similar institutions followed in Germany. From the 1950s to 1970s, a focus of nutritional science was on dietary fat and sugar. From the 1970s to the 1990s, attention was put on diet-related chronic diseases and supplementation.

== See also ==

== Further reading ==
Hirschfelder, Gunther/Trummer, Manuel, Food and Drink, EGO – European History Online, Mainz: Institute of European History, 2013, retrieved: 8 March 2020 (pdf).
Mahan, L.K., Escott-Stump, S., eds. (2000). Krause's Food, Nutrition, and Diet Therapy (10th ed.). Philadelphia: W.B. Saunders Harcourt Brace. ISBN 978-0-7216-7904-4.
Human Nutrition. Readings from Scientific American. San Francisco: W.H. Freeman & Co. 1978. ISBN 978-0-7167-0183-5.
Thiollet, J.-P. (2001). Vitamines & minéraux. Paris: Anagramme.
Willett WC, Stampfer MJ (January 2003). "Rebuilding the food pyramid". Scientific American. 288 (1): 64–71. Bibcode:2003SciAm.288a..64W. doi:10.1038/scientificamerican0103-64. PMID 12506426.

== References ==

== External links ==

Diet, Nutrition and the prevention of chronic diseases by a Joint WHO/FAO Expert consultation (2003)
Food and Nutrition Information Center of the United States Department of Agriculture
UN Standing Committee on Nutrition, in English, French and Portuguese