New nutrition science in practice：在实践中，新的营养科学.pdf

Asia Pac J Clin Nutr 2008;17 (S1):5-11 5 Review Article New nutrition science in practice Mark L Wahlqvist AO MD (Adelaide, Uppsala) FRACP FAFPHM 1,2,3,4 1Center for Health Policy Research and Development, National Health Research Institutes, Taiwan 2Monash Asia Institute, Monash University, Melbourne, VIC, Australia 3School of Public Health, National Defense Medical Center, Taipei, Taiwan 4Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China A number of imperatives require a re-think of science in general and of nutrition science in particular. Nutrition science has never been a body of knowledge in its own right and many other sciences have been nutritional in their orientation. At its best nutrition science has been integrative as well as reductionist. It has worked across disciplines. The IUNS, (International Union of Nutritional Sciences) undertook to re-examine nutrition science from a policy point of view and to do so with knowledge-makers in general and with the International Science Council. There is now a Sciences for Health and Wellbeing (SHWB) initiative involving all branches of science. It is expected that innovative, integrative, sustainable, and cost-effective approaches to human well-being and health will emerge. Some of the pressing needs for such collaboration have been in the areas of sustainable food systems, potable water, more nutritious crops, food and human behaviour, to reduce the burden of nutri- tionally-related disease (NRD) and make health care affordable. An IUNS Task Force met in Giessen in 2005. It concluded that nutrition science should develop on 3