Editing Nutrition (section)

== History ==
{{Main|Nutritional science}}
Scientific analysis of food and nutrients began during the [[chemical revolution]] in the late 18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition.<ref>{{Cite journal |last=Carpenter |first=Kenneth J. |date=1 March 2003 |title=A Short History of Nutritional Science: Part 1 (1785–1885) |journal=The Journal of Nutrition |volume=133 |issue=3 |pages=638–645 |doi=10.1093/jn/133.3.638 |pmid=12612130 |doi-access=free }}</ref> Modern nutrition science began in the 1910s as individual micronutrients began to be identified. The first vitamin to be chemically identified was [[thiamine]] in 1926, and vitamin C was identified as a protection against scurvy in 1932.<ref>{{Cite journal |last=Stafford |first=Ned |date=December 2010 |title=History: The changing notion of food |journal=Nature |volume=468 |issue=7327 |pages=S16–S17 |doi=10.1038/468S16a |pmid=21179078 |doi-access=free |bibcode=2010Natur.468S..16S }}</ref> The role of vitamins in nutrition was studied in the following decades. The first recommended dietary allowances for humans were developed to address fears of disease caused by food deficiencies during the [[Great Depression]] and the Second World War.<ref>{{Cite journal |last1=Mozaffarian |first1=Dariush |last2=Rosenberg |first2=Irwin |last3=Uauy |first3=Ricardo |date=13 June 2018 |title=History of modern nutrition science—implications for current research, dietary guidelines, and food policy |journal=[[BMJ]] |volume=361 |pages=k2392 |doi=10.1136/bmj.k2392 |pmc=5998735 |pmid=29899124 }}</ref> Due to its importance in human health, the study of nutrition has heavily emphasized human nutrition and agriculture, while [[ecology]] is a secondary concern.{{Sfn|Simpson|Raubenheimer|2012|p=2}}