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Title: Human Foods and Their Nutritive Value
Author: Harry Snyder
Release Date: March 22, 2007 [eBook #20871]
Character set encoding: ISO-8859-1
***START OF THE PROJECT GUTENBERG EBOOK HUMAN FOODS AND THEIR NUTRITIVE
E-text prepared by Juliet Sutherland, Janet Blenkinship,
and the Project Gutenberg Online Distributed Proofreading Team
THE MACMILLAN COMPANY
Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods
and their nutritive value. With the development of the work, need has been felt for a text-book presenting in
concise form the composition and physical properties of foods, and discussing some of the main factors which
affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's
classroom. It aims to present some of the principles of human nutrition along with a study of the more
common articles of food. It is believed that a better understanding of the subject of nutrition will suggest ways
in which foods may be selected and utilized more intelligently, resulting not only in pecuniary saving, but also
in greater efficiency of physical and mental effort.
Prominence is given in this work to those foods, as flour, bread, cereals, vegetables, meats, milk, dairy
products, and fruits, that are most extensively used in the dietary, and to some of the physical, chemical, and
bacteriological changes affecting digestibility and nutritive value which take place during their preparation for
the table. Dietary studies, comparative cost and value of foods, rational feeding of men, and experiments and
laboratory practice form features of the work. Some closely related topics, largely of a sanitary nature, as the
effect upon food of household sanitation and storage, are also briefly discussed. References are given in case
more extended information is desired on some of the subjects treated. While this book was prepared mainly
for students who have taken a course in general chemistry, it has been the intention to present the topics in
such a way as to be understood by the layman also.
agricultural and industrial subjects: "Chemistry of Plant and Animal Life," "Dairy Chemistry," "Soils and
Fertilizers," and "Human Foods and their Nutritive Value." It has been the aim in preparing these books to
avoid as far as possible repetition, but at the same time to make each work sufficiently complete to permit its
use as a text independent of the series.
One of the greatest uses that science can serve is in its application to the household and the everyday affairs of
life. Too little attention is generally bestowed upon the study of foods in schools and colleges, and the author
sincerely hopes the time will soon come when more prominence will be given to this subject, which is the
oldest, most important, most neglected, and least understood of any that have a direct bearing upon the
welfare of man.
Water; Dry Matter; Variations in Weight of Foods;
Ash; Function of Ash in Plant Life; Organic Matter;
Products of Combustion of Organic Matter; Classification
of Organic Compounds; Non-nitrogenous Compounds;
Carbohydrates; Cellulose; Amount of Cellulose in Foods;
Crude Fiber; Starch; Microscopic Structure of Starch;
Dextrin; Food Value of Starch; Sugar; Pectose Substances;
Nitrogen-free-extract; Fats; Fuel Value of Fats;
Iodine Number of Fats; Glycerol Content of Fats; Ether
Extract and Crude Fat; Organic Acids; Dietetic Value
of Organic Acids; Essential Oils; Mixed Compounds;
Nutritive Value of Non-nitrogenous Compounds; Nitrogenous
Compounds; General Composition; Protein; Sub-divisions
of Proteins; Crude Protein; Food Value of
Protein; Albuminoids; Amids and Amines; Alkaloids;
General Relationship of the Nitrogenous Compounds.
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