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Title: Human Foods and Their Nutritive Value

Author: Harry Snyder

Release Date: March 22, 2007 [eBook #20871]

Language: English

Character set encoding: ISO-8859-1

***START OF THE PROJECT GUTENBERG EBOOK HUMAN FOODS AND THEIR NUTRITIVE VALUE***

 

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and the Project Gutenberg Online Distributed Proofreading Team
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HUMAN FOODS

AND THEIR NUTRITIVE VALUE BY HARRY SNYDER, B.S.

 

 

 

New York
THE MACMILLAN COMPANY
1914

All rights reserved

Set up and electrotyped. Published November, 1908. Reprinted October, 1909; September, 1910; February, 1911; September, 1912; May, December, 1913; June, 1914.

Norwood Press J. S. Cushing Co.—Berwick & Smith Co. Norwood, Mass., U.S.A.

PREFACE

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.

This work completes a series of text-books undertaken by the author over ten years ago, dealing with 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.

HARRY SNYDER.

CONTENTS
CHAPTER I   General Composition of Foods 1   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.   CHAPTER II   Changes in Composition of Foods during Cooking and Preparation 27   Raw and Cooked Foods compared as to Composition; Chemical Changes during Cooking; General Changes affecting Cellulose, Starch, Sugar, Pectin Bodies, Fats, Proteids; Effect of Chemical Changes on Digestibility; Physical Changes during Cooking; Action of Heat on Animal and Plant Tissues; Amount of Heat required for Cooking; Bacteriological Changes; Insoluble Ferments; Soluble Ferments; Bacterial Action Necessary in Preparation of Some Foods; Injurious Bacterial Action; General Relationship of Chemical, Physical, and Bacteriological Changes; Esthetic Value of Foods; Color of Foods; Natural and Artificial Colors; Conditions under which Use of Chemicals in Preparation of Foods is Justifiable.   CHAPTER III   Vegetable Foods 37   General Composition; Potatoes; Chemical and Mechanical Composition; Uses of Potatoes in Dietary; Sweet Potatoes; Carrots; Parsnips; Cabbage; Cauliflower; Beets; Cucumbers; Lettuce; Onions; Spinach; Asparagus; Melons; Tomatoes; Sweet Corn; Eggplant; Squash; Celery; Dietetic Value of Vegetables; Nutrient Content of Vegetables; Sanitary Condition of Vegetables; Miscellaneous Compounds in Vegetables; Canned Vegetables; Edible Portion and Refuse of Vegetables.   CHAPTER IV   Fruits, Flavors and Extracts 48   General Composition; Food Value; Apples; Oranges; Lemons; Grape Fruit; Strawberries; Grapes; Peaches; Plums; Olives; Figs; Dried Fruits; Uses of Fruit in the Dietary; Canning and Preservation of Fruits; Adulterated Canned Fruits; Fruit Flavors and Extracts; Synthetic Preparation of Flavors.   CHAPTER V   Sugars, Molasses, Syrup, Honey, and Confections 58   Composition of Sugars; Beet Sugar; Cane Sugar; Manufacture of Sugar; Sulphur Dioxid and Indigo, Uses of, in Sugar Manufacture; Commercial Grades of Sugar; Sugar in the Dietary; Maple Sugar; Adulteration of Sugar; Dextrose Sugars; Inversion of Sugars; Molasses; Syrups; Adulteration of Molasses; Sorghum Syrup; Maple Syrup; Analysis of Sugar; Adulteration of Syrups; Honey; Confections; Coloring Matter in Candies; Coal Tar Dyes; Saccharine.   CHAPTER VI   Legumes and Nuts 71   General Composition of Legumes; Beans; Digestibility of Beans; Use of Beans in the Dietary; String Beans; Peas; Canned Peas; Peanuts; General Composition of Nuts; Chestnuts; The Hickory Nut; Almonds; Pistachio; Cocoanuts; Uses of Nuts in the Dietary.   CHAPTER VII   Milk and Dairy Products 80   Importance in the Dietary; General Composition; Digestibility; Sanitary Condition of Milk; Certified Milk; Pasteurized Milk; Tyrotoxicon; Color of Milk; Souring of Milk; Use of Preservatives in Milk; Condensed Milk; Skim Milk; Cream; Buttermilk; Goat's Milk; Koumiss; Prepared Milks; Human Milk; Adulteration of Milk; Composition of Butter; Digestibility of Butter; Adulteration of Butter; General Composition of Cheese; Digestibility; Use in the Dietary; Cottage Cheese; Different Kinds of Cheese; Adulteration of Cheese; Dairy Products in the Dietary.   CHAPTER VIII   Meats and Animal Food Products 98   General Composition; Mineral Matter; Fat; Protein; Non-nitrogenous Compounds; Why Meats vary in Composition; Amides; Albuminoids; Taste and Flavor of Meats; Alkaloidal Bodies in Meats; Ripening of Meats in Cold Storage; Beef; Veal; Mutton; Pork; Lard; Texture and Toughness of Meat; Influence of Cooking upon the Composition of Meats; Beef Extracts; Miscellaneous Meat Products; Pickled Meats; Saltpeter in Meats; Smoked Meats; Poultry; Fish; Oysters, Fattening of; Shell Fish; Eggs, General Composition; Digestibility of Eggs; Use of Eggs in the Dietary; Canned Meats, General Composition.   CHAPTER IX   Cereals 121   Preparation and Cost of Cereals; Various Grains used in making Cereal Products; Cleanliness of; Corn Preparations; Corn Flour; Use of Corn in Dietary; Corn Bread; Oat Preparations; Cooking of Oatmeal; Wheat Preparations; Flour Middlings; Breakfast Foods; Digestibility of Wheat Preparations; Barley Preparations; Rice Preparations; Predigested Foods; The Value of Cereals in the Dietary; Phosphate Content of Cereals; Phosphorus Requirements of a Ration; Mechanical Action of Cereals upon Digestion; Cost and Nutritive Value of Cereals.   CHAPTER X   Wheat Flour 133   Use for Bread Making; Winter and Spring Wheat Flours; Composition of Wheat and Flour; Roller Process of Flour Milling; Grades of Flour; Types of Flour; Composition of Flour; Graham and Entire Wheat Flours; Composition of Wheat Offals; Aging and Curing of Flour; Macaroni Flour; Color; Granulation; Capacity of Flour to absorb Water; Physical Properties of Gluten; Gluten as a Factor in Bread Making; Unsoundness; Comparative Baking Tests; Bleaching; Adulteration of Flour; Nutritive Value of Flour.   CHAPTER XI   Bread and Bread Making 158   Leavened and Unleavened Bread; Changes during Bread Making; Loss of Dry Matter during Bread Making; Action of Yeast; Compressed Yeast; Dry Yeast; Production of Carbon Dioxid Gas and Alcohol; Production of Soluble Carbohydrates; Production of Acids in Bread Making; Volatile Compounds produced during Bread Making; Behavior of Wheat Proteids in Bread Making; Production of Volatile Nitrogenous Compounds; Oxidation of Fat; Influence of the Addition of Wheat Starch and Gluten to Flour; Composition of Bread; Use of Skim Milk and Lard in Bread Making; Influence of Warm and Cold Flours in Bread Making; Variations in the Process of Bread Making; Digestibility of Bread; Use of Graham and Entire Wheat in the Dietary; Mineral Content of White Bread; Comparative Digestibility of New and Old Bread; Different Kinds of Bread; Toast.   CHAPTER XII   Baking Powders 186   General Composition; Cream of Tartar Powders; Residue from Cream of Tartar Baking Powders; Tartaric Acid Powders; Phosphate Baking Powders; Mineral and Organic Phosphates; Phosphate Residue; Alum Baking Powders; Residue from Alum Baking Powders; Objections urged against Alum Powders; Action of Baking Powders and Yeast Compared; Keeping Qualities of Baking Powders; Inspection of Baking Powders; Fillers; Home-made Baking Powders.   CHAPTER XIII   Vinegar, Spices, and Condiments 193   Vinegar; Chemical Changes during Manufacture of Vinegar; Ferment Action; Materials used in Preparation of Vinegars; Characteristics of a Good Vinegar; Vinegar Solids; Acidity of Vinegar; Different Kinds of Vinegars; Standards of Purity; Adulteration of Vinegar; Characteristics of Spices; Pepper; Cayenne; Mustard; Ginger; Cinnamon and Cassia; Cloves; Allspice; Nutmeg; Adulteration of Spices and Condiments; Essential Oils of; Uses of Condiments in Preparation of Foods; Action of Condiments upon Digestion; Condiments and Natural Flavors.   CHAPTER XIV   Tea, Coffee, Chocolate, and Cocoa 203   Tea; Sources of Tea Supply; Composition of Tea; Black Tea and Green Tea; Judging Teas; Adulteration of Tea; Food Value and Physiological Properties of Tea; Composition of Coffee; Adulteration of Coffee; Chicory in Coffee; Glazing of Coffee; Cereal Coffee Substitutes; Cocoa and Chocolate Preparations; Composition of Cocoa; Chocolate; Cocoa Nibs; Plain Chocolate; Sweet Chocolate; Cocoa Butter; Nutritive Value of Cocoa; Adulteration of Chocolate and Cocoa; Comparative Composition of Beverages.   CHAPTER XV   The Digestibility of Food 214   Digestibility, how Determined; Completeness and Ease of Digestion Process; Example of Digestion Experiment; Available Nutrients; Available Energy; Caloric Value of Foods; Normal Digestion and Health; Digestibility of Animal Foods; Digestibility of Vegetable Foods; Factors influencing Digestion; Combination of Foods; Amount of Food; Method of Preparation of Food; Mechanical Condition of Foods; Mastication; Palatability of Foods; Physiological Properties of Foods; Individuality; Psychological Factors.   CHAPTER XVI   Comparative Cost and Value of Foods 231   Cost and Nutrient Content of Foods; How to compare Two Foods as to Nutritive Value; Cheap Foods; Expensive Foods; Nutrients Procurable for a Given Sum; Examples; Comparing Nutritive Value of Common Foods at Different Prices; Cost and Value of Nutrients.   CHAPTER XVII   Dietary Studies 244   Object of Dietary Studies; Wide and Narrow Rations; Dietary Standards; Number of Meals per Day; Mixed Dietary Desirable; Animal and Vegetable Foods; Economy of Production; Food Habits; Underfed Families; Cheap and Expensive Foods; Food Notions; Dietary of Two Families Compared; Food in its Relation to Mental and Physical Vigor; Dietary
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