Title: The evolving knowledge of nutrition Authors
|Nichols, Buford -|
|Quezada-Calvillo, Roberto -|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: October 1, 2008
Publication Date: January 1, 2009
Citation: Nichols, B.L., Quezada-Calvillo, R. 2009. The evolving knowledge of nutrition. In: Pond, W.G., Nichols, B.L., Brown, D.L., editors. Adequate Food for All: Culture, Science, and Technology of Food for the 21st Century. Boca Raton, FL: CRC Press. p. 15-29. Technical Abstract: The diversity of foods and food compositions before and after the first green revolution suggests that fundamental genomic mechanisms exist to digest and utilize the broad spectrum of human diets. These digestive genes are part of the genome of all living organisms and are essential for maintenance, growth, and reproduction. Their generic nature permits the present and future diversity of agriculture and food availability. The growth of global population is already placing strains on food availability and diversity. When coupled with the understanding of the spectrum of food genomes, agricultural food production can continue to evolve and sustain global population growth and health through a new digestion "green revolution".