health:Human Foods and Their Nutritive Value(Annotated)

CONTENTS
CHAPTER I
PAGE 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 Meats; Alkaloidal Bodies in Meats; Ripening of Meats in Cold Storage; Beef; Veal; Mutton; Pork; Lard; Texture and Toughness of Meat; Influence of Cooking upon the Composition of Meats; Beef Extracts; Miscellaneous Meat Products; Pickled Meats; Saltpeter in Meats; Smoked Meats; Poultry; Fish; Oysters, Fattening of; Shell Fish; Eggs, General Composition; Digestibility of Eggs; Use of Eggs in the Dietary; Canned Meats, General Composition.
CHAPTER IX
CEREALS 121
Preparation and Cost of Cereals; Various Grains used in making Cereal Products; Cleanliness of; Corn Preparations; Corn Flour; Use of Corn in Dietary; Corn Bread; Oat Preparations; Cooking of Oatmeal; Wheat Preparations; Flour Middlings; Breakfast Foods; Digestibility of Wheat Preparations; Barley Preparations; Rice Preparations; Predigested Foods; The Val