. Food; what it is and does . (From the Thirteenth Census of the United States, 1910)Other crops §§|§||) I Other cereals Compare with maps on pp. 18, 19, 49. Which divisions have the same chief products ? Write a list of all the products named above. After each product write the divisions producing it, in the order of the quantity produced. PLANT LIFE AND PLANT FOODS 79 FOOD SUPPLY —DIET FORMATION Nature is the source of the Food Farm is the center of Food-Production. Humankind supplies the is the consumer. What is needed for nourishment should becultivated, markete
. Food; what it is and does . (From the Thirteenth Census of the United States, 1910)Other crops §§|§||) I Other cereals Compare with maps on pp. 18, 19, 49. Which divisions have the same chief products ? Write a list of all the products named above. After each product write the divisions producing it, in the order of the quantity produced. PLANT LIFE AND PLANT FOODS 79 FOOD SUPPLY —DIET FORMATION Nature is the source of the Food Farm is the center of Food-Production. Humankind supplies the is the consumer. What is needed for nourishment should becultivated, marketed, selected, consumed. Plant foods will sustain life. Many digest foods digest more fully but are not serviceable alone. The value of plants and animals as HumanFood is increased by Plant and AnimalFood being used together. Food repairs the body, supplies energy foractivity, and American Oyster Fleet80 ANIMAL LIFE AND ANIMAL FOODS Animal Food in Living—Industry — Commerce 82 p Animal Food — Expense — Availability 8 3 Animal Life — Needs — Effects of Living 84-5 Meats : Beef, Veal, Mutton, Lamb, Pork, Bacon 86-7 Meat Cutting — General Cuts — Carving Meat 88-9 Animal Diagrams : Skeleton — Muscles — Cuts 90-3 Meat Composition — Characteristics as purchased 94-5 Cooking Meat: Methods — Effects — Fibers 96-9 Small Animals : Chicken — Game — Fish 100-1 Shell-fish — Fish in Season — Fish Food 102-3 Eggs : Composition — Cooking— Eggs as Food 104-5Preservation— Quality — Test—Use — Production 106-9Milk Supply — Composition — Use — Milk as Food 110-1 Digestibility—Availability—Characteristics 112-5 Forms of Milk — Changes in Milk 116-7 Preservation — Protection — Test — Quality 118-9 Butter — Dairy-Products — Cheese 120-1 Maps on Distribution of Food- and Work-Animals 122-5 Summary on Animal Foods in t
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectfood, booksubjectnutr
