This brings us to a consideration of the digestibility of vegetables in general, which is always the paramount consideration when dealing with the value of any substance to be used as a food.
This inquiry cannot be answered conclusively for the reason that the digestibility of this, as of other foods, depends largely on the individual.
Lentils on account of their difficult digestibility require to be very thoroughly cooked.
It is said, however, that their digestibility decreases in proportion to the degree in which they are hardened by boiling.
The apple, uncooked, is less digestible than the pear; the degree of digestibility varying according to the firmness of its texture and flavour.
Name the eight most important factors influencing the digestibility of foods.
The flours were made into bread, and the bread fed to workingmen, and its digestibility determined.
It is also claimed that the digestibility of the meat is influenced by the mechanical character, as toughness of the fiber.
The body secured a larger amount of nutrients from the white than from the other grades of flour, the digestibility of the three types being as follows: standard patent flour, protein 88.
Why is it necessary to consider the digestibility of food, as well as its composition?
What is the effect upon their digestibility and nutritive value?
For example, milk is practically all digested when it forms a part of a ration, and it also promotes digestibility of the foods with which it is combined, but when used alone it is less digestible.
By digestibility is meant the difference between the amounts of the several nutrients consumed and the amount excreted in the feces.
The value of a food should be based upon its composition as determined by chemical analysis, its digestibility as founded upon digestion experiments, and its palatability and mechanical structure.
In the following way the digestibility of a two-days ration of bread and milk was determined: 773.
The degree of digestibility of all these flours is high, due largely to their mechanical condition; that is, to the fact that they are finely ground.
What influence does milk have upon the digestibility of other foods?
Stewart, gives thedigestibility of a few of the more common foods: Digestible In 100 lbs.
It was found that the food was more or less diminished in digestibility by cooking.
He says, "generally speaking, the food was quite thoroughly assimilated, the coefficients of digestibility being about the same as are found in an ordinary mixed diet.
The results of a number of foreign experiments on the digestibility of crude fibre by man are from 30 to 91.
Next, food was manufactured to produce a still greater variety, to increase the flavour, or less frequently to produce an imagined greater digestibility or nutritiveness.
Through this opening the lining of the stomach could be seen, the temperature ascertained, and numerous experiments made as to the digestibility of various kinds of food.
Table Showing theDigestibility of the More Common Solid Foods.
This digestibility depends partly upon the nature of the food in its raw state, partly upon the effect produced upon it by cooking, and to some extent upon its admixture with other foods.
The digestibility will vary also with the quality of the fish and the methods of cooking.
Crisco has taken the place of butter and lard in a number of hospitals, where purity and digestibility are of vital importance.
Digestibility of meat: (1) The less muscle juice is coagulated by heat, the more easily it is digested.
A further difficulty with the accuracy of digestive experiments, and one to which in the past too little attention has been paid, is the influence upon the digestibility of one food by the presence of others.
The tables published in the physiologies giving the digestibility of various foods as so many hours, refer entirely to the length of time it takes for the food to pass out of the stomach.
The former method of estimating the digestibility of food was first to analyze the food, and then to analyze the intestinal residue, and subtract the undigested remnant of each particular class of food from the amount originally eaten.
Sidenote: Comparative digestibilityof foods] Professor Palloff's discoveries throw some very important light on the comparative digestibility of foods.
Sidenote: Comparative digestibility of cooked and uncooked starch] I do not advocate the use of uncooked grain, but I wish to correct a popular error in regard to the digestibility of uncooked cereal starch.
The larger part of these have been taken into account in the following estimations of the digestibility of the nutrients in different classes of food materials.
Since there is as yet no satisfactory method of separating these constituents of the excreta, the actual digestibility of the food is not determined.
Nutrients of the same class, but from different food materials, vary both in digestibility and in heat of combustion, and hence in fuel value.
Coefficients ofDigestibility (or Availability) of Nutrients in Different Classes of Food Materials.
The utilization of yeast protein for cattle feeding is a current practice abroad; and the satisfactory digestibility and availability of the same product by the human organism has repeatedly been announced since the beginning of the war.
As regards the digestibility of cheese, and, consequently, its adaptability to midnight suppers, opinions differ widely.
Their digestibility depends, in large measure, on the tenderness of the different ingredients, as well as upon the freshness of the uncooked vegetables that enter into their composition.
It has been claimed that heated milk is less digestible than raw, and a considerable amount of experimental work has been done, both on animals and children, in order to determine the relative digestibility of heated and raw milk.
Formalin has been most widely used in milk because it is a most efficient preservative; it is cheap and cannot be detected by the consumer, although it injures the digestibility of the casein.
If the food be eaten with a relish, and tolerated by the stomach, its digestibility will not, except in extreme cases, affect in a very sensible degree its nutritiveness.
In the healthy digestive organs a pound weight of (dry) food of inferior flavor and slow digestibilitywill be just as useful as the same weight of well-flavored and easily assimilable aliment, provided all other conditions be alike.
The fact is, that digestibility and flavor are only of great importance to dyspeptic persons.
Although the digestibility and flavor of meat (and of every other kind of food) affect its nutritive value, these points are in general of far less importance than its composition.
It is not merely the composition of an aliment and its adaptability to the organism which determine its nutritive value--its digestibility and flavor are points which affect it.
If for any reason it is necessary to employ artificial feeding for infants under the age of ten months, that food should obviously be used which most closely resembles human milk indigestibility and in nutritive properties.
Its soft consistence, highly nutritious quality, and easy digestibility render this preparation of the greatest value.
Considerable difference of opinion has existed in the minds of medical men as to the relative digestibility of raw and heated milks.
Agriculture have investigated in recent years the digestibility of many vegetable oils, among them nut oils, and have found as high a percent of utilization with these as with butter and our other common animal food fats.
With the exception of the starch rich chestnut, the heating of the nut did not seem to effect the digestibility whether this heat was boiling, steaming or roasting.
While we can now definitely speak of the high digestibility of nuts, it is necessary to consider other phases of the part played by foods in nutrition.
By this method the flavor of the cereals is developed and their digestibility increased.
No hard-and-fast rules can be laid down here for this phase of food selection, but as these lessons in cookery are taken up in turn, the necessary knowledge regarding digestibility will be acquired.
But while cooking makes such foods more digestible, it renders others more difficult of digestion, as in the case of eggs, the degree of digestibility depending somewhat on the cooking method used and the skill of the cook.
The slices used for toast may be cut thick or thin, depending on whether the persons for whom the toast is made prefer a soft or a dry toast and whether the digestibility of the toast is to be taken into consideration.
Cottage cheese made in this way is superior in flavor and digestibility to that which has been scalded.
The following remarks on digestibility are according to the best knowledge we have on the subject: As a general rule, the protein of meat and fish is more completely and more quickly digested than the protein in vegetable foods.
So far as food value anddigestibility are concerned, there is no difference between animal and vegetable fats.
The ripeness and freshness of fruits determine their digestibility to a great extent, but the peculiarities of each person have much to do with this matter.
Abnormal conditions of the alimentary tract, however, cannot be taken into consideration in a general discussion on the digestibility of foods, for it is a subject that cannot be treated except from a dietetic standpoint.
The digestibility of this cellulose, however, is not worth considering, for, while it is possible that small amounts of very young and tender cellulose from fruits may be digested, on the whole this characteristic may be disregarded.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "digestibility" in a variety of sentences. We hope that you will now be able to make sentences using this word.
