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The principles, definition and dimensions of the new nutrition science

Published online by Cambridge University Press:  02 January 2007

Christopher Beauman ,
Geoffrey Cannon ,
Ibrahim Elmadfa ,
Peter Glasauer ,
Ingrid Hoffmann ,
Markus Keller ,
Michael Krawinkel ,
Tim Lang ,
Claus Leitzmann  and
Bernd Lötsch
...Show all authors
Christopher Beauman
Affiliation:
European Bank of Reconstruction and Development, London, UK
Geoffrey Cannon*
Affiliation:
World Health Policy Forum
Ibrahim Elmadfa
Affiliation:
Institute of Nutrition, University of Vienna, Austria
Peter Glasauer
Affiliation:
Food and Agriculture Organization of the United Nations, Rome, Italy
Ingrid Hoffmann
Affiliation:
Institute of Nutrition, Justus-Liebig University, Giessen, Germany
Markus Keller
Affiliation:
Institute of Nutrition, Justus-Liebig University, Giessen, Germany
Michael Krawinkel
Affiliation:
Institute of Nutrition, Justus-Liebig University, Giessen, Germany
Tim Lang
Affiliation:
Department of Food Policy, City University, London, UK
Claus Leitzmann*
Affiliation:
Institute of Nutrition, Justus-Liebig University, Giessen, Germany
Bernd Lötsch
Affiliation:
Museum of Natural History, Vienna, Austria
Barrie M Margetts
Affiliation:
Department of Human Nutrition, University of Southampton, UK
Anthony J McMichael
Affiliation:
Institute of Epidemiology and Population Studies, Canberra, Australia
Klaus Meyer-Abich
Affiliation:
Department of Philosophy, University of Essen, Germany
Ulrich Oltersdorf
Affiliation:
Federal Research Centre for Nutrition and Food, Karlsruhe, Germany
Massimo Pettoello-Mantovani
Affiliation:
Department of Paediatric Nutrition, University of Foggia, Italy; also World Health Policy Forum
Joan Sabaté
Affiliation:
School of Public Health, University of Loma Linda, CA, USA
Prakash Shetty
Affiliation:
Food and Agriculture Organization of the United Nations, Rome, Italy
Marco Sória
Affiliation:
Department of Experimental and Clinical Medicine, Magna Graecia University, Catanzaro, Italy
Uwe Spiekermann
Affiliation:
Institute of Economic and Social History, Georg-August University, Göttingen, Germany
Colin Tudge
Affiliation:
Department of Philosophy, London School of Economics, London, UK
Hester H Vorster
Affiliation:
Department of Physiology and Nutrition, North-West University(Potchefstroom campus), South Africa
Mark Wahlqvist
Affiliation:
Asia Pacific Health and Nutrition Centre, Monash University, Victoria, Australia
Mariuccia Zerilli-Marimò
Affiliation:
World Health Policy Forum
*
*Corresponding authors: Email [email protected], [email protected]
*Corresponding authors: Email [email protected], [email protected]
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Abstract

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Objective

To specify the principles, definition and dimensions of the new nutrition science.

Purpose

To identify nutrition, with its application in food and nutrition policy, as a science with great width and breadth of vision and scope, in order that it can fully contribute to the preservation, maintenance, development and sustenance of life on Earth.

Method

A brief overview shows that current conventional nutrition is defined as a biological science, although its governing and guiding principles are implicit only, and no generally agreed definition is evident. Following are agreements on the principles, definition and dimensions of the new nutrition science, made by the authors as participants at a workshop on this theme held on 5–8 April 2005 at the Schloss Rauischholzhausen, Justus-Liebig University, Giessen, Germany.

Result

Nutrition science as here specified will retain its current [classical] identity as a biological science, within a broader and integrated conceptual framework, and will also be confirmed as a social and environmental science. As such it will be concerned with personal and population health, and with planetary health – the welfare and future of the whole physical and living world of which humans are a part.

Keywords

The new nutrition scienceGeneral theory of nutritionPrinciples of nutritionDefinition of nutritionDimensions of nutritionPurpose of nutrition
Type
Research Article
Information
Public Health Nutrition , Volume 8 , Issue 6a , September 2005 , pp. 695 - 698
Copyright
Copyright © The Authors 2005

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