EFFECTIVENESS OF NUTRITION IN HEALTHCARE

Running head: NUTRITION IN HEALTHCARE
NUTRITION IN HEALTHCARE
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NUTRITION IN HEALTHCARE1
Introduction
The study depicting the share of nutrient availability in food items and the process of
its application on the human body is known as Nutrition. Nutrition is the science that helps in
determining the connection between diseases, diet, and health for effective treatment
(Who.int n.p.).
History of Nutrition
Antoine Lavoisier is considered to be the father of the science of Nutrition. The
conception of Healing with the help of nutrition and food was discovered by Antoine
Lavoisier during the period of 400 B.C. Antoine was a Greek physician Hippocrates, who
stated, ‘Let thy food be thy medicine and thy medicine be thy food.’ The recognition of the
impact of health, mind, and body for influencing the health of the body was facilitated during
that period.
Evolution of the conception of Nutrition
The science of Nutrition has evolved with medical development and with the
recognition of food and diet as significant factors. During the evolution of the significant
components of food, other elements such as nitrogen, carbon, oxygen, and hydrogen were
categorized and were linked with healthcare. Although there has been evident progress in
accomplishing the goals regarding malnutrition and hunger, a directed focus is required in the
field of addressing public health and nutrition challenges (Greger n.p.). In 21st century, the
conception of nutrition majorly revolves around the responsibility of addressing the
challenges like, undernourishment in the developing countries, Anaemia during the time or
phase of infancy, which is elevated by the under-nutrition of the mothers, obesity amongst
children and diverted focus of the population in developing countries towards infectious
diseases and not on the diet-related concerns. The nurses and nutritionists encounter the
issues of nutrition in numerous cases but it is the most significant constituent of responding to