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Full Download Book Clinical Psychomotor Skills 5 Point PDF
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Nitrogenous Foods
As previously stated, in a mixed diet meat and eggs are the chief
sources of nitrogenous foods. Next to these come the legumes.
Corn (maize) is a native of America and has been one of the most
extensively used cereals. Corn bread and corn meal mush were
important foods with the early settlers, partly because they are
nutritious and partly because the corn meal was easily prepared at
the mill and was cheap. The germ of the corn is larger in proportion
than the germs of other grains, and it contains much fat; therefore it
is heating. For this reason, it is strange that corn bread is so largely
used by inhabitants of the southern states. It is a more appropriate
food for winter in cold climates.
Because of the fat in the germ, cornmeal readily turns rancid, and,
on this account, the germ is separated and omitted from many
cornmeal preparations.
Hulled corn, sometimes called lye hominy, is one of the old-
fashioned ways of using corn. In its preparation, the skin is loosened
by steeping the corn in a weak solution of lye, which gives it a
peculiar flavor, pleasing to many.
Cornmeal mush is a valuable breakfast food.
Pop corn. The bursting of the shell in popping corn is due to the
expansion of the moisture in the starch, occasioned by the heat.
Green sweet corn does not contain the same proportion of starch
as cornmeal, it being, in its tender state, mostly water. It is laxative,
because it is eaten with the coarse hull, which causes more rapid
peristalsis of the intestines.
Oatmeals are the most nutritious cereals. The oat contains more
fat than other grains and a larger proportion of protein. It is,
therefore, the best adapted to sustain life in the proportion of nutrient
elements. On account of the fat, oats are especially well adapted for
a breakfast food in winter. Another advantage oatmeal, or rolled oats,
have as a breakfast food is in their laxative tendency, due to the
coarse shell of the kernel.