Recent History
January 1, 1903
Rubner, M., in von Leyden, E., Handbuch der Ernghrungstherapie, Leipsic, 1,42 (1903)
Rubner thinks man cannot live on meat alone.
Rubner called attention to the fact that a man cannot live on meat alone because of the physical limitation of the apparatus of mastication. He was evidently considering only lean meat as fat offers little difficulty. via
January 1, 1907
Academy Co-Founder Lenna Frances Cooper: A Pioneer in Vegetarian Nutrition and Dietetics
Dr. Kellogg appointed Lenna as the Chief Dietitian of the Battle Creek Sanitarium and the Director and Dean of the Battle Creek Sanitarium School of Home Economics - which created 500 vegetarian dietitians over her tenure.
"Dr. Kellogg appointed Lenna as the Chief Dietitian of the Battle Creek Sanitarium and the Director and Dean of the Battle Creek Sanitarium School of Home Economics. The School of Home Economics began in 1906, offering a one- year course for matrons and housekeepers. In 1907, a two- year course to instruct teachers and lecturers was offered. All courses included training in the Sanitarium’s philosophy of health through “biologic living.” The growing demand for trained dietitians for hospitals led to the school’s development of a two-year comprehensive course in dietetics to be included in its curriculum. Vegetarian nutrition and cooking was the foundation of the dietetics courses taught at the school under Lenna’s supervision. More than 500 dietitians graduated from Battle Creek under her tenure. Lenna became a leading proponent for health care through diet and a pioneer in the field of vegetarian nutrition and dietetics."
January 1, 1913
Academy Co-Founder Lenna Frances Cooper: A Pioneer in Vegetarian Nutrition and Dietetics
Lenna’s first book, The New Cookery (Good Health Publishing, 1913), featured nutritionally balanced, attractive, and palatable vegetarian recipes, most of which were served at the Battle Creek Sanitarium. Many of these unique recipes incorporated innovative nut, wheat gluten, and legume- based meat substitutes, whole grain cereals, and other vegetarian food products.
Lenna’s first book, The New Cookery (Good Health Publishing, 1913), featured nutritionally balanced, attractive, and palatable vegetarian recipes, most of which were served at the Battle Creek Sanitarium. Many of these unique recipes incorporated innovative nut, wheat gluten, and legume- based meat substitutes, whole grain cereals, and other vegetarian food products that were originally created at The New Cookery (Good Health Publishing, 1913) the Sanitarium. Working closely with Dr. Kellogg, Lenna developed the vegetarian cuisine medical nutrition therapy menus that were served to the Sanitarium’s patients.Because of her multifaceted talents and accomplishments in dietetics at the Battle Creek Sanitarium, Lenna’s reputation gradually became recognized on a national level as a leader in her field. Those early days of training and experience working at Battle Creek gave her a strong foundation in nutritional science that paved the way to an illustrious career.
January 1, 1917
Lenna Cooper says that "breakfast is the most important meal of the day" in the same year she creates the dietitian industry.
An article by American dietitian Lenna Cooper printed in 1917 suggested that “breakfast is the most important meal of the day”. The article appeared in Good Health, a magazine published by the Battle Creek Sanitarium in Michigan, which was run by Dr John Harvey Kellogg.
Both Cooper, through her catchy saying, and Kellogg, through the invention of flaked cereal — 124 years ago today — have had a major influence on breakfast in the western world. Cooper, who was mentored by Dr Kellogg and conducted nutrition classes at his sanatorium, was influenced by Kellogg’s food philosophy. In August 1917 she wrote that “less attention is usually paid to breakfast … yet in many ways it is the most important meal of the day, because it is the meal that gets the day started”.
Dr Kellogg would have been dismayed, because he and his protege Cooper had very definite ideas about the first meal of the day. Yet before Kellogg arrived some societies had never bothered with breakfast.
January 1, 1917
100th Anniversary of the Academy of Nutrition and Dietetics
The American Dietetic Association was co-founded by Lenna Frances Cooper in 1917, who specialized in vegetarian nutrition due to influence from John Harvey Kellogg. She was senior author of Nutrition in Health and Disease, used as a textbook for 30 years in dietetic and nursing programs throughout the world.
As we celebrate the 100th anniversary of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association), it is a good time to reflect on our Academy’s rich history.
It is a time to honor and recognize the visionary women who started our professional organization. One such woman was the Academy’s co-founder Lenna Frances Cooper. In describing her character and dedication to the dietetic profession, the July 1965 Journal of The American Dietetic Association states, “This woman who accomplished so much in the field of applied nutrition and dietetics was slight of stature, quiet in voice, and gentle in manner, but she had the true spirit and courage of the pioneers. She had vision, steadfastness of purpose, high integrity, and a thirst for knowledge which she shared freely with her students and staff. Her warm personality and deep understanding of others made her an ideal teacher and dietitian and won friends wherever she went.” (1).
Lenna achieved much in her nutrition and dietetics career. To give structure and professionalism to the field of dietetics, she was the first to propose the formation of the American Dietetic Association (now known as the Academy of Nutrition and Dietetics), which she co-founded in 1917. She became the Academy’s first vice president and later served as the fourteenth president in 1937. During World War I, she was the first Supervising Dietitian for the U.S. Army (1918- 1919). Lenna saw the need to economize food during the war and in 1917 wrote the book, How to Cut Food Costs. In 1929, as a charter member, she became the first president of the Michigan Dietetic Association. Lenna served on the staff of the U.S. Surgeon General and created the Department of Dietetics at the National Institutes of Health. Her greatest renown came as senior author of Nutrition in Health and Disease, used as a textbook for 30 years in dietetic and nursing programs throughout the world.
Each year at the Food & Nutrition Conference & Expo™ (FNCE®), the Academy recognizes and honors Lenna’s legacy of leadership in nutrition and dietetics through the presentation of the Lenna Frances Cooper Memorial Lecture Award. This highly esteemed award is presented to a dedicated Academy member, notable and inspiring speaker, and a role model who has made significant contributions to the profession of nutrition and dietetics. Yet, few Academy members are aware of Lenna’s personal career background and history as a pioneer in the field of vegetarian nutrition and dietetics. Her study and career in food and nutrition began with a focus and specialization in vegetarian nutrition.
Ancient History
Province of Crotone, Italy
500
B.C.E.
On the Sociology of Ancient Sport
One report states that a trainer named Pythagoras recommended a meat diet to the Olympic athletes he trained.
A lack of animal-derived protein seems to have been rectified early in history, as there are two reports of the introduction of meat into the athletes’ diet. One report states that a trainer named Pythagoras recommended a meat diet to the athletes he trained. https://www.omicsonline.org/open-access/a-comparison-of-ancient-greek-and-roman-sports-diets-with-modern-day-practices-2473-6449-1000104.php?aid=69865
8 He [Pythagoras] is said to have been the first to train athletes on a meat diet. The first athlete he did this with was Eurymenes. Formerly they had trained on dried figs, moist cheese, and wheat. Some say that it was a trainer named Pythagoras and not the philosopher who was responsible for this innovative diet. For our Pythagoras prohibited killing, not to mention eating, life which possessed souls like our own.
Diogenes Laertius, Lives of the Philosophers 8.12
Sport and Recreation
To all appearances medical knowledge in general and nutrition in particular was widespread in Pythagorean circles in Southern Italy, especially in Kroton. Burkert has pointed out that the fmaous doctor Alcmaeon came from the Pythagorean center of Kroton. From the akousmata (secret doctrines), which doubtless contain old religious traditions, we learn that the Pythagoreans were not originally strict vegetarians; the consumption of meat was permitted, with the exception of lamb and the meat of draft oxen. Burkert considers there is some likelihood that Pythagoras introduced a meat diet for athletes. He believes this tradition arose when Pythagorean vegetarianism had not yet been completely developed. In later times, when vegetarianism had prevailed, a second tradition has possibly been invented, in which it was not Pythagoras, the philosopher from Samos and Kroton, but a homonymous person who wrot the great 'trainer's recipe book'.
57: There are similar issues regarding the transmission in later sources of Pythagoras advising the successful heavy athlete Eurymenes of Samos to use a special meat-based diet instead of the dried figs and cheese he had previously been eating.
On the Sociology of Ancient Sport - page 43.
