Human Foods and Their Nutritive Value (Classic Reprint) / Harry Snyder
| List Price: | |
| Our Price: | |
|
Used Book Price: $20.77 | |
| Human Foods and Their Nutritive Value (Classic Reprint) / Harry Snyder | |
| Publisher: Forgotten Books | |
| Availability: | |
| Sales Rank: 11577788 | |
|
PREFACE
SINCE 1897 instruction has been given at the Uni.
versity 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 present.
ing 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 com·
mon articles of food. It is believed that a better understanding
of the subject of nutrition will suggest ways
in which foods may be selected arid 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 extensive
Table of Contents
CONTENTS; CHAPTER I; GENERAL COMPOSITION OF FOODS; Water j Dry Matter; Variations in Weight of Foods j; Ash i Function of Ash in Plant Life j Organic Matter;; Products of Combustion of Organic Matter j Classification; of Organic Compounds; Non~nitrogenous Compounds;; Carbohydrates j Cellulose; Amount of Cellulose in Foods j; Crude Fiber; Starch; Microscopic Structure of Starch i; Dextrin i Food Value of Starch; Sugar; Pectose Sub~; stances j Nitrogen-free-extract; Fats; Fuel Value of Fats j; Iodine Number of Fats; Glycerol Content of Fats i Ether; Extract and Crude Fat; Organic Acids; Dietetic Value; of Organic Acids; Essential Oils j Mixed Compounds j; Nutritive Value of
Now you can buy Books online in USA,UK, India and more than 100 countries.
*Terms and Conditions apply
Disclaimer: All product data on this page belongs to
.
No guarantees are made as to accuracy of prices and information.
SINCE 1897 instruction has been given at the Uni.
versity 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 present.
ing 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 com·
mon articles of food. It is believed that a better understanding
of the subject of nutrition will suggest ways
in which foods may be selected arid 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 extensive
Table of Contents
CONTENTS; CHAPTER I; GENERAL COMPOSITION OF FOODS; Water j Dry Matter; Variations in Weight of Foods j; Ash i Function of Ash in Plant Life j Organic Matter;; Products of Combustion of Organic Matter j Classification; of Organic Compounds; Non~nitrogenous Compounds;; Carbohydrates j Cellulose; Amount of Cellulose in Foods j; Crude Fiber; Starch; Microscopic Structure of Starch i; Dextrin i Food Value of Starch; Sugar; Pectose Sub~; stances j Nitrogen-free-extract; Fats; Fuel Value of Fats j; Iodine Number of Fats; Glycerol Content of Fats i Ether; Extract and Crude Fat; Organic Acids; Dietetic Value; of Organic Acids; Essential Oils j Mixed Compounds j; Nutritive Value of
Now you can buy Books online in USA,UK, India and more than 100 countries.
*Terms and Conditions apply
Disclaimer: All product data on this page belongs to
.No guarantees are made as to accuracy of prices and information.
