The Elements Of The Science Of Nutrition (1917)

The Elements of the Science of Nutrition is a comprehensive book written by Graham Lusk and originally published in 1917. The book is a detailed exploration of the science of nutrition, covering topics such as the chemical composition of food, the metabolism of nutrients, and the role of nutrition in health and disease. Lusk begins by discussing the basic principles of nutrition, including the different types of nutrients and their functions in the body. He then goes on to explore the chemical composition of food, describing the various macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) found in different types of food.The book also covers the metabolism of nutrients, including digestion, absorption, and utilization by the body. Lusk provides detailed descriptions of these processes, as well as the factors that can affect them, such as age, gender, and activity level.In addition to discussing the science of nutrition, Lusk also explores the practical applications of this knowledge, including dietary recommendations for different populations and the role of nutrition in the prevention and treatment of various diseases.Overall, The Elements of the Science of Nutrition is a comprehensive and informative resource for anyone interested in the science of nutrition, from students and researchers to healthcare professionals and individuals seeking to improve their own health and wellbeing.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.