Food in War Time

by Graham Lusk

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Pages: 25

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About this book

Wartime food shortages turn household meals into a public concern in Graham Lusk's short account of diet and energy. A professor of physiology, Lusk connects the conservation of wheat with the nutritional roles of corn, milk, vegetable oils and green leaves. His opening discussion moves from the food budgets of Italian peasants to American appeals to save wheat for France, showing how scientific explanations served a campaign for changes at the family table.

Chapters on a balanced diet, calories in everyday life, and rules of saving and safety give the volume its practical shape. The discussion of metabolism treats food as fuel for bodily work and repair, drawing on measurements of heat production and body surface. Read as a historical account of nutrition, the book offers a view of how laboratory research, food prices and wartime obligations were brought together for a general audience.

About the author

Graham Lusk

Graham Lusk advanced American physiology through research that helped establish the scientific study of metabolism and nutrition. The Fundamental Basis of Nutrition grew from an anniversary address delivered to the New York Academy of Medicine and was issued by Yale University Press in 1914.