Translational nutrition is a means of shortening the path between discoveries in nutrition and their application to benefit both society and the food industry. It is a multidisciplinary endeavor involving nutrition science, food science, and health science, all underpinned by basic life sciences and requiring clear communication. The production of trans fats by industrial hydrogenation provided a visible target with a financial interest. Translational nutrition can lead not only to benefits to society but also to those organizations that bring new knowledge into practical solutions. Successful translational nutrition will result in more rapid and better substantiated advances being made in scientific understanding of the links between nutrition and health.
|Original language||English (US)|
|Number of pages||8|
|State||Published - May 2006|
ASJC Scopus subject areas
- Food Science