Why nutrition science is so confusing. [Infographic]

Nutrition science is complex. A lot of it is based on research that has not been replicated, and many studies that have been done on the same topic have shown different results. So what does it all mean? There are a lot of good reasons to eat foods that are high in protein, such as meat, cheese, and eggs, but it’s hard to know which foods are the most beneficial overall.

We all know that nutrition is important for our health this article will help explain why it is so confusing and make it make more sense. Nutrition science is based on the concept of controlling and modifying the body’s processes. This means that when you eat, your body is designed to use the macronutrients (fat, carbohydrates and protein) to produce energy and perform bodily functions like cell growth and repair. The nutrients that come from foods are sources of energy—a number of calories—and they are used by cells in the body to carry out these functions.

Nutrition science is confusing. That much is obvious. When you think about it, most of it is completely incomprehensible. When you look through the eyes of a nutritionist, the list of things they don’t understand is pretty long.. Read more about what is precision nutrition and let us know what you think.

Nutrition science can appear to be a jumble from certain angles. From another perspective, it exemplifies the very nature (and beauty) of scientific inquiry. We’ll explain why nutrition science can be so perplexing at times. We’ll also explain why that’s fine in the broader scheme of things.

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At a recent huge event, I took part in a health and fitness discussion.

One bright, educated, PhD-trained specialist grumbled about the status of nutrition science during the conversation.

“You nutritionists irritate me!” “Why is there so much contradictory information?” “What is the point of all this nonsense?” “Why can’t you make it simple and clear?”

I completely understand.

Nutrition science can appear to be a jumble from certain angles.

There are numerous conflicting theories. According to one study, one thing appears to be true. The very next study, on the other hand, appears to support the opposite conclusion.

People who care about their health, fitness, and well-being are caught in the middle. Confused. Directionless.

From another perspective, that “mess” of opposing ideas exemplifies science’s true beauty.

For example, science entails throwing all ideas — good, terrible, and otherwise — into a ring and having them fight it out for hundreds of years, with a specific technique for determining the winners.

That is why nutrition science may be so perplexing at times. We haven’t had hundreds, if not thousands, of years to wait for the best to emerge.

Macronutrients (fat, carbs, and protein) were not found until the mid-nineteenth century. Vitamins were not found until the twentieth century.

And that’s just the study of what’s in food, which is motivated by issues like hunger and starvation, which we don’t see as much in developed countries these days. (However, they remain a concern in many parts of the world.)

We’ve only been examining newer concerns in the last 20 years, such as what is healthy in a world full of good processed food and little movement.

To be clear, all scientific fields begin with a sense of perplexity, dead ends, frustration, and hilarity. (Before humans understood weather patterns, a tornado occurred when the wind gods were enraged.)

What is youthful, however, is bound to mature.

Nutrition science will mature through time.

Maybe not as swiftly as we’d hoped. The scientific method, on the other hand, will chop and prune and do its work over time.

Meanwhile, here’s a handy list of the top nine reasons why nutrition science can be so perplexing.

And why the media (on sometimes) misreports it.

Why-nutrition-science-is-so-confusing-Infographic

That’s why nutrition science may be so perplexing at times. And why the media (on sometimes) misreports it.

When you’re upset with nutrition research, print or keep the infographic as a reminder. Please forward this email to a friend, customer, or colleague who might find it useful.

References

To see the information sources mentioned in this article, go here.

Chemistry’s past and present. [ONLINE] http://www.columbia.edu/itc/chemistry/chem-c2507/navbar/chemhist.html is a good place to start. [Retrieved in October 2016].

History of Congressional Appropriations for the National Institutes of Health, Fiscal Years 2000-2016 [ONLINE] Available at: https://officeofbudget.od.nih.gov/pdfs/FY16/Approp% 20History% 20by% 20IC% 20FY% 202000% 20- percent %%%%%%%%%%%%%%%%%%%%%% [As of October 2016,]]

M. Bes-Rastrollo, M. Schulze, M. Ruiz-Canela, M. Martinez-Gonzalez, M. Martinez-Gonzalez, M. Martinez-Gonzalez, M. Martinez-Gonzalez, M. Martinez-Gonz A systematic evaluation of systematic reviews found financial conflicts of interest and reporting bias regarding the link between sugar-sweetened beverages and weight increase. Epub 2013 Dec 31. PLoS Med. 2013 Dec;10(12):e1001578; discussion e1001578. doi: 10.1371/journal.pmed.1001578. Review.

Part 4 of a brief history of nutritional science by KJ Carpenter (1945-1985). 133(11):3331-42. J Nutr. 2003 Nov;133(11):3331-42. Review.

Part 3 of a brief history of nutritional science by KJ Carpenter (1912-1944). 2003 Oct;133(10):3023-32 in J Nutr.

Part 2 of a brief history of nutritional science by KJ Carpenter (1885-1912). J Nutr. 133(4):975-84 in April 2003.

Part 1 of a brief history of nutritional science by KJ Carpenter (1785-1885). 2003 Mar;133(3):638-45 in J Nutr.

Section 23CRF101.9, U.S. Food and Drug Administration, College Park, MD (g)

Coffee, CYP1A2 genotype, and myocardial infarction risk, Cornelis MC, El-Sohemy A, Kabagambe EK, Campos H. JAMA 295(10):1135-41 (Mar. 8, 2006).

C. Guevara, C. Cook, N. Herback, R. Pietrobon, D. O. Jacobs, and T. P. Vail. Gender, race, and ethnicity disclosure in diabetes and obesity clinical trials supported by NIH K-Awards. Account Res. 13(4):311-24 (Oct-Dec 2006).

G. Livesey, G. Livesey, G. Livesey, G. Livesey, G. Livesey, G. Livesey Nov 1995;62(5 Suppl):1135S-1142S in Am J Clin Nutr. Review.

JA Novotny, SK Gebauer, and DJ Baer. In human diets, there is a discrepancy between the Atwater factor predicted and actually measured energy levels of almonds. 96(2):296-301 in American Journal of Clinical Nutrition, August 2012.

Ropella K (Author), Enderle JD (Editor). Introduction to Statistics for Biomedical Engineers Paperback. Morgan & Claypool Publishers; 1 edition (Oct. 1 2007)

Adaptive thermogenesis in humans, Rosenbaum M, Leibel RL. 2010;34(0 1):S47-S55 in International Journal of Obesity.

Indirect calorimetry: methodological and interpretative issues, Simonson DC, DeFronzo RA. Am J Physiol 258(3 Pt 1):E399-412, Mar 1990. Review.

Validity of food intake assessment: issues of misreporting, Westerterp KR, Goris AH. 2002 Sep;5(5):489-93 in Curr Opin Clin Nutr Metab Care. Review.

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We are all aware of the power of food to affect our weight and health, but what many people don’t realize is how much is actually known about nutrition science, and how much more we don’t know.. Read more about precision nutrition philosophy and let us know what you think.

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Frequently Asked Questions

Why is nutrition science so complicated and confusing?

Nutrition science is complicated and confusing because its a constantly evolving field. New research is being done all the time, which means that there are new studies to be read and understood.

Why is nutrition science so complicated?

Nutrition science is complicated because there are so many factors that can affect a persons health. There are many different types of foods, each with their own nutritional value and the amount of nutrients they provide.

Is science of nutrition hard?

Science of nutrition is not hard.

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