Foods

Examples

• It was said to be untarnishable and unstainable even when used with the strongest acid foods, as well as non-rusting. Various. The Wonder Book of Knowledge.
• Generally speaking, meats are the most expensive foods we can purchase, and hence should be bought seldom and in small quantities. Bertha M. Clark. General Science.
• The most important of plant foods is nitrogen. Various. The Wonder Book of Knowledge.
• The constant replenishing of this large quantity is necessary to life, and a considerable amount of the necessary supply is furnished by foods, particularly the fruits and vegetables. Bertha M. Clark. General Science.
• This furnished visible evidence of the relative digestibility of different kinds of foods, and the general functions of the stomach. Edward W. Byrn. The Progress of Invention in the Nineteenth Century.
• Other foods, like peas and beans, not only satisfy the appetite, but supply to the body abundant nourishment. Bertha M. Clark. General Science.
• Proteids always contain nitrogen, and hence they are frequently spoken of as nitrogenous foods. Bertha M. Clark. General Science.
• But the nutritive foods should be wisely supplemented by such foods as fruits, whose real value is one of indirect rather then direct service. Bertha M. Clark. General Science.
• The proteids are the building foods, furnishing muscle, bone, skin cells, etc. Bertha M. Clark. General Science.
• The heat of our bodies comes from the foods which we eat. Bertha M. Clark. General Science.
• Plants need other foods besides nitrogen, and they exhaust the soil not only of nitrogen, but also of phosphorus and potash, since large quantities of these are necessary for plant life. Bertha M. Clark. General Science.
• The larger part of many of our foods is composed of water; more than half of the weight of the meat we eat is made up of water; and vegetables are often more than nine tenths water. Bertha M. Clark. General Science.
• From practically every diet some foods must be excluded, no matter what the fuel value of the substance may be. Bertha M. Clark. General Science.
• Smoked herring and salted mackerel are chemically preserved foods, but they are none the less safe and digestible. Bertha M. Clark. General Science.
• Teeth and bones and nails need a constant supply of mineral matter, and mineral matter is frequently found in greatest abundance in foods of low fuel value, such as lettuce, watercress, etc. Bertha M. Clark. General Science.
• This class of foods contains carbon, oxygen, and hydrogen, and in addition, two substances not found in carbohydrates or fats--namely, sulphur and nitrogen. Bertha M. Clark. General Science.
• The foods of the first group are valuable because of the starch they contain; for example, corn starch, wheat starch, potato starch. Bertha M. Clark. General Science.
• Although the foods which we eat are of widely different character, such as fruits, vegetables, cereals, oils, meats, eggs, milk, cheese, etc. Bertha M. Clark. General Science.
• By fuel value is meant the capacity foods have for yielding heat to the body. Bertha M. Clark. General Science.
• The best foods are those which do the most for us with the least possible waste. Bertha M. Clark. General Science.
• Butter, cheese, and other foods sensitive to heat are placed in porous vessels wrapped in wet cloths. Bertha M. Clark. General Science.
• The use of crushing rolls has also developed a great variety of new foods, such as cracked wheat, oatmeal grits, etc. Edward W. Byrn. The Progress of Invention in the Nineteenth Century.
• Diagram showing the difference in the cost of three foods which give about the same amount of nutrition each. Bertha M. Clark. General Science.
• Some foods, such as lettuce, cucumbers, and watermelons, make proper and satisfactory changes in diet, but are not strength giving. Bertha M. Clark. General Science.
• Of late years the stomach has been greatly aided in its functions by prepared or predigested foods. Edward W. Byrn. The Progress of Invention in the Nineteenth Century.
• Were it not for the chemical changes brought about by heat, many of our present foods would be useless to man. Bertha M. Clark. General Science.
• Dwellers in cold climates must constantly eat large quantities of fatty foods if they are to keep their bodies warm and survive the extreme cold. Bertha M. Clark. General Science.
• The average person avoids fatty foods in summer, knowing from experience that rich foods make him warm and uncomfortable. Bertha M. Clark. General Science.
• Foods are heated in the usual way to the boiling point or to a high temperature, and are then placed in the inner vessel. Bertha M. Clark. General Science.
• Certain parts of the hog carcasses which would not be palatable enough to go into human consumption are made up into stock foods. Various. The Wonder Book of Knowledge.

Typed by Eugenia