The disciplines of chemistry and physiology were important in the formation of the discipline of nutrition. Food and nutrition were also included in the discipline of hygiene. The roles of physiology and hygiene for the nutrition science in the Norwegian context from 1870 to 1970 is explored, focusing on the contributions from the university professors of these disciplines, their perspectives and relations towards the state. The perspectives and framework in these disciplines differed and, were in some periods conflicting. Whereas the discipline of physiology is studied by many within the history of science, the discipline of hygiene, or state medicine, has been studied less as a discipline by scholars of the history of science and science in medicine. Hygiene as scientific discipline brought a public health perspective to nutrition. The article argues for further studies exploring and comparing contributions from different disciplines to the science of nutrition.
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