Living Nutrition, 3d ed., Stare, F. J., andM. McWilliams, 1981. From John WIley &Sons, 605 Third Ave., New York, NY10158,580 pp., $19.95.

This early college-level nutntion text cov­ers the psychological and sociological as­pects of food and nutrition. An attractivenew format is an improvement over prevI­ous editions. Very brief defimtions in thewide margins add to the readability. Thistext IS remarkably good with respect to ta­bles, mformation, up-to-date references,and questIOns. Somewhat incongruous withthe brief discussion of zinc in the text is anextensive appendix on zmc content infoods.

An expanded chapter on myths and reali­ties m nutrition replaces one formerly con­cerned with health foods. This chapter cov­ers additives and health foods and verybriefly comments on some ongoing contro­versies. The U.S. Dietary GUIdelines receivecursory treatment, and no mention is madeof the fifth category (" other") when dis­cussing the Four Food Groups.

There are a few mInor errors and omis­sions, but all in all, it is an excellent textchOIce for a beginning college nutritioncourse. It should not "date" easily; so itwill be a valuable source of information fora long time for the student who buys It.

A. Tinsley, Ph.D., R.D., Department ofNutrition and Food Science, UniversityofAmona, Tucson, AZ 85721.

Micronutrient Interactions: Vitamins, min­erals, and hazardous elements, Levander,O. A., and L. Cheng, eds., 1980. FromNew York Academy of Sciences, 2 E. 63rdSt., New York, NY 10021, 372 pp., softcov­er, $72.

The theme of the conference that formsthe basis of this book IS the complexity ofthe relationships among vitamins and min­erals. Within the 30 research presentatIOns,5 vitamIns (A, B-12, C, D, and E), 6 essen­tial minerals (calcium, phosphorus, iron,copper, zinc, and selenium), and 3 metalsWith recognized toxic effects (silver, cad­mIUm, and lead) receive the most attention.Significant biological Interactions such asbetween zinc and vitamin E, selenium andsilver, and ascorbic acid and cadmIUm areexplored. Most of the reported research 1Sin animal models, but many reports men­tion the application to human nutrition orpotential significance of the research. Par­ticularly useful is the inclusion of the discus­sion by symposium participants at the endof each paper. This book has limited Inter-

164 JOURNAL OF NUTRITION EDUCATION

BOOKS

est for the general reader m nutrition, buteducators and researchers Will find an excel­lent overview of the status of research onmJcronutrient interactions.

Stata Norton, Ph.D., Professor, Depart­ment of Pharmacology, University ofKansas Medical Center, Kansas City, KS66103.

Nutrition and Diet Therapy, 4th ed.,Williams, S. R., 1981. From C. V. MosbyCo., 11830 WestlIne Industnal Dr., St.LOUIS, MO 63141, 840 pp., $19.95.

The fourth edition of this well-writtentextbook for dietetic and nutrition studentsemphasizes current Interest m preventivehealth. The author first presents the foun­dations of nutntlOn and covers the nutnentsm an mterestmg manner. Each chapter chal­lenges the student to probe for addItionalinformatIOn. The coverage of applied nutn­hon in community health Includes such per­tInent Issues as food mISInformation, food5upply, food habits, nutntlOn education,and diet counselIng. The section on nutn­hon dunng vanous stages of the lIfe cycle In­corporates nutntlOnal considerations dur­mg rehabilItatIOn and psychiatnc care. Theportion of the book devoted to nutntlOnand clinical care Includes a new chapter onnutrition and the cancer patient. The authorproVides food lIsts and menus but norecipes.

All chapters have excellent specific andgeneral references. The author has madegood use of numerous pictures, charts,figures, tables, and Illustrative drawings.The patients descnbed in 31 case studiesoffer examples of SituatIOns common in ahospital or a community health center. Thisuseful text encourages nutntlOn studentsand profeSSIOnals to participate with thehealth team to provide total care for the pa­tient.

Ann B. Metzmger, Dr. P.H., R.D., Asso­CIate Professor, Department of Nutri­tion, Tulane UmveTSlty School of PubltcHealth & Tropical MediCine, NewOrleans, LA 70112.

Nutrition and Health, Carpenter, K., andD. H. Calloway, 1981. From Holt, RInehart& Wmston, 383 Madison Ave., New York,NY 10017, 341 pp., $17.95.

It is difficult to find a nutntlOn textbookthat consistently provides accurate informa­tion m a style SUItable for nonsciencestudents. This new book by KathleenCarpenter and Dons Calloway is such abook. ExplanatIOns are clear and accurate

despite the use of nontechnical language.There are chapters on nutrient needs andhow to obtain them from food, weight con­trol, physical work and athletics, the worldfood crisis, and "contemporary concerns,"mcluding effects of drugs on nutritIOn. Onmatters of SCientific controversy the authorstake a moderate rather than a particularlyconservative or adventuresome stance. Theappendix includes a table of the nutritivevalue of common foods that contaIns, in ad­dition to the usual, values for Zinc, copper,vitamm B-6, folaCIn, and vitamin B-12. Theappendix also includes nutritional analysesof foods from national fast food restau­rants. Interesting black and white photo­graphs and an attractive format furtherenhance the book's appeal. This book bestSUItS readers With a senous interest mbecoming more knowledgeable about thetheory and practice of nutntion. It IS notrecommended for the casual reader whoWishes Simply to be entertained.

Patricia B. Swan, Ph.D., Professor, De­partment of Food SCience & NutritIOn,University of Minnesota, St. Paul, MN55108.

Nutrition, Food and Man: An interdisci­plinary perspective, Pearson, P. B., and J.R. Greenwell, eds., 1980. From Univ. ofArizona Press, Box 3398, Tucson, AZ85722, 159 pp., hardcover, $11.50; soft­cover, $5.95.

ThiS slIm volume of nutritional essaysessentially is a collectIOn of talks presentedat a seminar series held at the Umversity ofAnzona in the fall of 1977. The publIcationaddresses a wide range of world nutritionproblems with emphaSIS on the developingcountnes. Topics mclude breastfeeding,malnutrition and infection, the food­population dilemma, the protein-caloriecontroversy, human adaptabilIty to stress,the role of taste in nutritIOn, and remedialprograms, includmg fortification, new pro­tem sources, and food and nutntlOn policy.

VOLUME 13 NUMBER4 1981