![]() ![]() Hard seeds, such as corn, and the outer coverings of grains, such. Part 5 That portion of the food which is not affected by the single or united action of the digestive fluids is chiefly of vegetable origin. Part 4 It is impossible to assign any especial office to the different food principles that is, it cannot be said that the carbohydrates perform a certain kind of work in the body and nothing else, or that. When eaten in the form of adipose tissue, as the fat of beef and mutton, the vesicles or cells in which the fat. Most of the fatty substances of food are liquefied at the temperature of the body. ![]() An underfed or starving man has not the strength of a well-fed person. Part 2 We easily realize that muscular force or energy cannot be maintained without nutriment in proper quality and amount. It is astonishing how vague are the ideas that many people have of why they eat foo. Nutrition One of the important points to bring to the notice of pupils in the study of cookery is the phenomenon of nutrition. The mechanical breaking up is done principally. Digestion is the breaking up, changing, and liquefying of the food in the various chambers of the alimentary canal designed for that purpose. A proof of this is seen in the fact that it i. Mile Milk is one of our most perfect types of food, containing water and solids in such proportions as are known to be needful for the nourishment of the body. Air Air is a gaseous elastic body which envelops the earth on every side, extending possibly two hundred miles from its surface, but all the while growing more and more rare as the distance increases. Tapioca is prepared from the root of a tropical plant it is first crushed and the grains washed out wi. Bice is richest in starch of all the grains. Continued Arrowroot is the purest form of starch food known. In a pure state it is a white powder such a. Starch is a substance found in wheat, corn, oats, and in fact in all grains, in potatoes, in the roots and stems of many plants, and in some fruits. A volatile oil is one which evaporates a. All kinds of fats good for food belong to the class of fixed oils. There are two classes of fats, called fixed oils and volatile oils. It is a viscous, glairy, thick fluid which occurs also in the flesh of meat as one of its juices, in fish, in milk, in wheat as. The most perfect type of an albuminoid is the white of egg. Albuminoids, Gelatinoids, Extractives Albuminoids. The protein compounds differ from all others as to chemical composition by the presence of nitrogen. Protein The second of the food principles, protein, is a complex and very important constituent of our food. A person could live without air but a few minutes, without water but a few days. Water We will now consider the first of the food principles - water. Some scientists include air in the list, but it has been thought best in th. The Five Food Principles For convenience of comparison foods may be divided into five classes: Water, Protein, Fats, Carbohydrates, Mineral Matters. Some of the more rare organic compounds are omitted. Principal Chemical Compounds In The Body The following interesting table, obtained at the National Museum, gives the principal compounds of the body. In the United States National Museum at Washingto. Composition Of The Body Before entering upon the study of foods it is well to consider the composition of the human body, that some idea of its chemical nature may be gained. Take a tallow candle, and by means of a lighted match raise its temperature sufficiently high to start an action between the carbon in the candle and the oxygen of the air in othe. These constituents he also endeavors to dissociate and if this cannot be done by any means known. Elements One feature of the work of the chemist is to separate compound bodies into their simple constituents. Since many of the changes which cooking produces in the different food materials are of a chemical nature, it is well to consider what constitutes a chemical process. Chemical And Physical Changes Chemical Changes. Various fruits, milk, oysters, eggs, and some other things may be eaten raw, but the great mass of food materials m. There are comparatively few kinds of food that can be eaten uncooked. Introduction THE work of the nurse is to care for her patient, to watch, to tend, and to nurture him in such a way that he shall gain and maintain sufficient strength to overcome disease, that he may finally be re. The idea was suggested by the need of such a book. Preface In preparing the following pages for publication, it has been my object to present a collection of recipes and lessons on food, for the use of nurses. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |