Programs for Use in Study Clubs 1525 



Refreshments. — Sandwiches made of graham nut bread with dates (page 

 114 of the syllabus) should be included in the refreshments. 



FATS 



Roll call. — Each member should respond by giving the name of some 

 home-rendered fat, other than lard, which she has used in floiir mix- 

 tures or in deep frying. 



Paper. — Fats and fried foods in the diet of young and old 

 Suggestive outline 



1. Energy value of fat as compared with that of carbohydrates 



and of protein 



2. Balance to be maintained between fats and carbohydrates in 



the diet 



3. Growth-stimulating fats: simple dishes suitable for children in 



which foods containing such fats play a prominent part 



4. The effect on a school child or an ofhce worker of a breakfast 



or a noon meal overrich in fat 



5. Kinds of fat and types of cooked food that are difficult of 



digestion, and therefore should not be given to young chil- 

 dren or to persons of delicate digestion 



6. The place of fat in the diet of the active out-of-door worker 



7. The place of fruit in the meal rich in fat 



8. Three menus for a farm breakfast that shall provide simple 



food for the growing children and at the same time satisfy 

 the needs of the hearty man of the family 



References 



Foods and household management, p. 158-162, 309. Kinne and 



Cooley 

 Food for school boys and girls. Teachers College, Columbia 



University. Technical education bulletin 23 

 The feeding of young children. Teachers College, Columbia 



University. Technical education bulletin 3 

 Rules for planning the family dietary. Cornell reading-course 



for the farm home, Vol. II, No. 41 



Paper. — Fat as used in cooking 

 Suggestive outHne 



1 . The effect of fats in making a flour mixture tender 



2. Forms of fat suitable for use as shortening 



3. Methods of trying out, or rendering, fat that insvire the least 



waste and the best flavor 



