Test 1 Flashcards
Leviticus 11:3 “You may eat any animal that has a split hoof completely divided and that chews the cud.”
1490 B.C
Jeremiah 14:6 “Wild donkeys stand on the barren heights and pant like jackals; their eyesight fails for lack of pasture.” (blindness due to vitamin A deficiency).
601 B.C.
Hippocrates - Father of Medicine; ‘Children produce more heat and need more food than adults.’ ‘Persons who are naturally very fat are apt to die earlier than those who are slender.’
400 B.C.
Lind demonstrated that the juice of citrus fruits was a cure for scurvy.
1747
Antoine Lavoisier – Father of Nutrition; established the chemical basis of nutrition, and that energy (heat) is derived from oxidation of food.
1780
First feeding standard was developed by Thaer. Feeds were assigned a ‘hay value’.
1810
J.B. Boussingault - advocated the use of iodine to prevent goiter after the observations that he made while traveling in South America.
1822
William Beaumont, outstanding pioneer in the study of gastric digestion in man, published results of his studies on Alexis St. Martin of Prairie du Chien, Wisconsin. Alexis, who had been shot in the stomach, had a fistula upon healing (fistula = hole).
1833
William Prout - stated that there were three great proximate principles which met an animal’s needs in addition to minerals: (1) saccharine (CHO); (2) oily (lipid); (3) albuminous (protein).
1834
Charles J. Chossate - demonstrated that a diet of wheat and water must be supplemented with calcium for the bones of a growing pigeon to develop.
1840
Juston von Liebig (Germany) published Animal Chemistry or Organic Chemistry in Its Application to Physiology and Pathology. Was the most influential force in shaping the direction of nutritional research and practice over the next four decades.
1842
The team of Lawes and Gilbert formed. The enthusiastic support they received from farmers enabled them to move from a barn to a laboratory. This was the beginning of the Rothamsted Experiment Station in England.
1843
Henneberg and Stohman, working at the Weende Experiment Station in Germany, developed the proximate analysis. It was developed to evaluate feedstuffs for nonruminant domestic livestock. Feedstuffs were divided into 6 components: water, ether extract, crude fiber, ash, protein and NFE.
1860
Rubner (Germany) was actively engaged in energy metabolism. He showed that carbohydrate and fat were interchangeable in metabolism on the basis of energy equivalents.
1880
Tappeiner established that it was not gastrointestinal enzymes that were breaking down fiber consumed by the ruminant, but suggested that microflora was the digesting agent.
1884
Eijkman demonstrated a relationship between rice polishings and beriberi (polyneuritis) in hens.
1897
A single grain experiment was conducted by Babcock, Hart, Humphrey, Steenbock and McCollum. Five month old heifers put on complete rations of only (1) corn, (2) oats, (3) wheat or (4) mixture. Rations were equal on basis of proximate analysis. Heifers from corn group were sleek and had normal calves. Wheat group calves died at birth or soon thereafter. (Wheat group was Vitamin A deficient. This opened way to vitamin era.)
1911
Term ‘vitamines’ established by Casimir Funk.
1912
McCollum and Davis - discovery of fat soluble A in animal fats, butter and fish oil.
1913
Role of vitamin D in rickets defined (made confinement rearing of poultry possible).
1922
Essential trace minerals were recognized; nutritional anemia prevented by iron and copper. (Hart et al., Univ. of Wisconsin)
1925
Multiple nature of vitamin B discovered.
1928
Start of the amino acid era in nutrition by Rose at Illinois. He classified amino acids as essential and nonessential.
1930
Vitamin A and carotene identified.
Vitamin K demonstrated as essential for blood clotting.
1933
Importance of ratio of calcium-to-phosphorus established.
1934
