Elsie Widdowson: Difference between revisions
CSV import |
CSV import Tags: mobile edit mobile web edit |
||
| Line 27: | Line 27: | ||
[[Category:Women in Science]] | [[Category:Women in Science]] | ||
{{stub}} | {{stub}} | ||
<gallery> | |||
File:Elsie_Widdowson.jpg|Elsie Widdowson | |||
File:Elsie_Widdowson_1974.jpg|Elsie Widdowson in 1974 | |||
File:Injection_in_Dr_Widdowson's._Wellcome_L0027250.jpg|Injection in Dr. Widdowson's | |||
File:Blue_plaque_EM_Widdowson.jpg|Blue plaque commemorating Elsie Widdowson | |||
</gallery> | |||
Latest revision as of 04:58, 18 February 2025
Elsie Widdowson (1906–2000) was a British dietitian and nutritionist who made significant contributions to the science of nutrition during World War II and its aftermath. She is best known for her work on the British food rationing system and for her studies on the nutritional value of different foods.
Early Life and Education[edit]
Elsie Widdowson was born on October 21, 1906, in London, England. She attended King's College London, where she studied chemistry and botany. After completing her undergraduate studies, she went on to earn a PhD in chemistry from Imperial College London.
Career[edit]
Widdowson began her career as a research chemist at the Courtauld Institute of Biochemistry. In 1933, she joined the staff of the Dietetics department at King's College Hospital, where she worked with Dr. Robert McCance to study the nutritional value of different foods. Their work led to the publication of The Chemical Composition of Foods, which remains a standard reference work in the field of nutrition.
During World War II, Widdowson and McCance were asked by the British government to devise a food rationing system that would provide the population with a nutritionally balanced diet. They conducted experiments on themselves to test the effects of different diets, and their findings were used to develop the rationing system.
After the war, Widdowson continued her research on nutrition. She conducted studies on the effects of diet on growth and development, and she worked on projects to improve the nutritional value of bread and other staple foods.
Legacy[edit]
Widdowson's work has had a lasting impact on the field of nutrition. Her research on the nutritional value of foods has been used to develop dietary guidelines and food labeling standards. She was awarded numerous honors for her contributions to science, including the Order of the British Empire and the Royal Society's Copley Medal.
See Also[edit]
References[edit]
<references />
