Home » Health & Wellness » Addressing the Dysfunction Between Food Science and Nutrition Science

Categories/Posts Top

Addressing the Dysfunction Between Food Science and Nutrition Science

BY: Toni Tarver
no comments

Trailblazer Lectureship: Nutrition and Food: An Obvious but Little Appreciated Partnership
Session 030
Sunday, July 17, 2:00–2:45 p.m.|
Room N427a

A nutrient is a substance in food that provides nourishment for growth and sustainment of life. Two classes of nutrients are essential for humans, macronutrients and micronutrients, and nutrition is the process through which humans obtain them. A diverse diet including vegetables, fruits, whole grains, meat, and seafood usually ensures that humans consume the vitamins and minerals they need to develop properly and maintain health. Food production is supposed to meet nutritional needs, but when the food supply does not take into consideration the health of consumers, there are consequences.

In this session, Connie Weaver will discuss the gaps that exist between nutrition science and food science and how these affect food policy and food production. Relying on her extensive career in nutrition and food science, she will provide reasons why the two disciplines should be more collaborative and explain how such collaboration will result in consumers who are better equipped to feed themselves for optimal health and nutrition.

Join the Discussion

Categories/Posts Bottom