Chapter 31

1. Why are fats slow of digestion? 2. If they are so valuable as "coal foods," why do we not eat more of them at a meal? 3. Give some reasons for carrying fats as food supply on long voyages and expeditions. 4. In what forms are they best carried? 5. What makes up the emergency field-ration of the German army, and why? 6. What is the most valuable single fat, and why? 7. Name other fats in common use and describe their effects on digestion. 8. State the food values of bacon. 9. Why should nuts be eaten in moderate quantity only? 10. How do nuts compare in cost (_a_) with other proteins? (_b_) with other fats? 11. What is the peanut? 12. Why is it hard to digest? 13. What digestive juices "melt" fats? 14. What is oleomargarine and how does it compare with butter?