Tag: Father of nutrition

In 1770, French chemist Antoine Lavoisier made a pivotal discovery, linking food metabolism to respiration, a foundational concept that led to him being hailed as the father of nutrition. However, the title's ownership is not as simple as it seems, as several other pioneers made indispensable contributions to the field's development.

In the late 18th century, a prominent French chemist named Antoine Lavoisier performed experiments that forever changed our understanding of how the body uses food for energy. His work, which demonstrated that respiration is a process of slow combustion, is why he is widely considered the father of nutrition.