The Application of Science to the Production and Consumption of Food (Classic Reprint): An Address by Edward Atkinson, Vice President, Chairman, ... of Science at the Ann Arbor Meeting - Softcover

Inhaltsangabe

How science can reshape what we eat and how we pay for it. This address explains how early nutrition science started turning food into data, costs, and practical guidance for households and policymakers alike. It shows why understanding nutrients and their prices matters for health, budgets, and national progress.

This edition gathers the author’s key ideas on measuring nutrition, reducing waste, and using research to improve how food is produced, priced, and consumed. It blends historical insight with practical methods, illustrating how science can inform everyday choices and national policy.

• How the costs of protein, fats, and carbohydrates affect what we eat


• Simple methods to estimate nutrients per price for common foods


• Two-way thinking on food: physiological needs and economic value


• Why widespread, reliable food data and continued research were urged then—and remain relevant

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