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Human Foods and Their Nutritive Value

by Harry Snyder

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250
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About this book

Human Foods and Their Nutritive Value is by Harry Snyder, B.S. It was published in November 1908 and reprinted several times up to 1914. Its preface says instruction on human foods has been given at the University of Minnesota, College of Agriculture, since 1897, and that the book was prepared as a text-book primarily for the author's classroom.

One passage covers mineral matter in foods and says milk and eggs raise the phosphates in a ration more than almost any other food. It also says common salt is essential to the body but acts as a poison in large amounts, as when sea water is used as a beverage. A section on vinegar describes straining it and storing it in clean jugs, gives the national standard for pure apple cider vinegar and takes up the adulteration of vinegar. The references include United States Department of Agriculture bulletins on cooking meats.

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Harry Snyder Open the author page

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Book facts

Reading time
About 6 hours
Pages
250
Language
English
Formats
PDF, EPUB, Read online