| Description | Report produced by the Fats Subcommittee. Notes that the ration in January 1918 had reduced butter, margarine, lard, and meats, reducing fat intake to only 6.5 oz as opposed to recommended 17 oz. Discusses the possibility of using the fatty acids created in glycerine production as a food source -- processes by which they can be made edible -- experiments with samples of oils and fatty acids on digestibility and nutrition -- composition of the fatty acids prepared from hydrogenated whale oil -- methods of using the fatty acids as food, including in bread, meat powder, chocolate, jelly. Concludes that fatty acids are completely digested and can be used as fat in time of shortage. |