Human Foods and Their Nutritive Value - Harry Snyder (e book reader pc TXT) 📗

combination of foods affect the digestibility of the nutrients? 655. Why does a mixed ration give better results than when only a single food is used? 656. How does the amount consumed affect the completeness of the digestive process? 657. To what extent does the method of preparing food affect digestibility? 658. What is gained, so far as digestibility is concerned, by the cooking of foods? 659. To what extent does the mechanical condition of food affect its digestibility? 660. Why is it desirable to have some coarsely granulated foods in a ration? 661. Why should the ration not be composed exclusively of finely granulated foods? 662. Why is some coarsely granulated food more essential in the dietary of the sedentary than in the dietary of the laborer? 663. How does palatability affect the digestive process? 664. Do psychological processes in any way affect digestion? 665. What physiological properties do some foods possess? 666. To what are these physiological properties due? 667. To what extent is individuality a factor in digestion? 668. To what extent does digestibility differ with individuals? 669. Why do some foods affect individuals in different ways? 670. Why is it necessary that the quantity, quality, and character of the food should vary with different individuals? 671. In what different ways is the expression "digestibility of a food" used? 672. Why is it necessary to consider the digestibility of food, as well as its composition? 673. Does the digestibility of a food necessarily indicate the economic uses that will be made of it by the body? 674. How is it possible for one food containing 10 per cent of digestible protein, and other nutrients in like amounts, to be more valuable than another food with the same per cent of digestible protein and other nutrients? 675. How is it possible for one food to contain less total protein than another food and yet be more valuable from a nutritive point of view? 676. Why is it necessary to consider the mechanical condition of a food and its combination with other foods, as well as its chemical composition? 677. What effect does lack of a good supply of air have upon the completeness of the digestion process? 678. In what ways does the digestion of food resemble the combustion of fuel? 679. What is gained by a study of the digestibility of foods? 680. Why may two foods of the same general character give different results when used for nutritive purposes? CHAPTER XVI Comparative Cost and Value of Foods

681. To what extent do the nutritive value and the market price of foods vary? 682. How is the value of one food expressed in terms of another food? 683. How determine the amount of nutrients that can be procured in a food for a given sum of money? 684. How compare the amounts of nutrients that can be procured in two foods for a given sum of money? 685. How is it possible to determine approximately which of two foods is cheaper, when the price and composition of the foods are known? 686. To what nutrient is preference usually given in assigning a value to a food? 687. When the difference in this nutrient between two foods is small, then the preference is given to what nutrients? 688. At ordinary prices, what are the cheapest vegetable foods? 689. What are among the cheapest animal foods? 690. Why is it not possible to determine the value of a food absolutely from its composition and digestibility? 691. Why is it necessary to consider the physical as well as the chemical composition of foods? 692. What proportion of the income of the laboring man is usually expended for food? 693. What are the most expensive foods? 694. What foods furnish the largest amount of nutrients at the least cost?

CHAPTER XVII Dietary Studies

695. What is a dietary study? 696. How is a dietary study made? 697. What is the value of the dietary study of a family? 698. To what extent does the protein in the dietary range? 699. Why is a scant amount of protein in a ration undesirable? 700. Why is an excess of protein in the ration undesirable? 701. What are dietary standards? 702. How are such standards obtained? 703. Why is it desirable in a ration to secure the protein and other nutrients from a variety rather than from a few foods? 704. Why is it necessary to consider the caloric value of a ration? 705. How is this determined? 706. What is a wide nutritive ratio? 707. What is a narrow nutritive ratio? 708. Why should the amount of nutrients consumed vary with the work performed? 709. How should the nutrients be apportioned among the meals? 710. What are some of the most common dietary errors? 711. What analogy exists between human and animal feeding? 712. What is gained by the rational feeding of both humans and animals? 713. What use can be made of the results of dietary studies for improvement of the dietary? 714. Why is it not possible for animal foods to compete in economy with cereal and vegetable foods? 715. Is a well-balanced ration and one containing an ample supply of nutrients necessarily an expensive ration? 716. Show how it is possible for one family to spend less money for food than another family, and yet secure more digestible nutrients and energy. 717. What are some of the most erroneous ideas as to food values? 718. Why is it necessary to consider previously acquired food habits in the selection of foods? 719. In general, what portion of the nutrients of a ration should be derived from vegetable foods, and what portion from meats? 720. To what extent may a ration vary from the dietary standards? 721. Why are some inexpensive foods often expensive when prepared for the table? 722. What are some of the ways in which the cost of a ration can be decreased without sacrificing nutritive value? 723. Why do different nationalities acquire distinct food habits? 724. Why is it not possible to make sudden and radical changes in the dietary? 725. Why is it not possible for a dietary which gives ample satisfaction for one class of people to be applied to another class with equal satisfaction? 726. What relationship exists between the dietary of a nation and its physical development? 727. What relationship exists between dietary habits and mental development and vigor? 728. Why is it unnecessary and undesirable to regulate absolutely the amount of nutrients consumed in the daily ration? 729. What is the general tendency as to quantity of food and amount of nutrients consumed? 730. Why do people of sedentary habits require a different dietary from those pursuing active, out-of-door occupations?

CHAPTER XVIII Rational Feeding of Man

731. What is the object of the rational feeding of man? 732. On what is it based? 733. How does it compare with the rational feeding of animals? 734. What is a standard ration? 735. How is it determined? 736. To what extent may the nutrients of a ration vary from the standard? 737. How do you combine foods to form a balanced ration? 738. What foods are valuable for supplying protein? 739. What foods supply fats? 740. What foods are rich in carbohydrates? 741. What other requisites should a ration have in addition to supplying the necessary nutrients? 742. Why is it necessary to consider the calorie value of a ration? 743. If a ration contained an excess of carbohydrates and a scant amount of protein, how could it be improved? 744. How do you calculate the nutrients in a fraction of a pound of food? 745. Give the amounts of the common food materials, as potatoes, bread, butter, milk, and cheese, ordinarily combined to form a ration. 746. To what extent may foods differ in composition from the average analysis given? 747. What foods are subject to the greatest and what foods to the least variation?

CHAPTER XIX Water

748. Why is water regarded as a food? 749. Does it enter chemically into the composition of plants? Of animals? 750. In addition to serving as a food, why is water necessary for life processes? 751. In what ways may water be improved? 752. What are the most common forms of impurities? 753. What are the mineral impurities of water? 754. What is their source? 755. What effect do some of these minerals have upon the value of the water? 756. What causes some waters to dissolve limestone? 757. What are permanently hard waters? 758. To what is temporary hardness in water due? 759. What is the best way to remove mineral matter from water? 760. What are the organic impurities of water? 761. What are the sources of the organic impurities? 762. What change does the organic matter of water undergo? 763. What becomes of the nitrogen of the organic matter? 764. What does the presence of nitrates in water indicate? Nitrites? 765. What is the total solid matter of a water, and how is it obtained? 766. Define the terms free ammonia; albuminoid ammonia. 767. What does the presence of chlorine in a surface well water indicate? 768. Explain natural purification of water. 769. Can natural purification always be relied upon? 770. Why does the character of the drinking water affect health? 771. What diseases are mainly caused by impure drinking water? 772. With what materials in water are the disease-producing organisms associated? 773. Why should a water of questionable purity be boiled? 774. State how the boiling should be done, to be effective. 775. Why should boiled water receive further care in its storage? 776. What effect does improvement of the water supply of a city have upon the death rate? 777. How may connections between cesspools and surface well waters be traced? 778. What impurities do rain waters contain? 779. Explain the workings of the Pasteur and Berkefeld water filters. 780. Why must special attention be given to cleaning the water filter? 781. Explain the processes employed for the removal of mechanical impurities of water by sedimentation and the use of chemicals. 782. Why should such purification be under the supervision of a chemist or bacteriologist? 783. What effect does freezing have upon the purity of water? 784. Why are precautions necessary in the use of ice for refrigeration? 785. What are mineral waters? 786. How are artificial mineral waters prepared? 787. What are the more common materials used in their preparation? 788. Why should mineral waters be extensively used only by the advice of a physician? 789. What are some of the materials used for softening water? 790. Which are the least objectionable of these materials? 791. Which are the most objectionable? 792. What can you say of the use of ammonia and ammonium carbonate for softening waters? 793. In washing clothing after contagious diseases, what materials may be used for disinfecting? 794. Why, in softening waters for household purposes, must caustic soda, potash, and bleaching powder be used with caution? 795. Why is it necessary to determine by trial the material most suitable for softening water? 796. What advantage, from a pecuniary point of view, results from the improvement of the water supply of a community?

CHAPTER XX Food in its Relation to Household Sanitation and Storage

797. What are the compounds usually determined in a food analysis? 798. Does such an analysis necessarily indicate the presence of injurious compounds? 799. What are the sources of the injurious organic compounds in foods? 800. Why is it necessary to consider sanitary condition as well as chemical composition? 801. What are the sources of contamination of foods? 802. What is the object of the sanitary inspection of food? 803. How may flies carry germ diseases? 804. Why should food be protected from impure air and dust particles? 805.