The Selection Of Food, Or The Regulation Of Diet. Part 2. Classes Of Food
Description
This section is from the book "Principles Of Human Nutrition A Study In Practical Dietetics", by Whitman H. Jordan. Also available from Amazon: Principles Of Human Nutrition: A Study In Practical Dietetics.
The Selection Of Food, Or The Regulation Of Diet. Part 2. Classes Of Food
203. Classes Of Food
In order to render clear statements that will be made concerning the regulation of diet, we should at this point gain definite information concerning the food-stuffs from which a diet may be selected.
Food materials are classified in a general way, and without a very definite division between the classes, into watery foods, protein foods, carbohydrate foods, and fatty foods. This does not mean that some food materials contain water and others do not, or that one class consists wholly of protein or carbohydrates or fat. To be sure, the sugars and the starches are wholly carbohydrate, and butter and salad oil practically all fats; but the great bulk of food materials are mixtures of all classes of nutrients, and we use the classifying terms to indicate that a relatively large proportion of water or protein or carbohydrates or fats is present in the dry matter of the class designated by one of these terms. The real facts are best illustrated by the following table of selected foods arranged by classes. For a fuller knowledge, the full table at end of volume may be consulted.
Table XXVIII. Classes Of Food Protein Foods
TABLE XXVIII Classes of Food Protein Foods | |||||
Water | Ash | Protein | Carbohydrates | Fats | |
PerCent | Per Cent | PerCent | PerCent | ||
Sirloin steak (free from visible fat) . . . | 74.0 | 1.2 | 22.1 | 3.1 | |
Round steak (lean) . | 70.0 | 1.1 | 21.3 | 7.9 | |
Veal, leg, medium fat | 70.0 | 1.2 | 20.2 | 9.0 | |
Ham (smoked, lean) | 53.5 | 5.5 | 19.8 | 20.8 | |
Liver ................ | 71.4 | 1.4 | 21.3 | 4.5 | |
Chicken (broiler). . | 74.8 | 1.1 | 21.5 | 2.5 | |
Codfish (fresh) . . | 82.6 | 1.2 | 16.5 | .4 | |
Codfish (fresh) . . | 53.5 | 24.7 | 24.9 | 0.8 | |
Mackerel (fresh) . . | 73.4 | 1.2 | 18.7 | 7.1 | |
Lobster | 79.2 | 2.2 | 16.4 | 0.4 | 1.8 |
Eggs (without shell). | 73.7 | 1.0 | 13.4 | 10.5 | |
Cheese (full cream) . | 34.2 | 3.8 | 25.9 | 33.7 | |
Milk (cow's, average) | 87.0 | 0.7 | 3.3 | 5.0 | 4.0 |
Carbohydrate Foods
Carbohydrate Foods | |||||
Water | Ash | Protein | Carbohydrates | Fats | |
Per Cent | Per Cent | Per Cent | Per Cent | Per Cent | |
Breakfast foods . . | |||||
White bread . . . | 35.3 | 1.1 | 9.2 | 53.1 | 1.3 |
Crackers ................ | 6.8 | 1.8 | 10.7 | 71,9 | 8.8 |
Gingerbreai . . . | 18.8 | 2.9 | 5.8 | 63.5 | 9.0 |
Tapioca pudding . . | 64.6 | 0.8 | 3.3 | 28.2 | 3.2 |
Potatoes (cooked) | 75.5 | 1.0 | 2.5 | 20.9 | 0.1 |
Squash .......................... | 88.3 | 0.8 | 1.4 | 9.0 | 0.5 |
Molasses ................. | 25.1 | 3.2 | 2.4 | 69.3 | |
Honey ......................... | 18.2 | 0.2 | 0.4 | 81.2 | |
(Sugar cane) . . . | 100.0 | ||||
Tapioca .................... | 11.4 | 0.1 | 0.4 | 88.0 | 0.1 |
Apples ............................ | 84.6 | 0.3 | 0.4 | 14.2 | 0.5 |
Fat Foods | |||||
Salt pork ..... | 7.9 | 3.9 | 1.9 | 86.2 | |
Bacon (smoked) . . | 18.8 | 4.4 | 9.9 | 67.4 | |
Cream..... | |||||
Butter .................. | 11.0 | 3.0 | 1.0 | 85.0 | |
Salad oil ............................... | 100.0 | ||||
Watery Foods | |||||
Asparagus .... | 94.0 | 0.7 | 1.8 | 3.3 | 0.2 |
Beets ...................... | 87.5 | 1.1 | 1.6 | 9.7 | 0.1 |
Peas ..................... | 74.6 | 1.0 | 7.0 | 16.9 | 0.5 |
Apples..... | 84.6 | 0.3 | 0.4 | 14.2 | 0.5 |
Strawberries . . . | 90.4 | 0.7 | 1.0 | 7.4 | 0.6 |
Beef soup .... | 92.9 | 1.2 | 4.4 | 0.4 | |
Consomme .... | 96.0 | 1.1 | 2.5 | 0.4 | |
Oysters (edible portion) | 86.9 | 2.0 | 6.2 | 3.7 | 1.2 |
Milk...... | 87.0 | 0.7 | 3.3 | 5.0 | 4.0 |
Dry Foods
Water | Ash | Protbin | Carbo-hydratbs | Fats | |
PerCent | PerCent | PerCent | PerCent | PerCent | |
Breakfast foods . . | - - | ||||
Crackers (average) . | 6.8 | 1.8 | 10.7 | 71.9 | 8.8 |
White bread . . . | 35.3 | 1.1 | 9.2 | 53.1 | 1.3 |
Cookies (molasses) | 6.2 | 2.2 | 7.2 | 75.7 | 8.7 |
Zwieback .... | 5.8 | 1.0 | 9.8 | 73.5 | 9.9 |
Doughnuts.... | 18.3 | 0.9 | 6.7 | 53.1 | 21.0 |
Bacon | 20.2 | 5.1 | 10.5 | 64.8 | |
Salt pork (fat). . . | 7.9 | 3.9 | 1.9 | 86.2 | |
Cheese | 34.2 | 3.8 | 25.9 | 33.7 | |
Butter | 11.0 | 3.0 | 1.0 | 85.0 | |
The foregoing are simply illustrations of the types of foods. There are numerous combinations of the raw food materials which contain the nutrients in a great variety of proportions, such as soups, breads, salads, puddings, pies, and cakes. It is evident, however, that a regulation of diet must be accomplished through selection of the uncooked materials.
Continue to:
My Books
