Lecture 1

Apuntes

•History of Nutrition The history of nutrition features key figures and developments shaping dietary understanding. Messenger Pheidippides ran 40 km from Marathon to Athens, establishing the marathon distance. Milo of Croton, a wrestling champion, reportedly consumed large amounts of bread, meat, and wine daily, illustrating ancient dietary patterns. Roman gladiators consumed carbohydrate-rich diets. In 1842, Justus von Liebig identified protein as the primary muscular fuel; today, carbohydrates are recognized as essential for high-intensity exercise, with fat oxidation increasing after 10-12 weeks of endurance training. Food choices are influenced by emotions, environment, time, finances, social, religious, and cultural factors. Hormones ghrelin and leptin regulate hunger, while age, gender, height, and genetics also impact eating habits. •Nutrition and Chronic Disease Good nutrition offers short-term benefits such as increased energy, better digestion, faster sport recovery, improved focus, sleep, and appearance. Long-term poor nutrition can lead to diabetes, heart disease, cancer, and dementia. Dietary factors influence cancer risk, especially in organs involved in food passa...