Modification of food to control fat intake

National trends in amounts and types of fat consumed have not alleviated our problems in nutrition and health. The dilemma of the public, as well as of the medical and nutritional sectors of society, has been what to do about atherosclerosis and obesity. Various methods and approaches are suggested where-by the fat intake may be reduced or controlled. Several unique classes of compounds are suggested as possible candidates for novel nutritional foods. Nutritional education is stressed as the long range prerequisite for an enlightened public which can meet the challenge of tomorrow.