With these cautions in mind, this text might be recommended for a nutrition course in a nursing program.

Marjorie R Newton, M.S., R.D., As­sociate Professor of Nutrition, School of Nursing, University of California, San Francisco.

Elementary Level

How to Have Fun Cooking Breakfast, Creative Educational Society, 123 S. Broad St., P.O. Box 227, Mankato, MN 56001,31 pp., $4.45.

Written for lower elementary grade . students, this colorfully illusfrated book encourages thepreparati0~:: of single breakfast foods culminating with a com­plete breakfast menu. Organization is stressed so that the student may complete the tasks unassisted. Detailed ' instruc­tions offer complete food preparation guidelines to the novice. Types of service and table settings are also briefly pre­sented. The book could prove helpful to the student at home or to teachers in de­signing such cooking activities for the classroom.

Also available, same source and price: How to Have Fun Making Lunch; How to Have . Fun Making Dinner; both 31 pp. K.A.C.

School Food Service

School Foodservice, Van Egmond, D., AVI Publishing Co., Inc., P.O. Box 831, Westport,CT 06880,1974,408 pp., $30.00 U.S.; $31.00 other countries.

.. Despite the large scale of school food service in the United States, the volume of publication directed specifically to­ward this industry is not great. Even if the literature were more abundant, this book would command attention for its scope and practicality. In its limited field it is unique within the reviewer's knowledge.

. The author's simple terminology and clear, direct style will make the book readily understood and usable by em­ployees at all levels, yet even eXperienced managers will find much of value in it. As a text for students, it is excellent al­though it does have certain shortcom­ings. For those needing an understanding of school food service, one of its values will be found in its brief history . of the movement toward child feeding as an es­sential part of a school system.

The guidelines in organization man­agement, cost management, and other systems of food service alone make the work worthy of its publication. A most worthwhile feature is the liberal use of charts and tables to simplify presentation throughout.

Those who are experienced in school food service will find a refresher course in reviewing the section, "Outline for An­alyzing A Job," using the "Sample Fre-

126 / Journal of NUTRITION EDUCATION '

quency Chart of Protein-Rich Foods," and other tables and figures. Directions for costing are clearly and simply stated and amply illustrated with examples. Sanitation is well covered. If the informa­tion is used, there should beno problems in meeting Federal, state, or local gov­ernment standards.

Three areas in which a good food service manager should be versed do not appear to have been considered in the chapter on personnel management. These areas are, 1) Federal laws of the past dec­ade, such as the Fair Labor . Standards Act of 1966 and amendments, which in­flueilcedecision making in personnel matters; 2) the Williamll-Steiger Occupa­tional Health and Safety Act (OSHA) of 1970; and 3} workmen's compensation laws, which have beenin existence more than 65 years and affect90ut of 10 per­sons in the labor force. These subjects have not been referenced in the index and the reviewer did not find them in the text. The index is not as detailed as it might be, but this lack is compensated for in part by the well-thought out or­ganization, many subject subheads, and the bibliography at the end of each chap­ter in which all the standard references are included.

Virginia McMasters, Ph.D., R.D., Pro­gram Director, University of Califor­nia Administrative Dietetic Internship, Berkeley, Calif.

Special Diets

The . Dictionary of Sodium, Fats, and Cholesterol, Kraus, ·B., Grosset & Dun­.Jap PubHshers, 51 Madison Ave., New York, NY 10010, 1974, 366pp., $9.95.

More than 9,000 brand name and ba­sic food items are listed alphabetically with their known sodium, fat (total, sat­urated, unsaturated), and cholesterol levels. The tables are not intended as a dietary guide but simply as an aid in dietary planning. Values are based on publications ' issued by USDA and on data submitted by manufacturers and processors. Common household mea­suresare used whenever possible and the items are cross-referenced.

Included in the appendix is a listing of the sodium content of the water supplies found in major U.S. cities along with visual meat portions and their sodium, fat, and cholesterol content. Patients on appropriately restricted diets along with physicians, dietitians, and other profes­sionals directing such care should be aware of this useful resource. K.A.C.

ACKNOWLEDGEMENT

The Society for Nutrition Education ac· knowledges contributions in support of de­velopment of the Journal of NUTRITION EDUCATION from HoHmann-LaRoche, Inc .. and Miles Laboratories. Inc.

Diet for a Happy Heart, Jones, J., 101 Productions, 834 Mission St., San Fran­cisco, CA 94103, 1975, 192 pp., soft­cover, .$4.95.

Recipes in this cookbook are free from added sugar and low in saturated fat and cholesterol. A good variety is offered, from basic stocks to desserts, with several recipes appropriate for entertaining. De­signed. for possible use within the Dia­betic Exchange Diet System, servings from each recipe are described in terms of the exchange group represented as well as calories and cholesterol content.

K.A.C.

The Care and Feeding ofY our Diabetic Child, Vanderpoel, S.; Frederick Fell Publishers, Inc., 386 Park Ave. South, New York, NY 10016, 1974, 215 pp., $6.95.

The first half of this book offers many worthwhile comments and suggestions. The author writes with compassion and understanding of growing up with dia­betes, understanding and · managing it, complications, sports, and other details both parents and child need to know.

However, the remaining half of the book suffers from serious omissions and many glaring errors. Most recipes do not indicate the measurement of a single serving, an important part of the weighed and measured diabetic diet. There is no mention of the many summer camps for children with diabetes, so valuable in helping young diabetics with adjust­ments, learning to be self-reliant, and have fun.

Most serious are the more than 50 .errors under "Inventory of Foods" where the nutrient values of individual foods are listed. Fat values and some protein values are transposed to the column for carbohydrate figures. Hard liquors arl:l listed as having carbohydrate values. The figures for cane sugar are given as the values for honey (which are higher)" .

The book is either the victim of care­less proofreading or is suffering from a flagrant case of transposition. In its pres­ent form it cannot be recommended as an "authoritative guide" as its cover sug­gests.

Kat!llarine Middleton, Chairman, Nu­trition Advisory Committee, American Diabetes Assn., Greater Chicago and Northern Illinois Affiliate, Inc.

Diet Manual, Beckner, A., Hayasaka, R., Jacobsen, R., Johnson, M., Oakley, S. and Vyhmeister, I., Eds., Seventh-Day Adventist Dietetic Assn., Box 75, Lorna Linda; CA 92354, rev. 1975, 187 pp., looseleaf, ring binder, $10.00 plus 10% handling and postage. California resi­dents add 6 % sales tax.

This vegetarian diet manual contains sections on: normal nutrition; consisten­cy modification; quantitative modifica-

Vol. 7, No.3, July.September; 1975