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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. [1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified.
Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects (including food politics and phenomena such as vegetarianism or religious dietary laws), economic issues (for instance, how food prices or marketing campaigns influence choice) and sensory aspects (such as the study of the ...
Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
These include individual factors like food neophobia, temperament, and sensitivity to bitter tastes, as well as family-related factors such as education, income, food insecurity, and cultural norms. Young children tend to accept foods that are familiar and routine, as preferences are shaped through repeated exposure.
Gastrointestinal physiology is the branch of human physiology that addresses the physical function of the gastrointestinal (GI) tract.The function of the GI tract is to process ingested food by mechanical and chemical means, extract nutrients and excrete waste products.
Growth factors: Throughout the gut: Cell proliferation and differentiation Growth hormone-releasing factor: Small intestine: Unclear Leptin: Stomach: Appetite control Motilin: Throughout the gut: Increases gastric emptying and small bowel motility Neuropeptide Y: Enteric nerves: Regulation of intestinal blood flow Neurotensin: Ileum