'Historians have shown how, with the development of laboratory-centered conceptions of nutrition during the nineteenth century, food began to be incorporated into state-centered concerns in which women’s familial duties were construed as contributing to the cultivation of a healthy national population. [note: 'Emma Spary, Feeding France: New Sciences of Food, 1760–1815 (Cambridge, 2014); David F. Smith, ed., Nutrition in Britain: Science, Scientists, and Politics in the Twentieth Century (London, 1997); Harmke Kamminga and Andrew Cunningham, eds., The Science and Culture of Nutrition, 1840–1940 (Amsterdam, 1995); Elizabeth Neswald, David F. Smith, and Ulrike Thoms, eds., Setting Nutritional Standards: Theory, Policies, Practices (Rochester, 2017).']' (290-291)