Digestibility. For all practical purposes,
fats in moderate amounts are easily and
completely digested. Fats are more slowly
digested than other foods. They tend to
slow down the rate at which the stomach
empties, thus delaying the onset of the hun¬
ger pangs that come from an empty stomach.
The liquid and soft fats, such as vegetable
oils, butter, margarine, lard, and bacon fat,
are more readily digested and absorbed than
the harder fats. When the melting point of
a fat is much above body temperature the
fat does not become liquid in the intestine
and is more difficult to emulsify and digest.
So far as completeness of digestion is con-
[139]
cerned, there is little difference among the
various fats with melting points below body
temperature.
Use in the Diet. Fat is an important
source of energy and contributes flavor and a
satisfying quality to the diet not obtained
from any other nutrient. Fat is essential in all
diets as a source of the unsaturated fatty
acids required for proper body functioning.
Studies of low and high fat diets indicate
that fats may improve the utilization of
other food nutrients. Some fats, particularly
the invisible fats and the table fats, are im¬
portant sources of the fat-soluble vitamins.
Fat is especially useful in high-caloric diets
since it increases the energy content of the
diet with a minimum change in volume. It
adds richness and flavor to bland and bulky
foods.
Table fats are spread on breads. Vegeta¬
bles are seasoned with fat, and fat is added to
salad in the form of dressing. As a shortening
it makes flour mixtures more tender and pal¬
atable; as a cooking medium it both adds
and develops flavor.
Inexpensive fats such as salt pork, lard, and
margarines are important in adding flavor
and increasing the nutritive value of low-cost
diets.
SELECTION AND BUYING
Normally, there are many kinds, brands,
and qualities of food fats on the market.
Most of these are good products, adapted to
certain uses. The consumer, however, needs
some means of acquainting herself with the
different fats and oils and guides to help her
in making a wise selection.
Guides to Buying. To help the consumer
in the selection of food fats, the following
guides may be used in buying them: the
label on the package, the inspection stamp,
grade marks for butter, brand names, the use
which she intends to make of the fats, and
the cost.
Package Label. Among the best buying
guides for the consumer are informative
labels that not only state what the product
is and the weight of the contents of the pack¬
age, but also describe the quality of the con¬
tents in terms of a grade.
The Federal Food, Drug and Cosmetic
Act requires that labels on edible fats and
oils must give sufficient information to enable
the consumer to identify the contents of the
package, as "corn oil” or "olive oil.” All
meat fats must carry a label bearing their
true names, for example, "pure lard,” "re¬
fined and hydrogenated lard,” or "pure lard
with beef fat added.” Consumers might ex¬
pect "Silverleaf Lard” and "Laurel Leaf
Lard” to be leaf- lards, but they are not.
These are brand names.
Page 129
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Digestibility. For all practical purposes, fats in moderate amounts are easily and completely digested. Fats are more slowly digested than other foods. They tend to slow down the rate at which the stomach empties, thus delaying the onset of the hun¬ ger pangs that come from an empty stomach.
The liquid and soft fats, such as vegetable oils, butter, margarine, lard, and bacon fat, are more readily digested and absorbed than the harder fats. When the melting point of a fat is much above body temperature the fat does not become liquid in the intestine and is more difficult to emulsify and digest. So far as completeness of digestion is con-
[139]
cerned, there is little difference among the various fats with melting points below body temperature.
Use in the Diet. Fat is an important source of energy and contributes flavor and a satisfying quality to the diet not obtained from any other nutrient. Fat is essential in all diets as a source of the unsaturated fatty acids required for proper body functioning. Studies of low and high fat diets indicate that fats may improve the utilization of other food nutrients. Some fats, particularly the invisible fats and the table fats, are im¬ portant sources of the fat-soluble vitamins. Fat is especially useful in high-caloric diets since it increases the energy content of the diet with a minimum change in volume. It adds richness and flavor to bland and bulky foods.
Table fats are spread on breads. Vegeta¬ bles are seasoned with fat, and fat is added to salad in the form of dressing. As a shortening it makes flour mixtures more tender and pal¬ atable; as a cooking medium it both adds and develops flavor.
Inexpensive fats such as salt pork, lard, and margarines are important in adding flavor and increasing the nutritive value of low-cost diets.
Normally, there are many kinds, brands, and qualities of food fats on the market. Most of these are good products, adapted to certain uses. The consumer, however, needs some means of acquainting herself with the different fats and oils and guides to help her in making a wise selection.
Guides to Buying. To help the consumer in the selection of food fats, the following guides may be used in buying them: the label on the package, the inspection stamp, grade marks for butter, brand names, the use which she intends to make of the fats, and the cost.
Package Label. Among the best buying guides for the consumer are informative labels that not only state what the product is and the weight of the contents of the pack¬ age, but also describe the quality of the con¬ tents in terms of a grade.
The Federal Food, Drug and Cosmetic Act requires that labels on edible fats and oils must give sufficient information to enable the consumer to identify the contents of the package, as "corn oil” or "olive oil.” All meat fats must carry a label bearing their true names, for example, "pure lard,” "re¬ fined and hydrogenated lard,” or "pure lard with beef fat added.” Consumers might ex¬ pect "Silverleaf Lard” and "Laurel Leaf Lard” to be leaf- lards, but they are not. These are brand names.