Procedures for Calculating Nutritive Values of Home-Prepared Foods: As Used in Agriculture Handbook No. 8, "Composition of Foods Raw, Processed, Prepared," Revised 1963 (Classic Reprint) - Softcover

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Excerpt from Procedures for Calculating Nutritive Values of Home-Prepared Foods: As Used in Agriculture Handbook No. 8, "Composition of Foods Raw, Processed, Prepared," Revised 1963

The formulas used in deriving the nutritive values of home-prepared foods for Handbook 8 were chosen as reasonable, or standard, combina tions of ingredients for these products. They were based on recipes from many sources and are shown here in tables 3 to 26 (pp. 9 to The weights assigned to volume measures in the formulas were adapted from the Handbook of Food Prepara tion published by the American Home Economics Association from table 3 in the 1950 edition of Handbook 8 and from. Other published and un published sources.

Table 1. Sample Calculation of the Composition of a home-prepared Food From Ingredients (sponge Cake)

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