Name: The Science Behind Healthy Eating: A Journey From Research to Global Action (en Inglés)
SKU: 62667548
Price: 34890.00 CLP
Availability: InStock
Author: Albert
ISBN: 9783384267856

portada The Science Behind Healthy Eating: A Journey From Research to Global Action (en Inglés)

The Science Behind Healthy Eating: A Journey From Research to Global Action (en Inglés)

Formato

Libro Físico

Editorial

Tredition Gmbh

Autor

Albert

Idioma

Inglés

N° páginas

198

Encuadernación

Tapa Blanda

ISBN13

9783384267856

The Science Behind Healthy Eating: A Journey From Research to Global Action (en Inglés)

Albert (Autor) · Tredition Gmbh · Tapa Blanda

Libro Nuevo Importado

Envío: 17 a 22 días háb.

$ 63.440$ 34.890

-45%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 100 unidades

$ 34.890

Llega entre el 08 Oct y el 16 Oct a Santiago, Región Metropolitana. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "The Science Behind Healthy Eating: A Journey From Research to Global Action (en Inglés)"

Food. It fuels our bodies, nourishes our minds, and brings people together. But beyond the pleasure of a delicious meal lies a complex world of science dictating how what we eat impacts our health. This journey explores the fascinating path from scientific discovery about nutrition to global initiatives promoting healthy eating habits. Part 1: The Early Bites of Nutrition Science The quest to understand the link between food and health dates back centuries. Ancient civilizations observed dietary patterns impacting health, but the scientific foundation emerged much later. In the 18th century, Antoine Lavoisier, the "father of modern chemistry," laid the groundwork for understanding energy metabolism. This paved the way for scientists like Carl Voit in the 19th century to explore the concept of calories and their role in human nutrition. The early 20th century saw a surge in research on specific nutrients. Scientists like Frederick Hopkins discovered vitamins, unlocking a new understanding of essential dietary components. Elmer McCollum identified the importance of fat-soluble vitamins (A, D, E, and K), while Casimir Funk coined the term "vitamine" (later shortened to vitamin) to describe essential micronutrients.