6. Thorough mastication and mixing of the food with
saliva in eating is a very helpful aid to digestion.
7. Moderation, — not over-eating or eating at all hours,
— is necessary in order not to exhaust the stomach or cause
indigestion or other disorders of the body.
8. A pleasant frame of mind when eating, induced by
pleasing surroundings, agreeable company and conversa-
tion, and absence of worry, — all favor good appetite and
good digestion. To have all things contribute to cheer-
fulness at mealtime, is a supreme test of good housekeeping.
It will be seen that those who control the selection and
preparation of food have far-reaching influence on the health
and, therefore, on the happiness of those whom they serve.
It is the purpose of domestic science studies to teach the
principles of foods and their preparation and use, and the
application of those principles.
LESSON 7
CARBOHYDRATES— FRUIT
Definition. — Fruits, in the popular sense, are the seed
vessels of plants.
Composition of Fruit
Fruit
Protein
per cent
Carbohy-
drate
per cent
Fat
per cent
Cellulose
(crude
fiber)
per cent
Mineral
matter
per cent
Water
per cent
Apples
Apricots
.4
1.1
1.3
1.3
1.
.4
1.5
1.3
.8
.7
1.
.4
1.
1.7
1.
1.
1.6
4.7
2.4
2.1
4.3
2.8
2.1
2.6
13
13.4
21.
8.4
16.5
8.4
12.8
14.9
11.6
5.8
15.7
9.3
20.1
12.6
9.7
6.
62.
62.5
71.2
74.6
68.
66.
71.2
73.6
.5
.6
1.
.8
.6
1.6
.2
.1
.5
.3
1.
.6
2.2
1.
1.7
2.8
.3
5.4
3.3
1 2
1.
25
.2
1.4
43
3.6
1.5
.4
2.9
1.4
6.1
3.
3.8
6.2
6.9
2.1
2.5
3
5
8
5
6
1 5
.7
5
.5
.4
:!
.5
.6
.6
.6
2.0
2.4
4.5
1.3
2.4
2.4
2.3
3.4
846
85.
Bananas
753
Blackberries
Cherries
86 3
80.9
Cranberries
Currants
88.9
85.
Grapes
77.4
Oranges
86.9
Peaches
89.4
Pears
80.9
Pineapples
Plums
89.3
78.3
Black raspberries. .
Red raspberries
Strawberries
DRIED FRUITS
Apples
Apricots
Currants
84.1
85.8
90.4
26.1
29.4
17.2
Dates
15.4
Fics . .
18.8
Pears
16.6
Prunes
Raisins
22.3
14.6
Composition. — Fresh fruits contain water (75 to 90 per
cent), sugar, cellulose, acids, and salts, with very little,
if any, protein or fat. When ripe, fruits contain no starch,
(67)
68 DOMESTIC SCIE^-CE
for the ripening process changes the starch to sugar and
gums. One of the gum-Uke substances is pectin, a sub-
stance in plants similar to gelatin in meat.
Kinds. — There are many kinds of fruit. The most com-
mon fresh fruits are apples, peaches, pears, cherries, plums,
grapes, bananas, pineapples, and berries.
Food Value. — Most fresh fruits are low in food value;
but they refresh and cool the system and furnish us with
mineral salts, of sodium, calcium, phosphorus, etc., which
purify the blood. The large amount of cellulose aids
digestion, as it supplies bulk to the food and excites the
flow of the digestive juices. The acids which fruits contain
stimulate the appetite for other food. Dried fruits have
for their chief food value a high percentage of sugar.
The common dried fruits are prunes (dried plums),
raisins (dried grapes), figs, dates, apricots, and apples.
Rules for Eating Fruit. — 1. Use only sound, ripe fruit.
Unripe fruit is not digestible, unless cooked, and overripe
fruit is of inferior flavor and is apt to interfere with diges-
tion.
2. Fruit from street venders should not be used, as it
is nearly always too ripe and unclean.
Page 34
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
6. Thorough mastication and mixing of the food with saliva in eating is a very helpful aid to digestion.
7. Moderation, — not over-eating or eating at all hours, — is necessary in order not to exhaust the stomach or cause indigestion or other disorders of the body.
8. A pleasant frame of mind when eating, induced by pleasing surroundings, agreeable company and conversation, and absence of worry, — all favor good appetite and good digestion. To have all things contribute to cheerfulness at mealtime, is a supreme test of good housekeeping.
It will be seen that those who control the selection and preparation of food have far-reaching influence on the health and, therefore, on the happiness of those whom they serve. It is the purpose of domestic science studies to teach the principles of foods and their preparation and use, and the application of those principles.
CARBOHYDRATES— FRUIT
Definition. — Fruits, in the popular sense, are the seed vessels of plants.
Composition of Fruit
Fruit
Protein per cent
Carbohydrate per cent
Fat per cent
Cellulose (crude fiber)
per cent
Mineral matter per cent
Water per cent
Apples
Apricots
.4 1.1 1.3 1.3
.4 1.5 1.3
.8
.7
.4 1.7
1.6 4.7 2.4 2.1
4.3 2.8 2.1 2.6
13.4
8.4 16.5
8.4 12.8 14.9 11.6
5.8 15.7
9.3 20.1 12.6
9.7
62.5
71.2
74.6
71.2
73.6
.5
.6 .8 .6
1.6
.2 .1 .5 .3
.6
2.2 1.7 2.8 .3 5.4
3.3
1 2
.2
1.4
3.6
1.5
.4
2.9 1.4
6.1
3.8
6.2
6.9
2.1
2.5
1 5 .7 .5 .4
:!
.5 .6 .6 .6
2.0 2.4 4.5 1.3 2.4 2.4 2.3 3.4
Bananas
Blackberries
Cherries
86 3 80.9
Cranberries
Currants
88.9
Grapes
77.4
Oranges
86.9
Peaches
89.4
Pears
80.9
Pineapples
Plums
89.3 78.3
Black raspberries. .
Red raspberries
Strawberries
DRIED FRUITS
Apples
Apricots
Currants
84.1 85.8 90.4
26.1 29.4 17.2
Dates
15.4
Fics . .
18.8
Pears
16.6
Prunes
Raisins
22.3 14.6
Composition. — Fresh fruits contain water (75 to 90 per cent), sugar, cellulose, acids, and salts, with very little, if any, protein or fat. When ripe, fruits contain no starch,
(67)
for the ripening process changes the starch to sugar and gums. One of the gum-Uke substances is pectin, a substance in plants similar to gelatin in meat.
Kinds. — There are many kinds of fruit. The most common fresh fruits are apples, peaches, pears, cherries, plums, grapes, bananas, pineapples, and berries.
Food Value. — Most fresh fruits are low in food value; but they refresh and cool the system and furnish us with mineral salts, of sodium, calcium, phosphorus, etc., which purify the blood. The large amount of cellulose aids digestion, as it supplies bulk to the food and excites the flow of the digestive juices. The acids which fruits contain stimulate the appetite for other food. Dried fruits have for their chief food value a high percentage of sugar.
The common dried fruits are prunes (dried plums), raisins (dried grapes), figs, dates, apricots, and apples.
Rules for Eating Fruit. — 1. Use only sound, ripe fruit. Unripe fruit is not digestible, unless cooked, and overripe fruit is of inferior flavor and is apt to interfere with digestion.
2. Fruit from street venders should not be used, as it is nearly always too ripe and unclean.