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The National Hockey League's Carolina Hurricanes franchise moved to Raleigh in 1997 from Hartford, Connecticut (where it was known as the Hartford Whalers). The team played its first two seasons more than 60 miles away at Greensboro Coliseum while its home arena, Raleigh Entertainment and Sports Arena (later RBC Center and now PNC Arena), was under construction. The Hurricanes are the only major league (NFL, NHL, NBA, MLB) professional sports team in North Carolina to have won a championship, winning the Stanley Cup in 2006, over the Edmonton Oilers. The city played host to the 2011 NHL All-Star Game. |
Several other professional sports leagues have had former franchises (now defunct) in Raleigh, including the Raleigh IceCaps of the ECHL (1991–1998); Carolina Cobras of the Arena Football League (2000–2004); the Raleigh–Durham Skyhawks of the World League of American Football (1991); the Raleigh Bullfrogs of the Global Basketball Association (1991–1992); the Raleigh Cougars of the United States Basketball League (1997–1999); and most recently, the Carolina Courage of the Women's United Soccer Association (2000–2001 in Chapel Hill, 2001–2003 in suburban Cary), which won that league's championship Founders Cup in 2002. |
North Carolina State University is located in southwest Raleigh where the Wolfpack competes nationally in 24 intercollegiate varsity sports as a member of the Atlantic Coast Conference. The university's football team plays in Carter-Finley Stadium, the third largest football stadium in North Carolina, while the men's basketball team shares the PNC Arena with the Carolina Hurricanes hockey club. The Wolfpack women's basketball, volleyball, and gymnastics as well as men's wrestling events are held on campus at Reynolds Coliseum. The men's baseball team plays at Doak Field. |
The Raleigh Parks and Recreation Department offers a wide variety of leisure opportunities at more than 150 sites throughout the city, which include: 8,100 acres (33 km2) of park land, 78 miles (126 km) of greenway, 22 community centers, a BMX championship-caliber race track, 112 tennis courts among 25 locations, 5 public lakes, and 8 public aquatic facilities. The J. C. Raulston Arboretum, an 8-acre (32,000 m²) arboretum and botanical garden in west Raleigh administered by North Carolina State University, maintains a year-round collection that is open daily to the public without charge. |
According to the Federal Bureau of Investigation's Uniform Crime Reports, in 2010 the Raleigh Police Department and other agencies in the city reported 1,740 incidents of violent crime and 12,995 incidents of property crime – far below both the national average and the North Carolina average. Of the violent crimes reported, 14 were murders, 99 were forcible rapes and 643 were robberies. Aggravated assault accounted for 984 of the total violent crimes. Property crimes included burglaries which accounted for 3,021, larcenies for 9,104 and arson for 63 of the total number of incidents. Motor vehicle theft accounted for 870 incidents out of the total. |
Public schools in Raleigh are operated by the Wake County Public School System. Observers have praised the Wake County Public School System for its innovative efforts to maintain a socially, economically and racial balanced system by using income as a prime factor in assigning students to schools. Raleigh is home to three magnet high schools and three high schools offering the International Baccalaureate program. There are four early college high schools in Raleigh. Raleigh also has two alternative high schools. |
Raleigh-Durham International Airport, the region's primary airport and the second-largest in North Carolina, located northwest of downtown Raleigh via Interstate-40 between Raleigh and Durham, serves the city and greater Research Triangle metropolitan region, as well as much of eastern North Carolina. The airport offers service to more than 35 domestic and international destinations and serves approximately 10 million passengers a year. The airport also offers facilities for cargo and general aviation. The airport authority tripled the size of its Terminal 2 (formerly Terminal C) in January 2011. |
Raleigh is also served by Triangle Transit (known formerly as the Triangle Transit Authority, or TTA). Triangle Transit offers scheduled, fixed-route regional and commuter bus service between Raleigh and the region's other principal cities of Durham, Cary and Chapel Hill, as well as to and from the Raleigh-Durham International Airport, Research Triangle Park and several of the region's larger suburban communities. Triangle Transit also coordinates an extensive vanpool and rideshare program that serves the region's larger employers and commute destinations. |
Registered dietitian nutritionists (RDs or RDNs) are health professionals qualified to provide safe, evidence-based dietary advice which includes a review of what is eaten, a thorough review of nutritional health, and a personalized nutritional treatment plan. They also provide preventive and therapeutic programs at work places, schools and similar institutions. Certified Clinical Nutritionists or CCNs, are trained health professionals who also offer dietary advice on the role of nutrition in chronic disease, including possible prevention or remediation by addressing nutritional deficiencies before resorting to drugs. Government regulation especially in terms of licensing, is currently less universal for the CCN than that of RD or RDN. Another advanced Nutrition Professional is a Certified Nutrition Specialist or CNS. These Board Certified Nutritionists typically specialize in obesity and chronic disease. In order to become board certified, potential CNS candidate must pass an examination, much like Registered Dieticians. This exam covers specific domains within the health sphere including; Clinical Intervention and Human Health. |
According to Walter Gratzer, the study of nutrition probably began during the 6th century BC. In China, the concept of Qi developed, a spirit or "wind" similar to what Western Europeans later called pneuma. Food was classified into "hot" (for example, meats, blood, ginger, and hot spices) and "cold" (green vegetables) in China, India, Malaya, and Persia. Humours developed perhaps first in China alongside qi. Ho the Physician concluded that diseases are caused by deficiencies of elements (Wu Xing: fire, water, earth, wood, and metal), and he classified diseases as well as prescribed diets. About the same time in Italy, Alcmaeon of Croton (a Greek) wrote of the importance of equilibrium between what goes in and what goes out, and warned that imbalance would result disease marked by obesity or emaciation. |
The first recorded nutritional experiment with human subjects is found in the Bible's Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel. Selected as court servants, they were to share in the king's fine foods and wine. But they objected, preferring vegetables (pulses) and water in accordance with their Jewish dietary restrictions. The king's chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for 10 days and were then compared to the king's men. Appearing healthier, they were allowed to continue with their diet. |
One mustn't overlook the doctrines of Galen: In use from his life in the 1st century AD until the 17th century, it was heresy to disagree with him for 1500 years. Galen was physician to gladiators in Pergamon, and in Rome, physician to Marcus Aurelius and the three emperors who succeeded him. Most of Galen's teachings were gathered and enhanced in the late 11th century by Benedictine monks at the School of Salerno in Regimen sanitatis Salernitanum, which still had users in the 17th century. Galen believed in the bodily humours of Hippocrates, and he taught that pneuma is the source of life. Four elements (earth, air, fire and water) combine into "complexion", which combines into states (the four temperaments: sanguine, phlegmatic, choleric, and melancholic). The states are made up of pairs of attributes (hot and moist, cold and moist, hot and dry, and cold and dry), which are made of four humours: blood, phlegm, green (or yellow) bile, and black bile (the bodily form of the elements). Galen thought that for a person to have gout, kidney stones, or arthritis was scandalous, which Gratzer likens to Samuel Butler's Erehwon (1872) where sickness is a crime. |
In the 1500s, Paracelsus was probably the first to criticize Galen publicly. Also in the 16th century, scientist and artist Leonardo da Vinci compared metabolism to a burning candle. Leonardo did not publish his works on this subject, but he was not afraid of thinking for himself and he definitely disagreed with Galen. Ultimately, 16th century works of Andreas Vesalius, sometimes called the father of modern medicine, overturned Galen's ideas. He was followed by piercing thought amalgamated with the era's mysticism and religion sometimes fueled by the mechanics of Newton and Galileo. Jan Baptist van Helmont, who discovered several gases such as carbon dioxide, performed the first quantitative experiment. Robert Boyle advanced chemistry. Sanctorius measured body weight. Physician Herman Boerhaave modeled the digestive process. Physiologist Albrecht von Haller worked out the difference between nerves and muscles. |
Sometimes overlooked during his life, James Lind, a physician in the British navy, performed the first scientific nutrition experiment in 1747. Lind discovered that lime juice saved sailors that had been at sea for years from scurvy, a deadly and painful bleeding disorder. Between 1500 and 1800, an estimated two million sailors had died of scurvy. The discovery was ignored for forty years, after which British sailors became known as "limeys." The essential vitamin C within citrus fruits would not be identified by scientists until 1932. |
In 1816, François Magendie discovered that dogs fed only carbohydrates (sugar), fat (olive oil), and water died evidently of starvation, but dogs also fed protein survived, identifying protein as an essential dietary component. William Prout in 1827 was the first person to divide foods into carbohydrates, fat, and protein. During the 19th century, Jean-Baptiste Dumas and Justus von Liebig quarrelled over their shared belief that animals get their protein directly from plants (animal and plant protein are the same and that humans do not create organic compounds). With a reputation as the leading organic chemist of his day but with no credentials in animal physiology, Liebig grew rich making food extracts like beef bouillon and infant formula that were later found to be of questionable nutritious value. In the 1860s, Claude Bernard discovered that body fat can be synthesized from carbohydrate and protein, showing that the energy in blood glucose can be stored as fat or as glycogen. |
In the early 1880s, Kanehiro Takaki observed that Japanese sailors (whose diets consisted almost entirely of white rice) developed beriberi (or endemic neuritis, a disease causing heart problems and paralysis), but British sailors and Japanese naval officers did not. Adding various types of vegetables and meats to the diets of Japanese sailors prevented the disease, (not because of the increased protein as Takaki supposed but because it introduced a few parts per million of thiamine to the diet, later understood as a cure). |
In 1896, Eugen Baumann observed iodine in thyroid glands. In 1897, Christiaan Eijkman worked with natives of Java, who also suffered from beriberi. Eijkman observed that chickens fed the native diet of white rice developed the symptoms of beriberi but remained healthy when fed unprocessed brown rice with the outer bran intact. Eijkman cured the natives by feeding them brown rice, discovering that food can cure disease. Over two decades later, nutritionists learned that the outer rice bran contains vitamin B1, also known as thiamine. |
In the early 20th century, Carl von Voit and Max Rubner independently measured caloric energy expenditure in different species of animals, applying principles of physics in nutrition. In 1906, Edith G. Willcock and Frederick Hopkins showed that the amino acid tryptophan aids the well-being of mice but it did not assure their growth. In the middle of twelve years of attempts to isolate them, Hopkins said in a 1906 lecture that "unsuspected dietetic factors," other than calories, protein, and minerals, are needed to prevent deficiency diseases. In 1907, Stephen M. Babcock and Edwin B. Hart conducted the single-grain experiment, which took nearly four years to complete. |
In 1913, Elmer McCollum discovered the first vitamins, fat-soluble vitamin A, and water-soluble vitamin B (in 1915; now known to be a complex of several water-soluble vitamins) and named vitamin C as the then-unknown substance preventing scurvy. Lafayette Mendel and Thomas Osborne also performed pioneering work on vitamins A and B. In 1919, Sir Edward Mellanby incorrectly identified rickets as a vitamin A deficiency because he could cure it in dogs with cod liver oil. In 1922, McCollum destroyed the vitamin A in cod liver oil, but found that it still cured rickets. Also in 1922, H.M. Evans and L.S. Bishop discover vitamin E as essential for rat pregnancy, originally calling it "food factor X" until 1925. |
The list of nutrients that people are known to require is, in the words of Marion Nestle, "almost certainly incomplete". As of 2014, nutrients are thought to be of two types: macro-nutrients which are needed in relatively large amounts, and micronutrients which are needed in smaller quantities. A type of carbohydrate, dietary fiber, i.e. non-digestible material such as cellulose, is required, for both mechanical and biochemical reasons, although the exact reasons remain unclear. Other micronutrients include antioxidants and phytochemicals, which are said to influence (or protect) some body systems. Their necessity is not as well established as in the case of, for instance, vitamins. |
The macronutrients are carbohydrates, fats, protein, and water. The macronutrients (excluding fiber and water) provide structural material (amino acids from which proteins are built, and lipids from which cell membranes and some signaling molecules are built) and energy. Some of the structural material can be used to generate energy internally, and in either case it is measured in Joules or kilocalories (often called "Calories" and written with a capital C to distinguish them from little 'c' calories). Carbohydrates and proteins provide 17 kJ approximately (4 kcal) of energy per gram, while fats provide 37 kJ (9 kcal) per gram, though the net energy from either depends on such factors as absorption and digestive effort, which vary substantially from instance to instance. Vitamins, minerals, fiber, and water do not provide energy, but are required for other reasons. |
Molecules of carbohydrates and fats consist of carbon, hydrogen, and oxygen atoms. Carbohydrates range from simple monosaccharides (glucose, fructose, galactose) to complex polysaccharides (starch). Fats are triglycerides, made of assorted fatty acid monomers bound to a glycerol backbone. Some fatty acids, but not all, are essential in the diet: they cannot be synthesized in the body. Protein molecules contain nitrogen atoms in addition to carbon, oxygen, and hydrogen. The fundamental components of protein are nitrogen-containing amino acids, some of which are essential in the sense that humans cannot make them internally. Some of the amino acids are convertible (with the expenditure of energy) to glucose and can be used for energy production, just as ordinary glucose, in a process known as gluconeogenesis. By breaking down existing protein, the carbon skeleton of the various amino acids can be metabolized to intermediates in cellular respiration; the remaining ammonia is discarded primarily as urea in urine. This occurs normally only during prolonged starvation. |
Traditionally, simple carbohydrates are believed to be absorbed quickly, and therefore to raise blood-glucose levels more rapidly than complex carbohydrates. This, however, is not accurate. Some simple carbohydrates (e.g., fructose) follow different metabolic pathways (e.g., fructolysis) that result in only a partial catabolism to glucose, while, in essence, many complex carbohydrates may be digested at the same rate as simple carbohydrates. Glucose stimulates the production of insulin through food entering the bloodstream, which is grasped by the beta cells in the pancreas. |
Dietary fiber is a carbohydrate that is incompletely absorbed in humans and in some animals. Like all carbohydrates, when it is metabolized it can produce four Calories (kilocalories) of energy per gram. However, in most circumstances it accounts for less than that because of its limited absorption and digestibility. Dietary fiber consists mainly of cellulose, a large carbohydrate polymer which is indigestible as humans do not have the required enzymes to disassemble it. There are two subcategories: soluble and insoluble fiber. Whole grains, fruits (especially plums, prunes, and figs), and vegetables are good sources of dietary fiber. There are many health benefits of a high-fiber diet. Dietary fiber helps reduce the chance of gastrointestinal problems such as constipation and diarrhea by increasing the weight and size of stool and softening it. Insoluble fiber, found in whole wheat flour, nuts and vegetables, especially stimulates peristalsis – the rhythmic muscular contractions of the intestines, which move digesta along the digestive tract. Soluble fiber, found in oats, peas, beans, and many fruits, dissolves in water in the intestinal tract to produce a gel that slows the movement of food through the intestines. This may help lower blood glucose levels because it can slow the absorption of sugar. Additionally, fiber, perhaps especially that from whole grains, is thought to possibly help lessen insulin spikes, and therefore reduce the risk of type 2 diabetes. The link between increased fiber consumption and a decreased risk of colorectal cancer is still uncertain. |
A molecule of dietary fat typically consists of several fatty acids (containing long chains of carbon and hydrogen atoms), bonded to a glycerol. They are typically found as triglycerides (three fatty acids attached to one glycerol backbone). Fats may be classified as saturated or unsaturated depending on the detailed structure of the fatty acids involved. Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length. Unsaturated fats may be further classified as monounsaturated (one double-bond) or polyunsaturated (many double-bonds). Furthermore, depending on the location of the double-bond in the fatty acid chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these are rare in nature and in foods from natural sources; they are typically created in an industrial process called (partial) hydrogenation. There are nine kilocalories in each gram of fat. Fatty acids such as conjugated linoleic acid, catalpic acid, eleostearic acid and punicic acid, in addition to providing energy, represent potent immune modulatory molecules. |
Saturated fats (typically from animal sources) have been a staple in many world cultures for millennia. Unsaturated fats (e. g., vegetable oil) are considered healthier, while trans fats are to be avoided. Saturated and some trans fats are typically solid at room temperature (such as butter or lard), while unsaturated fats are typically liquids (such as olive oil or flaxseed oil). Trans fats are very rare in nature, and have been shown to be highly detrimental to human health, but have properties useful in the food processing industry, such as rancidity resistance.[citation needed] |
Most fatty acids are non-essential, meaning the body can produce them as needed, generally from other fatty acids and always by expending energy to do so. However, in humans, at least two fatty acids are essential and must be included in the diet. An appropriate balance of essential fatty acids—omega-3 and omega-6 fatty acids—seems also important for health, although definitive experimental demonstration has been elusive. Both of these "omega" long-chain polyunsaturated fatty acids are substrates for a class of eicosanoids known as prostaglandins, which have roles throughout the human body. They are hormones, in some respects. The omega-3 eicosapentaenoic acid (EPA), which can be made in the human body from the omega-3 essential fatty acid alpha-linolenic acid (ALA), or taken in through marine food sources, serves as a building block for series 3 prostaglandins (e.g., weakly inflammatory PGE3). The omega-6 dihomo-gamma-linolenic acid (DGLA) serves as a building block for series 1 prostaglandins (e.g. anti-inflammatory PGE1), whereas arachidonic acid (AA) serves as a building block for series 2 prostaglandins (e.g. pro-inflammatory PGE 2). Both DGLA and AA can be made from the omega-6 linoleic acid (LA) in the human body, or can be taken in directly through food. An appropriately balanced intake of omega-3 and omega-6 partly determines the relative production of different prostaglandins, which is one reason why a balance between omega-3 and omega-6 is believed important for cardiovascular health. In industrialized societies, people typically consume large amounts of processed vegetable oils, which have reduced amounts of the essential fatty acids along with too much of omega-6 fatty acids relative to omega-3 fatty acids. |
The conversion rate of omega-6 DGLA to AA largely determines the production of the prostaglandins PGE1 and PGE2. Omega-3 EPA prevents AA from being released from membranes, thereby skewing prostaglandin balance away from pro-inflammatory PGE2 (made from AA) toward anti-inflammatory PGE1 (made from DGLA). Moreover, the conversion (desaturation) of DGLA to AA is controlled by the enzyme delta-5-desaturase, which in turn is controlled by hormones such as insulin (up-regulation) and glucagon (down-regulation). The amount and type of carbohydrates consumed, along with some types of amino acid, can influence processes involving insulin, glucagon, and other hormones; therefore, the ratio of omega-3 versus omega-6 has wide effects on general health, and specific effects on immune function and inflammation, and mitosis (i.e., cell division). |
Proteins are structural materials in much of the animal body (e.g. muscles, skin, and hair). They also form the enzymes that control chemical reactions throughout the body. Each protein molecule is composed of amino acids, which are characterized by inclusion of nitrogen and sometimes sulphur (these components are responsible for the distinctive smell of burning protein, such as the keratin in hair). The body requires amino acids to produce new proteins (protein retention) and to replace damaged proteins (maintenance). As there is no protein or amino acid storage provision, amino acids must be present in the diet. Excess amino acids are discarded, typically in the urine. For all animals, some amino acids are essential (an animal cannot produce them internally) and some are non-essential (the animal can produce them from other nitrogen-containing compounds). About twenty amino acids are found in the human body, and about ten of these are essential and, therefore, must be included in the diet. A diet that contains adequate amounts of amino acids (especially those that are essential) is particularly important in some situations: during early development and maturation, pregnancy, lactation, or injury (a burn, for instance). A complete protein source contains all the essential amino acids; an incomplete protein source lacks one or more of the essential amino acids. |
It is possible with protein combinations of two incomplete protein sources (e.g., rice and beans) to make a complete protein source, and characteristic combinations are the basis of distinct cultural cooking traditions. However, complementary sources of protein do not need to be eaten at the same meal to be used together by the body. Excess amino acids from protein can be converted into glucose and used for fuel through a process called gluconeogenesis. The amino acids remaining after such conversion are discarded. |
Early recommendations for the quantity of water required for maintenance of good health suggested that 6–8 glasses of water daily is the minimum to maintain proper hydration. However the notion that a person should consume eight glasses of water per day cannot be traced to a credible scientific source. The original water intake recommendation in 1945 by the Food and Nutrition Board of the National Research Council read: "An ordinary standard for diverse persons is 1 milliliter for each calorie of food. Most of this quantity is contained in prepared foods." More recent comparisons of well-known recommendations on fluid intake have revealed large discrepancies in the volumes of water we need to consume for good health. Therefore, to help standardize guidelines, recommendations for water consumption are included in two recent European Food Safety Authority (EFSA) documents (2010): (i) Food-based dietary guidelines and (ii) Dietary reference values for water or adequate daily intakes (ADI). These specifications were provided by calculating adequate intakes from measured intakes in populations of individuals with “desirable osmolarity values of urine and desirable water volumes per energy unit consumed.” For healthful hydration, the current EFSA guidelines recommend total water intakes of 2.0 L/day for adult females and 2.5 L/day for adult males. These reference values include water from drinking water, other beverages, and from food. About 80% of our daily water requirement comes from the beverages we drink, with the remaining 20% coming from food. Water content varies depending on the type of food consumed, with fruit and vegetables containing more than cereals, for example. These values are estimated using country-specific food balance sheets published by the Food and Agriculture Organisation of the United Nations. Other guidelines for nutrition also have implications for the beverages we consume for healthy hydration- for example, the World Health Organization (WHO) recommend that added sugars should represent no more than 10% of total energy intake. |
The EFSA panel also determined intakes for different populations. Recommended intake volumes in the elderly are the same as for adults as despite lower energy consumption, the water requirement of this group is increased due to a reduction in renal concentrating capacity. Pregnant and breastfeeding women require additional fluids to stay hydrated. The EFSA panel proposes that pregnant women should consume the same volume of water as non-pregnant women, plus an increase in proportion to the higher energy requirement, equal to 300 mL/day. To compensate for additional fluid output, breastfeeding women require an additional 700 mL/day above the recommended intake values for non-lactating women. |
Dietary minerals are inorganic chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen that are present in nearly all organic molecules. The term "mineral" is archaic, since the intent is to describe simply the less common elements in the diet. Some are heavier than the four just mentioned, including several metals, which often occur as ions in the body. Some dietitians recommend that these be supplied from foods in which they occur naturally, or at least as complex compounds, or sometimes even from natural inorganic sources (such as calcium carbonate from ground oyster shells). Some minerals are absorbed much more readily in the ionic forms found in such sources. On the other hand, minerals are often artificially added to the diet as supplements; the most famous is likely iodine in iodized salt which prevents goiter. |
As with the minerals discussed above, some vitamins are recognized as organic essential nutrients, necessary in the diet for good health. (Vitamin D is the exception: it can be synthesized in the skin, in the presence of UVB radiation.) Certain vitamin-like compounds that are recommended in the diet, such as carnitine, are thought useful for survival and health, but these are not "essential" dietary nutrients because the human body has some capacity to produce them from other compounds. Moreover, thousands of different phytochemicals have recently been discovered in food (particularly in fresh vegetables), which may have desirable properties including antioxidant activity (see below); however, experimental demonstration has been suggestive but inconclusive. Other essential nutrients that are not classified as vitamins include essential amino acids (see above), choline, essential fatty acids (see above), and the minerals discussed in the preceding section. |
As cellular metabolism/energy production requires oxygen, potentially damaging (e.g., mutation causing) compounds known as free radicals can form. Most of these are oxidizers (i.e., acceptors of electrons) and some react very strongly. For the continued normal cellular maintenance, growth, and division, these free radicals must be sufficiently neutralized by antioxidant compounds. Recently, some researchers suggested an interesting theory of evolution of dietary antioxidants. Some are produced by the human body with adequate precursors (glutathione, Vitamin C), and those the body cannot produce may only be obtained in the diet via direct sources (Vitamin C in humans, Vitamin A, Vitamin K) or produced by the body from other compounds (Beta-carotene converted to Vitamin A by the body, Vitamin D synthesized from cholesterol by sunlight). Phytochemicals (Section Below) and their subgroup, polyphenols, make up the majority of antioxidants; about 4,000 are known. Different antioxidants are now known to function in a cooperative network. For example, Vitamin C can reactivate free radical-containing glutathione or Vitamin E by accepting the free radical itself. Some antioxidants are more effective than others at neutralizing different free radicals. Some cannot neutralize certain free radicals. Some cannot be present in certain areas of free radical development (Vitamin A is fat-soluble and protects fat areas, Vitamin C is water-soluble and protects those areas). When interacting with a free radical, some antioxidants produce a different free radical compound that is less dangerous or more dangerous than the previous compound. Having a variety of antioxidants allows any byproducts to be safely dealt with by more efficient antioxidants in neutralizing a free radical's butterfly effect. |
Animal intestines contain a large population of gut flora. In humans, the four dominant phyla are Firmicutes, Bacteroidetes, Actinobacteria, and Proteobacteria. They are essential to digestion and are also affected by food that is consumed. Bacteria in the gut perform many important functions for humans, including breaking down and aiding in the absorption of otherwise indigestible food; stimulating cell growth; repressing the growth of harmful bacteria, training the immune system to respond only to pathogens; producing vitamin B12; and defending against some infectious diseases. |
Heart disease, cancer, obesity, and diabetes are commonly called "Western" diseases because these maladies were once rarely seen in developing countries. An international study in China found some regions had virtually no cancer or heart disease, while in other areas they reflected "up to a 100-fold increase" coincident with shifts from diets that were found to be entirely plant-based to heavily animal-based, respectively. In contrast, diseases of affluence like cancer and heart disease are common throughout the developed world, including the United States. Adjusted for age and exercise, large regional clusters of people in China rarely suffered from these "Western" diseases possibly because their diets are rich in vegetables, fruits, and whole grains, and have little dairy and meat products. Some studies show these to be, in high quantities, possible causes of some cancers. There are arguments for and against this controversial issue. |
The United Healthcare/Pacificare nutrition guideline recommends a whole plant food diet, and recommends using protein only as a condiment with meals. A National Geographic cover article from November 2005, entitled The Secrets of Living Longer, also recommends a whole plant food diet. The article is a lifestyle survey of three populations, Sardinians, Okinawans, and Adventists, who generally display longevity and "suffer a fraction of the diseases that commonly kill people in other parts of the developed world, and enjoy more healthy years of life." In sum, they offer three sets of 'best practices' to emulate. The rest is up to you. In common with all three groups is to "Eat fruits, vegetables, and whole grains." |
Carnivore and herbivore diets are contrasting, with basic nitrogen and carbon proportions vary for their particular foods. "The nitrogen content of plant tissues averages about 2%, while in fungi, animals, and bacteria it averages about 5% to 10%." Many herbivores rely on bacterial fermentation to create digestible nutrients from indigestible plant cellulose, while obligate carnivores must eat animal meats to obtain certain vitamins or nutrients their bodies cannot otherwise synthesize. All animals' diets must provide sufficient amounts of the basic building blocks they need, up to the point where their particular biology can synthesize the rest. Animal tissue contains chemical compounds, such as water, carbohydrates (sugar, starch, and fiber), amino acids (in proteins), fatty acids (in lipids), and nucleic acids (DNA and RNA). These compounds in turn consist of elements such as carbon, hydrogen, oxygen, nitrogen, phosphorus, calcium, iron, zinc, magnesium, manganese, and so on. All of these chemical compounds and elements occur in various forms and combinations (e.g. hormones, vitamins, phospholipids, hydroxyapatite). |
Animal tissue consists of elements and compounds ingested, digested, absorbed, and circulated through the bloodstream to feed the cells of the body. Except in the unborn fetus, the digestive system is the first system involved[vague]. Digestive juices break chemical bonds in ingested molecules, and modify their conformations and energy states. Though some molecules are absorbed into the bloodstream unchanged, digestive processes release them from the matrix of foods. Unabsorbed matter, along with some waste products of metabolism, is eliminated from the body in the feces. |
Studies of nutritional status must take into account the state of the body before and after experiments, as well as the chemical composition of the whole diet and of all material excreted and eliminated from the body (in urine and feces). Comparing the food to the waste can help determine the specific compounds and elements absorbed and metabolized in the body. The effects of nutrients may only be discernible over an extended period, during which all food and waste must be analyzed. The number of variables involved in such experiments is high, making nutritional studies time-consuming and expensive, which explains why the science of animal nutrition is still slowly evolving. |
Plants uptake essential elements from the soil through their roots and from the air (consisting of mainly nitrogen and oxygen) through their leaves. Green plants obtain their carbohydrate supply from the carbon dioxide in the air by the process of photosynthesis. Carbon and oxygen are absorbed from the air, while other nutrients are absorbed from the soil. Nutrient uptake in the soil is achieved by cation exchange, wherein root hairs pump hydrogen ions (H+) into the soil through proton pumps. These hydrogen ions displace cations attached to negatively charged soil particles so that the cations are available for uptake by the root. In the leaves, stomata open to take in carbon dioxide and expel oxygen. The carbon dioxide molecules are used as the carbon source in photosynthesis. |
Research in the field of nutrition has greatly contributed in finding out the essential facts about how environmental depletion can lead to crucial nutrition-related health problems like contamination, spread of contagious diseases, malnutrition, etc. Moreover, environmental contamination due to discharge of agricultural as well as industrial chemicals like organocholrines, heavy metal, and radionucleotides may adversely affect the human and the ecosystem as a whole. As far as safety of the human health is concerned, then these environmental contaminants can reduce people's nutritional status and health. This could directly or indirectly cause drastic changes in their diet habits. Hence, food-based remedial as well as preventive strategies are essential to address global issues like hunger and malnutrition and to enable the susceptible people to adapt themselves to all these environmental as well as socio-economic alterations. |
In the US, dietitians are registered (RD) or licensed (LD) with the Commission for Dietetic Registration and the American Dietetic Association, and are only able to use the title "dietitian," as described by the business and professions codes of each respective state, when they have met specific educational and experiential prerequisites and passed a national registration or licensure examination, respectively. In California, registered dietitians must abide by the "Business and Professions Code of Section 2585-2586.8". Anyone may call themselves a nutritionist, including unqualified dietitians, as this term is unregulated. Some states, such as the State of Florida, have begun to include the title "nutritionist" in state licensure requirements. Most governments provide guidance on nutrition, and some also impose mandatory disclosure/labeling requirements for processed food manufacturers and restaurants to assist consumers in complying with such guidance. |
In the US, nutritional standards and recommendations are established jointly by the US Department of Agriculture and US Department of Health and Human Services. Dietary and physical activity guidelines from the USDA are presented in the concept of MyPlate, which superseded the food pyramid, which replaced the Four Food Groups. The Senate committee currently responsible for oversight of the USDA is the Agriculture, Nutrition and Forestry Committee. Committee hearings are often televised on C-SPAN. |
An example of a state initiative to promote nutrition literacy is Smart Bodies, a public-private partnership between the state’s largest university system and largest health insurer, Louisiana State Agricultural Center and Blue Cross and Blue Shield of Louisiana Foundation. Launched in 2005, this program promotes lifelong healthful eating patterns and physically active lifestyles for children and their families. It is an interactive educational program designed to help prevent childhood obesity through classroom activities that teach children healthful eating habits and physical exercise. |
Nutrition is taught in schools in many countries. In England and Wales, the Personal and Social Education and Food Technology curricula include nutrition, stressing the importance of a balanced diet and teaching how to read nutrition labels on packaging. In many schools, a Nutrition class will fall within the Family and Consumer Science or Health departments. In some American schools, students are required to take a certain number of FCS or Health related classes. Nutrition is offered at many schools, and, if it is not a class of its own, nutrition is included in other FCS or Health classes such as: Life Skills, Independent Living, Single Survival, Freshmen Connection, Health etc. In many Nutrition classes, students learn about the food groups, the food pyramid, Daily Recommended Allowances, calories, vitamins, minerals, malnutrition, physical activity, healthful food choices, portion sizes, and how to live a healthy life. |
At the time of this entry, we were not able to identify any specific nutrition literacy studies in the U.S. at a national level. However, the findings of the 2003 National Assessment of Adult Literacy (NAAL) provide a basis upon which to frame the nutrition literacy problem in the U.S. NAAL introduced the first ever measure of "the degree to which individuals have the capacity to obtain, process and understand basic health information and services needed to make appropriate health decisions" – an objective of Healthy People 2010 and of which nutrition literacy might be considered an important subset. On a scale of below basic, basic, intermediate and proficient, NAAL found 13 percent of adult Americans have proficient health literacy, 44% have intermediate literacy, 29 percent have basic literacy and 14 percent have below basic health literacy. The study found that health literacy increases with education and people living below the level of poverty have lower health literacy than those above it. |
Another study examining the health and nutrition literacy status of residents of the lower Mississippi Delta found that 52 percent of participants had a high likelihood of limited literacy skills. While a precise comparison between the NAAL and Delta studies is difficult, primarily because of methodological differences, Zoellner et al. suggest that health literacy rates in the Mississippi Delta region are different from the U.S. general population and that they help establish the scope of the problem of health literacy among adults in the Delta region. For example, only 12 percent of study participants identified the My Pyramid graphic two years after it had been launched by the USDA. The study also found significant relationships between nutrition literacy and income level and nutrition literacy and educational attainment further delineating priorities for the region. |
These statistics point to the complexities surrounding the lack of health/nutrition literacy and reveal the degree to which they are embedded in the social structure and interconnected with other problems. Among these problems are the lack of information about food choices, a lack of understanding of nutritional information and its application to individual circumstances, limited or difficult access to healthful foods, and a range of cultural influences and socioeconomic constraints such as low levels of education and high levels of poverty that decrease opportunities for healthful eating and living. |
Malnutrition refers to insufficient, excessive, or imbalanced consumption of nutrients by an organism. In developed countries, the diseases of malnutrition are most often associated with nutritional imbalances or excessive consumption. In developing countries, malnutrition is more likely to be caused by poor access to a range of nutritious foods or inadequate knowledge. In Mali the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) and the Aga Khan Foundation, trained women's groups to make equinut, a healthy and nutritional version of the traditional recipe di-dèguè (comprising peanut paste, honey and millet or rice flour). The aim was to boost nutrition and livelihoods by producing a product that women could make and sell, and which would be accepted by the local community because of its local heritage. |
Nutritionism is the view that excessive reliance on food science and the study of nutrition can lead to poor nutrition and to ill health. It was originally credited to Gyorgy Scrinis, and was popularized by Michael Pollan. Since nutrients are invisible, policy makers rely on nutrition experts to advise on food choices. Because science has an incomplete understanding of how food affects the human body, Pollan argues, nutritionism can be blamed for many of the health problems relating to diet in the Western World today. |
Some organizations have begun working with teachers, policymakers, and managed foodservice contractors to mandate improved nutritional content and increased nutritional resources in school cafeterias from primary to university level institutions. Health and nutrition have been proven to have close links with overall educational success. Currently, less than 10% of American college students report that they eat the recommended five servings of fruit and vegetables daily. Better nutrition has been shown to have an impact on both cognitive and spatial memory performance; a study showed those with higher blood sugar levels performed better on certain memory tests. In another study, those who consumed yogurt performed better on thinking tasks when compared to those that consumed caffeine-free diet soda or confections. Nutritional deficiencies have been shown to have a negative effect on learning behavior in mice as far back as 1951. |
Cancer is now common in developing countries. According to a study by the International Agency for Research on Cancer, "In the developing world, cancers of the liver, stomach and esophagus were more common, often linked to consumption of carcinogenic preserved foods, such as smoked or salted food, and parasitic infections that attack organs." Lung cancer rates are rising rapidly in poorer nations because of increased use of tobacco. Developed countries "tended to have cancers linked to affluence or a 'Western lifestyle' — cancers of the colon, rectum, breast and prostate — that can be caused by obesity, lack of exercise, diet and age." |
Several lines of evidence indicate lifestyle-induced hyperinsulinemia and reduced insulin function (i.e., insulin resistance) as a decisive factor in many disease states. For example, hyperinsulinemia and insulin resistance are strongly linked to chronic inflammation, which in turn is strongly linked to a variety of adverse developments such as arterial microinjuries and clot formation (i.e., heart disease) and exaggerated cell division (i.e., cancer). Hyperinsulinemia and insulin resistance (the so-called metabolic syndrome) are characterized by a combination of abdominal obesity, elevated blood sugar, elevated blood pressure, elevated blood triglycerides, and reduced HDL cholesterol. The negative impact of hyperinsulinemia on prostaglandin PGE1/PGE2 balance may be significant. |
The state of obesity clearly contributes to insulin resistance, which in turn can cause type 2 diabetes. Virtually all obese and most type 2 diabetic individuals have marked insulin resistance. Although the association between overweight and insulin resistance is clear, the exact (likely multifarious) causes of insulin resistance remain less clear. It is important to note that it has been demonstrated that appropriate exercise, more regular food intake, and reducing glycemic load (see below) all can reverse insulin resistance in overweight individuals (and thereby lower blood sugar levels in those with type 2 diabetes). |
Obesity can unfavourably alter hormonal and metabolic status via resistance to the hormone leptin, and a vicious cycle may occur in which insulin/leptin resistance and obesity aggravate one another. The vicious cycle is putatively fuelled by continuously high insulin/leptin stimulation and fat storage, as a result of high intake of strongly insulin/leptin stimulating foods and energy. Both insulin and leptin normally function as satiety signals to the hypothalamus in the brain; however, insulin/leptin resistance may reduce this signal and therefore allow continued overfeeding despite large body fat stores. In addition, reduced leptin signalling to the brain may reduce leptin's normal effect to maintain an appropriately high metabolic rate. |
There is a debate about how and to what extent different dietary factors— such as intake of processed carbohydrates, total protein, fat, and carbohydrate intake, intake of saturated and trans fatty acids, and low intake of vitamins/minerals—contribute to the development of insulin and leptin resistance. In any case, analogous to the way modern man-made pollution may possess the potential to overwhelm the environment's ability to maintain homeostasis, the recent explosive introduction of high glycemic index and processed foods into the human diet may possess the potential to overwhelm the body's ability to maintain homeostasis and health (as evidenced by the metabolic syndrome epidemic). |
Excess water intake, without replenishment of sodium and potassium salts, leads to hyponatremia, which can further lead to water intoxication at more dangerous levels. A well-publicized case occurred in 2007, when Jennifer Strange died while participating in a water-drinking contest. More usually, the condition occurs in long-distance endurance events (such as marathon or triathlon competition and training) and causes gradual mental dulling, headache, drowsiness, weakness, and confusion; extreme cases may result in coma, convulsions, and death. The primary damage comes from swelling of the brain, caused by increased osmosis as blood salinity decreases. Effective fluid replacement techniques include water aid stations during running/cycling races, trainers providing water during team games, such as soccer, and devices such as Camel Baks, which can provide water for a person without making it too hard to drink the water. |
The relatively recent increased consumption of sugar has been linked to the rise of some afflictions such as diabetes, obesity, and more recently heart disease. Increased consumption of sugar has been tied to these three, among others. Obesity levels have more than doubled in the last 30 years among adults, going from 15% to 35% in the United States. Obesity and diet also happen to be high risk factors for diabetes. In the same time span that obesity doubled, diabetes numbers quadrupled in America. Increased weight, especially in the form of belly fat, and high sugar intake are also high risk factors for heart disease. Both sugar intake and fatty tissue increase the probability of elevated LDL cholesterol in the bloodstream. Elevated amounts of Low-density lipoprotein (LDL) cholesterol, is the primary factor in heart disease. In order to avoid all the dangers of sugar, moderate consumption is paramount. |
Since the Industrial Revolution some two hundred years ago, the food processing industry has invented many technologies that both help keep foods fresh longer and alter the fresh state of food as they appear in nature. Cooling is the primary technology used to maintain freshness, whereas many more technologies have been invented to allow foods to last longer without becoming spoiled. These latter technologies include pasteurisation, autoclavation, drying, salting, and separation of various components, all of which appearing to alter the original nutritional contents of food. Pasteurisation and autoclavation (heating techniques) have no doubt improved the safety of many common foods, preventing epidemics of bacterial infection. But some of the (new) food processing technologies have downfalls as well. |
Modern separation techniques such as milling, centrifugation, and pressing have enabled concentration of particular components of food, yielding flour, oils, juices, and so on, and even separate fatty acids, amino acids, vitamins, and minerals. Inevitably, such large-scale concentration changes the nutritional content of food, saving certain nutrients while removing others. Heating techniques may also reduce food's content of many heat-labile nutrients such as certain vitamins and phytochemicals, and possibly other yet-to-be-discovered substances. Because of reduced nutritional value, processed foods are often 'enriched' or 'fortified' with some of the most critical nutrients (usually certain vitamins) that were lost during processing. Nonetheless, processed foods tend to have an inferior nutritional profile compared to whole, fresh foods, regarding content of both sugar and high GI starches, potassium/sodium, vitamins, fiber, and of intact, unoxidized (essential) fatty acids. In addition, processed foods often contain potentially harmful substances such as oxidized fats and trans fatty acids. |
A dramatic example of the effect of food processing on a population's health is the history of epidemics of beri-beri in people subsisting on polished rice. Removing the outer layer of rice by polishing it removes with it the essential vitamin thiamine, causing beri-beri. Another example is the development of scurvy among infants in the late 19th century in the United States. It turned out that the vast majority of sufferers were being fed milk that had been heat-treated (as suggested by Pasteur) to control bacterial disease. Pasteurisation was effective against bacteria, but it destroyed the vitamin C. |
As mentioned, lifestyle- and obesity-related diseases are becoming increasingly prevalent all around the world. There is little doubt that the increasingly widespread application of some modern food processing technologies has contributed to this development. The food processing industry is a major part of modern economy, and as such it is influential in political decisions (e.g., nutritional recommendations, agricultural subsidising). In any known profit-driven economy, health considerations are hardly a priority; effective production of cheap foods with a long shelf-life is more the trend. In general, whole, fresh foods have a relatively short shelf-life and are less profitable to produce and sell than are more processed foods. Thus, the consumer is left with the choice between more expensive, but nutritionally superior, whole, fresh foods, and cheap, usually nutritionally inferior, processed foods. Because processed foods are often cheaper, more convenient (in both purchasing, storage, and preparation), and more available, the consumption of nutritionally inferior foods has been increasing throughout the world along with many nutrition-related health complications. |
The Crimean War was a military conflict fought between October 1853 – March 1856 in which Russia lost to an alliance of France, the United Kingdom, the Ottoman Empire, and Sardinia. The immediate cause involved the rights of Christian minorities in the Holy Land, which was controlled by the Ottoman Empire. The French promoted the rights of Catholics, while Russia promoted those of the Eastern Orthodox Christians. The longer-term causes involved the decline of the Ottoman Empire and the unwillingness of the United Kingdom and France to allow Russia to gain territory and power at Ottoman expense. It has widely been noted that the causes, in one case involving an argument over a key, have never revealed a "greater confusion of purpose", yet led to a war noted for its "notoriously incompetent international butchery." |
While the churches eventually worked out their differences and came to an initial agreement, both Nicholas I of Russia and Napoleon III refused to back down. Nicholas issued an ultimatum that the Orthodox subjects of the Empire be placed under his protection. Britain attempted to mediate, and arranged a compromise that Nicholas agreed to. When the Ottomans demanded changes, Nicholas refused and prepared for war. Having obtained promises of support from France and Britain, the Ottomans officially declared war on Russia in October 1853. |
The war opened in the Balkans when Russian troops occupied provinces in modern Romania and began to cross the Danube. Led by Omar Pasha, the Ottomans fought a strong defensive battle and stopped the advance at Silistra. A separate action on the fort town of Kars in eastern Turkey led to a siege, and a Turkish attempt to reinforce the garrison was destroyed by a Russian fleet at Sinop. Fearing an Ottoman collapse, France and the UK rushed forces to Gallipoli. They then moved north to Varna in June, arriving just in time for the Russians to abandon Silistra. Aside from a minor skirmish at Constanța there was little for the allies to do. Karl Marx quipped that "there they are, the French doing nothing and the British helping them as fast as possible". |
Frustrated by the wasted effort, and with demands for action from their citizens, the allied force decided to attack the center of Russian strength in the Black Sea at Sevastopol on the Crimean peninsula. After extended preparations, the forces landed on the peninsula in September 1854 and fought their way to a point south of Sevastopol after a series of successful battles. The Russians counterattacked on 25 October in what became the Battle of Balaclava and were repulsed, but at the cost of seriously depleting the British Army forces. A second counterattack, ordered personally by Nicholas, was defeated by Omar Pasha. The front settled into a siege and led to horrible conditions for troops on both sides. Smaller actions were carried out in the Baltic, the Caucasus, the White Sea and in the North Pacific. |
Sevastopol fell after eleven months, and formerly neutral countries began to join the allied cause. Isolated and facing a bleak prospect of invasion from the west if the war continued, Russia sued for peace in March 1856. This was welcomed by France and the UK, where the citizens began to turn against their governments as the war dragged on. The war was officially ended by the Treaty of Paris, signed on 30 March 1856. Russia lost the war, and was forbidden from hosting warships in the Black Sea. The Ottoman vassal states of Wallachia and Moldavia became largely independent. Christians were granted a degree of official equality, and the Orthodox church regained control of the Christian churches in dispute.:415 |
The Crimean War was one of the first conflicts to use modern technologies such as explosive naval shells, railways, and telegraphs.(Preface) The war was one of the first to be documented extensively in written reports and photographs. As the legend of the "Charge of the Light Brigade" demonstrates, the war quickly became an iconic symbol of logistical, medical and tactical failures and mismanagement. The reaction in the UK was a demand for professionalization, most famously achieved by Florence Nightingale, who gained worldwide attention for pioneering modern nursing while treating the wounded. |
In 1820-1830’s the Ottoman Empire endured a number of strikes which challenged the existence of the country. The Greek Uprising (began in the spring of 1821) evidenced internal and military weakness of Ottoman Empire and caused severe atrocities by Ottoman military forces (see Chios massacre). The disbandment of the centuries-old Janissary corps by Sultan Mahmud II on 15 June 1826 (Auspicious Incident) was a good deed for the country in the longer term, but it has deprived the country from its army forces for the nearest future. In 1827 the allied Anglo-Franco-Russian fleet destroyed almost all the Ottoman naval forces during the Battle of Navarino. In 1830 Greece becomes an independent state after 10 years of independence war and the Russo-Turkish War of 1828–1829. According to the Treaty of Adrianople (1829) Russian and European commercial ships were authorized to freely pass through Black Sea straits, Serbia received autonomy, and Danubian Principalities (Moldavia and Walachia) became the territories under Russian protection. |
France used the right moment and occupied Alger in 1830. In 1831 Muhammad Ali of Egypt, who was the most powerful vassal of the Ottoman Empire, claimed independence. Ottoman forces were defeated in a number of battles, and Egyptians were ready to capture Constantinople, which forced the sultan Mahmud II to seek for Russian military aid. 10 000 Russian army corps landed on the Bosphorus shores in 1833 and helped to prevent the capture of Constantinople, thus the possible disappearance of the Ottoman Empire was prevented. |
In 1838 the situation was slightly the same as in 1831. Muhammad Ali of Egypt was not happy about lack of his control and power in Syria, he resumed military actions. The Ottoman army lost to Egyptians at the Battle of Nezib on June 24, 1839. The Ottoman Empire was saved by Great Britain, Austria, Prussia and Russia by signing a convention in London in July 15, 1840 to grant Muhammad Ali and his descendants the right to inherit power in Egypt in exchange for removal of Egyptian military forces from Syria and Lebanon. Moreover, Muhammad Ali had to admit a formal dependence from the Ottoman sultan. After Muhammad Ali refused to obey the requirements of the London convention, the allied Anglo-Austrian fleet blocked the Delta, bombarded Beirut and captured Acre. Muhammad Ali accepted the conditions of the London convention in 1840. |
Russia, as a member of the Holy Alliance, had operated as the "police of Europe", maintaining the balance of power that had been established in the Treaty of Vienna in 1815. Russia had assisted Austria's efforts in suppressing the Hungarian Revolution of 1848, and expected gratitude; it wanted a free hand in settling its problems with the Ottoman Empire — the "sick man of Europe". The United Kingdom could not tolerate Russian dominance of Ottoman affairs, as that would challenge the British domination of the eastern Mediterranean. |
For over 200 years, Russia had been expanding southwards across the sparsely populated "Wild Fields" toward the warm water ports of the Black Sea that did not freeze over like the handful of other ports available in the north. The goal was to promote year-round trade and a year-round navy.:11 Pursuit of this goal brought the emerging Russian state into conflict with the Ukrainian Cossacks and then with the Tatars of the Crimean Khanate and Circassians. When Russia conquered these groups and gained possession of southern Ukraine, known as New Russia during Russian imperial times, the Ottoman Empire lost its buffer zone against Russian expansion, and Russia and the Ottoman Empire fell into direct conflict. The conflict with the Ottoman Empire also presented a religious issue of importance, as Russia saw itself as the protector of Orthodox Christians, many of whom lived under Ottoman control and were treated as second-class citizens.(ch 1) |
It is often said that Russia was militarily weak, technologically backward, and administratively incompetent. Despite its grand ambitions toward the south, it had not built its railroad network in that direction, and communications were poor. The bureaucracy was riddled with graft, corruption and inefficiency and was unprepared for war. Its navy was weak and technologically backward; its army, although very large, was good only for parades, suffered from colonels who pocketed their men's pay, poor morale, and was out of touch with the latest technology developed by Britain and France. By the war's end, everyone realized the profound weaknesses of the Russian military, and the Russian leadership was determined to reform it. |
The immediate chain of events leading to France and the United Kingdom declaring war on Russia on 27 and 28 March 1854 came from the ambition of the French emperor Napoleon III to restore the grandeur of France. He wanted Catholic support that would come his way if he attacked Eastern Orthodoxy, as sponsored by Russia.:103 The Marquis Charles de La Valette was a zealous Catholic and a leading member of the "clerical party," which demanded French protection of the Roman Catholic rights to the holy places in Palestine. In May 1851, Napoleon appointed La Valette as his ambassador to the Porte (the Ottoman Empire).:7–9 The appointment was made with the intent of forcing the Ottomans to recognise France as the "sovereign authority" over the Christian population.:19 Russia disputed this attempted change in authority. Pointing to two more treaties, one in 1757 and the 1774 Treaty of Küçük Kaynarca, the Ottomans reversed their earlier decision, renouncing the French treaty and insisting that Russia was the protector of the Orthodox Christians in the Ottoman Empire. |
Napoleon III responded with a show of force, sending the ship of the line Charlemagne to the Black Sea. This action was a violation of the London Straits Convention.:104:19 Thus, France's show of force presented a real threat, and when combined with aggressive diplomacy and money, induced the Ottoman Sultan Abdülmecid I to accept a new treaty, confirming France and the Roman Catholic Church as the supreme Christian authority with control over the Roman Catholic holy places and possession of the keys to the Church of the Nativity, previously held by the Greek Orthodox Church.:20 |
Nicholas began courting Britain by means of conversations with the British ambassador, George Hamilton Seymour, in January and February 1853.:105 Nicholas insisted that he no longer wished to expand Imperial Russia:105 but that he had an obligation to the Christian communities in the Ottoman Empire.:105 The Tsar next dispatched a highly abrasive diplomat, Prince Menshikov, on a special mission to the Ottoman Sublime Porte in February 1853. By previous treaties, the sultan was committed "to protect the (Eastern Orthodox) Christian religion and its churches." Menshikov demanded a Russian protectorate over all 12 million Orthodox Christians in the Empire, with control of the Orthodox Church's hierarchy. A compromise was reached regarding Orthodox access to the Holy Land, but the Sultan, strongly supported by the British ambassador, rejected the more sweeping demands. |
In February 1853, the British government of Lord Aberdeen, the prime minister, re-appointed Stratford Canning as British ambassador to the Ottoman Empire.:110 Having resigned the ambassadorship in January, he had been replaced by Colonel Rose as chargé d'affaires. Lord Stratford then turned around and sailed back to Constantinople, arriving there on 5 April 1853. There he convinced the Sultan to reject the Russian treaty proposal, as compromising the independence of the Turks. The Leader of the Opposition in the British House of Commons, Benjamin Disraeli, blamed Aberdeen and Stratford's actions for making war inevitable, thus starting the process which would eventually force the Aberdeen government to resign in January 1855, over the war. |
Shortly after he learned of the failure of Menshikov's diplomacy toward the end of June 1853, the Tsar sent armies under the commands of Field Marshal Ivan Paskevich and General Mikhail Gorchakov across the Pruth River into the Ottoman-controlled Danubian Principalities of Moldavia and Wallachia. Fewer than half of the 80,000 Russian soldiers who crossed the Pruth in 1853 survived. By far, most of the deaths would result from sickness rather than combat,:118–119 for the Russian army still suffered from medical services that ranged from bad to none. |
Russia had previously obtained recognition from the Ottoman Empire of the Tsar's role as special guardian of the Orthodox Christians in Moldavia and Wallachia. Now Russia used the Sultan's failure to resolve the issue of the protection of the Christian sites in the Holy Land as a pretext for Russian occupation of these Danubian provinces. Nicholas believed that the European powers, especially Austria, would not object strongly to the annexation of a few neighbouring Ottoman provinces, especially considering that Russia had assisted Austria's efforts in suppressing the Hungarian Revolution in 1849. |
The European powers continued to pursue diplomatic avenues. The representatives of the four neutral Great Powers—the United Kingdom, France, Austria and Prussia—met in Vienna, where they drafted a note that they hoped would be acceptable to both the Russians and the Ottomans. The peace terms arrived at by the four powers at the Vienna Conference were delivered to the Russians by the Austrian Foreign Minister Count Karl von Buol on 5 December 1853. The note met with the approval of Nicholas I; however, Abdülmecid I rejected the proposal, feeling that the document's poor phrasing left it open to many different interpretations. The United Kingdom, France, and Austria united in proposing amendments to mollify the Sultan, but the court of St. Petersburg ignored their suggestions.:143 The UK and France then set aside the idea of continuing negotiations, but Austria and Prussia did not believe that the rejection of the proposed amendments justified the abandonment of the diplomatic process. |
The Russians sent a fleet to Sinop in northern Anatolia. In the Battle of Sinop on 30 November 1853 they destroyed a patrol squadron of Ottoman frigates and corvettes while they were anchored in port. Public opinion in the UK and France was outraged and demanded war. Sinop provided the United Kingdom and France with the casus belli ("cause for war") for declaring war against Russia. On 28 March 1854, after Russia ignored an Anglo-French ultimatum to withdraw from the Danubian Principalities, the UK and France formally declared war. |
Britain was concerned about Russian activity and Sir John Burgoyne senior advisor to Lord Aberdeen urged that the Dardanelles should be occupied and throw up works of sufficient strength to block any Russian move to capture Constantinople and gain access to the Mediterranean Sea. The Corps of Royal Engineers sent men to the Dardanelles while Burgoyne went to Paris, meeting the British Ambassador and the French Emperor. The Lord Cowley wrote on 8 February to Burgoyne "Your visit to Paris has produced a visible change in the Emperor's views, and he is making every preparation for a land expedition in case the last attempt at negotiation should break down.":411 |
Nicholas felt that, because of Russian assistance in suppressing the Hungarian revolution of 1848, Austria would side with him, or at the very least remain neutral. Austria, however, felt threatened by the Russian troops in the Balkans. On 27 February 1854, the United Kingdom and France demanded the withdrawal of Russian forces from the principalities; Austria supported them and, though it did not declare war on Russia, it refused to guarantee its neutrality. Russia's rejection of the ultimatum caused the UK and France to enter the war. |
Following the Ottoman ultimatum in September 1853, forces under the Ottoman general Omar Pasha crossed the Danube at Vidin and captured Calafat in October 1853. Simultaneously, in the east, the Ottomans crossed the Danube at Silistra and attacked the Russians at Oltenița. The resulting Battle of Oltenița was the first engagement following the declaration of war. The Russians counterattacked, but were beaten back. On 31 December 1853, the Ottoman forces at Calafat moved against the Russian force at Chetatea or Cetate, a small village nine miles north of Calafat, and engaged them on 6 January 1854. The battle began when the Russians made a move to recapture Calafat. Most of the heavy fighting, however, took place in and around Chetatea until the Russians were driven out of the village. Despite the setback at Chetatea, on 28 January 1854, Russian forces laid siege to Calafat. The siege would continue until May 1854 when the Russians lifted the siege. The Ottomans would also later beat the Russians in battle at Caracal.:130–43 |
In the spring of 1854 the Russians again advanced, crossing the Danube River into the Turkish province of Dobruja. By April 1854, the Russians had reached the lines of Trajan's Wall where they were finally halted. In the center, the Russian forces crossed the Danube and laid siege to Silistra from 14 April with 60,000 troops, the defenders with 15,000 had supplies for three months.:415 The siege was lifted on 23 June 1854. The English and French forces at this time were unable to take the field for lack of equipment.:415 |
In the west, the Russians were dissuaded from attacking Vidin by the presence of the Austrian forces, which had swelled to 280,000 men. On 28 May 1854 a protocol of the Vienna Conference was signed by Austria and Russia. One of the aims of the Russian advance had been to encourage the Orthodox Christian Serbs and Bulgarians living under Ottoman rule to rebel. However, when the Russian troops actually crossed the River Pruth into Moldavia, the Orthodox Christians still showed no interest in rising up against the Turks.:131, 137 Adding to the worries of Nicholas I was the concern that Austria would enter the war against the Russians and attack his armies on the western flank. Indeed, after attempting to mediate a peaceful settlement between Russia and Turkey, the Austrians entered the war on the side of Turkey with an attack against the Russians in the Principalities which threatened to cut off the Russian supply lines. Accordingly, the Russians were forced to raise the siege of Silistra on 23 June 1854, and begin abandoning the Principalities.:185 The lifting of the siege reduced the threat of a Russian advance into Bulgaria. |
In June 1854, the Allied expeditionary force landed at Varna, a city on the Black Sea's western coast (now in Bulgaria). They made little advance from their base there.:175–176 In July 1854, the Turks under Omar Pasha crossed the Danube into Wallachia and on 7 July 1854, engaged the Russians in the city of Giurgiu and conquered it. The capture of Giurgiu by the Turks immediately threatened Bucharest in Wallachia with capture by the same Turk army. On 26 July 1854, Tsar Nicholas I ordered the withdrawal of Russian troops from the Principalities. Also, in late July 1854, following up on the Russian retreat, the French staged an expedition against the Russian forces still in Dobruja, but this was a failure.:188–190 |
During this period, the Russian Black Sea Fleet was operating against Ottoman coastal traffic between Constantinople (currently named Istanbul) and the Caucasus ports, while the Ottoman fleet sought to protect this supply line. The clash came on 30 November 1853 when a Russian fleet attacked an Ottoman force in the harbour at Sinop, and destroyed it at the Battle of Sinop. The battle outraged opinion in UK, which called for war. There was little additional naval action until March 1854 when on the declaration of war the British frigate Furious was fired on outside Odessa harbour. In response an Anglo-French fleet bombarded the port, causing much damage to the town. To show support for Turkey after the battle of Sinop, on the 22th of December 1853, the Anglo-French squadron entered the Black Sea and the steamship HMS Retribution approached the Port of Sevastopol, the commander of which received an ultimatum not to allow any ships in the Black Sea. |
In June, the fleets transported the Allied expeditionary forces to Varna, in support of the Ottoman operations on the Danube; in September they again transported the armies, this time to the Crimea. The Russian fleet during this time declined to engage the allies, preferring to maintain a "fleet in being"; this strategy failed when Sevastopol, the main port and where most of the Black Sea fleet was based, came under siege. The Russians were reduced to scuttling their warships as blockships, after stripping them of their guns and men to reinforce batteries on shore. During the siege, the Russians lost four 110- or 120-gun, three-decker ships of the line, twelve 84-gun two-deckers and four 60-gun frigates in the Black Sea, plus a large number of smaller vessels. During the rest of the campaign the allied fleets remained in control of the Black Sea, ensuring the various fronts were kept supplied. |
The Russians evacuated Wallachia and Moldavia in late July 1854. With the evacuation of the Danubian Principalities, the immediate cause of war was withdrawn and the war might have ended at this time.:192 However, war fever among the public in both the UK and France had been whipped up by the press in both countries to the degree that politicians found it untenable to propose ending the war at this point. Indeed, the coalition government of George Hamilton-Gordon, 4th Earl of Aberdeen fell on 30 January 1855 on a no-confidence vote as Parliament voted to appoint a committee to investigate mismanagement of the war.:311 |
The Crimean campaign opened in September 1854. 360 ships sailed in seven columns, each steamer towing two sailing ships.:422 Anchoring on 13 September in the bay of Eupatoria, the town surrendered and 500 Marines landed to occupy it. This town and bay would provide a fall back position in case of disaster.:201 The ships then sailed east to make the landing of the allied expeditionary force on the sandy beaches of Calamita Bay on the south west coast of the Crimean Peninsula. The landing surprised the Russians, as they had been expecting a landing at Katcha; the last minute change proving that Russia had known the original battle plan. There was no sign of the enemy and the men were all landed on 14 September. It took another four days to land all the stores, equipment, horses and artillery. |
The landing was north of Sevastopol, so the Russians had arrayed their army in expectation of a direct attack. The allies advanced and on the morning of 20 September came up to the Alma river and the whole Russian army. The position was strong, but after three hours,:424 the frontal attack had driven the Russians out of their dug in positions with losses of 6000 men. The Battle of the Alma had 3,300 Allied losses. Failing to pursue the retreating forces was one of many strategic errors made during the war, and the Russians themselves noted that had they pressed south that day they would have easily captured Sevastopol. |
Believing the northern approaches to the city too well defended, especially due to the presence of a large star fort and because Sevastopol was on the south side of the inlet from the sea that made the harbour, Sir John Burgoyne, the engineer advisor, recommended that the allies attack Sevastopol from the south. This was agreed by the joint commanders, Raglan and St Arnaud.:426 On 25 September the whole army marched southeast and encircled the city to the south. This let them set up a new supply center in a number of protected inlets on the south coast. The Russians retreated into the city. |
The Allied army relocated without problems to the south and the heavy artillery was brought ashore with batteries and connecting trenches built so that by 10 October some batteries were ready and by 17 October—when the bombardment commenced—126 guns were firing, 53 of them French.:430 The fleet at the same time engaged the shore batteries. The British bombardment worked better than the French, who had smaller caliber guns. The fleet suffered high casualties during the day. The British wanted to attack that afternoon, but the French wanted to defer the attack. A postponement was agreed, but on the next day the French were still not ready. By 19 October the Russians had transferred some heavy guns to the southern defenses and outgunned the allies.:431 |
A large Russian assault on the allied supply base to the southeast, at Balaclava was rebuffed on 25 October 1854.:521–527 The Battle of Balaclava is remembered in the UK for the actions of two British units. At the start of the battle, a large body of Russian cavalry charged the 93rd Highlanders, who were posted north of the village of Kadikoi. Commanding them was Sir Colin Campbell. Rather than 'form square', the traditional method of repelling cavalry, Campbell took the risky decision to have his Highlanders form a single line, two men deep. Campbell had seen the effectiveness of the new Minie rifles, with which his troops were armed, at the Battle of the Alma a month before, and was confident his men could beat back the Russians. His tactics succeeded. From up on the ridge to the west, Times correspondent William Howard Russell saw the Highlanders as a 'thin red streak topped with steel', a phrase which soon became the 'Thin Red Line.' |
Soon after, a Russian cavalry movement was countered by the Heavy Brigade, who charged and fought hand-to-hand until the Russians retreated. This caused a more widespread Russian retreat, including a number of their artillery units. When the local commanders failed to take advantage of the retreat, Lord Raglan sent out orders to move up. The local commanders ignored the demands, leading to the British aide-de-camp personally delivering a quickly written and confusing order to attack the artillery. When the Earl of Cardigan questioned what they referred to, the aide-de-camp pointed to the first Russian battery he could see – the wrong one. |
Cardigan formed up his unit and charged the length of the Valley of the Balaclava, under fire from Russian batteries in the hills. The charge of the Light Brigade caused 278 casualties of the 700-man unit. The Light Brigade was memorialized in the famous poem by Alfred Lord Tennyson, "The Charge of the Light Brigade." Although traditionally the charge of the Light Brigade was looked upon as a glorious but wasted sacrifice of good men and horses, recent historians say that the charge of the Light Brigade did succeed in at least some of its objectives. The aim of any cavalry charge is to scatter the enemy lines and frighten the enemy off the battlefield. The charge of the Light Brigade had so unnerved the Russian cavalry, which had previously been routed by the Heavy Brigade, that the Russian Cavalry was set to full-scale flight by the subsequent charge of the Light Brigade.:252 |
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