Human Foods and Their Nutritive Value

"Human Foods and Their Nutritive Value" by Harry Snyder is a textbook crafted for agricultural students, exploring the makeup and characteristics of different foods while considering what makes them nutritious. It aims to improve knowledge about what humans need to eat, encouraging smart food choices for improved lifestyles. The beginning shares the educational setting at the University of Minnesota, where Snyder created this book to provide a needed guide on human foods. He stresses how important it is to understand what food is made of and how cooking changes it, explaining how these things impact how well we eat and our financial well-being. The early sections introduce basic ideas like the general composition of foods, talking about water, nutrients – such as proteins, fats, and carbs – and what jobs they have in nutrition and food preparation. The book is made to be easy to use for both students and regular people, showing the author's wish to make studying food a key part of everyday life.