292.

' THE ROLE OF A K I M A L FATS I N HUNAN N U T R I ' T I O N

WILLIAM C. SHERMAN

Rnctions - of Fat

Energy

Protein, carbohydrate and f a t a r e the three important sources of energy as ca lo r i e s in our diets. source, supplying more than twice as many calories per un i t weight as either protein o r carbohydrate. genemus amounts i n the diets of act ive growing children and of adults en- gqed i n heavy labor are important and help t o make it possible t o maintain calor ic equilibrium without experiencing the discomfort of over-loading the stomach. very nearly the same calor ic value.

O f these, fa t is the mst concentrated

Because of the concentration of energy i n fats,

It is noteworthy that a l l fats saturated and poly-unsaturated have

Various fats show fa i r ly rJiae var ia t ion i n rate of digestion, de-

Even these small

pendent largely on the melting point, but all natural f a t s , animal and vegetable are nearly completely digested by the normal human with reported d i g e s t i b i l i t y coefficients ranging f r o m 93 t o nearly 100. differences i n d i g e s t i b i l i t y largely disappear on a pract ical mixed diet containing a mixture of fets.

Essential Fatty Acids

fn the ear3.y days of vitamin research it wa8 shown that cer ta in f a t t y acids, mainly l ino le i c and arachidonic acids were essent ia l i n rsts t o prevent a deficiency characterized by retarded growth, scaly skin, kidney ailments and increased incidence of infections. Similar deficiencies have since been produced i n mafly other species of experimental animals by rigid exclusion of fat f r o m the diets of young animals. It is now well recognized that plyunsaturate0 fatty acids are essent ia l f o r humans especially infants t o prevent and cure cer ta in types of eczema. tioned that lard was used by Hamen' i n his early studies t o effect ively treat t h i s condition i n infants. pork cuts is l ino le i c acid while beef t a l l o w and beef cuts contain 3-4s of l i no le i c acid i n the fat.z acids are n cessary f o r growth and prevention of skin abnormslities.

acids is adequate i n humans, rats and pigs t o meet t h e i r essent ia l fatty acid requirement s .

In this connection it i s men-

About 10s of the t o t a l l ip ids of lard and

Only mall amounts of polyunsaturated f a t t y There is evidence s that only Z$ of the total calor ies as polyunsaturated f a t t y

- Satiety Value

Zt has long been recognized that over and above its nut r i t iona l merits, fa t has a satiety value, an expression with many meanings. u6ud defini t ion of satiety such as gra t i f ica t ion beyond desire is one f o r which fa t qual i f ies , probably through a psychological e f fec t o r a physiologi- c a l adjustment of the body t o prolonged consumption of substant ia l amounts

The

293.

of fa t . In t h i s connection f a t liortage in wartime Europe energy and efficiency of workers' and it has been reported developed a craving f o r f a t when deprived of it fo r a long or ien ta l soldier , on the other hand, subsisted on a ra t ion

reduced the tha t many people time. The largely of

cereals and vegetables which supplied only 3% of the calories as fa t and apparently experienced no lack of sa t i e ty . f o r s a t i e t y is related t o the abi l i ty of foods t o delay the onset of hunger pangs between meals. is well established that f a t delays gas t r ic emptying time not only of i t s e l f but of other foods as w e l l . slower than of other nutr ients and the presence of food i n the gastrointes- t i n a l t r a c t is an important fac tor i n delaying hunger. The higher melting points of the animal fats as compared with most of the l iqu id vegetable fats would be expected t o give them a par t icular advantage i n t h i s respect since it has been shown i n rats by Steenbock e t a15 t h a t these differences i n absorption ra te do exist.

The usual nu t r i t iona l meaning

Fat is eminently qualified i n this respect since it

The rate of i n t e s t ina l digestion of f a t is

L-

Other Functions

Fat6 make substant ia l contributions t o our fa t -soluble vitamin intake with vitamins A and D in bu t t e r f a t and vitamin E i n mst vegetable o i l s which is important in the la t ter o i l s t o prevent the rapid rancidif i - cation of the high levels of polyunsaturated f a t ty acids. . .

- ,

O f considerable in t e re s t and possible significance f o r future generations is the observed property of f a t t o protect animals f r o m i r r ad i - ation.6 Other non-nutritional f'unctions of f a t a r e f o r thermal insulation and f o r the cushioning of v i t a l organs.

Fats i n Atherosclerosis

It has f o r a long time been recognized by nu t r i t i on i s t s that animal. products have made important contributions t o our nut r i t iona l health. In recent years there has been growing concern over the increased incidence of cardiovascular disease and other degenerative diseases i n t h i s and other developed countries. showed fa i r correlations between intake of animal P r Q d U C t s , animal fat and cholesterol and incidence of heart disease. Such studies, although in t e r - es t ing and serving as a stimulant t o research suppor*t, can be misliading, subject t o misinterpretation and do not give d i rec t s c i en t i f i c proof. It is of i n t e re s t that the same information can also be interpreted t o show a direct correlation etween cholesterol intake and length of l i f e i n various

Epidemiology studies of various population groups

par t s of the world. 9 A most complicating fac tor i n world population studies is the

rapid s t r ides made i n increasing longevity i n the developed parts of the world. The average l i f e span of about 70 years at present i n the United States has increased f r o m about 50 years i n 1900 and has doubled since the republic was founded. chiefly through more effect ive prevention and control of infectious diseases through improved sani ta t ion and the development of &re effect ive biologi- ca l s and chewtherapeutic agents. hood diseases, influenza, pneumonia, poliomyelitis, typhoid, smallpox, tuberculosis, diarrhea and e n t e r i t i s responsible f o r heavy death loss .

This remarkable progress has been accomplished

No longer are infant mortality, child-

294.

Commenting on t h i s s i tua t ion recently a t the tlorld Food Forum, Mr. Frank W. Notestein,' president of The Population Council, Inc., New York, stated, "A white g i r l born i n 1960 has a better chance of reaching 60 than of reaching age 5 if she were born i n 1900." diseases, a very large percentage of our population survives t o old age and the sane degenerative diseases which have alwaye exacted t h e i r t o l l of the aged are s t i l l prevalent and there has been l i t t l e o r no progress i n t h e i r control, The average l i f e expectancy of a man of 50 o r 70 years of age today is not sppreciably d i f fe ren t from what it was in 1900.

As a r e su l t of b e t t e r control of infectious

Disease8 of the heart and circulatory system (cardiovascular) are extremely prevalent and are responsible f o r over 5 6 of the t o t a l deaths occurring i n th i s country, lated t o cardiovascular disease including age, sex, heredity, metabolic rate, l eve l of ac t iv i ty , tobacco consumption, nervous s t ress , blood pressure and nutr i t ion.

There are many factors which appear t o be re-

Atherosclerosis and/or high blood pressure, result ing f r o m atherosclerosis are the cause of 9G$ of the cardiovascular deaths. atherosclerdsis there is a deposition of f a t t y substances 8s streaks i n the c e l l s of the walls of the blood vessele. These f a t t y deposits contain mny types of Substances, including cholesterol, t rue f a t s , phospholipids, pro- te ins , and minerals i n many types of combinatione. The fa t deposition may s t a r t i n individuals only a f e w years old and progress a t variable rates throughout l i fe . When these f a t t y deposits become suf f ic ien t ly large they may impede the flow of blood o r s top it altogether i n which event the blood sugply t o a v i t a l organ, such as the heart o r brain, may be suf f ic ien t ly interrupted t o produce a heart attack, stroke, o r death. above fac tors cannot be controlled by the individual and t h i s is why the nut r i t iona l fac tors have been so greatly emphasized in recent years.

In

b s t of these

The nut r i t iona l factors which have received the most a t tent ion are overweight, cholesteml intake, f a t intake, and type of f a t .

Overweight

Overweight is one of the most serious nut r i t iona l problems i n t h i s country and i n most cases is 8 result of the decreased ac t iv i ty of our popu- l a t i o n with increased mechanization together with over-consumption of c8,loriee. overweight and the incidence of cardiovascular disease; however, l i f e in- surance s t a t i s t i c s show that on the average, people who are overweight have a shorter l i f e expectancy.

There is no d i rec t cause and ef fec t relationship proven between

It appears that i n order t o reduce the r i s k of developing atherosclerosis, the prevention of overweig;ht thmughout one's l i fe t ime by maintaining an appropriate l eve l of physical ac t iv i ty and by not over-con- suming calor ies regardless of their Bourne would be the most important pre- ventative nut r i t ion approach. proven t h a t removal of excess body f a t once it has been deposited w i l l be beneficial i n reducing the likelihood of atheroscleroeis; but it would be well-taken advice t o i n s t i t u t e a sound health program including regular exercise and a Bensible reducing diet t o produce a constant but slow (1-2 Ib/week) loss i n weight.

For those who are overweight, it has not been

Such a reducing diet should be adequate i n

295.

protein, minerals and vitamins, rcsCricted only i n calories t o minimize loss of body nitrogen and minerals. Carefully controlled studies with over- weight men9 and womenlo by Young summarized i n Science Digest11 show tht there is no "magic formula" f o r weight reduction and tha t f o r bes t resu l t s d i e t s should supply moderate amounts of f a t , high protein and low carbohy- drate employing a wide var ie ty of foods f r o m a l l food groups. are the basis f o r the reducing d i e t s provided by the National Live Stock and Meat Board i n the booklet "You Can Reduce".

These studies

Cholesterol Intake

Since choitesteml is one of the f a t t y substances which are de- posited i n the blood vessels i n a themsclemsis it was a t one t i n e thought by some tha t a l l we would have t o do to control t h i s condition was t o l imi t the amount of dietary cholesterol supplied by meat, milk, and eggs. It is agreed by most investigators that within reasonable limits the leve l of dietary cholesterol has l i t t l e o r no ef fec t upon the l eve l of cholesterol occurring i n the blood. and we apparently operate on about two grams of cholesterol per day. c e l l i n the body is capable of making cholesterol and if dietary cholesterol is not supplied, the body (espeefally the l i v e r ) w i l l make enough to compen- s a t e f o r t h i s dietary res t r ic t ion . If dietary cholesterol were proven t o be a factor , which i s not the case, the amunt of cholesterol contained in an average 100 gram serving of cooked beef i s less than 3$ of the above 2 gm. O f t h i s small amount of cholesterol in meat, over one half is i n e s t e r f o n d 2 which h s been shown t o b more slowly absorbed than the f ree form i n the rat 13,12 and the chicken,?' and is d i s t inc t ly d i f fe ren t from the form of cholesterol i n mi lk and eggs, where it is nearly a l l i n free form, thermore, there i s no proof that the l eve l of cholesterol i n the blood i n any way influences deposition of f a t t y substances i n t h e blood vessels. Many people with elevated blood cholesterol do not develop atherosclerosis and many people d i e from atherosclerosis without having elevated serdm cholesterol. manufacturing cholesterol, fats, and other f a t t y substances and it is not established t o what extent levels i n the blood o r leve ls of d ie ta ry intake influence t h i s f a t t y deposition i n the blood vessel walls.

Cholesterol is a normal constituent of our bodies Every

Fur-

The c e l l s l in ing the a r t e r i a l walls themselves are capable of

Fat Intake

Various sources of informstion indicate that fa t consumption i n the U. S. is 40-45s of the t o t a l calor ic intake. of many nu t r i t i on i s t s who feel tha t levels of fa t intake should be reduced so tha t fa t would comprise 25-36 of t o t a l calories. Fat is essent ia l i n the d i e t and i n addition, has a s a t i e t y value due t o i t s ef fec t upon delay- ing the passage of food through the stomach. A moderate amount of fa t is desirable i n reducing d i e t s for t h i s reason. There is no proof of a d.irect relationship between fa t intake and tne incidence of atherosclerosis. *How- ever, i f there is excessive calor ic intake, whether from consuming too much f a t , carbohydrate o r protein, obesity w i l l r e su l t and there i s a higher incidence of cardiovascular disease i n obese than i n non-obese individuals.

Th i s i s a point of concern

Type of Fat

There is currently much discussion about the types of f a t i n the diet and consideration of the des i r ab i l i t y of subst i tut ing polyunsaturated

296.

fats f o r saturated fats. The fats i n animal pmducts are predominantly hard fats (saturated) whereas the vegetable oils (corn, cottonseed, peanut, soy- bean and safflotrer) are predoruinantly yolyunsaturated f a t s . saturated fats are subst i tuted f o r saturated fats without increasing calor ies the levels o - lowered, 16-d but resu l t s are variable and in some individuals blood cholesterol and l i p i d s are not lowered and may even increase ,20 Most of the polyunsaturated fat studies with humans and animals have been of short duration and there is evidence in humane20 and in long term animal s tudies with swine21 and chickem22 that i n due time the body will adjust t o the intake of polyunsaturated f a t e and the blood levels of these f a t t y substances will return t o the pretreatment levels . It is not known w h a t happens t o the cholesterol and other fatty substances when they are removed from the blood by polyunsaturated fat i n the diet. increased deposition in the blood vessels a result of t h i s treatment. Russel -- e t a12! showed tha t i n n o m 1 and a l - loxan-diabetic rats, corn o i l feeding produced greater l i v e r cholesterol levela than lard. well contmlled experiments with rats of various ages found that although corn oil feeding lowered s e m cholesterol and l ipids, total cholesterol was increased in the en t i r e body ELB well as in the aortas, heart , muscle, testes, adipose t i s sue and gut.

atheroma development in the arterial walla, Lofland I - e t a12* found that corn o i l feeding of pigeons produced lower serum cholesterol than coconut oil but there ma no signlf icant differences i n the aorta plaques. i n baby monkeys fed 475 of the calor ies as bu t t e r fa t o r mixed vegetable oils, values f o r cer ta in serum l i p i d components were d i f fe ren t in the two groups. Both groups developed lesions typical of atherosclerosis i n the aorta and muscle a r t e r i e s with no differences with the two types of fat.25

If polyun-

cholesteml and f a t in the blood of many people a re

It is poseible that there is nd other t issues of the body as

Similarly, Gerson, Shoreland and Adams23a i n seversl

In studies of the e f f ec t of polyunsaturated f a t s upon actual

Similarly,

Further indication that lowering serum cholesterol and l i p i d leve ls may not influence what 9gpens in the a r te ry walls i a available in the stuaiee of Oliver and Boyd. v i v o r ~ of a f i r s t myocardial infarct ion over a 5-year period and a lactose placebo t o a similar group of f i f t y . estrogen group but both groups had the ident ical number (eighteen) of fur ther myocardial infarctions.

Estrogen was given t o f i f t y male sur-

Serum cholesterol was lower i n the

Detailed studies of the biochemical composition of l i p i d extracts of human intixna/maxima preparations f r o m aortas, coronary and b r a i n a r t e r i e s have been made f o r the purpose of determining differences between re la t ive ly undiseased and severely atherosclerotic a r t e r i e s (Nt t che r e t a l ) 27. In atherosclerosis the total l ip ids , cholesterol and cholesterol es te rs in- creased i n all artery preparations while t r iglycer ides and free f a t t y acids decreased and phospholipid changes were variable. Polyunsaturated fa t ty acids consistently increased i n the cholesterol e s t e r and t r iglycer ide fract ions of a l l atherosclerotic arteries and saturated f a t t y acids de- creased i n these fract ions. since the food consumed in Metherland8 is re lat ively r ich i n saturated animal fats and even under these dietary circumstances polyunsaturated f a t t y acids increased in artery walls i n atherosclerosis. similar increases in polyunsaturated f a t t y acid8 with increased severi ty of

These results are of par t icular significance

Xkmmerow28 has fouad

297.

atherosclerosis i n aortas collected from many parts of the world. These re- s u l t s could indicate a des i rab i l i ty to exercise reasonable moderation i n the use of polyunsaturated f a t s . , i '

The Position of Meat i n Heart Disease

If animal f a t is proven to be invslved i n heart disease, it should be recognized that l i v e stock producers are continually producing meatier type animals, t h a t most of the f a t of yeat is separable and is e i the r trimmed off by the packer, by the retailer, o r i s discarded a t the tab le as pla te waste. Our annual per capita consumption of beef, pork, lamb and veal is ap- proximately 160 pounds (carcass bas i s ) . . When t h i s meat i s cut, merchandised and cooked f o r tab le use the lean and marble portions of t h i s amount of cooked meat provides an average daijy intake of 2.5 ounces per person. is d i f f i c u l t t o accurately estimate the amount of f a t from meat which is actual ly consumed because there are wide differences i n personal preference as far as meat fats a re concerned. It is probable that most people t r i m off most of the separable fa t from most cuts of cooked meat'and tha t most of the fa t i n t h e drippings is discarded if gravy is made. that the fa t content of t he lean and marble portions of cooked meat is f a i r l y representative of actual consumption of most people. ounces of lean and marble meat supplies less than 10 grams of fa t which is based upon all r e t a i l cu ts 'o f . the carcass i n the 4munts they a re contained. Th i s amount of fa t from meat is l e s s than 7$ of the estimated average f a t consumption i n t h i s country and supplies l e s s than 3% of the calor ic re- quirement of an adult man.. A t the same time, t h i s .mount of meat supplies approximately 30$ of the protein requirements of an adult man and i n addi- t ion, is a valuable source of many minerals and vitamins.

It

It is believed

This 2.5

1.

2.

3.

4.

5 .

6.

7.

a.

9.

1 .

REFEREkCES

Hansen, A . E., E , M., Knott, H. F. Wiese, E. Sappernan and I. McQuarrie. J. D i s . of Child. 73:l (1947).

U.S.D.A. Home and Garden Bul . 72 (1960) . Lundberg, W. 0. and R. T. Holman.

Hansen, A. E., Food and Nutrition News. 20:4 (1949).

Fourteenth Res. Conf., Am. Meat I n s t . Found (1962) Proceedings i n press.

Steenbock, H., Irwin and Weber. J. Nutr. 12:103 (1936).

Euell, H. J. Fat as a Required Wt r i en t .

Hodges, R. E.

Notestein, F. W.

Fed. hroc. 14:639 (1955).

Food and Nutrition News. 33:8 (1962).

World Food Forum, May (1962) Proce&ine;s i n press.

Young, C . M., E. L., wry, V. U. Sermon and 2. H, Pierce. J. Nutr. 61 :437 (1957).

298.

10 . 11 . 12.

13 . 14.

15

16.

17.

18 .

Young, C, M., B, A. Gehring, S, H, Merrill and M. E. e r r . J , Am.

Young, C. M. Sci . Digeat Dec. 1961, pg. 62.

Kritchevsky, D. and S , A, Tepper.

Swell, L, T, A., B, T, Meld an& C, R. Treadwell, Am, J. Physiol.

Best, M. M, and C . H, Duncan.

Peterson, D. W., E. A, Schneour and Ne F. Peek. J. Nutr. 55:441

Kinsell, L, W . , J. Partridge, L. Boling, S. Margen and C. Michaels.

Ahrens, E, H . , J. Hirsch, W. Insull, T. T, T s a l t a e , R. Blomtrand and

Met. A ~ 6 ~ n . 36:447 (1960).

J. Nutr. 74:441 (1961) . 180:129 (1955).

J. Nutr. 653169 (1958).

(1945)

J, Clin. Endocr. 12:909 (1952).

M. C. Peterson, Lancet 1:943 (1957).

--Beverldge, J , M e R. , W. F. Connell and G. A. Mayer. Canad. J. Biochem, Physlol 34 :441 (1956).

19. Bronte-Stewart, B . , A. Antonis, L. Eale6 and J. F, Brock. lancet 2 5 2 1 (1956)

20. Boyle, E. , M. 2. Nlchaman and R, V. Moore.

Lundberg, W, 0. Food and Nutrition News 32:7 (1961).

Am. J. Clin. "utr. 10:443 (1962) .

21.

22. Kahn, S. G, Fed. Proc. 21:99 (1962).

23. fh2ssell, P. T., J. C , Scott and J. T. Van Bruggen. J. Nutr. 76:460

Circ. ReB.'9':919

(1962) . 24. bf land , H. B . , T. B. Clarkeon and H. 0. Goodman.

25. Pfckering, D. Am. J. Dis. Child 102:42 (1961).

26. Oliver, M. F. and 0 . S, Boyd. Lancet 2:499 (1961).

27 .

(1961) 0

Bijttcher, C . F,, J, E, Boelsma-Van b u t t e , C . Ch. Ter mar %mew- Wachter, F, P , Woodford and C , M. Van Gent. Lancet 2:1162 (1960)

28. Kumerow, F. A, Unpublished r e 8 U l t s .

23a Gerson, T., F, B. Shorland and Y. Adam. Biochem. J. 81:584 (1961).

299.

(Applause)

MR, w17y: We are running behind, but I hope there is time f o r one o r two questions o r comments i f anyone wiehes t o make any. Are there any questions you would l i k e t o ask?

m. AUEN: (University of Wisconsin) Sir , i n some of the l i t e r a t u r e that has been done in studying atherosclerosis i n t he animal, it has been reported that the atherosclerosis are not the same as t h a t found i n the human atherosclerosis. Is t h i s t rue and w h a t a re some of the complications i n securing th i s data and applying it?

MR. SHEEMAN: There is a l o t of work in,chlckens of course; there is a l o t i n rats as compared with humans. there is cer ta in ly a difference i n a l l of them, Some of these nut r i t iona l fac tors that af fec t one species, f o r example a chicken, w i l l not necessarily do the same thing in a human a t a l l , o r a r a t . Is t h i s your question, the chemical composition?

I think

MFt. ALLEN: Yes.

MR. SRERMAN: I don't know i f there i s such a large amount of difference i n the chemical compositions o r not. the f a t t y acid composition could be qui te d i f fe ren t and th i s would be t o some extent a t l e a s t , dependent upon diets. type of compounds would be present i n a l l of them.

I would t h i n k

I think the same

DR, WTY: Any other questions? If not, I'll turn the meeting back t o our Chairman.

THE CHAIRMAN: Thank you, Dr. Doty, f o r two very interest ing and informative papers .

We wuuld l i k e t o take a ten-minute break here and return t o handle t h i s business session with dispatch. than tha t , we'll get s t a r t e d earlier. break.

If you can make this break shorter There has been a request f o r a shor t

THE CBAIRMAN: Let's be seated and come t o order, Please. We will move j u s t as rapidly o r spend as mch t i m e as you desire on any sub- j ec t *

I think, first of all, we should take some action regarding the We have had about eight monthe t o review them. minutes. They appeared i n

300.

t h e Pmceedinga. t ions o r additions t o the minutes as they appear i n the Proceedings ' t ha t should be noted a t thie time? be adapted as written.

1 pres- you have dll 'read them. A r e there any correc-

If not, we'll enter ta in a motion'that they

F%OM THE FLOOR: I move. . I

FRCM THE FLOOR: Second.

TIIE CHAIRMAN: All i n favor, say aye. .,

(Chorus of ayes.)

THE CHAIRMAN: Opposed, same.

(No audible sound.)

THE CHAIRMAN: trbtion carried.

We'll first dispose of several of t h e Committee reports. I would like t o ask Ken F'ranklin t o give the report of the Membership Committee. He is pinch-hitting somew'hat, f o r George'Wellirqbn who is out of the country th i s year. because he has done most of the work.

I think Ken can give us the a c t i v i t i e s of t h i s Committee

MR. FRANKLIN: I hasten t o say I am not a Committee member. How- ever, we fe l t that with the changes that you voted last year i n the Pro- ceedings, that it would be unfa i r to delegate the job of handling member- ship applications, dues, and so for th , since the Chairman was out of the country, and t ha t task w i l l be turned over t o that Committee on h i s return. I am aure that George w i l l be very happy t o hear that.

f o r the membership dil.ect0z-y and t h a t too, w i l l be one of the Committee's first chores f o r the coming year,

As you know, we are i n the middle of compiling new information

I thought you might l i k e t o have an interim report of how th i s group does stand and the present count as it Stands today according t o our list. Loeffel; i n addition we have 113 f u l l members carried on the l i s t , and a t the present t i m e 45 associate members. So, that is 8 t o t a l of 167 members in this Reciprocal Meat Conference,

We have 9 l i f e members, 10 u n t i l the passing away of Professor

\le do hope to finally ge t t ha t directory out, and may I urge you if you have not submitted your biographical information o r your picture -- if you so desire t o have it i n the directory -- please m a i l t ha t t o the Meat Board's of f ice a s soon as possible so we can turn the complete l i s t over t o George Wellington,

There has been a suggestion that I would l i k e t o put before you. It came f r o m Ebb Merkel of Michigan State. dorse it myself: That we include in the directory the home and the of f ice telephone numbers of a l l of our members, includinp: the area codes. t h i s makes sense to you, and it cer ta inly does t o me, we would l i k e t o get that information f r o m you and include it i n the directory.

I would l i k e t o hear t i ly en-

If

301.

THE CIIAIRMAN: We'll enter ta in any motions t o ,th& ef fec t ,

FRoEl THE F!LOOR: I so move.

MR. ADM: second.

THE CIIAIRMAN: Is there any discussion?

(Quest ion. )

!CHE CHAIHMAN: A l l in favor respond by saying aye.

(chorus of ayes,)

THE CHAIRMAN: Contrary?

(No audible sound.)

THE CHAIRMAN: The motion is carried.

For those of you who have already submitted your biographical information -- and thank you f o r having done 80 -- we'll send you a card reminding you t o send it back t o us with your telephone number, both home and off ice , and the area codes. We'll. include that i n the directory.

MR. FRANKLIN: May I proceed from that into the t reasurer 's re- port? directory th i s year, so that our treasury is f a i r l y substant ia l . l a s t year you had i n your proceediags an interim report, a t o t a l of $624.00. This item stands as correct f o r the 1961treasury, since there were no fur ther expenditures after t h e Conference. Membership dues t o date have increased that figure t o $814.00, and i n the interim since the first of January, there has been an expense of $50.00 f o r Conf'erence awards leaving t o date a figure, and th i s is an interim f igure of $764.00 because there are probably membership dues back a t the Meat Board office, and there are also those of u s who have not paid our dues. urge you, i f you have not as yet sent i n your dues, we would appreciate your doing it within the next month so that we can have a f i n a l f igure f o r our treasurer 's report , e r ' s report.

This has a d i r ec t bearing on the f a c t that we have not printed a As of

In that connection may I a l s o

1 think, Mr. C h a i m n , that concludes the treasur-

THE C R A I M : Thank you, Ken. We have kicked t h i s Personnel Committee around qui te a l o t today. We would l i k e t o c a l l on Larry I6mkl.e a t t h i s time, t o cornanent on the a c t i v i t i e s of the Personnel Committee during the past year.

We have moved them two o r three times.

MR. KUNKLE: Mr. Chairman, I t 1 1 give it, the page and a half, t o the stenotypist f o r the record In the in t e re s t of conserving t i m e . read what we have supposedly done and 1 8 1 1 l e t you take our word f o r it.

You can