File:NLC416-01jh011670-61693 食物常識.pdf

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食物常識   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
上官悟塵著
image of artwork listed in title parameter on this page
Title
食物常識
Publisher
商務印書館
Description

目錄
第一章 緒論
食物之必要--身體中之積蓄食物
第二章 食物消化之順序
理想的咀嚼法--咽腔及食管--胃消化--腸消化--食物之變化--澱粉之變化--蛋白質之變化--小腸之吸收--大腸之吸收--養分之用途
第三章 消化不良之原因
口腔疾患--胃之疾患--肝臟胰腺及腸之疾患--熱病及其他疾病--不適宜之食物
第四章 榮養素
水--鹽類--蛋白--碳水化物--脂肪--甲種活力素--乙種活力素--丙種活力素--丁種活力素--戊種活力素--食物中活力素之含量
第五章 吾人每日所需榮養素之量
第六章 食物之注意
1 動物性食物及植物性食物
2 混食之必要
3 食物之榮養價
4 附加品
5 食物之吸收
6 烹飪之注意
7 食物之溫度
8 食物之危險
第七章 動物性食品
1 獸肉類--成分--獸肉之危險
2 獸肉之貯藏法及其製品
3 鳥肉及鳥卵--成分--卵之檢查法
4 魚肉--成分--魚肉之危險
5 貝介類--成分--貝類之危險
6 牛乳--成分--反應--牛乳之危險--殺菌之必要
7 牛乳殺菌法
8 小兒用牛乳之注意
9 煉乳
10 乳粉
第八章 植物性食品
1 穀類--成分--榮養之真價--米飯與麥飯之比較--穀類之危險
2 豆類--成分--豆製品
3 根菜--成分
4 蔬菜及瓜類--成分
5 蕈類--成分
6 果實--食時注意--成分
7 辛辣類
8 餅類
9 酒類--酒之害--關於衛生上--關於社會上--冬季不可飲酒--酒之種類
10 清涼飲料
11 茶--成分--利害
12 珈琲--成分--利害
13 可可與朱古力
第九章 人工滋養品
1 蛋白滋養品
2 碳水化物滋養品
3 脂肪滋養品
4 混合滋養品
5 有機性磷化合物及活力素滋養品
第十章 主要食品良否之鑑別
1 米之良否及其注意
2 肉類之良否及其注意
3 魚貝類之良否及其注意
4 雞卵之良否及其注意
5 食用蕈與毒蕈
6 牛乳之良否
7 牛酪之良否
8 飲料水之注意
第十一章 關於食養之注意
1 食物消化之條件--食物停滯胃中時間表
2 攝食之時間
3 一日之食量
4 食時之注意
5 食後之注意

Language Chinese
Publication date 民國22[1933]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
館藏信息
InfoField
(1)7/526/Z121.6
主題
InfoField
食物營養
中圖分類
InfoField
R151.3
載體形態
InfoField
83頁

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current01:43, 11 June 2023Thumbnail for version as of 01:43, 11 June 2023835 × 1,210, 94 pages (2.55 MB)PencakeBot (talk | contribs)Upload 食物常識 (1/1) by 上官悟塵著 (batch task; nlc:data_416,01jh011670,61693; 民國圖書.1; 食物常識)

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