Methods and results of investigations on the chemistry and economy of food / By W. O. Atwater.

  • Atwater, W. O. (Wilbur Olin), 1844-1907.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Methods and results of investigations on the chemistry and economy of food / By W. O. Atwater. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    CONTENTS. Pago. CifAPTER I. Introduction 9 Public need of iuforraatiou about food ecouoniy 9 Purpose and plan of this bulletin 10 Collaborators 10 Chapter II. Food and its uses fob nutriment 11 Coruposition of food materials—Nutrients and their func- tions in nutrition 11 Classes of nutrients 11 Uses of food—Functions of nutrients 12 Buildino- and repair—Functions of protein compounds. 13 Fuel—Functions of fats and carbohydrates 13 The potential energy of food—Fuel value 14 Definition of food 16 Chapter III. Composition of food materiai^s 17 Historical development of food analysis 17 Analyses of American food products 19 Tables of composition of American food materials 21 Analyses of sides of beef and mutton 21 Composition of side of beef 23 Composition of side of mutton and side of lamb 24 Worli now needed in analysis of foods 38 Improvement of methods of analysis 38 Chapter IV. The digestibility op food 53 The quantities of digestible nutrients in food 54 Historical summary 56 Experimental methods 56 Method of quantitative test of proportions of nutrients digested from food by man 57 Results of experiments upon quantities of nutrients di- gested from different foods 60 Further considerations regarding digestibility 71 Eft'ects of preparation of food upon digestibility—Cool^ing. 73 Effects of food adjuncts on digestion—Flavoring materials. 76 Summary 78 Suggestions as to experimental work now needed 79 Chapter V. Preparation of food—Cooking 81 Preparation of food—Konig's summary of investigations.. 81 Effects of condiments upon digestion 81 Effects of cooking upon digestibility and nutritive value 83 Boiling, broiling, and roasting of meats and other ani- mal foods 83 Baking of bread 91 Effects of cooking as stated by Halliburton 91 Atkinson's definition of cooking 92 Investigations by Mrs. Richards and Mrs. Abel &2 Essentials for good cooking apparatus 93 Cookery of meat 94 Composition of beef juice, beef tea, etc 96 How long broth may be kept 96 Pea soup 97 Suggestions as to investigations needed 97 Effects of cooking on digestion 98