| 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 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 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 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 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 |
|
