Nutritional science
Nutritional science (also nutrition science, sometimes short nutrition, dated trophology[1]) is the science that studies the physiological process of nutrition (primarily human nutrition), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.[2]
Distinction[edit]
Nutritional science is often combined with food science (nutrition and food science).
Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food. Ecotrophology is a branch of nutritional science concerned with everyday practice and elements from household management that is primarily studied in Germany.
Academic studies and education[edit]
Nutritional science as a subject is taught at universities around the world. At the beginning of the programs, the basic subjects of biology, chemistry, mathematics and physics are part of the curriculum. Later, a focus is on inorganic chemistry, functional biology, biochemistry and genetics. At most universities, students can specialize in certain areas, this involves subjects such as special food chemistry, nutritional physiology, nutritional epidemiology, food law and nutritional medicine. Students who are more interested in the economic aspect usually specialize in the field of food economics. Laboratory exercises are also on the curriculum at most universities.