Human Foods and Their Nutritive Value

A scientific publication written in the early 20th century. The book serves as a textbook for agricultural students, focusing on the composition and physical properties of various foods as well as factors influencing their nutritive value. Its aim is to enhance understanding of human nutrition, promoting intelligent food selection and utilization for better health outcomes. The opening of the work presents a preface outlining the instructional background at the University of Minnesota, where Snyder authored this text to fill the evident need for a concise resource on human foods. He emphasizes the significance of understanding food composition and cooking processes, detailing how these elements affect dietary efficiency and economic health. Early chapters are designed to introduce fundamental concepts such as the general composition of foods, including discussions on water content, dry matter, nutrients—like proteins, fats, and carbohydrates—and their roles in nutrition and food preparation. The text is structured to be accessible not only to students but also to laymen, reflecting the author's desire to elevate the study of food as a vital part of daily life.