Because alcohol is a food in the broad sense, and because high alcohol con­sumption generally reduces intake of essential nutrients, the nutrition educator will find much useful material in this article on the problems associated with the excessive use of alcohol by individ­uals.

Jean Bracken

McClinton, P., Milne, H. and Beaton, G., "An evaluation of food habits and nutrient intakes in Canada: design of effective food guides," Can. 1. Publ. Health, 62:139, March-April, 1971.

An effective food guide should "describe a pattern of food use which will ensure an adequate intake of nutrients ... with maximum conformity to existing patterns of food use and with maximum flexibility in the choice of particular foods." This article evaluates the food patterns and nutrient intakes from previous survey data in an attempt to develop such a food guide.

Food consumption survey data are compared against the "Canadian Dietary Standard" (nutrient recommendations) and also against several common food guides-2..the "Basic Seven," the "Basic Four," and "Canada's Food Guide" (sim­ilar to the Basic Seven, but milk, cheese, eggs, potatoes and bread are treated as separate categories).

Slightly less than one-third of the sur­veyed individuals had "satisfactory" nu­trient intakes (i.e., 100% of the allowance for eight key nutrients. Interestingly, of those with satisfactory nutrient intakes ( 1 ,418), only one person consumed the suggested pattern of "Canada's Food Guide," 4.4% consumed the suggested intakes of the "Basic Seven," and 6.3% consumed the amounts recommended in the "Basic Four."

Some interesting points about vitamin A intake are made in the article. If dark green and yellow vegetables had not been included in the diets termed "satis­factory," only 9.3% of the individuals would have had a decrease in vitamin A intake to below recommended levels. Also, the mean vitamin A intake was approximately 150qq above allowances. The authors recommend that dark

greenjyellow vegetables not be included as a separate category in food guides, but rather be emphasized as part of a broader food group.

The article includes a new recom­mended food guide, based on the food consumption patterns of those shown to have satisfactory nutrient intakes: milk and milk products -1-4 servings (de­pending on age); fruit and vegetables-3 servings; meat and alternates-2 serv­ings; and cereals, bread and pastas-3 servings.

Finally the authors recommend that a teaching guide be developed to provide consistency in interpretation of the food guide. Also, they suggest that instead of a list of foods or food groups to be eaten, the food guide should be used flexibly to describe the relationship between food, nutrients, and health.

M.C.P.

Pinckney, E. R., "Is commercialism controlling the controversy over cho­lesterol?" Med. Counterpoint, 3, No. 5, May, 1971.

The author of this outspoken article, Edward R. Pinckney, a well-qualified physician, charges that food companies whose profits depend on the sale of poly­unsaturated fats are abusing research evidence for commercial gain. He cites advertising in lay journals and in medical journals for margarines and oils, which "almost imply negligence on the part of the practicing physician who does not order his patient (with or without present evidence of heart disease) to alter his diet to conform to a rigid, strictly heart­conscious increased polyunsaturated fat food intake."

By contrast, a cholesterol-lowering drug could not be advertised with the same kind of implied claim; FDA re­quires a warning specifically disclaiming any proven beneficial effects.

The author discusses the neurogenic ef­fect of stress on raising blood cholesterol level. Could it be, he asks, that a physi­cian who prescribes a cholesterol-lower­ing diet actually creates a sUess situation by making a patient fearful and heart­conscious every time he sits down to eat? This kind of stress could be a cause, or

ACKNOWLEDGMENT

a factor, in producing hypercholester­emia.

The article also discusses several other areas of the cholesterol controversy. Al­though Pinckney does not cite any new evidence that is counter to the theory, he examines the problem from a different viewpoint-the commercial and ethical implications. His article is interesting and disturbing. It raises some important ques­tions: Should health information in food advertising be more strictly regulated? What dietlheartadvice should be given to the normal individual?

M.C.P.

Other Articles of Interest

Rosenwaike, 1., "The influence of socio­economic status on incidence of low birth weight," HSMHA Health Re­ports, 86:641, July 1971.

Short, S., "Innovations in nutrition edu­cation," Audiovisual Instruction, 16 (No.8) :19, Oct. 1971.

Hatch, J. c., "CATV unites a commu­nity," Ext. Service Rev., 42(No. 8) :g, Aug. 1971.

Carver, S. T., "Ecology of coronary heart disease," N. Y. State 1. Med., 71: 1065, May 15, 1971.

American Academy of Pediatrics Committee on Nutrition, "Vitamin K supplementation for infants receiv­ing milk substitute infant formulas and for those with fat malabsorption," Pediatrics, 48 :483, Sept. 1971.

Hadsell, R. M., "Food processing: search for growth," Chern. & Eng. News, p. 17, Aug. 23, 1971.

Myers, M. L., "The ambulatory clinic in community and public health nutri­tion, 1. Arner. Diet. Assoc., 59:48, July 1971.

Marlay, E., "Patterns of growth and dietary habits in adolescent girls in Brisbane," Med. 1. Australia, p. 741, April 3, 1971.

Gurney, J. M. and Omululu, A., "A nutritional survey in southwestern Ni­geria: the anthropometric and clinical findings," Envir. Child Health, 17:50, 1971.

The Society for Nutrition Education has been aided in development of the Journal of NUTRITION EDUCATION by contributions received before and during regular publication. A grant from the Nutrition Foundation, Inc., funded original development. Research Grant LMOO734-03 from National Library of Medicine, National Institutes of Health, DHEW, to the Department of Nutritional Sciences, University of California -Berkeley, supports present editorial development. Contributions for development of JNE have been received from Research Corporation; Gerber Products Company; Griffith Laboratories, Inc.; Hoffman-La Roche, Inc.; Kraftco Corporation; Mead Johnson Research Center; and

The Quaker Oats Company.

WINTER, 1972 Journal of NUTRITION EDUCATION / 39