CHAPTER I CHAPTER II CHAPTER III CHAPTER IV CHAPTER V CHAPTER VI CHAPTER VII CHAPTER VIII CHAPTER IX CHAPTER X CHAPTER XI CHAPTER XII CHAPTER XIII CHAPTER XIV CHAPTER XV CHAPTER XVI CHAPTER XVII CHAPTER XVIII CHAPTER XIX CHAPTER XX CHAPTER XXI CHAPTER I CHAPTER II CHAPTER III CHAPTER IV CHAPTER V CHAPTER VI PART INDIGESTIBLE.] CHAPTER VII Chapter XVI. CHAPTER VIII 1 CHAPTER IX CHAPTER X Chapter XI. CHAPTER XI CHAPTER XII CHAPTER XIII CHAPTER XIV CHAPTER XV Chapter II CHAPTER XVI CHAPTER XVII CHAPTER XVIII CHAPTER XIX CHAPTER XX CHAPTER XXI CHAPTER I CHAPTER II CHAPTER III CHAPTER IV CHAPTER V CHAPTER VI CHAPTER VII CHAPTER VIII CHAPTER IX CHAPTER X CHAPTER XI CHAPTER XII CHAPTER XIII CHAPTER XIV CHAPTER XV CHAPTER XVI CHAPTER XVII CHAPTER XVIII CHAPTER XIX CHAPTER XX Human Foods and Their Nutritive Value, by Harry Snyder This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Human Foods and Their Nutritive Value Author: Harry Snyder Release Date: March 22, 2007 [eBook #20871] Language: English Human Foods and Their Nutritive Value, by 2 Character set encoding: ISO-8859-1 ***START OF THE PROJECT GUTENBERG EBOOK HUMAN FOODS AND THEIR NUTRITIVE VALUE*** E-text prepared by Juliet Sutherland, Janet Blenkinship, and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net) Note: Project Gutenberg also has an HTML version of this file which includes the original illustrations. See 20871-h.htm or 20871-h.zip: (http://www.gutenberg.net/dirs/2/0/8/7/20871/20871-h/20871-h.htm) or (http://www.gutenberg.net/dirs/2/0/8/7/20871/20871-h.zip) Transcribers note: In this text, subscripted numbers are represented thus: {12} HUMAN FOODS AND THEIR NUTRITIVE VALUE by HARRY SNYDER, B.S. New York The MacMillan Company 1914 All rights reserved Copyright, 1908, by the MacMillan Company. 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 Human Foods and Their Nutritive Value, by 3 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 Human Foods and Their Nutritive Value, by 4 CHAPTER I PAGE 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 I 5 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 II 6 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 III 7 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 IV 8 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 V 9 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 VI 10 [...]... Physiological Properties of Foods; Individuality; Psychological Factors CHAPTER XVI 20 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... characteristic taste to foods, but have no direct nutritive value They do not yield heat and energy as do starch, fat, and protein; they are, however, useful for imparting flavor and palatability, and it is believed they promote to some extent the digestion of foods with which they are combined by encouraging the secretion of the digestive fluids Many fruits and vegetables owe their dietetic value to the organic... Hard and Soft Water; Solvent Action of Water on Lead; Suspended Matter in Water; Organic Matter in Water; Deposition of Lime by Boiling Water; Qualitative Tests for Minerals in Water; Testing for Nitrites in Water REVIEW QUESTIONS 323 REFERENCES 350 INDEX 357 HUMAN FOODS AND THEIR NUTRITIVE VALUE CHAPTER I 26 CHAPTER I GENERAL COMPOSITION OF FOODS 1 Water. All foods contain water Vegetables in their. .. change in chemical composition; the three are closely related and interdependent 33 Esthetic Value of Foods. Foods should be not only of good physical texture and contain the requisite nutrients, but they should also be pleasing to the eye and served in the most attractive manner Some foods owe a part of their commercial value to color, and when they are lacking in natural color they are not consumed... proteids found in both animal and vegetable foods They are supposed to be proteins that are in feeble chemical combination with acid and alkaline compounds, and they are sometimes called acid and alkali proteids Some are precipitated from their solutions by acids and others by alkalies Peas and beans contain quite large amounts of a casein-like proteid called legumin Proteoses and peptones are proteins... composition and distinctive chemical and physical properties, and from each a different class and percentage amount of derivative products are obtained.[1] While in general it is held that the various proteins have practically the same nutritive value, it is possible that because differences in structural composition and the products formed during digestion there may exist notable differences in nutritive value. .. 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... ready to begin again in plant and animal bodies the same cycle of changes Thus it is that nitrogen may enter a number of times into the composition of plant and animal tissues Nature is very economical in her use of this element.[5] CHAPTER II 34 CHAPTER II CHANGES IN COMPOSITION OF FOODS DURING COOKING AND PREPARATION 26 Raw and Cooked Foods Compared. Raw and cooked foods differ in chemical composition... nitrogen-free-extract In studying the nutritive value of foods, particular attention should be given to the nature of the nitrogen-free-extract, as in some instances it is composed of sugar and in others of starch, pectin, or pentosan (gum sugars) While all these compounds have practically the same fuel value, they differ in composition, structure, and the way in which they are acted upon by chemicals and digestive ferments.[1]... 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; . www.gutenberg.org Title: Human Foods and Their Nutritive Value Author: Harry Snyder Release Date: March 22, 2007 [eBook #20871] Language: English Human Foods and Their Nutritive. 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