frame size are given, although several have been posited since 1981.

These criticisms aside, this volume pro­vides a substantial overview of nutrition's role in the practice of medicine, and I highly recommend it as a resource for physicians and dietitians in clinical practice. Educators will find they can adapt this reference book as a textbook by preparing study aids such as chapter summaries, review questions, and case studies designed to integrate mate­rial presented throughout the book.

Arlene Leonhard-Spark, Ed.D., R.D., Clinical Assistant Professor of Nutrition, Department of Community and Preven­tive Medicine, New York Medical College, Valhalla, NY 10595.

Principles of Nutrition and Diet Therapy, Luke, B., 1984. From Little, Brown and Co., 34 Beacon St., Boston, MA 02106,816 pp., hardcover, $26.95.

The title of this book fails to reflect its scope of subject matter. Unfortunately, the quality of the information contained in the book does not match its quantity. If all its information were accurate and up-to-date, this book would be an excellent foods and nutrition text for nursing students and a val­uable reference for undergraduates in vari­ous other health sciences.

Much ofthe book is devoted to the princi­ples of food science and to nutritional needs of the population as influenced by lifestyle and stage of life cycle. The quality of these sections is superior to those dealing with nutrition science and therapeutic nutrition.

The primary weakness of the book is the many inaccuracies occurring throughout the chapters on nutrient metabolism. An­other weakness is the author's failure to use references that are recent enough to reflect currently accepted theories of diet therapy.

The one very positive aspect of the book is that it contains excellent illustrations and tables with pertinent information. Helpful as these illustrations and tables are, they do not compensate for the lack of precision throughout the book and the occurrence of inaccuracies in specific sections.

As it presently stands, this book is inap­propriate for anyone seriously interested in nutrient metabolism and its aberrations as effected by disease.

Sara M. Hunt, Ph.D., R.D., Professor and Chairman, Department of Commu­nity Health Nutrition, Georgia State Uni­versity, Atlanta, GA 30303.

184 JOURNAL OF NUTRITION EDUCATION

BOOKS

~------POPULAR------~

Don't Eat Your Heart Out Cookbook, Pis­catella, J., 1983. From Workman, 1 W. 39th St., New York, NY 10018, 559 pp., spiral bound, $13.95.

What do cardiac patients do when they are told they must change their eating habits drastically? In this book, one such person writes about his personal experiences and outlines a "positive diet" that is lower in cholesterol, salt, fat, and sugar and only in­cidentally lower in calories.

The book begins with a detailed introduc­tion followed by eight chapters dealing with the heart and coronary heart disease, the American diet as a cardiac risk factor, the "positive diet," and how to eat out. Much of the book is devoted to recipes, a variety of which were developed and tested by the "cook" (the author's wife), who discusses both the techniques used to modify tradi­tional recipes and the rationale for the mod­ifications. "Positive diet" breakfast, lunch, and dinner suggestions are balanced menus based on the Food Groups and the Dietary Guidelines. However, serving sizes and nu­trient analyses (kilocalories, fat, choles­terol, carbohydrate) are missing from the recipes.

Overall, the book is well-written, easy-to­read and generally factual. The author re­fers to his own frustrations and joys, show­ing the reader that it is possible to make dietary changes and to live with them will­ingly.

This book takes the drudgery out of deve­loping menus and recipes for those individu­als who have been asked to reduce choles­terol, fat, sugar, and salt. A wide range of lay audiences will find it a valuable resource.

Ann Warner; Ed.D., District Director of Nutrition, Upper Savannah Health Dis­trict, Box 3227, Greenwood, SC 29648.

Foods That Fight Cancer: A diet and vita­min program that protects the entire family, Hausman, P., 1983. From Rawson Associ­ates, 597 Fifth Avenue, New York, NY 10017, 252pp., $16.95.

Most of the first six chapters (84 pp.) of this book make sense and read well, al­though the author endorses vitamin C sup­plements and recommends 200 mg of vita­min C per day beyond the 60 mg RDA. Af­ter these early chapters, however, the book

deteriorates in content and coherence; and sometimes there is no apparent reason for including chapters. In spite of these obsta­cles, the book continues to read easily; and the author's enthusiasm, sincerity, and per­sonal opinions abound.

Food ratings for vitamins A and Care sensible, but the rating of the cereals for whole grain and sugar content suffers be­cause out of approximately 90 ready-to-eat cereals on the market, only 21 are rated. The chapter on minerals is shallow and includes the sentence, "Iron deficiency is not truly widespread in the United States." The chap­ter on dietary fat relates more to heart dis­ease than to cancer, and chapters 12-15 (23 pp.) seem like padding. The last chapter contains recipes (52 pp.) in which sweetness is contributed by fruit juices, apricots, or other fruits; and a lot of chopping, grating, and blending is required. The appendix pro­vides six additional reading sources: the out­dated Dietary Goals are included but the current Dietary Guidelines are not included.

Ann L. Burroughs, Dr.P.H., R.D., Nutri­tion Specialist/Adjunct Lecturer; 9 Mor­gan Hall, University of California, Berke­ley, CA 94720.

Gardening for Maximum Nutrition: Easy ways to double the nutritional value of your backyard garden, Minnich, J., 1983. From Rodale Press, 33 Minor, Emmaus, PA 18049,220 pp., $15.95.

This practical book is about planning and planting for maximum nutritional yield from the backyard garden. Valuable infor­mation is presented on crop selection, soil treatment, planting and cultivation tech­niques, and harvesting and preservation methods. In many of the twenty-eight charts, nutritionists will discover some hard-to-find information such as the cal­cium/ oxalate ratios in popular vegetables or the vitamin C content of different varieties of apples. For example, although a 5 Y2

VOLUME 16 NUMBER 4 1984