Fifty-Five-Year Personal Experience with Human Nutrition Worldwide

Nevin Stewart Scrimshaw

Through a Glass Darkly: Discerning the Practical Implications of Human Dietary Protein-Energy Interrelationships Get access Nevin S. Scrimshaw, Ph.D., M.D. Nevin S. Scrimshaw, Ph.D., M.D. Institute Professor and Head, Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139 Search for other works by this author on: Oxford Academic PubMed Google Scholar Nutrition Reviews, Volume 35, Issue 12, December 1977, Pages 321–337, https://doi.org/10.1111/j.1753-4887.1977.tb06513.x Published: 01 December 1977

Journal Article Immune Status of the Malnourished Host Get access ROBERT M. SUSKIND ROBERT M. SUSKIND Associate Professor of Pediatrics and Clinical Nutrition, Associate Program Director, Clinical Research Center, Massachusetts Institute of Technology, Department of Nutrition and Food Science, Cambridge, Massachusetts Coordinator, Nutrition Support Service, Children's Hospital Medical Center Boston, Massachusetts. Coordinator, Nutrition Support Service, Children's Hospital Medical Center Boston, Massachusetts Search for other works by this author on: Oxford Academic PubMed Google Scholar Journal of Tropical Pediatrics, Volume 26, Issue 1, February 1980, Pages 1–6, https://doi.org/10.1093/tropej/26.1.1-a Published: 01 February 1980

RETURN TO ISSUEPREVNewsNEXTEnzyme Active in Hot Organic MediaRON DAGANIView Author Information WashingtonCite this: Chem. Eng. News 1984, 62, 27, 23Publication Date (Print):July 2, 1984Publication History Published online7 November 2010Published inissue 2 July 1984https://pubs.acs.org/doi/10.1021/cen-v062n027.p023https://doi.org/10.1021/cen-v062n027.p023newsACS PublicationsCopyright © 1984 American Chemical SocietyArticle Views9Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access options SUBJECTS:Organic reactions,Peptides and proteins Get e-Alerts

Annual Meeting, Winnipeg, Manitoba, 2009

Department of Nutrition & Food Science, MIT, Cambridge, Mass.; Division of Pathology, Institute of Nutrition of Central America and Panama [INCAP], Guatemala, C.A.; and Medical Research Department, Beth Israel Hospital and Harvard Medical School, Boston, Mass.

Dental caries, or ordinary tooth decay, may be the commonest of all chronic diseases. Almost everyone in the world is affected by it; although it is more prevalent in civilized countries, even in parts of Africa and Asia 40 to 60 percent of the population is affected in some way. But even with the high prevalence of the disease, -and its resulting high cost to health services, both the cause and cure for it are unknown. Scientists generally agree that the cause is bacteria, but they cannot agree as to which microorganism induces the lesion. Treatment has run the gamut from simply cutting down on sugars to oral hygienic techniques. The most effective method turned up in the past 25 years has been the addition of fluorides to community drinking water. But unfortunately water fluoridation does not cure dental caries or even completely prevent it. Water fluoridation is not the whole answer to dental health, says Dr. Robert Harris, chairman of the Department of Nutrition and Food Sciences at the Massachusetts Institute of Technology. As a nutritionist, Dr. Harris feels that sugar plays too great a role in tooth decay to be ignored and that another chemical is needed to add to the armamentarium against tooth decay. The next chemical may be phosphates, which scientists have been investigating over the past 15 years (SN: 6/15/68, p. 572). Phosphates appear to counteract the effects of sugar when added to food, so that in conjunction with fluorides in the drinking water an additive effect could be achieved. The case for phosphates is based on the belief that factors other than bacteria cause tooth decay. The fact that one can recover from one attack of tooth decay without becoming immune to another makes the cause difficult to pin down. Most researchers feel other factors are also required for caries to develop: a cariogenic diet-usually one high in carbohydrates-and a group of mysterious factors which combine to create a susceptible host. Dr. Harris stumbled onto the discovery that phosphates effectively prevent dental caries in 1950 when he and Dr. Abraham E. Nizel, also of the Department of Nutrition and Food Science at MIT, observed that diets containing corn and milk produced in Texas caused 40 percent as many caries when fed to hamsters as identical diets containing corn and milk produced in New England. They found that the Texas foods caused less trouble, not because they contained some cariostatic or decay-reducing factor, but because the New England food contained cariogenic or decay-causing factors. Experimenting further, they prepared salt mixtures omitting each of the elements successively. No effect was observed until phosphorus was omitted. When the phosphorus content of the New England diet was subsequently doubled, the cariogenic factor was destroyed and the diet became cariostatic. Since that time Drs. Harris and Nizel have completed hundreds of studies with phosphates in rodents and have found that in some instances caries have been reduced by as much as 95 percent. Interestingly, excellent results are obtained when rodent diets are augmented by two percent phosphates-an amount similar to that removed from natural foods during the refining process. The effectiveness of phosphates depends on the phosphate anion and cation with which it is combined, and foodstuffs with which they are fed. Studies comparing the cariostatic activities of a number of anion and cation combinations in rats show that sodium trimetaphosphate is the most effective, reducing caries by as much as 78 percent. To date, only four or five studies have been conducted with human beings; as yet the sodium trimetaphosphate has not been used. Dr. Samuel Dreizen, a University of Texas dental scientist who has experimented with phosphates in children, says studies are still equivocal, but that phosphates offer promise for an effective antidecay agent in the future. Dr. Dreizen compared presweetened breakfast cereal, with and without fortification, using one percent sodium dihydrogen phosphate in the diets of 500 school children, and found the incidence of dental caries reduced by 30 percent in those given the fortified cereal. In another study with 1,400 Australian Control diets for hamsters cause excessive cavities.

Contributors

A Profession That Leads Together Makes a Difference Together: A definitive description of leadership in nutrition and dietetics is impossible, because examples and resulting actions are diverse, spanning and impacting all practice areas. Below, in response to questions I asked of some RDN leaders, I'm so happy to share more about our members exhibit effective leadership through their work and

Metabolic Syndrome in Adolescents: Issues and Opportunities

Abstracts, The Canadian Phytopathological Society, Annual Meeting, Saskatoon, Saskatchewan, June 1996

`University life is a challenging period especially for first year students who have to leave their familiar surroundings and settle in a new environment. The unfamiliar environment may have an impact on their personality, attitudes and behavior. The purpose of this paper was to establish the dietary awareness and eating patterns of the students of the Department of Nutrition and Food Science, Faculty of Designs and Home Economics, Taif University and how these affect their health since students should make informed decisions on their dietary patterns. This study was performed in order to investigate dietary habits, health related lifestyle and relationship between social and economic level and awareness for female college students.The results showed that the highest proportion of respondents in social levels was elevated that the level of education was high and the highest levels of economic may be to the social level was high. The results from Body Mass Index (BMI) show was occupied thinness and overweight largest percentage among the students the third level, while the normal weight and overweight largest percentage among students fifth level. Moreover, the results noticed that the best nutrition awareness among the students was the seventh level, than the fifth level and the third level. The very good dietary habits were 20% in the level seventh, followed by the fifth level of 8% and finally the third level of 5%. Moreover, it can be noticed that the students of women with poor eating habits. The relationship between social level and mass index the results reported that most of the students with high social level, however, most of the students in the third level were widespread, including obesity. While the level of the fifth and sixth was mostly prevalent among normal-weight. The social level relationship between awareness and economic the results observed that whenever a student at a high level of nutrition education in the department increased awareness and economic of food have and this indicates that it did not find a relationship between a high social level and the high or excellent economic and awareness of food and there is no indication statistical the differences statistically significant between the level of economic and awareness of nutrition and social level. Finely, it was turned out after the analysis there are statistical significant differences at the level of 1% between the level of awareness of nutrition and dietary habits for the seventh level.In conclusion, there is at present a paucity of information in Saudi Arabia on student nutrition, eating habits and underlying influences, and the impact of intervention in student’s nutrition. It is thus imperative that both educational authorities and researchers attend to this area, and that health education and information about healthy eating habits and lifestyle be included in the education curriculum.

Purpose – This paper aims to examine the effects of professional job experience on the lifestyle and dietary habits of participants who have studied food science and nutrition and acquired a dietitian license. The dietary habits of students of departments of food science and nutrition have been reported. However, no study has compared the dietary habits of graduates with and without actual clinical experience. Design/methodology/approach – In total, 206 participants who graduated from the department of food science and nutrition of a university located in Tokyo between 1975 and 1984 completed a questionnaire on food and nutrient intake and lifestyle habits in 2011. Findings – Total fat and SFA intake adjusted for energy intake or frequency of snack and fast food intake differed among participants with and without experience as dietitians, indicating that dietitian experience influenced the dietary habits of participants for approximately 30 years after graduation. Nutritional knowledge and skills acquired during attendance at a dietitian school are effective in maintaining favorable behavior for a long time. However, nutritional knowledge and skills were enhanced by later professional experience. Originality/value – The refining effect of clinical experience appears to contribute to the maintenance of daily dietary habits and health. Professional experience can contribute to the prevention of lifestyle-related diseases not only personally but also for other people in terms of public health nutrition or nutritional education.

Transition States

Événement(s) lié(s) : - Réunion annuelle de la Société canadienne de phytopathologie; Québec (FRA) - (2006)