Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904 (Classic Reprint) - Softcover
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Excerpt from Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904
In the United States there Isa greater production of meat than in any other country in the world, our animal products being second only in importance to our cereal products. The reports of the census for 1900 show that the meats and meat products slaughtered and pre pared that year by the wholesale packing houses of this country were worth at wholesale prices 7 000. It must be remembered that this does not include the value of the meat and meat products which pass directly through the hands of the butchers and other retailers, nor that of animals which the farmers and other consumers Slaughter for their own use, so the total value of the meat and meat products would be considerably larger than the figure quoted.
A detailed study of the results of 267 dietary studies which have been made in America shows an average expenditure of 7 2' cents per man per day for meats. The cost of meat forms per cent of the total cost of the food, and the meat furnishes per cent of the pro tein, per cent of the fat, and per cent of the total nutrients of the diet. Furthermore, available statistics Show that we also con sume more of this food than any other nation, the inhabitants of the United States annually using on an average about 120 pounds of meat per capita.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the
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Paperback. Zustand: New. Print on Demand. This book provides a detailed look back at how meat was prepared and discussed in a pre-modern era. Traditional historical examinations have tended to focus on chemical composition and digestibility. This book goes much further with a deep dive into the physical and chemical changes that occur with meat when it is cooked using different methods, as well as the effects of cooking on the nutritive value of meats and the nature of the changes in composition when meat is cooked by different processes. The authorâs innovative methods and experiments have produced results that could only have been dreamed of with techniques available to previous researchers. The insights and conclusions within this book will be of use to food historians, nutritionists, culinary professionals, and food enthusiasts alike. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781528424981_0
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Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904 (Classic Reprint)
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Studies on the Influence of Cooking Upon the Nutritive Value of Meats at the University of Illinois, 1903-1904 (Classic Reprint)
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LX-9781528424981
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