Nutrition Science and Everyday Application - beta v 0.1

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THE SCIENTIFIC METHOD 85 renounced the theory that goiter was the result of poor hygiene. (Physicians at the time also blamed drunkenness, dampness, and contaminated water as causes of goiter.) Experimental test: In the late 1860s, authorities in several French villages began giving out iodine tablets and salt in an effort to treat goiter. Interpret results: The program was effective, and 80 percent of goitrous children were cured. However, adults did not always respond well to the treatment, and because men with goiter were exempted from service in the French military, some people were opposed to treating it. Some scientists also insisted that goiter was caused by infectious disease, so iodine wasn’t yet accepted as a means of preventing it. Hypothesis: In 1918, Swiss doctor Bayard proposed iodizing salt as a good way to treat areas endemic with goiter. Experimental test: Iodized salt was transported by mules to a small village at the base of the Matterhorn, where more than 75 percent of school children were goitrous. It was given to families to use for six months. Results: The iodized salt was beneficial in treating goiter in this remote population. Experimental test: Physician David Marine conducted the first U.S. experiment of treating goiter with iodized salt in Akron, Ohio. Results: This study conducted on over 4,000 school children found that iodized salt prevented goiter. Conclusions: Seven other studies similar to Marine’s were conducted in Italy and Switzerland that also demonstrated the effectiveness of iodized salt in treating goiter. In 1924, U.S. public health officials initiated the program of iodizing salt and started eliminating the scourge of goiterism. Today, more than 70 percent of American households use iodized salt, and many other countries have followed the same public health strategy to reduce the health consequences of iodine deficiency. It took more than one hundred years from iodine’s discovery as an effective treatment for goiter until public health programs recognized it as such. Although a lengthy process, the scientific method is a productive way to define essential nutrients and determine their ability to promote health and prevent disease. REPORTING SCIENTIFIC WORK As we saw with the story of iodine research, scientists must share their findings in order for other researchers to expand and build upon their discoveries. Collaboration with other scientists when planning and conducting studies and analyzing results is important for scientific research. For this reason, communicating with peers and disseminating study results are important aspects of a scientist’s work. Scientists can share results by presenting them at a scientific meeting or conference, but this approach can reach only the select few who are present. Instead, most scientists present their results in peer-reviewed manuscripts that are published in scientific journals. Peer-reviewed manuscripts are scientific papers that are reviewed by a scientist’s colleagues, or peers. These colleagues are qualified individuals, often experts in the same research area, who judge whether or not the scientist’s work is suitable for publication. The process of peer review is a quality control step; its goal is to ensure that the research described in a scientific paper is original, significant, logical, and thorough. It’s important to note that peer review doesn’t mean a study is perfect or even good. Sometimes bad studies slip through peer review, but because they’re published and other scientists read them, these are usually
86 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN caught later and often retracted. Science is often messy and imperfect, but peer-review and publication of results are essential to its progress and ability to self-correct when people make mistakes. A YouTube element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/ nutritionscience/?p=962 VIDEO: “Peer Review in 3 Minutes” by libncsu, YouTube (May 1, 2014), 3:14 minutes. Self-Check:
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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