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The Basis of the Science of Nutrition

RUSSELL M. WILDER, M.D., Ph.D.

AMA Arch Intern Med. 1959;103(1):146-154.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

Dr. Eugene DuBois, in an obituary of the late distinguished Graham Lusk, wrote that Lusk "had been our strongest link with the old masters and had transmitted to us what was best in the scientific laboratories and academic circles of this and previous centuries.... Not only the men who worked in his own laboratory, but those from distant parts of this country and abroad are indebted to him for much of the best parts of their publications." ¹ The rather whimsical conceit of Professor Lusk shown here (Fig. 1) is a useful springboard for some of what I have to tell.

The great-grandfather in this genealogy is Antoine Laurent Lavoisier (1734-1794), the founder of modern chemistry, whose head fell under the guillotine of the French Revolution. "It took but a second to cut off his head; a hundred years will not suffice to produce one like it," was the comment . . . [Full Text PDF of this Article]

Author Affiliations
Rochester, Minn.

Lecture at the National Institutes of Health, Bethesda, Md., March 5, 1958.; Emeritus Chief, Department of Medicine, Mayo Foundation. The Mayo Foundation, Rochester, Minn., is a part of the Graduate School of the University of Minnesota.

Footnotes
Submitted for publication June 7, 1958.

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