Human Foods and Their Nutritive Value

Harry Snyder

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• Publié le: 08 décembre 2010
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• Langue: English
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Human Foods and Their Nutritive
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Title: Human Foods and Their Nutritive Value
Author: Harry Snyder
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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 leastunderstood 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
27Cooking and Preparation

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
58
Confections

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 M