Nutrition and Diet: A Textbook for Secondary Schools

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American Book Company, 1913 - Diet - 208 pages
 

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Page 167 - ... large, roast, and is sometimes sold as steaks and by some preferred to the round, because it is mottled with fat. It is excellent for stews, pot roast, boiling, braizing and mince meat. Clod— This cut is back of the brisket and below the chuck. It is sold for boiling, stews, braizing and mince meat. Flank — This cut comes from below the loin. It is boneless and coarse, but cf good flavor.
Page 50 - Boy 10-11 and girl 10-12 years old require 0.6 the food of a man at moderately active muscular work. Child 6-9 years old requires 0.5 the food of a man at moderately active muscular work.
Page 54 - Much experimenting has shown that from the vegetable foods of the ordinary mixed diet in this country, 84 per cent of the protein, 90 per cent of the fat, and 97 per cent of the carbohydrates are available for the uses of the body. The digestibility of the protein and fats of fruits is about the same as that of the vegetable foods in general, but the value for carbohydrates is lower, being only 90 per cent. This difference is probably due to the fact that fruits contain large proportions...
Page 50 - Man at hard muscular work requires 1.2 the food of a man at moderately active muscular work. Man with light muscular work and boy 15-16 years old require 0.9 the food of a man at moderately active muscular work.
Page 54 - ... nitrogen-free extract, 79 per cent of the crude fiber, and 55 per cent of the ash of the fruit and nut diet were digested, and 86 per cent of the energy was available. These values are comparable with those obtained from an ordinary mixed diet, as is shown by the fact that in 93 experiments with young men 93 per cent of the protein, 95 per cent of the fat, and 98 per cent of the total carbohydrates supplied were assimilated. The average coefficients of digestibility which have been calculated...
Page 4 - Designed to supplement the practical and experimental work and unify the whole so that the student will know proper foods and the relation of food to health, strength, and efficiency.
Page 50 - A man at hard muscular work requires 1.2 the food of a man at moderately active work. A man with light muscular work and a boy 15 to 16 years old require 0.9 the food of a man at moderately active work.
Page 166 - ... occasionally sold as roasts, though expensive, and no finer for roasting than are the ribs. Rib. — This cut consists of seven ribs, called prime ribs ; the cut is made close to the shoulder blade and separates it from the chuck. It is sold as roasts, being cut into one, two, or three rib pieces. One rib piece usually weighs about four pounds. The ribs are removed and the piece rolled and called a rolled roast. If the ribs are left in, it is called a standing roast. Dealers sometimes remove...
Page 54 - Animal foods, therefore, seem to have a greater digestibility than vegetable, especially as regards the protein they contain. The digestibility of a given article of food depends, of course, upon the digestibility of the different classes of nutrients and upon the relative proportion in which these nutrients occur. Thus, of two cereals containing about the same amount of dry matter, but with different proportions of protein and carbohydrates, the one with the larger proportion of the less digestible...
Page 50 - A man with light muscular work and a boy 15 to 16 years old require 0.9 the food of a man at moderately active work. A man at sedentary occupation, a woman at moderately active work, a boy 13 to 14...

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