onomically in the dietary? 403.
Why should eggs be purchased and sold by weight? 404. How do canned
meats differ in composition from fresh meats? 405. How do the nutrients
of canned meats compare in cost with those of fresh meat? 406. What are
the advantages of canned meats over fresh meats? 407. What are some of
the materials used in the preservation of meats?

CHAPTER IX

CEREALS

408. How are the cereals milled? 409. What are the cereals most commonly
used for food purposes? 410. Give the general composition of cereals as
a class. 411. What are the main nutrients in corn preparations? 412.
What influence does the more complete removal of the bran and germ of
corn have upon its digestibility? 413. How does the cost of nutrients in
corn compare with other foods? 414. Why is corn alone not suitable for
bread-making purposes? 415. Why should corn be combined in a ration with
foods mediumly rich in protein? 416. What change takes place in corn
meal from long storage? 417. Give the characteristics and composition of
oat preparations. 418. How does removal of the oat hull affect the
composition of the product? 419. To what extent do the various oat
preparations on the market differ in composition and food value? 420. Do
oats contain any special alkaloidal or stimulating principle? 421. Why
should oatmeal receive longer and more-thorough cooking than many other
foods? 422. To what extent are the nutrients in oatmeal digested? 423.
How do wheat preparations differ in general composition from corn and
oat preparations? 424. What influence upon the composition of the wheat
breakfast foods has partial or complete removal of the bran? 425. What
is the effect upon their digestibility and nutritive value? 426. What
are the special diabetic flours, and how are they prepared? 427. What
are the wheat middlings breakfast foods, and how do they compare in
digestibility and food value with bread? 428. How do they differ
mechanically? 429. How does barley differ from wheat in general
composition? 430. What is barley water, and what nutritive material does
it contain? 431. What cereal does rice resemble in composition? 432.
With what food materials should rice be combined to make a balanced
ration? 433. What can you say as to comparative ease and completeness
of digestibility of rice? 434. Why are cereals valuable in the ration?
435. In what way do they take a mechanical part in digestion? 436. What
are predigested breakfast foods? 43