Translating science to nutrition practice: From molecules and mechanisms to foods and wellness

Peter J. Van Bladeren, J. Hilary Green, J. Bruce German

Research output: Contribution to journalArticle

Abstract

Researchers and scientists are taking effective measures to translate food-related science into nutrition practice, to deliver diets that lead to a revolutionary change in the health of the population, through the science of Translational Nutrition. Translational Science is a new, rapidly growing field to develop strategies and establish examples to guide researchers. Translational strategies mined from medical/health sciences research could help focus nutrition research on the basic mechanisms relating diet to health, and in applying these breakthroughs into goods and services that help alleviate the global problem of diet-related diseases. Translational science should also focus the attention of basic research on the unexpected variations in health observed in free living populations, and on the failures of designed dietary interventions to achieve benefits, and of existing diet and health guidelines to prevent the on-going problems with diet-related diseases.

Original languageEnglish (US)
Pages (from-to)13-14
Number of pages2
JournalFood Science and Technology
Volume22
Issue number2
StatePublished - Jun 2008
Externally publishedYes

ASJC Scopus subject areas

  • Waste Management and Disposal
  • Engineering (miscellaneous)

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    Van Bladeren, P. J., Hilary Green, J., & Bruce German, J. (2008). Translating science to nutrition practice: From molecules and mechanisms to foods and wellness. Food Science and Technology, 22(2), 13-14.