Food Values

Description

A sequel to Food Preparedness written during the First World War providing details on food nourishment and wisely choosing on what types of foods to consume and the enumeration of all sorts of foods and their calories, carbohydrates, fats, proteins, water and even ash.

The short book includes: Food Values; Prices; Chemical Composition & Food Value; Explanations; Milk & Milk Products; Eggs & Cheese; Meat; Fish & Oysters; Fat Foods; Cereal Grains; Bread and Other Cereal Foods; Sugar & Similar Foods; Vegetables; Beans & Corn; Fruit; Nuts; Functions & Uses of Food; Dietary Standards.

Food mainly originated in plants. For the most part, food is acquired wholly from plants; but all the more so, animals that are consumed as food resources are grown by sustaining them food obtained from plants. Cereal grain is a food source that caters a lot more food energy in the entire world than all other kinds of crop.

The Food Industry is a dense, worldly cooperative of disparate industries that provides many of the food expended by the world population. Affluent farmers, those who only exist on what they reap, and hunters are regarded as beyond the latitude of today’s food industry.

The food Industry comprises Agriculture: raising of crops and livestock, and seafood; Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed, etc.; Food processing: preparation of fresh products for market, and manufacture of prepared food products; Marketing: promotion of generic products (for instance milk board), new products, advertising, marketing campaigns, packaging, public relations, etc.; Wholesale and distribution: logistics, transportation, warehousing; Foodservice (including Catering); Grocery, farmers’ markets, public markets and other retailing.
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