effective in such diverse disorders as tuberculosis, excessive irritation of the skin, and wounds. These and other possibilities will be included in the study. Table Unsaturated Fatty Acid Composition of Some Marine-Animal, Land-Animal, and Vegetable Oils 1/ Marine animal Oils Land-animal and Vegetable Oils Fatty No. Carbon Atoms No. C-C Double Bonds 6.2 17.1 10.0 35.5 29.5 38.6 46.0 24.7 48.7 82.860.0 29.0 26.4 28.0 44.4 43.0 Tetracosapolyenoic Total 84.385.0 76.0 76.5 79.0 77.9 83.5 39.1 40.6 88.3 74.4 62.0 90.081.0 95.0 93.9 88.7 47.148.0 1/ DATA TAKEN FROM A CHART PREPARED BY THE E. F. DREW AND COMPANY, INC., NEW YORK 10, NEW YORK PARALLEL STUDIES: To attain the maximum result from our research efforts, the fishing industry may wish to launch parallel studies, or to contribute to such studies. The Maine Sardine Industry now has such projects under way at the Massachusetts Institute of Technology and at the Harvard Medical School. Dr. Kinsell, at the Highland Alameda County Hospital, Oakland, Calif., is even now seeking the aid of private industry (not government) for a 10-year study of certain aspects of atherosclerosis on humans. He has some support, possibly from such groups as the meat industry, and is hopeful that other interested segments of the food industry will cooperate. ADVANCING MORE WIDESPREAD USE: We come now to the last aspect of the problem under discussion--what can be done by the fishing industry to advance the more widespread use of its infinitely diverse and valuable food products in combating disorders resulting from poor nutrition. Based on the information already available, the fishing industry can merchandise fish as a dietary staple just as the American Meat Institute, dairy associations, poultry associations, and many similar organizations now do for their protein products. A fishing firm, for example, could develop a sequence of advertisements or promotions around such features as already have been mentioned briefly (see also tables 4 to 7): (1) choice of fat level; (2) well-balanced and complete protein content; (3) essential vitamin and mineral content; (4) diversity of species each with characteristic palate and eye appeal; (5) ease of preparation for fresh, frozen, or canned fish; and (6) the heat-and-serve advantages of the newly-developed fishery products. All these approaches would stress adequate nutrition as a general means of combating nutritional disorders. 1/ DATA IN THIS TABLE ARE FROM THE BUREAU'S FISHERY TECHNOLOGICAL LABORATORIES. EDIBLE PORTION OF THE FISH WAS USED FOR ANALYSES. IN SOME INSTANCES, ONLY A LIMITED NUMBER OF SAMPLES HAVE BEEN ANALYZED. CALITY OF CATCH, AND THE HARVEST OF SEVERAL DIFFERENT YEARS. OTHER DATA ARE BASED ON REASONABLY COMPLETE SAMPLING FOR SEASON, LO 2/ MILLIGRAMS PER 100 GRAMS OF MEAT. TO CONVERT MG./100 G. TO MG./4 OZ. MULTIPLY THESE FIGURES BY 1.13. If continuing research further establishes the essentiality of some of the unsaturated fatty acids peculiar to fish, the advantages of eating fish can then be more Table 5 Composition of Some Fresh-Water Fish of Great Lakes-Mississippi Valley Areal/ 1 DATA IN THIS TABLE ARE FROM THE BUREAU'S FISHERY TECHNOLOGICAL LABORATORIES. EDIBLE PORTION OF THE FISH WAS USED FOR ANALYSES. IN SOME INSTANCES ONLY A LIMITED NUMBER OF SAMPLES HAVE BEEN ANALYZED. OTHER DATA ARE BASED ON REASONABLY COMPLETE SAMPLING FOR SEASON, LOCALITY OF CATCH, AND THE HARVEST OF SEVERAL DIFFERENT YEARS. specifically stressed for nutrition in which such fatty acids are important. If fish oils are practically the only natural source of the more highly unsaturates (table 3), our studies on the characteristics of the fatty acids will have been well founded and profitable indeed. 1/ DATA IN THIS TABLE ARE FROM THE BUREAU'S FISHERY TECHNOLOGICAL LABORATORIES. EDI BLE PORTION OF THE FISH WAS USED FOR ANALYSIS. IN SOME INSTANCES ONLY A LIMITED NUMBER OF SAMPLES HAVE BEEN ANALYZED. OTHER DATA ARE BASED ON REASONABLY COMPLETE SAMPLING FOR SEASON, LOCALITY OF CATCH, AND THE HARVEST OF SEVERAL DIFFERENT YEARS. Since the study of the efficiency of these unsaturated fatty acids in lowering blood-serum cholesterol will move hand in hand with the study on the nutritional essentiality of them, our work will allow us to keep abreast of the best present thinking by medical science. We therefore also can build on what may be found by other research workers with other fats. In summary, then, an appealing, high-quality, nutritionally adequate, well-balanced food, available in suitable form for any home or institutional use, gives a strong foundation on which to build a program for aiding buoyant national health and for combating the inroad of not just one but of numerous types of nutritional diseases. On such a program is a sound and prosperous fishing industry based. CANNED TUNA Canned tuna is a familiar item in almost every American home and on every groceryman's shelf. It is economical, excellent nutritionally, easy to prepare, and universal in taste appeal. Average size. 100 Average are 35 40 200 Several species of fish are marketed as tuna, all of which are equally desirable to the homemaker. On the Pacific coast, the catch includes albacore, bluefin, skipjack, and yellowfin. Bluefin and little tuna are taken on the Atlantic coast. Albacore has lighter meat than the other species and is the only tuna permitted to be labeled as "white meat." The other species are labeled as "light meat" tuna. Canned tuna is available in three different styles of pack. The pack does not indicate a quality difference, but refers to the size of the pieces in the can. "Fancy or Solid Pack" is marketed in 3-, 7-, and 12-ounce cans. This style is mechanically cut to convenient pieces and packed in oil. This pack is especially adaptable to salads and other dishes where chunks of tuna are desirable. It is the moderately-priced pack. "Chunk Style" is marketed in 34-, 6-, 6-, and 12-ounce cans. This style is mechanically cut to convenient pieces and packed in oil. This pack is especially adaptable to salads and other dishes where chunks of tuna are desirable. It is the moderately-priced pack. "Flake and Grated Style" is marketed in 6- or 11-ounce cans. This style is mechanically cut to smaller pieces than the "chunk style" and is also packed in oil. It is excellent for canapes or sandwiches where the tuna is blended into a paste. It is generally lower-priced than the preceding packs. A number of specialty packs are also available, such as "tonno," consisting of solid-meat tuna packed in olive oil and about double the amount of salt; a "dietetic," packed in distilled water for people who must avoid salt and fat in their diets; a baby food; a tuna paste; and others. The inexpensiveness and versatility of canned tuna account for this fish being the most frequently served canned fish in the United States. One or two cans of tuna, used as an extender in casseroles or salads, or on sandwiches, will provide an adequate serving for six people. |