educator to formulate evaluation ques­tions, construct a design to answer thosequestions, plan for and collect data, ana­lyze the data collected, develop an evalua­tion report, and manage the budget andstaff requirements for an evaluation.There is much emphasis on the all-impor­tant first step in evaluation: asking theright questions. Primer chapters corres­pond to workbook chapters, and bothcorrespond to steps in the process. Work­book exercises force the reader to applyconcepts, and answers are provided by theauthors to reinforce the logic of the evalu­ation process. This approach to evalua­tion makes sense and would be helpful tothose new to the process, afraid of the pro­cess, or familiar with evaluation conceptsbut needing sharper skills.

Ann M. Byrne, Ph. D., R. D., Directorof Program and Staff Development,MIC-PRESCAD Project, WayneCounty Health Department, Detroit,MI48226.

Food Additives and Hyperactive Chil­dren, Conners, C. K., 1980. From PlenumPress, 227 W. 17th St., New York, NY10011, 167 pp., $18.50.

The theory that food additives are re­lated to behavioral problems in childrenhas created a great deal of interest amongparents, clinicians, and scientists alike.This book, written for a general and pro­fessional audience, discusses some of thestudies which have attempted to provideexperimental evidence in response to thistheory.

The first chapter presents a well-docu­mented overview of child behavior andlearning problems, a history of Feingold'swork, and some anecdotes and clinicaltrials. The final chapter provides very briefreports of the major studies and concludeswith some advice to the clinician or parentwho might consider using the Feingolddiet therapeutically. The author suggestscautiously that while studies have not pro­vided consistent experimental evidence forthe efficacy of this approach, the diet doeshelp some children.

The remaining 5 chapters provide a de­tailed description of the rationale, studydesign, and results of a series of inquiriesinto the effects of food dyes on children'sbehavior that were carried out by theauthor. Graphs of data, case studies, adiscussion of the nutritional adequacy ofthe experimental diet, and an extensiveappendix are included. The results of each

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study are discussed in depth. These chap­ters, while illustrating the intricacy andsophistication needed to perform researchinto diet and behavior, provide more de­tail than the average clinician or parentwould seek. Critical thinking is necessaryto determine the value of the work pre­sented. The interested student or investi­gator might find it useful to wade throughthe description of experimental technique.

The first and last chapters do provideuseful information to the health or educa­tion professional or well-educated parentinterested in deciding whether the Feinfolddiet has merit in clinical practice.

Barbara Abrams, M.P.H., R.D., Lec­turer and Clinical Nutritionist, Depart­ment of Obstetrics, Gynecology, andReproductive Sciences, School ofMedi­cine, University of California, SanFrancisco, CA 94143.

Food and Drink in History, Forster, R.,and O. Ranum, eds., 1979. From JohnsHopkins Press, Baltimore, MD 21218,173pp., hardcover, $14; softcover, $4.95.

The study of food in history offers in­sights into our past and present dietary di­versity, and it also permits a view onbroader cultural and social phenonema.This book is the fifth volume of selectedreadings translated from the Annales,Economies, Societes, Civilisations, aEuropean journal of scholarly writings onhistorical problems and their social impli­cations. The content and depth of the IIpapers vary, but all are of interest to thefood historian. A fascinating article byJean-Paul Aron describes the fraudulentbut popular trade in secondhand (leftover)foods from famous restaurants and ca­terers in nineteenth century Paris. UrbanNorth American water supplies will bethoroughly appreciated after readingThuillier's treatise on water pollution andsanitation in the early French province ofNivernais.

The nutritional adequacy of food sup­plies is often inferred from agriculturalrecords, tax data, or city trade records;and the usefulness of such figures in com­puting per capita daily nutrient intake isgenerally overemphasized. One chapteron the diet in boarding schools during theeighteenth century offers disputable as­sumptions about per capita food supplies,and then interprets these in an outright bi­zarre nutritional context.

Such drawbacks, however, do not pre­clude the use of this book in educational

settings. Graduate students in nutrition,food science, and public health nutritionwill do well to see their favorite subjectsdiscussed by reputable scholars from otherdisciplines. This book could be the basisfor a fascinating seminar series.

Harriet V. Kuhnlein, Ph.D., R.D.,Division of Human Nutrition, Univer­sity of British Columbia, Vancouver,B.C., V6T IW5 Canada.

Introductory Foods, 7th ed., Bennion,M., 1980. From Macmillan PublishingCo., 866 Third Ave., New York, NY10022, 582 pp., $15.95.

This new edition adds a chapter on mi­crowave cooking and a reorganization ofthe material on food composition, foodsafety and quality, and nutrition. The newcover - a colorful photograph of manyfoods - is stunning.

Human Ecological Issues: A reader,Clydesdale, F., and F. Francis, 1980.From Kendall/Hunt Publishing Co., 2460Kerper Blvd., Dubuque, IA 52001, 302pp., softcover, $8.95.

The editors intend this book to be usedas a source of supplementary readings fornonscience college nutrition students.Many diverse subjects are addressed, in­cluding the role of sugar in the diet, foodsanitation and safety, and the world foodshortage. The perspective of the majorityof articles leans towards promoting con­fidence in the food supply and in the abil­ity of science and technology to solve ourfood-related problems. While this view­point perhaps deserves a wider audience,the range of informed opinion on manyissues is greater than is represented by thiscollection of readings. For example, theeconomic and social problems engenderedby the so-called green revolution are givenno attention in the section devoted toways of expanding the food supply.

One article that should not have beenincluded is "Sugar in the Diet of Man" byRonald Deutsch. The editors present thisarticle as a factual summation of what isknown about sugar, yet it plays upon the

VOLUME 12 NUMBER 4 1980

layperson's lack of familiarity with theliterature to imply that large amounts ofsugar are safe for diabetics and that allcarbohydrates are equally cariogenic.

Even with these limitations, this bookmay be useful as a source of supplemen­tary readings for an introductory nutritioncourse. Science students may be some­what better prepared to cope with the sci­entific and technical jargon of many of thearticles. I would not use this book with myown classes, however, without supple­mentary readings and extensive discus­sions.

Kathleen Carpenter, M.S., R.D., In­structor, New York University, NewYork, NY 10003.

Maternal and Child Nutrition: Assess­ment and counseling, Slattery, J.S., G.A.Pearson, and C.T. Torre, 1979. FromAppleton-Century-Crofts, 202 MadisonAve., New York, NY 10017, 320 pp.,$17.95.

In its forward, this book is described asbeing "written for nurses by nurses." Theauthors are predominantly pediatric nursepractitioners and academicians. That's aninteresting approach, but one which offersan explanation for some limitations in thebook's usefulness.

Covered in 8 chapters are nutritionalneeds of women during pregnancy and thepostpartum period, a child's nutritionalneeds from infancy through adolescence,nutritional dysfunctions, and nutritionduring hospitalization. Although thereader could be any health professional,the authors consistently discuss the uniquerole and functions of the nurse.

Major problems of this book are valid­ity and consistency of facts. The reader istold that a 6-7 month old infant can chew,so table foods can be introduced. Whendiscussing weight and height during thetoddler-preschool age, the author gives arule of thumb rather than explaining theuse of growth charts which appear later ina chapter.

Organization is also a problem; fre­quently there is repetition of material fromearlier chapters. There is a glossary, andtables and figures are used frequently. Ap­pendices are included, but many are notessential to the text. Pictures and illus­trations are notably absent, reducing thevisual appeal of the book.

Although this book represents an im­portant area of nutrition, the authorswould have done well to collaborate with

VOLUME 12 NUMBER 4 1980

BOOKS

an author with more nutrition expertise. Ido not suggest this book as a text or ref­erence for nurses or other health profes­sionals.

Patricia E. Jensen, M.P.H., R.D., FieldFaculty Supervisor, School of PublicHealth, University ofCalifornia, Berke­ley, CA 94720.

Maternal Nutrition, Luke, B., 1979. FromLittle, Brown & Co., 34 Beacon St., Bos­ton, MA 02106,224 pp., softcover, $9.95.

The author has done an excellent job ofpresenting the case for nutritional inter­vention early and throughout every preg­nancy. In simple language, the book dis­cusses a range of phenomena-fromanemia and lactose intolerance to theeffects of cigarette smoking and pica. Anentire chapter is devoted to nutritionalinfluence on brain development and be­havior. Another chapter examines thefetal alcohol syndrome and methods ofdetection and intervention. Appropriateattention is paid to high-risk conditions,such as hypertensive disorders and dia­betes in pregnancy and the role that nutri­tion plays in these disorders. There is agood balance of basic science and practi­cal application in handling these condi­tions.

Conspicuously missing, however, isconsideration of ethnic differences in foodchoices and counseling. There is a need tobecome skilled in understanding thecultural uniqueness that each patientbrings with her to best be able to intervenein a positive way.

Despite this omission, Maternal Nutri­tion assists the practitioner of nutrition inpregnancy and lactation. It should be onevery clinician's shelf.

Vicki Alexander, M.D., Assistant Pro­fessor of Obstetrics and Gynecology,University of California, San FranciscoGeneral Hospital, San Francisco, CA94110.

Nutrition and Lifestyles, Turner, M., ed.,1980. From Applied Science Publishers,Ripple Rd., Barking, Essex, England, 212pp., $40 plus $3.50 postage/handling.

This volume of proceedings of the Bri­tish Nutrition Foundation's First AnnualConference provides a multidisciplinaryperspective on the determinants of foodchoice. It offers advanced students an ap­preciation of the application of behavioralsciences to human nutrition and is a usefulsource of references and methodologies

for nutrition behavior and education re­searchers. There is only limited directpractical application, although the conciseand current critiques of popular theories,e.g., concerning obesity, are valuable forall nutrition educators.

The 18 chapters are of widely varyingquality and range from brief commen­taries and descriptions of current researchto comprehensive literature reviews andone lengthy program description. Fourchapters regarding obesity, which addressboth its physiological and psychosocialdeterminants and consequences, are par­ticularly well written. Also noteworthy arechapters on infant feeding and adolescentattitudes toward food.

Though the literature reviews cover in­ternational work, both current researchand practical implications are orientedtoward British society.

The final chapter discusses Local Au­thority Catering, the organization of Bri­tish governmental nutrition services. Un­fortunately, this description reflects all tooclearly the schism between social researchand its application - for it neglects anymention of the cultural, psychological,and social contexts of feeding programs.

Despite its brief and superficial coverageof some subjects, this book includes excel­lent syntheses of the current theory and re­search on dietary behavior. The cost maybe a deterrent to individual purchase;however, this resource volume, with itssophisticated research reviews and broadsocial science scope, is worth considera­tion for reference libraries.

Karen Glanz, Ph.D., M.P.H., AssistantProfessor, Department of Health Edu­cation, Temple University, Phila­delphia, PA 19122.

Nutrition and the Adult: Macronutrients,Alfin-Slater, R. B., and D. Kritchevsky,eds., vol. 3a of Human Nutrition: A com­prehensive treatise, R. B. Alfin-Slater,and D. Kritchevsky, eds., 1979. FromPlenum Publishing, 227 W. 17th St., NewYork, NY 10011,290 pp., $25.

Well-qualified authors present concisebut comprehensive reviews of current re­search and identify limitations and areaswhere further research is needed. Thebook is well indexed, and each chapter in­cludes an extensive list of references forfurther details.

The first chapter presents nutrient clas­sification and requirements and describestechniques for determining nutritional

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