Journal of Nutrition Education Volume 31 Number 4 July August 1999 243

Overall, this text provides excellent mo- tivation for the reader in his or her endeavor to lose excess weight. One Master said of exercise, "There are 24 hours in a day, and you should be able to find one for yourself." Advice all of us could use in any area of our daily lives.

Lowell Rae Matlock, B.S., A P 4 Student, Maricopa County Health Department, H C R # 2 Box 447F; Tucson, AZ 85735

COOKBOOKS

Cookbook/Reference Seafood *ice A Week. Hansen E, Sny- der C, 1997. From National Seafood Edu- cators, P.O. Box 60006, Richmond Beach, WA 98160, softcover, 234 pp, $14.95. ISBN 0-9616426-4-5.

A comprehensive overview of health, safety, preparation, and selection guidelinesfor seafood, ar well as numerous recipes designed to encour- age consumers to eat seafood twice a week.

If you have been fishing for reasons to include more seafood in your regular diet, this book is a prime catch! Authors Evie Hansen (married to a fisherman and has done "boat loads" of seafood recipe testing) and Cindy Snyder, a registered dietitian and nutrition educator, combine current health recommendat ions and contemporary recipes in a format that makes the reader hungry to add seafood to the grocery list for tonight's meal.

Beginning with topics of universal in- terest, the book carefully details the health and nutritional benefits of seafood, includ- ing an in-depth look at Omega 3 fatty acids. Although the authors note that Omega 3's "may" benefit conditions from asthma to arthritis, they are clear to separate research from hopeful speculation. Con- cerns about high cholesterol intake from shellfish are addressed and put into per- spective wi th recommendat ions for amounts of shellfish intake. In each case, the authors portray eating more seafood as a relatively risk-free lifestyle change.

Seafood safety has been cited as a reason that more consumers are nervous about preparing fish at home. An excellent raw seafood selection guide goes beyond tradi- tional advice to "just smell it" and provides readers with important criteria for judging "good-" and "poor-" quality fin fish and shellfish.Techniques for evaluating a seafood counter provide more tools consumers can employ to ensure that the seafood they choose is safe.

Some of the more interesting tips in- clude an ice-glazing technique for preserv- ing flavor and quality in fish frozen at home. Budget suggestions, such as cutting up a purchased whole fish, are carefully ex- plained using detailed drawings.

Preparing fish intimidates many home cooks, but Hansen and Snyder give a fool- proof, easy solution to avoiding the fishy disaster of over-/undercooked food. Cook- ing time is given as "10 minutes per inch of fish thickness,"simplifying the mystery with this one easy-to-remember rule.

The final chapter deals with facts about "sport-caught" seafood, from the environ- mental contaminants, including PCB (poly- chlorinated biphenyl), to suggestions for persons medically at risk to avoid infection. Symptoms of illness and safety considera- tions to prevent associated health problems are explained.

Over half of the pages in the book are devoted to varied seafood recipes. Appetiz- ers, salads, entrees, and grilled seafood are simple, and flavorful, include readily avail- able ingredients, and are nutrient analyzed. One recipe section is devoted to time-efi- cient microwave meals. These recipes are low in fat, cholesterol, and calories; diabetic exchanges are also included for all recipes.

Suggested recipes are easy to prepare, in- clude lively seasonings, and provide substi- tutions in the event that the suggested seafood is not available or is not a personal favorite.Yet, with choices such as lemony "Ocean Perch Dijon," "Shrimp Taco with Corn Salsa,"and"GrilledTeriyaki Salmon," each with less than 200 calories per serving, who wouldn't love Seafood Twice A Week? Pass the lemon wedges, please!

Robyn 1. DeBell, M.S. , R . D. , Culinary Nutrition Instructov, School of Culinary Arts, The Art Institute of Phoenix, 73 1 1 N. Eucalyptus Drive, Paradise Ihlley, AZ 85253

EDUCATIONAL CURRICULA

The Food Guide Pyramid. Helzer J, Kaiser L, 1997. From University of Califor- nia, EFNEP State Office, 3253 Meyer Hall, Department of Nutrition, One Shields Av- enue, Davis, CA 95616-8669, (530) 754- 9885, curriculum unit, 191 pp, three sec- tions, ea. sold separately: $5.00, $2.00, $5.00; or all 3 for $10.00.

The Food Guide Pyramid unit contains three sections. The first section, "Curriculum Unit for Nutrition Education Assistants," is a

96-page selfteaching tool that includes back- ground material, appendicer, and suggested ler- son plans. The second section, the "Supplement to the Curriculum Unit," includes references and a 25-page resource list ofPyramid materials. The third section contains 7 0 pages of camera-ready materials.

Making healthy food choices involves ensuring that meals and snacks have variety, balance, and moderation. Regardless of an individual's eating style, the Food Guide Pyramid is a personal guide for making healthy food choices. Flexible, practical, and visual, it shows how to put the Dietary Guidelines for Americans into action for good health.

Convincing individuals to adopt the Food Guide Pyramid can be a challenge for nutrition educators.The Food Guide Pyramid curriculum unit is a self-study module in- tended for EFNEP, FSNEP, andWIC nutri- tion educators. The module contains basic information and teaching ideas for educa- tors to help limited-resource adult audi- ences understand the message of the Pyra- mid, recognize the importance of the message, and gain skills to apply the message to their lives.

The self-study section provides a simple explanation of USDAS development of the Pyramid; the relationship between the Di- etary Guidelines for Americans and the Pyramid; the five food groups, including number of recommended servings, serving sizes, and major nutrients; the concepts of variety, proportionality, and moderation; and the use of the Pyramid with some eth- nic and population groups.The appendices to this section include a useful list ofG'Hard to Categorize Foods," a table listing "Cir- cumstances Where Supplements Are or May Be Needed," and a list ofc'Low/Mod- erate/High-Fat and Added Sugar Choices."

The self-study section is a good primer on the Food Guide Pyramid, with basic concepts presented in a clear, concise, well- organized manner. The pretedpost-test format allows educators to test their knowl- edge gain and review as necessary.The self- study section could be strengthened by in- cluding the information about good food choices within the body of the unit, rather than in an appendix. Inserting additional graphics throughout the self-study unit would make the unit more visually appeal- ing and could increase user comprehen- sion.

The suggested lesson plan section pro- vides instructions for nutrition educators to teach a 15-minute lesson or a more in- depth 60-minute lesson on the Food Guide