cerning nutrition" is all too brief on the crucial problems of nutrition education which are essential in all considerations of nutrition and food programs. A valu­able chapter is that on education of pro­fessionals and paraprofessionals. Part 4 deals with "improving large-scale pro­grams and agencies" and is a mixed grouping of topics. Chapters on Food and Drug Administration and on public health nutritionists stand out for content not readily available elsewhere.

This book lacks continuity, and there is overlapping of information in a num­ber of chapters. However, those willing to read critically-and who have a genu­ine interest in the need for organized ef­forts to solve the problems of this decade in meeting the varied nutritional needs of the population and providing nutrition education along with a safe, wholesome food supply within the income range of different groups~wiII find this book a useful resource.

E. Neige Todhunter, Ph.D., Visiting Professor of Nutrition, School of Med­icine, Vanderbilt University, Nash­ville, Tenn.

The Psychologist's Eat-Anything Diet, Pearson, L. and Pearson, L. R., Peter H. Wyden, Inc., New York, NY 10017, 1973, 276 p., $6.95.

It would be a mistake to read this book as a weight control diet manual. The un­fortunate title encourages that, but this is neither a diet manual nor acaH to "eat anything." It is instead a guide to eating awareness.

Leonard Pearson, a psychologist, and his wife Lillian, a psychiatric social worker, co-authored this book, based on workshops they conduct to help the obese increase their food awareness and enjoy­ment.

The Pearsons' thesis is that every be­havior serves a purpose. If eating be­havior fills a need, it should be continued, but only after the specific need is identi­fied and understood by the eater.

There are a few inconsistencies and inaccuracies in the book. Most important is ,the misrepresentation of the classic Clara Davis study in which infants self­selected a balanced diet from a variety of foods. The authors use this study to assure those who love sweets that they will eventually balance their diet natur­ally. However, the infants in the Davis study were not offered sweets but only good foods from the "Basic Four."

One wonders about the Pearsons' promises for success in weight loss. No formal records were kept of their claimed

VOL. 5, NO.3, JULY-SEPT., 1973

successes. Also, the approach may work only for middle- and upper-income white females~who made up most of the Pear­sons' subjects. In fact, many of the direc­tivescould not be carried out on a limited budget. Perhaps the book alone, without the attention of a kindly ther­apist, will be insufficient to encourage a decreJse in weight and an increase in self-respect.

Morissa White, graduate student in public health nutrition, University of California, Berkeley

The Carbo-Calorie Diet, Mart, D. S., Dolphin Books, Doubleday & Com­pany, Inc., Garden City, NY 11531, 1973, 114 p., paperback, 95 cents.

As you might guess, this diet is a com­bination of low-calorie and low-carbo­hydrate regimes. The "carbo-'Calorie" is a hypothetical unit, and the reader is ad­vised to eat 1 00 "carbo-calories" or less per day (equivalent to 1 ,200 Calories and 60 gm. carbohydrate). The "gim­mick" is unusual and could have been useful, but nowhere in the book does the author-a mathematician~mention that there are important nutrients that need to be provided in any weight reduction diet.

The author states that any foods can be chosen as long as the "carbo-calorie" count is 100 or less. Some of the book's sample menus are nutritional near-dis­asters. For example, the "typical" veg­etarian day's menu contains very little protein and then only in one meal (break­fast). The "ordinary day menu" contains almost no calcium.

It is too bad that a potentially useful idea, the "carbo-calorie" diet, ends up as an inexpensive and probably best-selling paperback that will further contribute to people's misunderstandings about weight control and good nutrition. M.C.P.

The Teaching of Home Economics, 3rd ed., Hatcher, H. M. and Hakhin, L. C., Houghton Mifflin Co., Boston, MA 02107, 1973, 372, $9.95.

With the challenge of rapid changes in home and community life, the authors encourage secondary home economics teachers to participate with them in find­ing solutions to problems associated with development of effective programs. Questions are posed in chapter titles and introductory comments with each sec­tion.

Major categories of content concern personal growth of the teacher and rela­tionships with others; selection and utili­zation of teaching techniques and re­sources; and curriculum development

and use. Emphtasis is given to the significance

of interpersonal relations and individual growth to successful teaching and the importance of giving the learner more responsibility for his learning, through his involvement in development and eval­uation of learning experiences. Focus is on student interest and participation in planning learning experiences.

Explanations of terminology, and changing terminology, in the field of learning theory are generally good. How­ever, the explanation and example of be­havioral objectives and their use might be strengthened to assure understanding.

Curriculum development receives in­creased attention in this edition, and in­dividualization of the curriculum for students is stressed. Thus, further elabo­ration by the authors of the application of individualization in the classroom sit­uation, would be appropriate.

The book will be useful to beginning and experienced teachers in evaluating their methods. Nutrition educators will find the recommended approaches to teaching home economics, including real-life learning situations, can be used advantageously in their work. Three other professionals worked with the re­viewer in evaluating this book.

Martha A. Poolton, Ph.D., Head, Di­vision of Home Economics, University of Wyoming, Laramie

The Ecology of Malnutrition in Mex­ico and Central America, May, J. M. and McLellan, D. L., Studies in Medi­cal Geography, Vol. 11, Hafner Press, New York, NY 10022, 1972, 395 p., $15.00.

This is the eleventh volume of a series on the medical geography of malnutrition in the world's less technologically devC'!­oped countries begun by Jacques May in 1958. In it, the authors address them­selves to the "dilemma of development" for the countries of Mexico and Central America. Sharing the same language and similar agricultural practices, these eight countries have different potentials to break the circle of poverty-low yield, poor diets, etc.-but for all it is difficult.

The book provides a general picture of diets and their adequacy and of econom­ic, environmental, and other factors which affect them. As such, it should be of interest to economists and planners as well as nutritionists and other health pro­fessionals. There are good bibliographies for each country. It would have made more satisfying reading to have had a brief summary chapter at the end, but

Journal of NUTRITION EDUCATION / 215

the authors may have felt the diversity in the nature of the countries considered precluded a unifying view and that the introduction stated well enough the themes and problems which are common to them all. C.S.W.

College Texts

Introduction to Food Science and Technology, Stewart, G. F. and Amer­ine, M. A., Academic Press, New York, NY 10003, 1973, 294 p., $12.50.

One should expect a ,good book on food science to emanate from food scientists as distinguished as Professors Stewart and Amerine. This little volume fulfills this expectation and does so admirably! The opening chapters on Evolution of Food Processing and the World Food Situation are very interesting and, in this reviewer's opinion, would entice even a casual read­er to explore the entire book.

The contents of this book are present­ed in sufficient detail to enable students in foods, food service, and nutrition or in introductory or survey courses in food science to obtain a reasonable grasp of the magnitude and complexity of food processing. The book could (and does) also serve as a reference or recommend­ed reading .to :food science majors but it is too general and elementary to be used as a text in the food science "core" courses.

Following a logical sequence of topics from a discussion of food habits and sen­sory attributes through a brief introduc­tion to human nutrition, a substantial portion of the book is properly devoted to the processing and preservation of food products. Drawings and photo­graphs in the Ibook are numerous and well chosen, and the book is relatively free of typographical errors.

Occasionally, the attempt to oversim­plify complex subjects such as lipid au­toxidation and Maillard browning may leave the hetter informed student not wholly satisfied with the coverage.

The reviewer recommends this text as an enjoyable and readable introduction to the vast field of food science and tech­nology.

Charles M. Stine, Ph.D., Professor, Dept. of Food Science and Technol­ogy, Michigan State University, East Lansing.

Fundamentals of Normal Nutrition, 2nd ed., Robinson, C. H., The Mac­millan Company, New York, NY 10022, 1973, 593 p., $9.50.

The organization of the second edition of this introductory text is essentially the

216 I Journal of NUTRITION EDUCATION

same as the first. Unit I includes an intro­duction to nutrition, a historical review of nutrition, the relation of food to health, and an explanation of nutritive processes and dietary ,guides. Unit II is devoted to a detailed study of the nutri­ents, their characteristics, functions, me­tabolism, food sources, and daily allow­ances.

The third unit deals with the nutrition­al value of food groups, and the psycho­logical and cultural values of foods and includes examples of some of the cultural food patterns in the United States. Unit IV covers meal planning, food selection and preparation and Unit V safeguarding the food supply. Units VI and VII deal with nutritional needs throughout the life cycle and some common nutritional problems. The last unit focuses on nutri­tion education on the primary and secon­dary levels and on community, national and international problems in nutrition.

The information and references in each of the chapters has been updated and/or revised in this edition; the first six units are very similar to the same units in the author's text Normal and Thera­peutic Nutrition, 14th ed, 1972. One of the special features of the text is the em­phasis on nutrition education. Points for nutrition education or dietary counseling are interspersed several places through­out the text.

Although this is an introductory text, students would need a hackground in chemistry and physiology for under­standing of some of the information pre­sented.

Charlotte S. Harker, Ph.D., Associate Professor, Food and Nutrition, Indi­ana State University, Terre Haute

Foods, 6th ed., Vail, G. E. et aI., Hough­ton Mifflin Co., Boston, MA 02107, 1973, 645 p., $10.50.

In this sixth edition of Foods, subject matter and references have been updat­ed, and some new illustrations have been added. As in previous editions, principles of food preparation, marketing, intro­ductory nutrition, meal service, and food preservation are covered. Suggested ac­tivities and pertinent references are print­ed at the end of each 'chapter. This is the first edition to have an accompanying lab manual.

The easy-to-read and well-illustrated text is written for an introductory college course. A previous background in foods and chemistry is not necessary for com­prehension. The nutritive value of the foods is presented in food composition tables. Effects of food processing and

preparation on nutritive value are dis­cussed for each food.

Food buying is given special emphasis thr'Oughout the text. Buying guides for many of the foods are outlined in tables which include information on market units, number of servings, grades, and seasonal availability. Cost com­parisons are made between convenience forms of many food products versus the same home-prepared products. In pre­vious editions, this comparison was made on the basis of cost per serving. The cost of the convenience form in this edition is presented as a percentage of that of the same home-prepared food. The data were again derived from a 1963 USDA report and a 1971 study on the cost of convenience.

The text, with its many illustrations and charts, is a useful reference for the beginning foods student. The food buy­ing principles and discussion of nutritive value are effective consumer education.

Carolyn A. Raab, M.S., Food and Nu­trition Specialist, Agricultural Exten­sion, University of Wyoming, Laramie

Bo,ok Reviews in Brief

Biology of Nutrition: The Evolution and Nature of Living Systems/The Organization and Nutritional Meth­ods of Life Forms, International En­cyclopedia of Foods and Nutrition, Vol. 18, Fiennes, R.N.T.-W., Perga­mon Press Ltd., Oxf'Ord, U.S.$50.00.

The subtitle 'Of this volume is the key to its contents, but both are so unique that initially it seemed hard to grasp. The ed­itors present a novel approach to the study of nutrition by bringing together in one book a wealth of information about the nutritional and energy systems of all life, from the most primitive to the most advanced.

The interrelationship between nutri­tion and environment is woven through­out the book. The material in its entirety is too vast a challenge for an undergrad­uate course, but most teachers would be wise to familiarize themselves with the concept.

Kristen W. McNutt, Ph.D., Consul­tant, The Nutrition Foundation, Inc., Washington, D.C.

World Review of Nutrition and Die­tetics, Vol. 13, Bourne, G . R., Ed., S. Karger AG, Arnold Bocklin Strasse 25, CR-4000 Basel 11, Switzerland, 1971, 308 p., $23.50.

This edition contains articles on : 'The world protein shortage: prevention and

VOL. 5, NO.3, JULY-SEPT., 1973