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Standard Nutrition history
Standard Nutrition company history timeline
The year was 1886 when veterinarian F.E. Sanborn first approached American family farmers, introducing nutritional supplements for homegrown feedstuffs.
In 1894, Doctor Wilbur Olin published the first dietary recommendation.
The company changes its name to Standard Chemical Manufacturing Company (1911) and expands its product offerings.
Consequently, it wasn’t until after these valuable discoveries that nutritionist Caroline Hunt published the first official USDA food guide in 1916.
Just a few years later, in 1921, Hunt released an extremely organized guide, showing how much of each of the five food groups to purchase each week for the average family of five.
Modern nutrition science is young: It is less than one century since the first vitamin was isolated in 1926
Unfortunately, as the 1930’s approached, the hard economic times of the Depression began to keep many Americans from keeping up with Hunt’s standards.
In 1932, vitamin C was isolated and definitively documented, for the first time, to protect against scurvy,6 some 200 years after ship’s surgeon James Lind tested lemons for treating scurvy in sailors.7
USDA food economist, Hazel Stiebeling, stepped in 1933 to develop food plans at four different cost levels to aid people in shopping for food.
Another key accomplishment of this meeting was the creation and release of the Basic Seven food guide in 1943.
Later, in 1946, it was modified and became known as the National Food Guide.
In 1946, a version of the guide was released that suggested food groups, yet it lacked specific information about serving sizes and was too complex.
However, as the 1970’s approached, researchers were beginning to discover a definite connection between the over-consumption of sodium, cholesterol, saturated fat and fat to heart disease and stroke.
Every manufacturer should be encouraged to provide truthful nutritional information about his products to enable consumers to follow recommended dietary regimens. (WHC, 1970)
Then in 1972 the agency proposed regulations that specified a format to provide nutrition information on packaged food labels.
After 1973, scientific knowledge about the relationship between diet and health grew rapidly, and, as a result, consumers wanted to have more information on food labels, particularly on the labels of processed and packaged foods.
Ultimately, the emphasis on fat won scientific and policy acceptance, embodied in the 1977 US Senate committee report Dietary Goals for the United States, which recommended low fat, low cholesterol diets for all.
Since 1980, the Dietary Guidelines have been notably consistent on what components make up a healthful diet, but they also have evolved in some significant ways to reflect updates to the science.
Energy and protein requirements: report of a Joint FAO/WHO/UNU Expert Consultation.World Health Organization, 1985.Google Scholar
The 1985 Dietary Guidelines were used as the framework for consumer nutrition education messages.
The format to be used for the nutrition label had been a topic of the 1989 advance notice of proposed rule-making48 and the public hearings49 on nutrition labeling.
At the same time that FDA was developing its July 1990 proposal, a committee was formed at the Institute of Medicine (IOM), the health arm of NAS, to consider how food labels could be improved to help consumers adopt or adhere to healthy diets.
The 1990 Nutrition and Your Health: Dietary Guidelines for Americans promoted enjoyable and healthful eating through variety and moderation, rather than dietary restriction.
The NLEA’s requirements for the content of the nutrition label were very similar to those in FDA’s 1990 proposal except that the NLEA included complex carbohydrates and sugars in the list of required nutrients.
The IOM committee had suggested a criterion of greater than 20 percent for “high” claims (IOM, 1990), and in a review of its food consumption database FDA found that the 20 percent cut would permit a sufficient number of foods to make the claim.
Several comments on the 1991 proposed rule suggested that trans fatty acids (trans fat) should be included in the nutrition label, either with saturated fat or as a separate category.
After three years of effort, It was released by the Department in 1993.Unlike earlier guides, this new guide focused on how to select foods that meet nutritional needs while also making consumers aware of what to limit or monitor in their diets.
Health effects of dietary trans fatty acids . Bethesda, MD: FASEB.McCutcheon, J. 1995.
That campaign changed food labeling and marketing dramatically, as other companies, in the absence of regulatory action, began making similar claims (Geiger, 1998).
Prior to the 1998 date, FDA and USDA received petitions from a food manufacturer asking that the more restrictive second tier be eliminated or at least delayed until there were advances in food technology that allowed for the development of acceptable products with reduced sodium content.
Diet, nutrition and the prevention of chronic diseases: Report of a joint WHO/FAO expert consultation (report 916).World Health Organization, 2003.Google Scholar
Among other topics, the committee’s report, entitled Calories Count: Report of the Working Group on Obesity (FDA, 2004), addressed food labeling issues pertaining to serving sizes and the design of the Nutrition Facts panel.
The USDA released this food guide in 2005.
With the growing emphasis on data quality in developing clinical and public health recommendations, the 2005 Advisory Committee made advancements by using a more systematic approach for reviewing the body of science than previous advisory committees.
The 2005 Advisory Committee was the first to introduce this approach to help the Committee describe the types and amounts of foods to eat that can provide a nutritionally adequate diet.
A Guide to Federal Food Labeling Requirements for Meat and Poultry Products, Available online: http://www.fsis.usda.gov/pdf/labeling_requirements_guide.pdf (accessed September 19, 2010).
Others said that the dairy category was unnecessary as well. Thus, the USDA released the MyPlate guide in 2011, which ended 19 years of food diagrams being displayed as pyramids.
History of modern nutrition science—implications for current research, dietary guidelines, and food policy BMJ 2018; 361 :k2392 doi:10.1136/bmj.k2392
The 2020 Advisory Committee continued the use of food pattern modeling, carrying forward these types of eating patterns and exploring eating patterns for toddlers for the first time.
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