By Graham Lusk, Ph.D., Sc.D., F.R.S. (Edin.), Professor of Physiology at Cornell Medical School, New York. Third Edition. W. B. Saunders Company, 1917.
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This book in its first two editions has been so well known among physicians and scientists that it seems almost superfluous to describe it. Professor Lusk reviews the evidence on which the science of nutrition both in normal and pathologic states is based; he furnishes us with a critical analysis of the intricate subject which we as clinicians have tersely designated as "metabolism in health and disease." It requires a man who is not only a master in this subject, but' in his power of expression as well, to present this material in an acceptable form. The author of this book fulfils both of these requirements in a wonderful manner. He has succeeded in describing the experimental evidence in each instance very briefly, and yet in such a way, usually by the judicious use of tables and figures, that the proof of each contention is vivid and very positive. The
The Elements of the Science of Nutrition.. Arch Intern Med (Chic). 1918;XXI(6):844. doi:10.1001/archinte.1918.00090110141006