ow is it determined? 641. How do the
nutrients, protein, fat, and carbohydrates, compare as to available
energy? 642. Why is it necessary to consider the caloric value of a
ration? 643. Is the protein molecule as completely oxidized in the body
as starch or fat? 644. What residue is left from the digestion of
protein? 645. What part do the soluble ferments take in digestion? 646.
To what extent are the nutrients of animal foods digested? 647. Which
nutrient, protein or fat, is the most completely digested? 648. How do
vegetable foods compare in digestibility with animal foods? 649. What
effect does cellulose have upon digestibility? 650. Which of the
nutrients of vegetables, protein or carbohydrates, is more completely
digested? 651. What mechanical value may cellulose have in a ration?
652. Why must bulk be considered in a ration, as well as nutrient
content? 653. Name the eight most important factors influencing the
digestibility of foods. 654. To what extent does the combination of
foods affect the digestibility of the nutrients? 655. Why does a mixed
ration give better results than when only a single food is used? 656.
How does the amount consumed affect the completeness of the digestive
process? 657. To what extent does the method of preparing food affect
digestibility? 658. What is gained, so far as digestibility is
concerned, by the cooking of foods? 659. To what extent does the
mechanical condition of food affect its digestibility? 660. Why is it
desirable to have some coarsely granulated foods in a ration? 661. Why
should the ration not be composed exclusively of finely granulated
foods? 662. Why is some coarsely granulated food more essential in the
dietary of the sedentary than in the dietary of the laborer? 663. How
does palatability affect the digestive process? 664. Do psychological
processes in any way affect digestion? 665. What physiological
properties do some foods possess? 666. To what are these physiological
properties due? 667. To what extent is individuality a factor in
digestion? 668. To what extent does digestibility differ with
individuals? 669. Why do some foods affect individuals in different
ways? 670. Why is it necessary that the quantity, quality, and character
of the food should vary with different individuals? 671. In what
different ways is the expression "digestibility of a food" used? 672.
Why is it necessary to consider the digestibility of food, as well as
its composition? 673. Does th