Food Values and Adulterations
Food Values and Adulterations (II)
HUMAN NUTRITION-DIETARY STANDARDS-KINDS OF NUTRIENTS -PROBLEMS OF DIET-MEAT IN THE DIET-FISH AS FOOD- POULTRY AND DAIRY PRODUCTS SOURCES OF…
Food Values and Adulterations: Water
Water occurs in varying percentages in nearly all foods, even those which we are accustomed to think of as entirely dry, such as wheat and…
Food Values and Adulterations: Diet
DIETARY STANDARDS Balanced Diet. - A diet is said to be balanced when it contains available proteid, carbohydrate and fat in the right…
Food Values and Adulterations: Fisher
The Graphic Method of Diet Calculations. - Prof. Irving Fisher has devised a method of making "food maps" which show the proportions of…
Food Values and Adulterations: Beef
Beer round(leang 12 Ham (lean)?# Brook Trout 960 Chicken 32 Lobster 4 tu Clams . 74 Veal ing 2.1 C -Oysters 6-8 (Yeat Liver 23.0 Kalibut…
Food Values and Adulterations: Boiled
Oatmeal Boiled 56 Macaroni 96 Entire Wheat %.
Food Values and Adulterations: Cream
Cream Butter F Food map for dairy products, eggs, and meat substitutes by Dr. Irving Fisher.
Food Values and Adulterations: Olives
Cream of Celery 69 Moyon Olives (green)11 Olives (ripe): 3 yonnaise dressing (white) 28- Olive oil D.
Food Values and Adulterations: Sweets
Meat soups Fish Meals Eggs and Cheeze NUTS Vegetables Milk, vegetable soups Pies PasFiles, Puddings Sweets Jam Marmalades Fruits Sweets C…
Food Values and Adulterations: Chittenden
By reference to the standards given on page 618 it will be seen that the body requires, according to Chittenden, about one part proteid to…
Food Values and Adulterations: Fresh
The average of mineral matter in the various kinds of food is not far from 1 per cent, but the proportion ranges to over 2 per cent in some…
Food Values and Adulterations: Lean
The proportion of proteid present in meats and fish varies greatly with the kind and cut. In beef, veal, and mutton it composes between 14…
Food Values and Adulterations: Fats
Fats. These form about 15 per cent by weight of the body of an average man, but the amount varies greatly with food, exercise, age and…
Food Values and Adulterations: Milk
Lean fish, like cod and haddock, contains a small amount, but fatter kinds, like shad, mackerel, and notably salmon, often contain from 5…
Food Values and Adulterations: Mineral
The digestibility of fod as is also affected by the quantity taken, its mechanical condition, and other causes. "In brief then, the chief…
Food Values and Adulterations: Nutrients
Edible portion. e. g., flesh of meat, yolk and white of eggs, wheat, flour, etc.
Food Values and Adulterations: Oysters
Cod, salt. 7 .45 22 1.43 .22 .01 465 Mackerel, salt, dressed. 10 .74 9 1 .13 .20 1,135 Salmon, canned 12 .57 13 .83 .18 .10 760 Oysters…
Food Values and Adulterations: Corn
Corn meal, granular Wheat breakfast food.
Food Values and Adulterations: Likewise
Sugar.. 117676 1.33 8 10 .08 .01 .54 1,200 1½ 5.00 8 6.67 .02 .02 .65 1,270 10.00 27 1.43 .01 .01 .18 370 12.00 40 1.67 .01 .13 250 8.75 47…
Food Values and Adulterations: Meats
Meats are more similar in composition to the tissues of the human body than foods of vegetable origin.
Food Values and Adulterations: Cuts
Cuts of Beef. The diagram shows the general method of cutting up a side of beef. The neck piece is sometimes cut so as to include more of…
Food Values and Adulterations: Cents
Per cent Per cent Cents Cents Brisket.
Food Values and Adulterations: Skim
Skim milk is often regarded on the farm as having little food value.
Food Values and Adulterations: Cheese
Cheese. One of the most important among dairy products is cheese. This has been a common article of diet among civilized people since the…
Food Values and Adulterations: Department
A series of careful experiments under the auspices of the Department of Agriculture have led to the conclusion that cheese, when used by…
Food Values and Adulterations: Sugar
Sugar, like starch, is fattening since, when taken in excess, it may be transformed into fat and stored as reserve fuel. On this account…
Food Values and Adulterations: Cereals
Cereals. Wheat bread and loaves of corn, rye or other cereal products, together with the cereal breakfast foods, form a very essential part…
Food Values and Adulterations: Hence
Hence the digestible nutrients present are somewhat less than 10 to 30 per cent. The greater part of the solid matter consists of…
Food Values and Adulterations: Place
Benzoic and Salicylic Acid. To detect sodium benzoate or benzoic acid and salicylic acid, macerate and filter a sample as above. By gently…
Food Values and Adulterations: Starch
There is no class or food products, with the exception of spices, so commonly adulterated as jams and jellies. The basis for the cheap…
Food Values and Adulterations: Extract
FLAVORING EXTRACTS AND CON- DIMENTS Lemon Extract. - The extracts in most common use are those of lemon and vanilla. Extract of lemon…
Food Values and Adulterations: Vinegar
Vinegar. Vinegar is usually made from cider, wine, malt, or spirits.
Food Values and Adulterations: Spices
Spices and Condiments. - Spices, especially those which are ground, are very often adulterated. If a sample has not a strong spicy odor and…
Food Values and Adulterations: Canned
The method of testing for borax, which has already been described under "Canned Vegetables", may be used in testing meat products. The meat…