HARRY SNYDER, B.S.
PREFACE
CONTENTS
HUMAN FOODS AND THEIR NUTRITIVE VALUE
CHAPTER I GENERAL COMPOSITION OF FOODS
CHAPTER II CHANGES IN COMPOSITION OF FOODS DURING COOKING AND PREPARATION
CHAPTER III VEGETABLE FOODS Fig. 9. Fig. 9. Transverse
CHAPTER IV FRUITS, FLAVORS, AND EXTRACTS
CHAPTER V SUGARS, MOLASSES, SYRUP, HONEY, AND CONFECTIONS
CHAPTER VI LEGUMES AND NUTS
CHAPTER VII MILK AND DAIRY PRODUCTS
CHAPTER VIII MEATS AND ANIMAL FOOD PRODUCTS
CHAPTER IX CEREALS
CHAPTER X WHEAT FLOUR
CHAPTER XI BREAD AND BREAD MAKING
CHAPTER XII BAKING POWDERS
CHAPTER XIII VINEGAR, SPICES, AND CONDIMENTS
CHAPTER XIV TEA, COFFEE, CHOCOLATE, AND COCOA
CHAPTER XV THE DIGESTIBILITY OF FOODS
CHAPTER XVI COMPARATIVE COST AND VALUE OF FOODS
CHAPTER XVII DIETARY STUDIES
CHAPTER XVIII RATIONAL FEEDING OF MAN
CHAPTER XIX WATER
CHAPTER XX FOOD AS AFFECTED BY HOUSEHOLD SANITATION AND STORAGE
CHAPTER XXI LABORATORY PRACTICE
REVIEW QUESTIONS CHAPTER I General Composition of Foods
REFERENCES
INDEX
By HARRY SNYDER, B.S.
BOOKS ON AGRICULTURE
Cyclopedia of American Agriculture Edited by L. H. BAILEY
Title: Human Foods and Their Nutritive Value
Author: Harry Snyder
Language: English
Character set encoding: ISO-8859-1
HUMAN FOODS
AND THEIR NUTRITIVE VALUE
BY
