Institutionalization of nutritional science

In 1925 Hart discovered that iron absorption requires trace amounts of copper. In 1927 Adolf Otto Reinhold Windaus synthesized vitamin D, for which he won the Nobel Prize in Chemistry in 1928. In 1928 Albert Szent-Györgyi isolated ascorbic acid, and in 1932 proved that it is vitamin C by preventing scurvy. In 1935 he synthesized it, and in 1937 won a Nobel Prize for his efforts. Szent-Györgyi concurrently elucidated much of the citric acid cycle.

In the 1930s, William Cumming Rose identified essential amino acids, necessary protein components that the body cannot synthesize. In 1935 Eric Underwood and Hedley Marston independently discovered the necessity of cobalt. In 1936, Eugene Floyd DuBois showed that work and school performance are related to caloric intake. In 1938, Erhard Fernholz discovered the chemical structure of vitamin E.^[190][191] It was synthesised the same year by Paul Karrer.^[190]

Oxford University closed down its nutrition department after World War II because the subject seemed to have been completed between 1912 and 1944.^[192]

Institutionalization of nutritional science in the 1950s

Main article: Nutritional science

Nutritional science as a separate, independent science discipline was institutionalized in the 1950s. At the instigation of the British physiologist John Yudkin at the University of London, the degrees Bachelor of Science and Master of Science in nutritional science were established. The first students were admitted in 1953, and in 1954 the Department of Nutrition was officially opened.^[193] In Germany, institutionalization followed in November 1956, when Hans-Diedrich Cremer was appointed to the chair for human nutrition in Giessen. Over time, seven other universities with similar institutions followed in Germany.^[194] From the 1950s to 1970s, a focus of nutritional science was on dietary fat and sugar. From the 1970s to the 1990s, attention was put on diet-related chronic diseases and supplementation.^[195]

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