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? 437. How would you determine the general nutritive value of a breakfast food, knowing the kind of cereal from which it was prepared? 438. To what extent are cereals modified or changed in composition by cooking? 439. To what extent are the nutrients of cereal foods digested and absorbed by the body? 440. To what extent do the cereals supply the body with mineral matter? 441. How does the phosphate content of cereals compare with that of meats and milk?