Human Foods and Their Nutritive Value | Page 3

Keeping Qualities of Baking Powders; Inspection of Baking
Powders; Fillers; Home-made Baking Powders.
CHAPTER XIII
VINEGAR, SPICES, AND CONDIMENTS 193
Vinegar; Chemical Changes during Manufacture of Vinegar; Ferment
Action; Materials used in Preparation of Vinegars; Characteristics of a
Good Vinegar; Vinegar Solids; Acidity of Vinegar; Different Kinds of
Vinegars; Standards of Purity; Adulteration of Vinegar; Characteristics
of Spices; Pepper; Cayenne; Mustard; Ginger; Cinnamon and Cassia;
Cloves; Allspice; Nutmeg; Adulteration of Spices and Condiments;
Essential Oils of; Uses of Condiments in Preparation of Foods; Action
of Condiments upon Digestion; Condiments and Natural Flavors.
CHAPTER XIV
TEA, COFFEE, CHOCOLATE, AND COCOA 203
Tea; Sources of Tea Supply; Composition of Tea; Black Tea and Green
Tea; Judging Teas; Adulteration of Tea; Food Value and Physiological
Properties of Tea; Composition of Coffee; Adulteration of Coffee;

Chicory in Coffee; Glazing of Coffee; Cereal Coffee Substitutes;
Cocoa and Chocolate Preparations; Composition of Cocoa; Chocolate;
Cocoa Nibs; Plain Chocolate; Sweet Chocolate; Cocoa Butter;
Nutritive Value of Cocoa; Adulteration of Chocolate and Cocoa;
Comparative Composition of Beverages.
CHAPTER XV
THE DIGESTIBILITY OF FOOD 214
Digestibility, how Determined; Completeness and Ease of Digestion
Process; Example of Digestion Experiment; Available Nutrients;
Available Energy; Caloric Value of Foods; Normal Digestion and
Health; Digestibility of Animal Foods; Digestibility of Vegetable
Foods; Factors influencing Digestion; Combination of Foods; Amount
of Food; Method of Preparation of Food; Mechanical Condition of
Foods; Mastication; Palatability of Foods; Physiological Properties of
Foods; Individuality; Psychological Factors.
CHAPTER XVI
COMPARATIVE COST AND VALUE OF FOODS 231
Cost and Nutrient Content of Foods; How to compare Two Foods as to
Nutritive Value; Cheap Foods; Expensive Foods; Nutrients Procurable
for a Given Sum; Examples; Comparing Nutritive Value of Common
Foods at Different Prices; Cost and Value of Nutrients.
CHAPTER XVII
DIETARY STUDIES 244
Object of Dietary Studies; Wide and Narrow Rations; Dietary
Standards; Number of Meals per Day; Mixed Dietary Desirable;
Animal and Vegetable Foods; Economy of Production; Food Habits;
Underfed Families; Cheap and Expensive Foods; Food Notions;
Dietary of Two Families Compared; Food in its Relation to Mental and

Physical Vigor; Dietary Studies in Public Institutions.
CHAPTER XVIII
RATIONAL FEELING OF MAN 261
Object; Human and Animal Feeding Compared; Standard Rations;
Why Tentative Dietary Standards; Amounts of Food Consumed;
Average Composition of Foods; Variations in Composition of Foods;
Example of a Ration; Calculations of Balanced Rations; Requisites of a
Balanced Ration; Examples; Calculations of Rations for Men at
Different Kinds of Labor.
CHAPTER XIX
WATER 268
Importance; Impurities in Water; Mineral Impurities; Organic
Impurities; Interpretation of a Water Analysis; Natural Purification of
Water; Water in Relation to Health; Improvement of Waters; Boiling of
Water; Filtration; Purification of Water by Addition of Chemicals; Ice;
Rain Waters; Waters of High and Low Purity; Chemical Changes
which Organic Matter of Water Undergoes; Bacterial Content of Water;
Mineral Waters; Materials for Softening Water; Uses of; Economic
Value of a Pure Water Supply.
CHAPTER XX
FOOD AS AFFECTED BY HOUSEHOLD SANITATION AND
STORAGE 284
Injurious Compounds in Foods; Nutrient Content and Sanitary
Condition of Food; Sources of Contamination of Food; Unclean Ways
of Handling Food; Sanitary Inspection of Food; Infection from Impure
Air; Storage of Food in Cellars; Respiration of Vegetable Cells;
Sunlight, Pure Water, and Pure Air as Disinfectants; Foods
contaminated from Leaky Plumbing; Utensils for Storage of Food;

Contamination from Unclean Dishcloths; Refrigeration; Chemical
Changes that take Place in the Refrigerator; Soil; Disposal of Kitchen
Refuse; Germ Diseases spread by Unsanitary Conditions around
Dwellings due to Contamination of Food; General Considerations;
Relation of Food to Health.
CHAPTER XXI
LABORATORY PRACTICE 299
Object of Laboratory Practice; Laboratory Note-book and Suggestions
for Laboratory Practice; List of Apparatus Used; Photograph of
Apparatus Used; Directions for Weighing; Directions for Measuring;
Use of Microscope; Water in Flour; Water in Butter; Ash in Flour;
Nitric Acid Test for Nitrogenous Organic Matter; Acidity of Lemons;
Influence of Heat on Potato Starch Grains; Influence of Yeast on Starch
Grains; Mechanical Composition of Potatoes; Pectose from Apples;
Lemon Extract; Vanilla Extract; Testing Olive Oil for Cotton Seed Oil;
Testing for Coal Tar Dyes; Determining the Per Cent of Skin in Beans;
Extraction of Fat from Peanuts; Microscopic Examination of Milk;
Formaldehyde in Cream or Milk; Gelatine in Cream or Milk; Testing
for Oleomargarine; Testing for Watering or Skimming of Milk; Boric
Acid in Meat; Microscopic Examination of Cereal Starch Grains;
Identification of Commercial Cereals; Granulation and Color of Flour;
Capacity of Flour to absorb Water; Acidity of Flour; Moist and Dry
Gluten; Gliadin from Flour; Bread-making Test; Microscopic
Examination of Yeast; Testing Baking Powders for Alum; Testing
Baking Powders for Phosphoric Acid; Testing Baking Powders for
Ammonia; Vinegar Solids; Specific Gravity of Vinegar; Acidity of
Vinegar; Deportment of Vinegar with Reagents; Testing Mustard for
Turmeric; Examination of Tea Leaves; Action of Iron Compounds
upon Tannic Acid; Identification of Coffee Berries; Detecting Chicory
in Coffee; Comparative