Digestibility of Certain Miscellaneous Animal Fats (Classic Reprint)

This early nutrition study examines several fats—such as goat’s butter, oleo oil, oleo stearin, ox-tail fat, and turtle fat—and measures how well they are digested when eaten in amounts typical of a normal diet. The book reports the percentages of digestibility for fat, protein, and carbohydrate, and notes that these fats generally assimilate well without causing notable adverse effects.

• Concrete digestibility data for a range of fats, including oleo oil and turtle fat.


• How the fats perform in mixed-diet experiments and their impact on overall nutrient absorption.


• Observations on tolerability and practical implications for dietary fats in the early 20th century.


• Context within USDA nutrition publications and related fat studies of the era.

Ideal for readers interested in the history of nutrition science and the empirical study of fat digestion.