[Contributions of the science and food technology to the improvement of health].
The relations between nutrition and health/disease in the population are historically revised, beginning with the sight of the hippocratic empiricism and ending with the right provided by the scientific studies of nutritional epidemiology. The fundaments in food science and the basis of human nutrition are described, identifying the health problems related with nutritional habits. The evolution of the industrial production of food is revised and they are also described the great advances that allow to the actual industry to design and to get a more healthful nutrition with the aim of reducing the pathologies in the population related with the diet.
Hermida
Jose Antonio Otero
JA
Real Academia de Medicina de Cantabria.
D005524:Food Technology; D006293:Health Promotion; D006801:Humans; D012586:Science