Show w it mi sr fw ama A T to in EAT and WHY WR WW elti tsa ia ss ansa ilar esa siv ishii w kf asa assi A aba focion Alou fo aion itol me ike place of fats I 1 n the diet nationally known food authority Corn compares pares the different cooking fats and shortenings Shorten ings by C HOUSTON GOUDISS a 6 east bait SC st now new york city sphere HERE are perhaps more false notions concerning fats than any other class of foods some som e ho homemakers me makers considering them as fattening only try to eliminate them entirely from the diet others have the impression that foods containing fat are difficult to digest and for this reason deprive their families of many delicious and healthful foods both botha f points of view arise from ignorance of dietary facts fats are necessary Noco to health fats have a number of important functions to perform they are a concentrated fuel food having more than twice the energy value 0 of f an equal weight of protein or carbohydrate one half ounce of fat that is one tablespoon yields calories and were ho he able to eat it a man could obtain an entire days fuel fr from orn three fourths of a pound of fat it is interesting to note that it would require nearly eight beigh t pounds of cooked rice to I 1 live give the same number 0 of f calories in oriental countries where la large rg e populations live in great poverty tat fat is usually scarce and it is necessary to consume huge quantities of food in order to meet the daily fuel requirements A As s a result most of the deop people le develop distended abdomens children must have fat because fat is s such ich a compact food nutritionists agree that for growing boys and girls and men engaged in strenuous physical exercise fat is almost essential if they are to get enough total calories there is also elpe experimental rime nt 1 evidence bat at least a small amount of one or cir more of the unsaturated fatt T acids must be supplied by tie the rood food if normal nutrition is to be maintained and two competent te nt investigators found expert mentality men talfy talty that the presence of fat in the diet tends to td conserve vita min B in the body some fats especially I 1 those hose from animal sources are rich in vitamins A and D and fats made from vegetable oils rna may contain i vitamin E fat fal and hunger hanger perhaps the greatest service performed by tat fat is its ability to give staying power to the diet to satisfy hunger in this respect it direct directly li affects the disposition and may influence the ability to enjoy life the shortage of fats in european countries during the ho world war graphically demonstrated how a deficiency of this class of foods can destroy the morale of entire nit nations ions with supplies cut oft off or very greatly curtailed the warring countries found it necessary to ration fats closely As a result their people were always hungry and dissatisfied even when their actual needs were satisfied in this connection it Is interesting to no note te that a slice of bread and butter or margarine will delay the onset of hunger longer than a slice of bread and jam even though the number of calories calori cs may be the same me different fats fata compared As sources of energy the different food fats are very similar thus the homemakers choice may be determined by preference convenience economy and the the use to which the product is to be put the various forms of 0 edible fats and oils are derived from both animal and vegetable sources they include butter margarine lard compounds which are a mixture of animal fats fata and vegetable oils hydrogenated tats fats and the liquid vegetable oils butter and margarine are used chiefly os as a spread and it is interesting te to note that the tha annual per capita c consumption on of margarine Is steadily increasing ns as homemakers have discovered that the use of this less expensive product releases more money for milk fruits and v vegetables ege fables margarine is interchangeable able with butter for dressing vegetables and in boughs containing spices fruits and chocolate its shortening power and keeping qualities are similar to those of butter lards compounds and other shortening fats are useful not only as a means of increasing palatability and food value but to add flakiness to baked foods and to produce a crisp coating which seals in the miner minerals alsand and vitamins of fr tried ed foods lard is used chiefly as a shortening for pastry and a go good d grade will be found to be white and free from objectionable odors the highest grade called leaf lard is produced from the leaves of tat fat in the sides of the hog when made by a reputable manufacturer the compounds prepared especially for cake m making kin for shortening pastry end and tor for deep frying are wholesome high i ly nutritious and give most satisfactory results they are a most economical form of shortening digestibility ol of fats fala because of their ability to retard digestion somewhat and thus jive give satiety value to a meal tile the impression has grown up that tats fats are difficult to digest this results from confusing the length of time required for digestion and the completeness with which a food is digested when digestibility Is regarded in the popular sense ot of the ea ease s e comfort and s speed peed with which the digestive organs carry on their work it Is conceded that fats in general retard the secretion of the gastric juice and thus cause food to remain longer in the stomach on the other hand most fats have such a high coefficient of digestibility that under normal conditions only about one eth of the fat eaten escapes digestion experiments indicate for example ar thit that the coefficient of digestibility diar ge of oleomargarine la Is per cent it is sometimes erroneously stated that pastry is indigestible this statement Is without foundation provided the pastry Is made from a high grade shortening and is properly baked similarly fried foods come in for i a great deal of criticism that should not be charged to the use of fat but to incorrect methods of cooking it if food Is properly cooked in fat that ha haa a high smoking point there will be no opportunity for decomposition products to develop |