Human Foods and Their Nutritive Value

The text presents principles of human nutrition alongside concise analyses of common foods, describing chemical and physical composition, caloric and nutrient content, and changes produced by cooking, preservation, and storage. It surveys vegetables, fruits, sugars, legumes, nuts, dairy, meats, fish, eggs, and cereals, and treats digestibility, sanitary conditions, adulteration, and processing methods such as pasteurization and canning. Comparative cost, dietary planning, and laboratory or classroom practice are discussed to illustrate practical selection and preparation that preserve nutritive value, with references for readers seeking more detailed information.