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SOURCES. Oils are essential constituents of animal and vegetable tissues and as such are found in a wide range of foodstuffs. The main sources of large quantities of oil and fat are in the energy‐storing tissues. Normally, these stores are present as oils but may solidify on cooling. Hence animal fats which exist naturally at body temperatures tend to be solid at room temperatures, whilst vegetable and marine oils are often liquid at room temperature. Chemically, these differences are related to the chain length and degree of unsaturation of the fatty acid residues; shorter chain lengths and higher levels of unsaturation lead to lower melting points. Microscopically, solidification is seen as an increase in the amount of crystallinity in the fat and this can be detected by polarised light microscopy and by electron microscopy techniques. Differences in crystallinity can be found in fats from different animals — for example, beef fats are generally more crystalline than pork fats — and from different anatomical locations within a single animal — for example, exterior fats such as pork jowl fat are generally less crystalline than interior fats such as mesenteric fat.

The purpose of this paper is to explore teacher candidates’ response to young adult literature (prose and comics) featuring fat identified protagonists. The paper considers the textual and embodied resources readers use and reject when imagining and interpreting a character’s body. This paper explores how readers’ meaning making was influenced when reading prose versus comics. This paper adds to a corpus of scholarship about the relationships between young adult literature, comics, bodies and reader response theory.

At the time of the study, participants were enrolled in a teacher education program at a Midwestern University, meeting monthly for a voluntary book club dedicated to reading and discussing young adult literature. To examine readers’ responses to comics and prose featuring fat-identified protagonists, the author used descriptive qualitative methodologies to conduct a thematic analysis of meeting transcripts, written participant reflections and researcher memos. Analysis was grounded in theories of reader response, critical fat studies and multimodality.

Analyses indicated many readers reject textual clues indicating a character’s body size and weight were different from their own. Readers read their bodies into the stories, regarding them as self-help narratives instead of radical counternarratives. Some readers were not able to read against their assumptions of thinness (and whiteness) until prompted by the researcher and other participants.

Although many reader response scholars have demonstrated readers’ tendencies toward personal identification in the face of racial and class differences, there is less research regarding classroom practices around the entanglement of physical bodies, body image and texts. Analyzing reader’s responses to the constructions of fat bodies in prose versus comics may help English Language Arts (ELA) educators and students identify and deconstruct ideologies of thin-thinking and fatphobia. This study, which demonstrates thin readers’ tendencies to overidentify with protagonists, suggests ELA classrooms might encourage readers to engage in critical literacies that support them in reading both with and against their identities.

Early childhood and early elementary are key times when children develop internal and external antifat attitudes; thus, it is necessary to better understand the available children’s literature around fatness.This paper aims to examine children's picture books with fat protagonists to better understand the current landscape of children's literature. Drawing on relevant literature around fat characters and the fat studies movement, this critical content analysis considers five children’s books featuring fat protagonists.

This study uses critical content analysis to analyze texts featuring fat protagonists, including two rounds of initial reading and analysis. Using lenses of critical literacy and critical multicultural analysis, the author looks for common themes, silences and absences in the texts, images and peritext.

This paper identifies themes of characters initially internalizing antifatness, then pushing back against antifat bias toward existing with joy and without stigma. Several of these texts even draw on the history of fat activism, highlighting societal critique and a potential activist component of children’s literature with fat protagonists.

The study has a small number of books, due to the limited number of texts that fit the study parameters.

The paper concludes with examples of scaffolding for teachers and parents to have conversations with young children about antifat bias while also acknowledging notable absences, particularly boy protagonists.

These themes illustrate the power of young children to push back against antifat bias and critique oppressive social structures.

There have been very few studies looking at antifatness in children’s picture books. With more books with fat protagonists coming out in the 2020s, this study offers an understanding of the themes present, while also emphasizing the need for an intersectional approach to literature with fat protagonists.

Fat consumption in the UK has remained stable at 40 per cent of energy intake for the past 25 years, despite widely publicized recommendations for reductions. Briefly reviews some of the possible reasons why fat intake is at this high level, and why consumers find it difficult to reduce intakes. First, there may be psychobiological effects of fats which serve to maintain liking for fat‐associated sensory characteristics. Second, consumers often have a poor conception of their own fat intake and the relative contributions of different food sources. Lastly, there is little known about the factors influencing long‐term dietary change. These are issues which research in nutrition and food science can and should address.

The purpose of this paper is to improve the nutritional value of chicken nuggets by partial substitution of animal fat with palm stearin. Three nugget formulations with the fat level of 10.3 per cent palm fats consisted of blends from Olein: Stearin at ratios of 30:70, 50:50, 70:30 were used to replace chicken skin (control). Palm fat treatments resulted in a significant decrease of cholesterol content.

Four nugget formulations with the fat level of 10.3 per cent palm fats consisting of blends from Olein: Stearin at ratio of 30:70, 50:50, 70:30 and a commercial shortening, Socfat 36 are studied. The same formulation using chicken skin as a control and a commercial brand of nugget is used as a comparison. Proximate analysis of raw and cooked palm fat nuggets showed a decrease in the protein content and an increase of the fat content. The cholesterol content were reduced up to 45.9 per cent through the addition of palm fat, when compared against the control treatment. Fatty acid composition of palm fats in the palm substituted formulations increased the level of C16:0 and decreased C16:1, C18:1, C18:2, compared with fat from chicken skin.

The cholesterol content was reduced by 45.9 per cent when chicken skin and fat were substituted with palm fats. The texture of chicken nugget increased when added with palm fats. Palmitic acid (C16:0) content increased while palmitoleic acid (C16:1), oleic (C18:1) and linoleic acid (C18:2) decreased in palm fat treated nuggets.

The paper is of value in showing how palm stearin and olein usage in chicken nuggets helps reduce the product's cholesterol content.

Reports a recipe modification exercise which was undertaken to determine whether an acceptable sponge cake could be produced using low‐fat spreads in place of full‐fat margarine or butter. The textural and sensory qualities of the cakes were studied and a price analysis carried out to identify price differences between low‐fat and full‐fat spreads. Presents results which indicate that, as the fat content of cakes decreases, the sensory quality also decreases, although an acceptable product can be produced using a spread containing 65 per cent fat. Finds that low‐fat spreads are in many cases more expensive than their full‐fat equivalents. Highlights the need for further work to identify a fat replacer which can be used successfully in baking.

Reviews the latest thinking regarding fat and health in the light of the 1993 FAO/WHO Expert Consultation on “The Role of Oils and Fats in Human Nutrition”. Outlines the role of fat in meeting energy requirements; in the absorption and provision of fat‐soluble vitamins; in enhancing food palatability; and in the provision of essential fatty acids. Looks at the association of types of fat with coronary heart disease and cancer, and outlines the recommendations of the FAO/WHO Consultation report. Concludes that fat is a desirable and essential nutrient and that the need for fat changes according to life cycle and lifestyle.

Fat provides a major contribution to the palatability of food. It has a lubricating effect and improves the texture of many food products, and it also acts as a heat transfer medium in the frying of food. Fat is also a carrier of fat soluble flavour compounds which make some high fat products such as butter very attractive to consumers. As a consequence of these characteristics, fat in the diet has risen to 42.6% of calories according to the National Food Survey of 1980. The fat content of the diet in western countries shows a considerable increase during this century, and it also contrasts with developing countries where the fat intake is considerably less. A UN report estimates that fats provide about 14 per cent of total calories in developing countries. This has stimulated considerable research into the metabolism of fat and the relationship between the high intake of fat and diseases prevalent in western countries.

Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixture with cocoa butter and causes chocolate softness. It is very important for quality of chocolate especially chocolate with nuts or sunflower kernel. The aim of this paper was to investigate the influence of low‐melting (26°C) milk fat fraction on crystallization processes in chocolate mass and define the optimal concentration of this fraction with suitable precrystallization temperature time regime. Solid fat content of chocolate which designates the influence of precrystallization changes in chocolate mass with addition of milk fat fractions was investigated.

The precrystallization was performed in a laboratory crystallizer that is in a modified Brabender pharinograph, which measures the rheological characteristics as indirect parameter of crystallization properties of chocolate mass depending on milk fat fraction concentration and precrystallization temperature. The experiments were performed according to the factorial plan 3² (two factors on three levels) and the results are statistically treated.

The results showed that the optimal conditions for achieving the satisfactory tempering rate (optimal concentration of crystals in chocolate mass) are addition of 3 per cent low‐melting milk fat fraction and precrystallization temperature of 25°C.

The addition of high‐melting milk fat fraction slows down the chocolate mass crystallization more then low‐melting milk fat fraction. Investigated fraction influenced decreasing in solid fat content of chocolate regardless of precrystallization temperature.

The fat content of beef is of considerable importance, both nutritionally and in terms of its perceived effects on eating qualities. Several methods of evaluating the fat content of beef carcasses and beef longissimus dorsi were compared, including chemical assay of the fat content of beef L.dorsi, carcass measurements made in the slaughterhouse and the dissection of a sample rib joint. The reliability of techniques used to measure fat content is very important and it is critical that different techniques which are thought to estimate the same parameter, i.e. total fat content, should in fact produce comparable results. The results from this study indicate, however, that the measurements of carcass fat made at slaughter and dissection agree well, although much lower levels of agreement were achieved between the carcass fat measurements and the chemical determination of the fat content in the L.dorsi. Discusses possible reasons for this.