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Science of nutrition

Known as: Sciences, Nutritional, Science, Nutrition, Nutritional Science 
The science of food, the nutrients and other substances contained therein, their action, interaction, and balance in relation to health and disease.
National Institutes of Health

Related topics

Related topics

16 relations

Narrower (5)

DietDieteticsFeeding behaviorsNutritional Epidemiology
Educational aspectsFeeding and dietary regimesFood Science and TechnologyFood Technology

Broader (1)

Medicine

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2015
Review
2015
Magnesium Intake and Depression in Adults
Background: Depression is a common and often disabling disorder. Magnesium supplementation has been linked to improvement in… 
Review
2011
Review
2011
The transition of Chinese dietary guidelines and food guide pagoda.
China promulgated her first food based dietary guidelines (FBDGs) in 1989. It was proposed by the standing board of Chinese… 
Highly Cited
2010
Highly Cited
2010
Nanotechnology research: applications in nutritional sciences.
The tantalizing potential of nanotechnology is to fabricate and combine nanoscale approaches and building blocks to make useful… 
Review
2007
Review
2007
Ethical, legal and social issues in nutrigenomics: the challenges of regulating service delivery and building health professional capacity.
Review
2005
Review
2005
The new nutrition science project
Abstract Objective To show that nutrition science, with its application to food and nutrition policy, now needs a new conceptual… 
Highly Cited
2003
Highly Cited
2003
A short history of nutritional science: part 3 (1912-1944).
Review
2001
Review
2001
Nutritional skin care: health effects of micronutrients and fatty acids.
Human skin is continuously exposed to internal and external influences that may alter its condition and functioning. As a… 
Review
1996
Review
1996
Nutritional management of eating disorders.
Highly Cited
1988
Highly Cited
1988
Dictionary of food and nutrition
This dictionary takes an interdisciplinary approach to food biochemistry and nutrition. It presents information previously… 
Review
1987
Review
1987
Developing a Food Guidance System to Implement the Dietary Guidelines
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