Human Foods and Their Nutritive Value

A clear, straightforward guide to the science of what we put on our plates, this text walks listeners through the basics of human nutrition with a focus on everyday foods. Written for both students of chemistry and the curious home cook, it explains how water, proteins, fats and minerals combine in staples such as bread, cereals, vegetables, meat, milk and fruit, and why those ingredients matter for health and energy.

The book also looks at how preparation, storage and sanitation alter a food’s nutritional value, offering practical tips for choosing and handling ingredients wisely. Readers will find useful comparisons of cost versus nutritional return, simple laboratory demonstrations, and advice on planning balanced meals that support both body and mind. All presented in a concise, easy‑to‑follow style that makes the fundamentals of nutrition accessible without jargon.