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