JAMA. 1916;LXVI(14):1031. doi:10.1001/jama.1916.02580400037022.
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Although it is generally admitted that the fats which ordinarily find their way into the dietary of man are well utilized when the amounts ingested are not unduly large and the individual is in normal health, our knowledge of the subject is still largely empiric, being based on every-day experience in dietetics. There is, however, a practical importance in learning the digestive peculiarities of the fats which are in common use, particularly since the changing habits of our population and the increased demand for culinary and table fats tend to bring into the market varieties which have been little used. The experts of the Office of Home Economics in Washington have expressed the situation by saying that a full understanding of the materials, of the nature of household methods of handling them, and of the resulting effects is necessary as a basis for real economy as well as for more


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