Human Foods and Their Nutritive Value

171. Leavened and Unleavened Bread.--To make unleavened bread the flour is moistened and worked into a stiff dough, which is then rolled thin, cut into various shapes, and baked...

Object of Laboratory Practice, Laboratory Note-book, and Suggestions for Laboratory Practice.--The aim of the laboratory practice is to give the students an idea of the composit...

1. Water.--All foods contain water. Vegetables in their natural condition contain large amounts, often 95 per cent, while in meats there is from 40 to 60 per cent or more. Prepa...

128. General Composition.--Animal tissue is composed of the same classes of compounds as plant tissue. In each, water makes up a large portion of the weight, and the dry matter...

797. What are the compounds usually determined in a food analysis? 798. Does such an analysis necessarily indicate the presence of injurious compounds? 799. What are the sources...

153. Composition of Wheat and Flour.--In addition to 12 to 14 per cent proteids, wheat contains 72 to 76 per cent of starch and small amounts of other carbohydrates, as sucrose,...

241. Cost and Nutrient Content of Foods.--The market price and the nutritive value of foods are often at variance, as those which cost the most frequently contain the least nutr...

244. Object of Dietary Studies.--The quantity of food which different families purchase varies between wide limits; a portion being lost mechanically in preparation and a still...

263. Importance.--Water is one of the most essential food materials. It enters into the composition of the body, and without it the nutrients of foods would be unavailable, and...

99. Importance in the Dietary.--There is no article of food which enters so extensively into the dietary as milk, and it is one of the few foods which supply all the nutrients,-...

73. Composition of Sugars.--The term "sugar" is applied to a large class of compounds composed of the elements carbon, hydrogen, and oxygen. Sugars used for household purposes a...

279. Injurious Compounds in Foods.--An ordinary chemical analysis of a food determines only the nutrients, as protein, carbohydrates, and fats; and unless there is reason to bel...

143. Preparation and Cost of Cereals.--The grains used in the preparation of cereal foods are wheat, oats, corn, rice, and, to a less extent, barley and rye. For some of these t...

213. Tea is the prepared leaf of an evergreen shrub or small tree cultivated chiefly in China and Japan. There are two varieties of plants. The Assamese, which requires a very m...

225. Digestibility, How Determined.--The term "digestibility," as applied to foods, is used in two ways: (1) meaning the thoroughness of the process, or the completeness with wh...

34. General Composition.--Vegetable foods, with the exception of cereals, legumes, and nuts, contain a smaller percentage of protein than animal food products. They vary widely...

26. Raw and Cooked Foods Compared.--Raw and cooked foods differ in chemical composition mainly in the content of water. The amount of nutrients on a dry matter basis is practica...

202. Vinegar.--Vinegar is a dilute solution of acetic acid produced by fermentation, and contains, in addition to acetic acid, small amounts of other materials in solution, as m...

84. General Composition of Legumes.--Peas, beans, lentils, and peanuts are the legumes most generally used for human food. As a class, they are characterized by high protein con...

57. General Composition.--Fruits are characterized by containing a large amount of water and only a small amount of dry matter, which is composed mainly of sugar and non-nitroge...

257. Object.--Rational feeding of man has for its object the regulation of the food supply in accord with the demands of the body. It is based upon the same principles as the ra...

195. General Composition.--All baking powders contain at least two materials; one of these has combined carbon dioxid in its composition, the other some acid constituent which s...

turn affect digestibility. When the cooking has not been sufficient to mechanically disintegrate vegetable tissue, the digestive fluids fail to act favorably upon the food. Cook...

1. To what extent is water present in foods? 2. What foods contain the most, and what foods the least water? 3. How does the water content of some foods vary with the hydroscopi...

344. Give the general composition of meats. 345. How do meats differ in chemical composition from vegetable foods? 346. What is the principal non-nitrogenous compound of meats,...

633. Define the term nutrient. 634. Do all the nutrients of food have the same degree of digestibility? 635. What is a digestion coefficient? 636. How is the digestibility of a...

502. Define leavened and unleavened bread. 503. Why is yeast used in bread making? 504. Give the characteristics of a good loaf of bread. 505. Why is flour used for bread making...

442. Why is wheat flour especially adapted to bread-making purposes? 443. To what extent may wheat vary in protein content? 444. What are spring wheats? 445. What are winter whe...

748. Why is water regarded as a food? 749. Does it enter chemically into the composition of plants? Of animals? 750. In addition to serving as a food, why is water necessary for...

146. Give the general composition of vegetable foods as a class. 147. How do vegetable foods differ from animal foods? 148. Name some vegetables which contain the maximum, and s...

695. What is a dietary study? 696. How is a dietary study made? 697. What is the value of the dietary study of a family? 698. To what extent does the protein in the dietary rang...

124. Cottage Cheese is made by coagulating milk and preparing the curd by mixing with it cream or melted butter and salt or sugar as desired. When milk can be procured at little...

293. What can you say as to the importance of dairy products in the dietary? 294. Give the general composition of milk. 295. What compound in milk is most variable? 296. To what...

408. How are the cereals milled? 409. What are the cereals most commonly used for food purposes? 410. Give the general composition of cereals as a class. 411. What are the main...

227. What is sugar? 228. From what sources are sugars obtained? 229. Name the two divisions into which sugars are divided. 230. How are sugars graded commercially? 231. What per...

602. What is tea? Name the two plants from which it is obtained, the countries where each grows best, and the number of flushes each yields. 603. Upon what does the quality and...

193. To what extent do fruits contain water and dry matter? 194. Give the general composition of fruits. 195. What compounds impart taste and flavor? 196. How much nutrients do...

116. How do raw and cooked foods compare in general composition? 117. In what ways are foods acted upon during cooking? 118. What causes chemical changes to take place during co...

151. Use for Bread Making.--Wheat is particularly adapted to bread-making purposes because of the physical properties of the gliadin, one of its proteids. It is the gliadin whic...

Object of Laboratory Practice; Laboratory Note-book and Suggestions for Laboratory Practice; List of Apparatus Used; Photograph of Apparatus Used; Directions for Weighing; Direc...

273. What nutrients do the legumes contain in comparatively large amounts? 274. How does the amount of this nutrient compare with that found in meats? 275. Why are legumes valua...

569. What is vinegar? 570. How is it made? 571. Give the three chemical changes that take place in its preparation. 572. Why is air necessary in the last stage of the process? 5...

681. To what extent do the nutritive value and the market price of foods vary? 682. How is the value of one food expressed in terms of another food? 683. How determine the amoun...

731. What is the object of the rational feeding of man? 732. On what is it based? 733. How does it compare with the rational feeding of animals? 734. What is a standard ration?...

552. What is a baking powder? 553. What are the two kinds of materials which baking powders contain? 554. Name the different types of baking powders. 555. How does baking powder...

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...

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 Compoun...

Raw and Cooked Foods compared as to Composition; Chemical Changes during Cooking; General Changes affecting Cellulose, Starch, Sugar, Pectin Bodies, Fats, Proteids; Effect of Ch...

Injurious Compounds in Foods; Nutrient Content and Sanitary Condition of Food; Sources of Contamination of Food; Unclean Ways of Handling Food; Sanitary Inspection of Food; Infe...

General Composition; Mineral Matter; Fat; Protein; Non-nitrogenous Compounds; Why Meats vary in Composition; Amides; Albuminoids; Taste and Flavor of Meats; Alkaloidal Bodies in...

Importance in the Dietary; General Composition; Digestibility; Sanitary Condition of Milk; Certified Milk; Pasteurized Milk; Tyrotoxicon; Color of Milk; Souring of Milk; Use of...

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; Gra...

Vinegar; Chemical Changes during Manufacture of Vinegar; Ferment Action; Materials used in Preparation of Vinegars; Characteristics of a Good Vinegar; Vinegar Solids; Acidity of...

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 Preparatio...

"The completest existing thesaurus of up-to-date facts and opinions on modern agricultural methods. It is safe to say that many years must pass before it can be surpassed in com...

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...

Importance; Impurities in Water; Mineral Impurities; Organic Impurities; Interpretation of a Water Analysis; Natural Purification of Water; Water in Relation to Health; Improvem...

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;...

Digestibility, how Determined; Completeness and Ease of Digestion Process; Example of Digestion Experiment; Available Nutrients; Available Energy; Caloric Value of Foods; Normal...

General Composition; Cream of Tartar Powders; Residue from Cream of Tartar Baking Powders; Tartaric Acid Powders; Phosphate Baking Powders; Mineral and Organic Phosphates; Phosp...

General Composition; Potatoes; Chemical and Mechanical Composition; Uses of Potatoes in Dietary; Sweet Potatoes; Carrots; Parsnips; Cabbage; Cauliflower; Beets; Cucumbers; Lettu...

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...

Object; Human and Animal Feeding Compared; Standard Rations; Why Tentative Dietary Standards; Amounts of Food Consumed; Average Composition of Foods; Variations in Composition o...

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 Nutri...

General Composition; Food Value; Apples; Oranges; Lemons; Grape Fruit; Strawberries; Grapes; Peaches; Plums; Olives; Figs; Dried Fruits; Uses of Fruit in the Dietary; Canning an...

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...