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Human Foods and Their Nutritive Value
Harry Snyder
Dry matter and ash: Snyder opens with the apparatus for measuring what food actually is. Human Foods and Their Nutritive Value teaches the general composition of foods first, then works through the foods themselves, a college text from nutrition science's first generation. Laboratory rigor applied to the dinner plate. Weigh your diet the scientific way.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
298 chapters
- 1HUMAN FOODS AND THEIR NUTRITIVE VALUE
- 2HARRY SNYDER, B.S.
- 3PREFACE
- 4CONTENTS
- 5HUMAN FOODS AND THEIR NUTRITIVE VALUE
- 6CHAPTER I
- 7GENERAL COMPOSITION OF FOODS
- 8Fig. 1.—Apparatus used for the Determination of Dry Matter and Ash in Foods. 1, desiccator; 2, muffle furnace for combustion of foods and obtaining ash; 3, water oven for drying food materials.
- 9NON-NITROGENOUS COMPOUNDS
- 10Fig. 2.—Cellular Structure of Plant Cell.
- 11Fig. 3.—Apparatus used for the Determination of Fat.
- 12NITROGENOUS COMPOUNDS
- 13Fig. 4.—Apparatus used for Determining Total Nitrogen and Crude Protein in Foods.
- 14Fig. 5.—Graphic Composition of Flour. 1, flour; 2, starch; 3, gluten; 4, water; 5, fat; 6, ash.
- 15CHAPTER II
- 16CHANGES IN COMPOSITION OF FOODS DURING COOKING AND PREPARATION
- 17Fig. 6.—Cells of a Partially Cooked Potato. (After König.)
- 18Fig. 7.—Cells of Raw Potato, Showing Starch Grains. (After König.)
+ 280 more. The full contents open with the book.
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