History of Nutrition

History of Nutrition
(Lecture 1)
BY
DR.SAIMA
NUTR-405 PRINCIPLES OF ANIMAL NUTRITION
 Theory:
 Scope and development of science of nutrition; Basic
terms used in animal nutrition; Soil, plant and
animal relationship; Relationship of composition of
animal body and feed; Water, its requirement and
functions; Essential nutrients, their classification
and functions; Digestion, absorption and ruminant
animals; Vitamins, their classification, function,
deficiency symptoms and requirements; Minerals,
their classification, sources, bio-availability
interaction, functions, deficiency symptoms and
toxicity.
 Practical:
 Identification of local feed stuffs, their classification
and nutritional characteristics. Sampling techniques,
processing of feed samples for chemical analyses.
Demonstration of proximate analysis of feeds i.e. dry
matter, ash, crude protein, ether extract and crude
fiber.
 Textbook:
 1. Pond, W.G., D.C. Church and K.R.Pond. 1995. Basic Animal Nutrition an
Feeding.4th Ed. John Willey and Sons, New York, USA.
 Reference Books:
 Banerjee, G.C. 1999. Feeds and Principles of Animal Nutrition. Oxford, IBH
Publishing Co., Pvt. Ltd. New Delhi, India.
 Sarwar, M. and Zia-ul-Hasan. 2000. Nutrient Metabolism in Ruminants.
University of Agriculture Press, Faislabad.
 McDonald, P., R.A. Edwards and J.F.D. Greenhalgh. 1996. Animal Nutrition,
Longman Scientific and Technical, England.
 Shah, S.I. 1994. Animal Husbandry National Book Foundation, Islamabad.
 A.O.A.C. 2000. Official Methods of Analysis of the Association of Official
Analytical Chemists. Vol2, 17th Edi. Arlington, VA.
NUTRITION _ WHAT IS ?
 The word nutrition itself means “The process of

nourishing or being nourished. , especially the
process by which a living organism assimilates food
and uses it for growth and replacement of tissues.”
why nutritional studies are
important?
 Air, soil, and water pollution in addition to modern

farming techniques, have depleted our soils of vital
minerals.
 The widespread use of food additives, chemicals,
sugar and unhealthy fats in our diets contributes to
many of the degenerative diseases of our day such
as cancer, heart disease, arthritis and osteoporosis.
History
 400 B.C.—Hippocrates, the “Father of Medicine”,

said to his students, “Let thy food be thy medicine
and thy medicine be thy food”.
 400 B.C. -- Foods were often used as cosmetics
or as medicines in the treatment of wounds. In
some of the early Far-Eastern biblical writings,
there were references to food and health. One
story describes the treatment of eye disease, now
known to be due to a vitamin A deficiency, by
squeezing the juice of liver onto the eye. Vitamin A
is stored in large amounts in the liver.
Contd…
 1500’s – Scientist and artist Leonardo da Vinci

compared the process of metabolism in the body to
the burning of a candle.
Contd…
 1747 – Dr. James Lind, a physician in the British

Navy, performed the first scientific experiment in
nutrition. At that time, sailors were sent on long
voyages for years and they developed scurvy. Only
nonperishable foods such as dried meat and breads
were taken on the voyages. In his experiment, Lind
gave some of the sailors sea water, others vinegar,
and the rest limes. Those given the limes were
saved from scurvy. As Vitamin C wasn’t discovered
until the 1930’s, Lind didn’t know it was the vital
nutrient. As a note, British sailors became known
as “Limey’s”.
Contd…
 1770 -- Antoine Lavoisier, the “Father of Nutrition

and Chemistry” discovered the actual process by
which food is metabolized. He also demonstrated
where animal heat comes from. In his equation, he
describes the combination of food and oxygen in the
body, and the resulting giving off of heat and water.
Contd…
 Early 1800’s – It was discovered that foods are

composed primarily of four elements: carbon,
nitrogen, hydrogen and oxygen, and methods were
developed for determining the amounts of these
elements.

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History of Nutrition

 The word nutrition itself means “The process of

 Air, soil, and water pollution in addition to modern

 400 B.C.—Hippocrates, the “Father of Medicine”,

 1500’s – Scientist and artist Leonardo da Vinci

 1747 – Dr. James Lind, a physician in the British

 1770 -- Antoine Lavoisier, the “Father of Nutrition

 Early 1800’s – It was discovered that foods are

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