Human Foods and Their Nutritive Value By: Harry Snyder (1867-1927)
Human Foods and Their Nutritive Value by Harry Snyder is a comprehensive and enlightening guide for individuals seeking to understand the nutritional content and benefits of various foods. This book encompasses an extensive range of topics, making it an indispensable resource for anyone interested in nourishing their body and making informed dietary choices. Snyder's book adopts a well-structured and organized approach, delving into different food groups and exploring their nutritive value with utmost clarity. By categorizing foods into specific groups such as fruits, vegetables, grains, and proteins, the author provides a systematic breakdown of the most common food items. One of the most commendable aspects of this book is the meticulous research undertaken by Snyder. Backed by scientific evidence and expert opinions, the author presents the intricate details of each food's nutritional profile. From macronutrients like carbohydrates, proteins, and fats, to micronutrients such as vitamins and minerals, each element is thoroughly unpacked for the reader's understanding. What sets this book apart from others in the field is its emphasis on practical application. Snyder provides practical tips on incorporating these foods into one's diet, ensuring optimal nutrient intake and balance. Additionally, the inclusion of meal plans and recipe ideas adds a practical dimension, appealing to those who are looking for tangible guidelines to improve their eating habits. Furthermore, the author skillfully addresses common misconceptions surrounding certain foods and their nutritional value. Debunking myths and enlightening readers about frequently misunderstood concepts, Snyder's careful explanations and evidence-based arguments instill confidence in the accuracy of the information presented. While the content is undoubtedly impressive, the book's layout and presentation could benefit from improvement. Occasionally, the text can be overwhelming due to the heavy use of technical terminology. However, Snyder often makes an effort to clarify complex concepts and provides helpful definitions within the text or a glossary at the end of the book, which mitigates this issue to some extent. In conclusion, Human Foods and Their Nutritive Value is a valuable resource for individuals striving to make informed decisions about their diet. Harry Snyder's dedication to research and practicality shines through the pages, making this book a worthwhile read for anyone seeking a deeper understanding of the nutritional content and benefits of various foods. Whether you are a health enthusiast, a nutrition professional, or merely curious about improving your diet, this book offers invaluable insights that can positively impact your overall well-being. First Page: HUMAN FOODS AND THEIR NUTRITIVE VALUE by HARRY SNYDER, B.S. New York The MacMillan Company 1914 All rights reserved Copyright, 1908, by the MacMillan Company. Set up and electrotyped. Published November, 1908. Reprinted October, 1909; September, 1910; February, 1911; September, 1912; May, December, 1913; June, 1914. Norwood Press J. S. Cushing Co. Berwick & Smith Co. Norwood, Mass., U.S.A. PREFACE Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more common articles of food. It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort. Prominence is given in this work to those foods, as flour, bread, cereals, vegetables, meats, milk, dairy products, and fruits, that are most extensively used in the dietary, and to some of the physical, chemical, and bacteriological changes affecting digestibility and nutritive value which take place during their preparation for the table... Continue reading book >>

Human Foods and Their Nutritive Value By: Harry Snyder (1867-1927)

Human Foods and Their Nutritive Value by Harry Snyder is a comprehensive and enlightening guide for individuals seeking to understand the nutritional content and benefits of various foods. This book encompasses an extensive range of topics, making it an indispensable resource for anyone interested in nourishing their body and making informed dietary choices.

Snyder's book adopts a well-structured and organized approach, delving into different food groups and exploring their nutritive value with utmost clarity. By categorizing foods into specific groups such as fruits, vegetables, grains, and proteins, the author provides a systematic breakdown of the most common food items.

One of the most commendable aspects of this book is the meticulous research undertaken by Snyder. Backed by scientific evidence and expert opinions, the author presents the intricate details of each food's nutritional profile. From macronutrients like carbohydrates, proteins, and fats, to micronutrients such as vitamins and minerals, each element is thoroughly unpacked for the reader's understanding.

What sets this book apart from others in the field is its emphasis on practical application. Snyder provides practical tips on incorporating these foods into one's diet, ensuring optimal nutrient intake and balance. Additionally, the inclusion of meal plans and recipe ideas adds a practical dimension, appealing to those who are looking for tangible guidelines to improve their eating habits.

Furthermore, the author skillfully addresses common misconceptions surrounding certain foods and their nutritional value. Debunking myths and enlightening readers about frequently misunderstood concepts, Snyder's careful explanations and evidence-based arguments instill confidence in the accuracy of the information presented.

While the content is undoubtedly impressive, the book's layout and presentation could benefit from improvement. Occasionally, the text can be overwhelming due to the heavy use of technical terminology. However, Snyder often makes an effort to clarify complex concepts and provides helpful definitions within the text or a glossary at the end of the book, which mitigates this issue to some extent.

In conclusion, Human Foods and Their Nutritive Value is a valuable resource for individuals striving to make informed decisions about their diet. Harry Snyder's dedication to research and practicality shines through the pages, making this book a worthwhile read for anyone seeking a deeper understanding of the nutritional content and benefits of various foods. Whether you are a health enthusiast, a nutrition professional, or merely curious about improving your diet, this book offers invaluable insights that can positively impact your overall well-being.

First Page:

HUMAN FOODS AND THEIR NUTRITIVE VALUE

HARRY SNYDER, B.S.

Set up and electrotyped. Published November, 1908. Reprinted October, 1909; September, 1910; February, 1911; September, 1912; May, December, 1913; June, 1914.

Norwood Press J. S. Cushing Co. Berwick & Smith Co. Norwood, Mass., U.S.A.

PREFACE

Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more common articles of food. It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort.

Prominence is given in this work to those foods, as flour, bread, cereals, vegetables, meats, milk, dairy products, and fruits, that are most extensively used in the dietary, and to some of the physical, chemical, and bacteriological changes affecting digestibility and nutritive value which take place during their preparation for the table... Continue reading book >>

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