PREFACE
Since 1897 instruction has been given at the University of Minnesota,
College of Agriculture, on human foods and their nutritive value. With
the development of the work, need has been felt for a text-book
presenting in concise form the composition and physical properties of
foods, and discussing some of the main factors which affect their
nutritive value. To meet the need, this book has been prepared,
primarily for the author's classroom. It aims to present some of the
principles of human nutrition along with a study of the more common
articles of food. It is believed that a better understanding of the
subject of nutrition will suggest ways in which foods may be selected
and 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 are
most extensively used in the dietary, and to some of the physical,
chemical, and bacteriological changes affecting digestibility and
nutritive value which take place during their preparation for the table.
Dietary studies, comparative cost and value of foods, rational feeding
of men, and experiments and laboratory practice form features of the
work. Some closely related topics, largely of a sanitary nature, as the
effect upon food of household sanitation and storage, are also briefly
discussed. References are given in case more extended information is
desired on some of the subjects treated. While this book was prepared
mainly for students who have taken a course in general chemistry, it has
been the intention to present the topics in such a way as to be
understood by the layman also.
This work completes a series of text-books undertaken by the author
over ten years ago, dealing with agricultural and industrial subjects:
"Chemistry of Plant and Animal Life," "Dairy Chemistry," "Soils and
Fertilizers," and "Human Foods and their Nutritive Value." It has been
the aim in preparing these books to avoid as far as possible repetition,
but at the same time to make each work sufficiently complete to permit
its use as a text independent of the series.
One of the greatest uses that science can serve is in its application to
the household and the everyday affairs of life. Too little attention is
generally bestowed upon the study of foods in schools and colleges, and
the author sincerely hopes the time will soon come when more prominence
will be given to this subject, which is the oldest, most important, most
neglected, and least understood of any that have a direct bearing upon
the welfare of man.
HARRY SNYDER.
Since 1897 instruction has been given at the University of Minnesota,
College of Agriculture, on human foods and their nutritive value. With
the development of the work, need has been felt for a text-book
presenting in concise form the composition and physical properties of
foods, and discussing some of the main factors which affect their
nutritive value. To meet the need, this book has been prepared,
primarily for the author's classroom. It aims to present some of the
principles of human nutrition along with a study of the more common
articles of food. It is believed that a better understanding of the
subject of nutrition will suggest ways in which foods may be selected
and 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 are
most extensively used in the dietary, and to some of the physical,
chemical, and bacteriological changes affecting digestibility and
nutritive value which take place during their preparation for the table.
Dietary studies, comparative cost and value of foods, rational feeding
of men, and experiments and laboratory practice form features of the
work. Some closely related topics, largely of a sanitary nature, as the
effect upon food of household sanitation and storage, are also briefly
discussed. References are given in case more extended information is
desired on some of the subjects treated. While this book was prepared
mainly for students who have taken a course in general chemistry, it has
been the intention to present the topics in such a way as to be
understood by the layman also.
This work completes a series of text-books undertaken by the author
over ten years ago, dealing with agricultural and industrial subjects:
"Chemistry of Plant and Animal Life," "Dairy Chemistry," "Soils and
Fertilizers," and "Human Foods and their Nutritive Value." It has been
the aim in preparing these books to avoid as far as possible repetition,
but at the same time to make each work sufficiently complete to permit
its use as a text independent of the series.
One of the greatest uses that science can serve is in its application to
the household and the everyday affairs of life. Too little attention is
generally bestowed upon the study of foods in schools and colleges, and
the author sincerely hopes the time will soon come when more prominence
will be given to this subject, which is the oldest, most important, most
neglected, and least understood of any that have a direct bearing upon
the welfare of man.
HARRY SNYDER.
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