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HUMAN FOODS

AND THEIR NUTRITIVE VALUE

BY

HARRY SNYDER, B.S.

New York
THE MACMILLAN COMPANY
1914

All rights reserved

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. Withthe development of the work, need has been felt for a text-bookpresenting in concise form the composition and physical properties offoods, and discussing some of the main factors which affect theirnutritive value. To meet the need, this book has been prepared,primarily for the author's classroom. It aims to present some of theprinciples of human nutrition along with a study of the more commonarticles of food. It is believed that a better understanding of thesubject of nutrition will suggest ways in which foods may be selectedand 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 aremost extensively used in the dietary, and to some of the physical,chemical, and bacteriological changes affecting digestibility andnutritive value which take place during their preparation for the table.Dietary studies, comparative cost and value of foods, rational feedingof men, and experiments and laboratory practice form features of thework. Some closely related topics, largely of a sanitary nature, as theeffect upon food of household sanitation and storage, are also brieflydiscussed. References are given in case more extended information isdesired on some of the subjects treated. While this book was preparedmainly for students who have taken a course in general chemistry, it hasbeen the intention to present the topics in such a way as to beunderstood by the layman also.

This work completes a series of text-books undertaken by the authorover ten years ago, dealing with agricultural and industrial subjects:"Chemistry of Plant and Animal Life," "Dairy Chemistry," "Soils andFertilizers," and "Human Foods and their Nutritive Value." It has beenthe aim in preparing these books to avoid as far as possible repetition,but at the same time to make each work sufficiently complete to permitits use as a text independent of the series.

One of the greatest uses that science can serve is in its application tothe household and the everyday affairs of life. Too little attention isgenerally bestowed upon the study of foods in schools and colleges, andthe author sincerely hopes the time will soon come when more prominencewill be given to this subject, which is the oldest, most important, mostneglected, and least understood of any that have a direct bearing uponthe welfare of man.

HARRY SNYDER.

CONTENTS