Human Foods and Their Nutritive Value

Metadata

Gutenberg ID

20871

Title

Human Foods and Their Nutritive Value

Language

en

Book source

Project Gutenberg

Description max 80 words

This 1914 textbook by Harry Snyder offers a concise, practical guide to human nutrition, exploring the composition, preparation, and nutritive value of common foods. Written for both students and lay readers, it emphasizes intelligent food selection, household sanitation, and the chemical changes affecting digestibility.

Summary up to 500 words

Harry Snyder's *Human Foods and Their Nutritive Value* serves as a comprehensive guide applying scientific principles to household nutrition and food safety. Originally developed as a textbook for agricultural students, the work is designed to be accessible to the general public, aiming to help readers select foods that maximize physical and mental efficiency while minimizing cost. The book systematically examines the chemical and physical properties of everyday items, ranging from vegetables and fruits to meats, dairy, and cereals. It details how cooking, storage, and preparation alter food composition and digestibility, addressing critical issues such as adulteration and bacterial contamination. Snyder provides an in-depth analysis of major food groups. He explores the roles of starch, protein, fats, and carbohydrates, explaining how heat affects nutrients and the esthetic value of food colors. Specific attention is given to the chemistry of bread making, the dangers of impure water, and the impact of kitchen refuse on soil health. The text includes practical laboratory instructions for analyzing water content, ash, and acidity in various foods, empowering readers to detect common adulterants and understand food composition firsthand. A significant portion of the book is dedicated to sanitary considerations. Snyder discusses the effects of household sanitation on food wholesomeness, including the risks posed by unclean traps, leaky plumbing, and improper disposal of kitchen refuse. He argues that failure to properly manage waste can lead to "sewage sick" soil and the spread of germ diseases via flies and dust. Furthermore, the work covers dietary studies and the comparative costs of foods, offering calculations for balanced rations tailored to men engaged in different types of labor. By bridging the gap between advanced chemistry and everyday life, Snyder promotes a deeper understanding of nutrition, encouraging intelligent food selection and preparation for better health and economic well-being.

LLM editorial rating

4.2/5

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Categories

• Nutrition
• Food