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Human Foods and Their Nutritive Value

Harry Snyder

  • Essays
  • Book language: English
  • 283 pages

A textbook of essays on human nutrition, first published in the early 20th century. It explains the composition of common foods like flour, bread, meats, and milk, and how preparation affects their nutritive value. Worth listening to for a clear, historical view of food science and practical diet advice.

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Text source: gutenberg.org · The work is in the public domain.

Opening of the book

HUMAN FOODS

AND THEIR NUTRITIVE VALUE

BY

HARRY SNYDER, B.S.

New York

THE MACMILLAN COMPANY

1914

All rights reserved

Set up and electrotyped. Published November, 1908. Reprinted

October, 1909; September, 1910; February, 1911; September, 1912;

May, December, 1913; June, 1914.

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Contents

  1. HUMAN FOODS AND THEIR NUTRITIVE VALUE
  2. HARRY SNYDER, B.S.
  3. PREFACE
  4. CONTENTS
  5. HUMAN FOODS AND THEIR NUTRITIVE VALUE
  6. CHAPTER I
  7. CHAPTER II
  8. CHAPTER III
  9. CHAPTER IV
  10. CHAPTER V
  11. CHAPTER VI
  12. CHAPTER VII
  13. CHAPTER VIII
  14. CHAPTER IX
  15. CHAPTER X
  16. CHAPTER XI
  17. CHAPTER XII
  18. CHAPTER XIII
  19. CHAPTER XIV
  20. CHAPTER XV
  21. CHAPTER XVI
  22. CHAPTER XVII
  23. CHAPTER XVIII
  24. CHAPTER XIX
  25. CHAPTER XX
  26. CHAPTER XXI
  27. REVIEW QUESTIONS
  28. REFERENCES
  29. INDEX
  30. BOOKS ON AGRICULTURE

and 2 more chapters

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