Composition and nutritive value. — Figure 64 shows you the composition of several common meats. Meat is valuable chiefly for its protein, fat, and mineral salts. The juices of the meat in the muscle cells contain nitrogenous extractive materials which give flavor, and are possibly stimulating, but they have no food value. From the bone and also from the connective tissue, gelatin is dissolved in cooking. Gela- tin is a protein, but differs in certain chemical properties from other proteins, and cannot be used as the only source of nitrogen. It is a very useful protein, however, and as it can be substituted in part for more expensive proteins, it used to be called a " protein saver." In spite of the fact that meat is a conmion article of diet it should not be used in excess. Other forms of protein, as those in eggs and milk, are usually digested as easily, and most people can digest vegetable proteins if the vegetables are carefully prepared. Very little children should not have FOODS AND HOUSEHOLD MANAGEMENT 1 I i I MEATS AND POULTRY 216 FOODS AND HOUSEHOLD MANAGEMENT meaty for it has stimulating properties which are midesirable for them, and it takes away the taste for foods more important for growth (see Food for Growth, Chapter XVIII). When used largely in the diet, meat tends to cause intestinal putre- faction and to form excess of acid in the body. It is less likely to be harmful if taken with plenty of fruits and green vegetables and liberal drinking of clear water. It should be realized that in none of the European coun- tries is meat used so liberally as in the United States, and that there are reasons to believe that we might be better off if we could satisfy ourselves with a meat consumption nearer the average of other civilized peoples — say half as much meat per person per year as we are now accustomed to use. The fuel value of meat depends largely upon the amount of fat which is eaten. If a poimd of steak contains 2 ounces of fat and 14 oimces of clear lean, the rejection of the fat means a loss of fully one half of the fuel value. The following table shows the difference between raw meat of the same cut, free from bones and connective tissue, due to differences in amounts of fat. Moat people would prefer the strictly lean meat. Table Showing 100-Calorie Portions op Raw Ediblb Meat Lean Medium Fat Mbat Weight, Ounces Weight, Ounces Beef, round Chicken (Fowl) Lamb, leg Mutton, leg Pork, loin chops Veal, leg 2.3 3.2 2.8 1.9 1.4 2.9 1.7 1.6 1.6 1.5 1.0 2.2 MEATS AND POULTRY ^ I h 111 I 218 FOODS AND HOUSEHOLD MANAGEMENT For very complete and conveniently arranged tables giving the percentage composition, the food values per pomid and per omice, the weight and nutrients of the 100-Calorie por- tions of all the important meats and other food materials as well, see Rose's " Laboratory Handbook for Dietetics."

AI-modernized reading of the original text

Composition and nutritive value. — Figure 64 shows you the composition of several common meats. Meat is valuable chiefly for its protein, fat, and mineral salts. The juices of the meat in the muscle cells contain nitrogenous extractive materials which give flavor, and are possibly stimulating, but they have no food value. From the bone and also from the connective tissue, gelatin is dissolved in cooking. Gelatin is a protein, but differs in certain chemical properties from other proteins, and cannot be used as the only source of nitrogen. It is a very useful protein, however, and as it can be substituted in part for more expensive proteins, it used to be called a " protein saver." In spite of the fact that meat is a conmion article of diet it should not be used in excess. Other forms of protein, as those in eggs and milk, are usually digested as easily, and most people can digest vegetable proteins if the vegetables are carefully prepared. Very little children should not have I i meat for it has stimulating properties which are midesirable for them, and it takes away the taste for foods more important for growth (see Food for Growth, Chapter XVIII). When used largely in the diet, meat tends to cause intestinal putrefaction and to form excess of acid in the body. It is less likely to be harmful if taken with plenty of fruits and green vegetables and liberal drinking of clear water. It should be realized that in none of the European countries is meat used so liberally as in the United States, and that there are reasons to believe that we might be better off if we could satisfy ourselves with a meat consumption nearer the average of other civilized peoples — say half as much meat per person per year as we are now accustomed to use. The fuel value of meat depends largely upon the amount of fat which is eaten. If a poimd of steak contains 2 ounces of fat and 14 ounces of clear lean, the rejection of the fat means a loss of fully one half of the fuel value. The following table shows the difference between raw meat of the same cut, free from bones and connective tissue, due to differences in amounts of fat. Moat people would prefer the strictly lean meat. Table Showing 100-Calorie Portions op Raw Ediblb Meat Lean Medium Fat Mbat Weight, Ounces Weight, Ounces Beef, round Chicken (Fowl) Lamb, leg Mutton, leg Pork, loin chops Veal, leg 2.3 3.2 2.8 1.9 1.4 2.9 1.7 1.6 1.6 1.5 1.0 2.2 ^ h 111 I For very complete and conveniently arranged tables giving the percentage composition, the food values per pomid and per omice, the weight and nutrients of the 100-Calorie portions of all the important meats and other food materials as well, see Rose's " Laboratory Handbook for Dietetics."

Foods and household management