anon. ,menu census institutions/volume feeding (april, 1972) 67
TRANSCRIPT
The articles in general, and Gephart's in particular, remind nutrition educators that research involving human behavior and all the associated variables cannot be treated on the same terms as research in the physical sciences. M.C.P.
Anon., Peanut butter, Consumer Re-ports, 37 (No.5) :286, May 1972.
When reading consumer information materials, it seems as though nutritionists are prone to avoid recommending peanut butter as a protein source. Frankfurters, hamburgers, luncheon meats, or cheese are often listed first before peanut butter.
This is unfortunate because, as this article points out, peanut butter-universally accepted by children-is a good source of low-cost protein. Forty grams of proteiIi (a lO-year-old's RDA)can be provided by five ounces of peanut butter for 20 cents, or seven ounces of hamburger for 30 cents, or 11 % ounces of hot dogs for 59 cents.
Thanks to FDA firmness in setting the standard for peanut butter, 90% of the product must be peanuts, and the fat may not exceed 55%. The CO laboratory tests showed that 80% of the fats were unsaturated.
Two peanut butter sandwiches with a glass of milk will provide an 8- to 10-year-old with 33 grams of protein (83% of his RDA) and 770 calories which is about one-third his daily need.
Anon., Menu census, Institutions/Volume Feeding, p. 67, April, 1972. A recent national survey of food ser
vice outlets indicates general trends in popularity of various menu items. Detailed figures are given for the items which are gaining and/or losing popularity.
Overall, the following menu items were among those at the top of the popularity poll: entrees-fried chicken, roast beef, spaghetti; sandwiches-hamburgers, cheeseburge~s, roast beef sandwich; vegetables-green beans, corn, peas; salads-tossed green, cole slaw, fruit salad; beverages-milk, coffee, iced tea; desserts-apple pie/ cobbler, chocolate cake, cherry pie.
The survey was broken down by various categories: by type of food service outlet; in hospitals; school, college, and hotel menus; breakfast habits; and regional differences.
124 I Journal of NUTRITION EDUCATION
Some interesting points emerged. For instance, tacos, yoghurt, and burritos are popular on school lunch menus. Casseroles are served frequently in health care facilities. There is growing interest in "health" foods among college students. Italian foods are becoming popular in the South and Mexican foods in the Midwest. Swordfish has dropped in popularity. Beef takes up a large share of the food service dollar. Bacon (or ham) and eggs is the most popular breakfast eaten away from home.
Knowing trends such as these is useful in nutrition education. For example, protein could be discussed in relation to taco fillings or vitamin C in relation to cole slaW-depending on the individual or group involved. However, a person's eating-out habits are not necessarily the same as his home eating habits. Also, not every individual will correspond to general trends. M.C.P.
Carruthers, D. R. and De Haas, H., The efficiency of utilization of protein from peanut butter sandwiches and dried milk solids by the growing rat, Research in the Life Sciences, 19 (No.6): 1, Nov. 1971, Oniv. of Maine at Orono.
These researchers compared bread; bread and butter; bread, butter and peanut butter in proportions equ: valent to a peanut butter sandwich. Then they added milk to the sandwich for testing the efficiency of utilization of the protein source by rats. As would be expected, they found the need to include a source of milk protein with the peanut butter sandwich to provide adequate quality protein for growing children. They found a respectable food efficiency ratio and positive protein utilization by the rat livers.
H.D.V. Other Articles of Interest Etzioni, A., Human beings are not very
easy to ,change after all, Saturday Re-
ACKNOWLEDGEMENT
The Society for Nutrition Education acknowledges contributions in support of development of the Journal of NUTRITION EDUCATION from Research Corporation and Kellogg Company.
view, p. 45, June 3, 1972. This articles challenges the assumption that "if you go out there and get the message across - persuade, propagandize, explain, campaign-people will change." The author is pessimistic. Jelliffe, D. B. and Jelliffe, E. F. P.,
A bookshelf of nutrition programs for preschool children-a recent selected bibliography, Amer. J. Pub!. Health, 62:469, April 1972.
An extensive bibliography, based on suggestions of participants at a 1972 symposium on preschool children. Kerr, G. R., The nutritional correlates of
life: growth and learning, J. School Health, 42: 191, April 1972.
A child's growth and development are interwoven with many environmental influences. Nutrition is of vital importance. Gershinowitz, H., Applied research for
the public good-a suggestion, Science, 176:380, April 28, 1972.
The techniques and procedures used to transform scientific and engineering knowledge into technology can be useful for our social problems as well. White, H. S., The organic foods move
ment, Food Tech. 26(NoA) :29, April 1972.
A nutritionist discusses the nature and popularity of organic foods and urges the food industry to increase its efforts in consumer nutrition education rather than "jump on the bandwagon" and market organic foods. Anon., Food for thought: organic foods,
Med. World News, B(No.ll) :51, March 17, 1972.
A review of organic foods, written for the physician to help him answer questions from his patients.
Committee on Nutrition, Fluoride as a nutrient, Pediatrics, 49:456, March 1972.
A review of the role of fluoride in caries prevention, the variety of means of obtaining it, and its safety.
Havighurst, R., Nurturing the cognitive skills in health, J. School Health, 42:73, Feb. 1972.
A child's learning experience is affected by his nutritional status, general physical health, and other associated environmental factors - such as poverty and lack of a stimulating home atmosphere.
SUMMER, 1972