Early days of nutrition research in the United States of America.

SIGNIFICANT developments in nutrition in the United States began early in the last quarter of the 19th century. This review covers the subsequent period of approximately 50 years. The developments followed much earlier ones . in Europe, which provided background and guidance. The story is an account of the accomplishments of scientists, most of whom were initially trained as agricultural chemists, physiological chemists or physiologists. Many of them pursued advanced study in Germany, and much credit for the early nutrition research in the United States is due to German scientists who provided training and stimulation for the leaders directly responsible. Among these leaders, first mention should be made of Samuel Johnson (1830-1909). As a student of chemistry in the Sheffield Scientific School at Yale University he was influenced by his professor to make agricultural chemistry his life work. To obtain the necessary training, he went in 1853 to Germany, where he worked under Erdmann at Leipzig and in Liebig's laboratory in Munich. Returning to Yale in 1855, he was appointed Professor of Agricultural Chemistry in 1857. He was the author of seven books and 172 articles on agriculture and agricultural chemistry, most of them dealing with soils, fertilisers and food crops, reflecting his primary research interest. As is mentioned again later, he was also a leader in the establishment of the first agricultural experiment station in the United States and served as its Director for many years. His principal contribution to the beginnings of nutritional investigation was the training and stimulus he gave to students, notably Atwater, Armsby, Chittenden and Osborne. Wilbur 0. Atwater (1844-1907) has long been referred to as the father of the science of nutrition