The history of nutritional sciences.

IF 1.5 4区医学 Q4 NUTRITION & DIETETICS

Asia Pacific journal of clinical nutrition Pub Date : 2025-06-01 DOI:10.6133/apjcn.202506_34(3).0001

Duo Li

引用次数: 0

Abstract

Human history began with the understanding of food, including what can be eaten, what cannot be eaten, and what is beneficial for health. This is the earliest and simplest form of food nutrition for humans. The history of nutrition, from ancient dietary habits to modern nutritional science as we know it today, is a fascinating journey spanning thousands of years. This article provides a comprehensive overview of the development history of human nutrition.

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营养科学史。

人类历史始于对食物的认识，包括什么可以吃，什么不能吃，什么对健康有益。这是人类最早、最简单的食物营养形式。营养学的历史，从古代的饮食习惯到我们今天所知的现代营养科学，是一段跨越数千年的迷人旅程。这篇文章提供了一个全面概述的发展历史的人类营养。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Asia Pacific journal of clinical nutrition 医学-营养学

CiteScore

2.50

自引率

7.70%

发文量

审稿时长

6-12 weeks

期刊介绍： The aims of the Asia Pacific Journal of Clinical Nutrition (APJCN) are to publish high quality clinical nutrition relevant research findings which can build the capacity of clinical nutritionists in the region and enhance the practice of human nutrition and related disciplines for health promotion and disease prevention. APJCN will publish original research reports, reviews, short communications and case reports. News, book reviews and other items will also be included. The acceptance criteria for all papers are the quality and originality of the research and its significance to our readership. Except where otherwise stated, manuscripts are peer-reviewed by at least two anonymous reviewers and the Editor. The Editorial Board reserves the right to refuse any material for publication and advises that authors should retain copies of submitted manuscripts and correspondence as material cannot be returned. Final acceptance or rejection rests with the Editorial Board