the health education role. H is pointed out that the aides have made much use of recipe and cookbook resources be­cause 94% of the homemakers have one of these, according to the survey. About half of the homemakers and friends in­dicated that they had no thermometer or possessed no medical reference book. By encouraging the use of these, there would be much more active involvement of the homemaker in answering her own health questions. H.D.U.

Decisions and Accountability Decision Making in the Biological

Field: The 1971 W. O. Atwater Memorial Lecture, Mayer, J., 1972, Agricultural Research Service, USDA, Washington, DC 20250, 24 p., free.

Mayer feels that biologists have a respon­sibility to ensure that laws and regula­tions are evolved that account for "the complexity and the interrelationships of all living systems." In the nutrition field, decisions involving food should account for "biological man"-as a physiological and behavioral entity.

Mayer pleads for extension of Kant's philosophy to the whole biological world -that persons should not be treated as means but as ends unto themselves .. He interprets this as an accountability sys-

tem for the domination of animals and plants-learning to feel kinship with Na­ture for its own sake and not merely for its usefulness to man.

Today, when there is much emphasis on "results" in nutrition and other pro­grams. Mayer's lecture is an appropriate reminder that one must think of the eco­logical context and long-term conse­quences of result-oriented decisions.

M.C.P.

More on Iron Enrichment Report of the Ad Hoc Committee on

Iron Enrichment of Wheat Flour and Baked Foods, Millers' National Fed­enation, 14 E. Jackson Blvd., Ohicago, IL 60604, June, 1972, 31 p. Single copies free while supply lasts.

The Ad Hoc Committee on Iron Enrich­ment consisted of representatives from the Bakers, Cracker Bakers, and Millers Nutrition Committees, and representa­tives from USDA, an agency for interna­tional development, and a pharmaceuti­cal company. The report is limited to in­formation on commercial availability and functional characteristics of iron compounds with a minimal review of assimilability. The Committee feels that none of the commercially available iron compounds have all of the desired char-

International Section

Interview with JeUiffe Balcombe, J., Thought for food: the so­

cial and cultural aspects of malnutri­tion, UNICEF News, No. 71, March 1972, p. 6.

This article is an account of an interview with Derrick B. Jelliffe, former Director, Caribbean Food and Nutrition Institute, and who is presently with the School of Public Health, University of California, Los Angeles. Hcovers the interest in and concern about the human side of nutri­tion. In the interview, Jelliffe (a pedia­trician who conc<!rns himself with the total society as well as the child) pointed out that food preferences are based on irrational factors in both developed and underdeveloped countries.

The "natural" food enthusiasts, the idea that a fat baby is a healthy baby, and the worldwide decline of breastfeeding were of concern to Jelliffe. He reiterated the importance of respecting another person's food beliefs and practices and advising "cultural superfoods" (staples

VolA, No.4, Fall, 1972

loaded with great symbolic meaning) as the basis of the diet.

Jelliffe admitted little faith in the new, much publicized high-protein foods for developing countries because they will not benefit those living in a subsistence economy. He advocated the "backyard" approach instead of the "space age" ap­proach to nutrition. By this he meant thinking in terms of nutritious mixtures of available foods.

The basic food group approach to nu­trition education was criticized by Jel­liffe as uns·cientific and confusing. H ob­scures the fact that most protein eaten by man comes from vegetable sources, largely cereals, he said. He saw the fu­ture of applied nutrition work in greater adaptation of programs to local circum­stances, community involvement in fact and not just on paper, and the use of greater numbers of auxiliaries and vol­unteers to carry the nutrition message to people.

Jelliffe's name and work are well known among nutrition educators, and

acteristics. Reduced iron, because of its inertness and low cost, is the iron source of choice for flour and other products which require extended shelf life. It has an adverse effect on the color of pasta products. Ferrous sulfate, because if its assimilablity and relatively low cost is the iron salt of choice for bread and other baked products where a long shelf life is not a factor.

The Oommittee feels that ferrous sul­fate is too reactive with flour to be usable in shelf-stable applications and, like re­duced iron, it adversely affects the color of pasta products. Several forms of stabilized ferrous sulfate are under test, but their final evaluation will not be available for some time yet. Other iron compounds available are either poorly assimilated or much higher in cost. The committee urges continued efforts by the Food and Nutrition Board in defining assimilability of iron product compounds and by the iron manufacturers to de­velop an iron compound having all the characteristics desired.

The report contains tables describing forms of iron presently marketed, their specifications, and relative costs. This publication would be useful to those con­cerned about iron enrichment of wheat products. H.D.U.

this article gives a rare insight into his personal views and broad philosophy of nutrition. M.C.P.

New Czech Dietary Allowances Hejda, S., Osancova, K. and Masek, J.,

New recommended allowances for energy and nutrients, Rev. Czechoslo­vak Med., 18: 101, 1972.

New recommended dietary allowances for Czechoslovakia were published re­cently reflecting new findings in nutri­tion research, results of epidemiological studies, and nutrition surveys. (The prior revision had been published 10 years previously.)

In keeping with trends in other coun­tries, a reduced calorie intake is recom­mended. Calorie recommendations are broken down by activity level,but even the recommendations for sedentary per­sons are higher than the NRC RDAs for the U.S. A slight increase in fat con­sumption is recommended. Protein al­lowances have been increased and are now considerably greater than compara­ble U.S. figures-about double the allow­ance for children and about 50% more for adults. (Up to about 40% of the di-

Journal of NUTRITION EDUCATION I 179

etary protein is recommended to be vege­table protein.)

Other changes in nutrient allowances include: reduction of thiamin and ribo­flavin (in keeping with lowered calorie levels); a small decrease in vitamin C (levels are now about the same as in the U.S.); increased calcium intake for those performing heavy manual work to com­pensate for perspiration loss; and sup­plementation - if necessary - of chil­dren's diets by synthetic vitamins C and D.

Publication of revised dietary allow­ances is an important development for nutrition education. A change in orienta­tion would be needed in Czechoslovakia -for example, the lower calorie level and higher protein and fat allowance mean that a decrease in carbohydrate consumption will need to be emphasized in Czechoslovakian nutrition education.

M.C.P.

Malnutrition Classification McLaren, D. S. and Read, W. W. c.,

Classification of nutritional status in early childhood, Lancet, 2: 146, July 22,1972.

The authors describe the use of a weight/ length/age ratio of a child as a classifi­cation of the major forms of malnutri­tion-including both under- and over-

nutrition. The system covers the range overweight-normal range-mild protein­calorie malnutrition (P.C.M.)-moderate P.C.M.-severe P.C.M. Severe P.C.M. is further classified into kwashiorkor and marasmus by the presence or absence of edema, respectively. A nomogram is given for rapid calculation and classifi­cation, and advantages of the system (compared with the usual weight-for-age classification) are discussed.

Nondietary Influences Valdecanas, O. C., Barrio Central: a

study of some social and cultural fac­tors in malnutrition, Philippine 1. Nutr., Oct.-Dec. 1971, p. 222.

The author of this article spent six and a half months in a rural agricultural com­munity in ,the Philippines observing the way of life and interviewing the residents about their food beliefs. The result is an interes'ting discussion of nondietary fac­tors that influence nutritional health and recommendations on how changes could be brought about.

Cultural obstacles discussed include: a "light" attitude toward eating; mothers working outside the home without ade­quate child care; traditional authority of the elders; use of money for nonproduc­tive pursuits such as gambling; frequency of transfer of rural workers to other com­munities; failure of government to meet

Reviews Educational Materials

This is a selected review of educa­tional materials. All materials listed here are considered to be reliable and use­ful unless otherwise indicated.

Pamphlets and Booklets

Professional and Popular

Your First Months with Your First Baby, Barman, A., 1972. Public Af­fairs Pamphlet No. 478, from Public Affairs Commit~ee, Inc., 381 Park Ave. South, New York, NY 10016, 24 p., 25 cents.

The kinds of adjustments new parents face is the subject of this booklet. It de­scribes the stages of a baby's develop­ment and psychological needs during the first year of life. The booklet is sym­pathetically written and points up the importance of positive attitudes in feed­ing and meeting other basic needs to the later development of a sense of trust in

180 I Journal of NUTRITION EDUCATION

the child. Because the booklet describes infant development from a broad view­point, it would be useful supplementary counseling material for parent education groups or individual parents-to-be.

The Loves of Kernel Beard, Stucky, V., 1972. From Kansas Wheat Com­mission, Foods and Nutrition Divi­sion, 1021 N. Main, Hutchinson, KS 67501, 16 p., free.

Here is something a little different in the area of weight control-an amusing "diary" of an overweight man, Colonel ("Kernel") Beard. It relates how he tries to-and eventually succeeds in losing weight. Accompanying the narrative is a small booklet, Calorie Point Diet, which gives a simplified method of calorie counting. The material is sound, humor­ously written and illustrated, and can be recommended as a motivational aid for the layman.

Puerto Rican Foods and Traditions,

people's felt needs; and lack of follow-up of programs initiated.

Recommendations include: coordina­tion of nutrition efforts with socioeco­nomic programs; training of community workers in foods and nutrition; use of existing community patterns as a pivot for innovation or change; and sustained concern by government workers. As a specific example, Valdecanas cites eco­nomic security as being top of the peo­ple's list of priorities and suggests that community nutrition programs could emphasize better economic productivity through nutritional health, or perhaps families might be encouraged to plant home gardens if they have an economic incentive.

The article describes a specific com­munity and its unique problems, but many of the observations could be adapted to rural communities in other countries. M.C.P.

Nutrition: A Review of the WHO Programme, World Health Organi­zation, 1972. From American Public Health Assoc., 1015 Eighteenth St., N.W., Washington, DC 20036, 36 p., 50 cents; also in French and Spanish.

This is a reprint of a two-part article published in WHO Chronicle, 26:160 and 26: 195, 1972. Part I was reveiwed in 1. Nutr. Educ., 4: 115, 1972.

Czajkowski, J. M., 1971. From Agri­cultural Publications, Cooperative Ex­tension Service, University of Con­necticut, Storrs, CT 06268, 10 p., 25 cents; quantities less 20% when avail­able.

The geography, history, culture and economy of Puerto Rico are described in this booklet as a backdrop for the tra­ditional food habits. The Puerto Rican Food Guide, food patterns, suggested menus, and a vocabulary of food names are given. The booklet would be an ex­cellent handbook for nutrition educators who work with Puerto Rican students, clients, patients, or colleagues. It would also be of interest to those wishing to study about Puerto Rico.

A Guide for Food Programs in Mont­gomery County, Goodwin, M. T., 1972. From Dept. of Health, County Office Bldg., Montgomery County, Rockville, MD 20850, 73 p., single copies free to persons in health, edu­cation, welfare, or community service.

Montgomery County, Md., is the nation's second wealthiest county, yet the food allowance for welfare recipients is 16

Vol.4. No.4. FaH. 1972