This authoritative guide explores the scientific foundations of human nutrition, detailing the composition, properties, and nutritive values of everyday foods. The author begins with the general composition of foodstuffs, examining water, dry matter, ash, organic compounds, and the vital role of proteins, carbohydrates, and fats. Subsequent chapters delve into specific food groups, including vegetables, fruits, sugars, legumes, and nuts, analyzing how each contributes to the daily diet and energy requirements.
The text provides a thorough examination of dairy products, meats, poultry, and fish, addressing both their nutritional profiles and their sanitary conditions. Special attention is devoted to cereals and wheat flour, outlining the milling process, the physical properties of gluten, and the intricate chemical changes that occur during bread making. The chemistry of cooking is analyzed to demonstrate how heat, moisture, and micro-organisms alter the texture, digestibility, and overall value of raw materials.
Further sections investigate commercial food products, such as baking powders, vinegars, spices, condiments, and stimulating beverages like tea, coffee, and cocoa. The work establishes rigorous methods for determining the digestibility and available energy of various rations, explaining the physiological factors that influence nutrient absorption.
The concluding chapters address the practical economics of nutrition, comparing the pecuniary costs of diverse foods and utilizing dietary studies to evaluate family rations. The author emphasizes the necessity of a balanced, mixed diet tailored to the specific energy requirements of labor and life stages. Ultimately, the volume advocates for a rational approach to nutrition, bridging the gap between scientific food analysis and daily dietary habits.
