Elsie Widdowson
Elsie Widdowson
Elsie Widdowson (pronounced: El-see Wid-oh-son) was a prominent British dietitian and nutritionist who made significant contributions to the science of nutrition during the 20th century.
Etymology
The name 'Elsie' is of English origin and means 'pledged to God'. 'Widdowson' is an English surname, though its exact etymology is unknown.
Biography
Elsie Widdowson was born on October 21, 1906, in London, England. She studied chemistry at Imperial College London and later specialized in dietetics and nutrition. Widdowson is best known for her work with Robert McCance, with whom she authored "The Chemical Composition of Foods," a seminal work in the field of nutrition science.
Contributions to Nutrition Science
Widdowson's research played a crucial role in improving food standards, particularly during World War II when she and McCance developed war-time rationing plans for the British government. Their work ensured that despite food shortages, the population received adequate nutrition. Widdowson also made significant contributions to the understanding of the nutritional needs of infants and children.
Related Terms
- Dietitian: A health professional who studies and applies the principles of nutrition to plan and supervise the diet of individuals or groups.
- Nutritionist: A health professional who advises on matters of food and nutrition and their impacts on health.
- Robert McCance: A British biochemist who collaborated with Elsie Widdowson on numerous nutrition research projects.
- Imperial College London: A public research university in London, known for its emphasis on science, engineering, medicine, and business.
External links
- Medical encyclopedia article on Elsie Widdowson
- Wikipedia's article - Elsie Widdowson
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