Nutrition and a Matter of Taste


DURING the past twenty-five or thirty years the science of nutrition has made very great strides. These advances have been due almost entirely to the application of precise, objective, chemical methods, and have been paralleled by similar advances in other branches of biology. Those who study endocrine secretions can determine, according to his endocrine balance, how the character of a man will be influenced. Similarly, the nutritionist can say from an analysis of the foodstuffs of which a man makes up his diet whether or not, and in what way, his body will be influenced for good or evil. By these means it is now possible to decide, to a greater or less degree of precision, the physiological needs of such divers individuals as pregnant women, adolescent children or coal-miners for calories, protein, fat, four or five mineral substances and six or seven vitamins. In making these advances in knowledge, the subjective feelings of the individuals concerned have not only been neglected; they have specifically been excluded. This has led to several curious conclusions, two at least of which may be cited.

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PYKE, M. Nutrition and a Matter of Taste. Nature 154, 229–231 (1944).

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