JAMA. 1967;199(12):930-931. doi:10.1001/jama.1967.03120120118028.
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Graham Lusk, founder of the science of nutrition in America, capitalized on the experimental procedures of Carl Voit and interpreted the contributions of Max Rubner in the energy transformation of foods. His discoveries were not as important as those of either of the German physiologists, but he was able by synthesis and interpretation of reported data to extend the new field of science to our country. Lusk was born in Bridge-port, Conn, the son of a physician who had studied physiology in Germany and based the practice of medicine and obstetrics on physiological principles.1 Following graduation from the School of Mines at Columbia University, Graham Lusk spent four years in Munich, most of the time in the laboratory of Carl Voit, where he worked on problems of carbohydrate and protein metabolism. Upon returning to this country he accepted an appointment in the department of physiology at Yale; there he


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