XXXVl CONTENTS 



XIV. The Nutritional Value of Fats (continued) 



(d) Other Nutritional Indices for Comparing the Nutritional 



Value of Animal and of Vegetable Fats 919 



(3) The Effect of Heating upon the Nutritional Value of Fats and 



Oils 920 



(4) The Effect of Rancidity upon the Nutritional Value of Fats and 



Oils 921 



4. The Nutritional Value of Modified Fats and Oils 924 



(1 ) Monogh'cerides and Diglycerides 924 



(2) Synthetic Fats 926 



(3) Acetogtycerides 927 



5. Optimum Levels of Fat in the Diet 931 



(1) Conclusions Based upon Experiments on Rats 931 



(2) Conclusions Based upon Experiments on Man 932 



Author Index 935 



Plant and Animal Sources of Lipids 989 



Subject Index 1003 



