Graham Lusk

Graham Lusk

Graham Lusk was an American physiologist and biochemist who made significant contributions to the field of metabolism and nutrition. He was born on October 15, 1866, in New York City and passed away on July 20, 1932.

Early Life and Education

Lusk obtained his Bachelor's degree in Chemistry from Columbia University in 1887. He then pursued further studies at the University of Leipzig in Germany, where he earned his Ph.D. in Physiology in 1890. During his time in Leipzig, Lusk worked under the guidance of renowned physiologist Carl Ludwig, who greatly influenced his research interests.

Career

Upon returning to the United States, Lusk joined the faculty of the Cornell University Medical College in New York City. He served as a professor of physiology and biochemistry at Cornell for over four decades, from 1891 until his death in 1932. Lusk's research focused on the metabolic processes of the human body and the effects of nutrition on health.

One of Lusk's notable contributions was his work on the measurement of basal metabolic rate (BMR). He developed a method to accurately determine the amount of energy expended by an individual at rest, which became widely used in the field of nutrition and metabolism research.

Lusk also conducted extensive studies on the effects of diet and exercise on metabolism. His research demonstrated the importance of balanced nutrition and physical activity in maintaining optimal health. He emphasized the role of carbohydrates, fats, and proteins in providing energy for the body and highlighted the significance of vitamins and minerals in supporting various physiological processes.

Legacy

Graham Lusk's research and teachings significantly advanced the understanding of metabolism and nutrition. His work laid the foundation for further studies in the field and influenced subsequent generations of scientists and researchers.

Lusk authored numerous scientific papers and books throughout his career. Some of his notable publications include "The Elements of the Science of Nutrition" and "The Fundamental Basis of Nutrition." These works continue to be referenced and studied by scholars in the field.