3. Sugar is digested and absorbed rapidly. This is an advantage when immediate energy is needed. However, this quick absorption dulls the appetite. For this reason very sweet dishes should be used sparingly in the first portion of the meal. When the morning cereal is heaped with sugar the remainder of the meal frequently is neglected. The child who eats sweets before mealtime too often goes to the table with little appetite and does not eat the foods containing the essential building materials. The time for sweets and sugar-rich foods is at dessert or long enough before a meal so as not to interfere with a good mealtime appetite. SUGAR-SIRUP EQUIVALENTS The substitution of a sirup for all or a part of the granulated sugar in a recipe must be made on the basis of the contribution of the sugar to that recipe. On the basis of the amount of total sugar, or calorie content, substitutions are made in terms of the amount of sirup containing the same weight of total sugar as one cup of granulated sugar. In general, a cup of sirup contains the same weight of total sugar as a cup of dry sugar. This is due to the heaviness of sirups as com¬ pared with an equal measure of sugar. See Table IX. On the basis of sweetness, the amounts of the sirups comparable to a cup of granulated sugar depend upon the kinds of sugar in the sirup as well as the amounts. Sweetness varies with the different sugars. The degree of sweetness is difficult to measure accurately. A number of investigators, however, have rated the different sugars according to sweet¬ ness. All agree that levulose is the sweetest of the sugars, but since no method has been perfected for producing this sugar in an in¬ expensive, crystalline form, it is not readily available except in sirups. All the other sugars are less sweet than sucrose, dextrose being rated by the various investigators as from one-half to three-fourths as sweet as sucrose. Maltose is still less sweet than dex¬ trose, and lactose, or milk sugar, the least sweet of all. These ratings resulted from studies made with dilute solutions. With con¬ centrated solutions the ranking given above is in general the same, but the percentage ratings are somewhat different. The com¬ bined sweetness of two or more sugars in a solution seem greater than the sum of their separate sweetnesses. The measures of sirups that give approxi¬ mately the same total sugar and the same sweetening value as one cup of granulated sugar are given in Table IX. Sugar in the form of sirups costs more than granulated sugar, at usual prices for sirups in retail packages. Some sirups con¬ tribute flavor as well as sweetness, and the natural sirups may be sources of nutrients lacking in granulated sugar. Certain sirups Table IX • Kind of Sugar or Sirup Weight of One Cup Total Sugar Kinds of Sugar Present Weight Total Sugar in One Cup Calories in One Cup Approximate Measure to Give Same Sweetness Sugar-Sirup Grams Per cent Grams Cups Equivalents Granulated sugar . . . 200 100 Sucrose 200 796 1 Corn sirup . 392 34.2 Dextrose; maltose 100 853 3 Sweetose . 336 58.2 Dextrose; maltose 195 994 14-2 Honey . 333 76 Sucrose; levulose 253 1062 i [34]

AI-modernized reading of the original text

3. Sugar is digested and absorbed rapidly. This is an advantage when immediate energy is needed. However, this quick absorption dulls the appetite. For this reason very sweet dishes should be used sparingly in the first portion of the meal. When the morning cereal is heaped with sugar the remainder of the meal frequently is neglected. The child who eats sweets before mealtime too often goes to the table with little appetite and does not eat the foods containing the essential building materials. The time for sweets and sugar-rich foods is at dessert or long enough before a meal so as not to interfere with a good mealtime appetite. SUGAR-SIRUP EQUIVALENTS The substitution of a sirup for all or a part of the granulated sugar in a recipe must be made on the basis of the contribution of the sugar to that recipe. On the basis of the amount of total sugar, or calorie content, substitutions are made in terms of the amount of sirup containing the same weight of total sugar as one cup of granulated sugar. In general, a cup of sirup contains the same weight of total sugar as a cup of dry sugar. This is due to the heaviness of sirups as com¬ pared with an equal measure of sugar. See Table IX. On the basis of sweetness, the amounts of the sirups comparable to a cup of granulated sugar depend upon the kinds of sugar in the sirup as well as the amounts. Sweetness varies with the different sugars. The degree of sweetness is difficult to measure accurately. A number of investigators, however, have rated the different sugars according to sweet¬ ness. All agree that levulose is the sweetest of the sugars, but since no method has been perfected for producing this sugar in an in¬ expensive, crystalline form, it is not readily available except in sirups. All the other sugars are less sweet than sucrose, dextrose being rated by the various investigators as from one-half to three-fourths as sweet as sucrose. Maltose is still less sweet than dex¬ trose, and lactose, or milk sugar, the least sweet of all. These ratings resulted from studies made with dilute solutions. With con¬ centrated solutions the ranking given above is in general the same, but the percentage ratings are somewhat different. The com¬ bined sweetness of two or more sugars in a solution seem greater than the sum of their separate sweetnesses. The measures of sirups that give approxi¬ mately the same total sugar and the same sweetening value as one cup of granulated sugar are given in Table IX. Sugar in the form of sirups costs more than granulated sugar, at usual prices for sirups in retail packages. Some sirups con¬ tribute flavor as well as sweetness, and the natural sirups may be sources of nutrients lacking in granulated sugar. Certain sirups Table IX • Kind of Sugar or Sirup Weight of One Cup Total Sugar Kinds of Sugar Present Weight Total Sugar in One Cup Calories in One Cup Approximate Measure to Give Same Sweetness Sugar-Sirup Grams Per cent Grams Cups Equivalents Granulated sugar . . . Sucrose Corn sirup . 34.2 Dextrose; maltose Sweetose . 58.2 Dextrose; maltose 14-2 Honey . Sucrose; levulose [34]

Foods, their selection and preparation