- Email: [email protected]
Authors reply
(continued from page 100)
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The Board of Directors of the Society for Nutrition Education recommended to the USDA that there does not seem to be the need to be as restrictive in the use of eggs, because of their cholesterol content, as was reflected in the USDA proposed school lunch regulations for children. The rationale behind our recommendations is as follows: I. The newer Dietary Goals for the U.S. do not restrict dietary cholesterol for children. 2. The American Heart Association (AHA) currently states: "Hyperlipidemia clearly is a risk factor for atherosclerotic disease in adults and very likely contributes to atherosclerosis in children. The
AHA recommends that children with increased plasma cholesterol or triglycerides should be placed on an appropriate diet in order to decrease the risk of hyperlipidemia and possibly to decrease the risk of atherosclerostic disease when they become adults. Although evidence does not yet support the recommendation that cholesterol, saturated fat and sugars should be reduced in all children, the public should be advised that such modification appears safe and very likely to be beneficial" (1). 3. Eggs are a desirable and practical food for children. They contain high quality protein, are a good source of vitamin A and the B vitamins including B-12, are much lower in saturated fats than other protein foods from animal sources and they are easily digested. 4. The Board felt that there was a lack of even minimal consensus on the following underlying scientific issues: a) Epidemiological, clinical, and experimental evidence shows much stronger correlations between dietary saturated fat and serum cholesterol levels than between dietary cholesterol and serum cholesterol levels in children. The relationship of cholesterol and saturated fat to atherosclerosis becomes more complex and controversial with the discovery that the levels of high density lipoproteins in blood are of more value in predicting the risk of coronary artery disease than is the total serum cholesterol measurement. b) Cholesterol restriction for children is currently regarded as a therapeutic and not a preventive recommendation by pediatric groups. In part, this stems from the question about the levels of dietary cholesterol needed for enzyme induction and to ensure proper brain development among infants and possibly young children. This is an issue which is still being debated, and studies pro and con are still appearing. Although this question concerns mainly the younger children, it nonetheless entered into our considerations. 5. Practical considerations pertaining to the school lunch program also influenced our thinking: a) Special consideration should be given to making school lunches acceptable to all children including lacto-ovo vegetarians and children from different ethnic groups. b) There would be elevated costs and greater difficulty in menu planning of Type A meals within saturated fat guidelines if eggs are severely restricted. c) There is considerable confusion in the stated regulations. Is it three visible eggs or three eggs total (including those used in cooking or baking) which are recommended? All in all, the Board feels that there is little reason to alter present food habits of children in this area without sufficient evidence of long term benefit. Some of the issues have been discussed in references 2-4. The Board appreciates your efforts in summarizing your views of the literature.
Journal of Nutrition Education Vol. 10
July-September 1978
In a third study (3), a number of subjects had recently undergone surgery; the suitability of these subjects is questionable. the basal diet contained generous amounts of cholesterol, and as evidence suggests that the response to dietary cholesterol decreases at the higher intake levels, this experiment cannot be considered a test of the effects of dietary cholesterol per se. One of the trials lasted only five hours in this study, and in another of the study's trials, it appears that subjects may not have had adequate time to stabilize on the control diet. When data from controlled experiments indicate a significant effect of dietary cholesterol on serum cholesterol levels, while poorly controlled experiments do not, one has little choice but to favor the former. We would also point out that three eggs per week at lunch can hardly be considered a drastic restriction, as other meals are likely to include eggs. If anything, the USDA proposal is rather generous in terms of cholesterol allowance. In light of these considerations, we ask the Board of SNE to rescind its statement to the USDA and adopt a position on dietary cholesterol that is consistent with the vie{vs of the membership and expert committees. Patricia Hausman, M.S., Staff Nutritionist, Bonnie Liebman, M.S., Staff Nutritionist, Center for Science in the Public Interest, 1755 SSt., N. w., Washington, DC 20009; and Mary Goodwin, M.P.H., Public Health Nutritionist, Montgomery County, MD. Slater, G. et aI., Plasma cholesterol and triglycerides in men with added eggs in the diet, Nutr. Rep. IntI., 14:249, 1976. 2 Porter, M. W. et aI., Effect of dietary egg on serum cholesterol and triglyceride of human males, Am. J. Clin. Nutr., 30:490, '1977. 3 Kummerow, F. A. et aI., The influence of egg consumption on the serum cholesterol level in human subjects, Am. J. Clin. Nutr., 30:664, 1977.
SNE Board Replies
102
No.3
In the Board's judgment, our response reflects the best available current information. Helen A. Guthrie, President SNE Board of Directors, 1977-78 Ad hoc Committee of the Steering Committee for Medical and Community Programs of the American Heart Association, Value and safety of diet modified to control hyperlipidemia in childhood and adolescence, a statement for physicians, Circulation, 58:381A, 1978. 2 Weidman, W. H. et aI., Nutrient intake and serum cholesterol level in normal children 6 to 16 years of age, Pediatrics, 61:354, 1978. 3 Castelli, W. P. et aI., HDL Cholesterol and other lipids in coronary heart disease (the cooperative lipoprotein phenotyping study), Circulation 55:767, 1977. 4 U.S. Senate, Select Committee on Nutrition and Human Needs, Dietary Goals for the United States, 2d ed., Government Printing Office, Washington, DC, 1977.
Zinc in Milk Questioned I should like to point out a possible inaccuracy in an article published in the January-March 1978 issue of the Journal of Nutrition Education. The article, "Evaluation and Modification of the Basic Four Food Groups" by King, Cohenour, Corruccini, and Schneeman states that milk is a good source of zinc. In an article entitled "Zinc Content of Selected Foods" (J. Am. Dietet. Assn., 68:526, 1976) by Freeland and Cousins, milk was specifically mentioned as a poor source of zinc. Other dairy products such as cheeses are a good source, but I fear that your readers may assume, based on the article in your journal, that drinking milk is an effective way of satisfying their zinc requirements. Perhaps the authors of the article would like to comment on this? Judith J. Wurtman, Ph.D., Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139.
Authors Reply In our article on the "Evaluation and Modification of the Basic Four Food Groups" we did not state that milk is a good source of zinc. Table 2, however, lists milk as one of a group of foods which provides more than 1.0 mg/svg. A serving was one cup or 246 g. Our food composition reference indicates that 1 cup of either whole or skim milk contains 1.0 mg of zinc (1). According to the data of Freeland and Cousins, 1 cup of skim milk contains only 0.64 mg zinc (2). Others have reported higher amounts, 0.98 and 1.13 mg of zinc per cup (3, 4). We agree that the concentration of zinc in milk is low. But milk may be an appreciable zinc source if several glasses are consumed daily. For example, three 8 oz. glasses of milk provide 200/0 of the adult
zinc Recommended Dietary Allowance. Janet C. King, Sally H. Cohenour, Carol G. Corruccini, and Paul Schneeman; c/o Dr. King, Department of Nutritional Sciences, 119 Morgan Hall, University of California, Berkeley, CA 94720. Pennington, J. T., Dietary Nutritional Guide, Avi Publishing Co., Westport, CT, 1976, pp. 188-226. 2 Freeland, J. H., and R. J. Cousins, Zinc content of selected foods, J. Am. Dietel. Assn., 68:526, 1976. 3 Murphy, E. W., B. W. Willis, and B. K. Watt, Provisional tables on the zinc content of foods, J. Am. Dietel. Assn., 66:345, 1975. 4 Gormican, A., Inorganic elements in foods used in hospital menus, J. Am. Dietel. Assn., 56:397, 1970.
Authors Respond to Book Review Bruce Johnston's review of our book Food First (in the January-March 1978 issue) in great part seriously misrepresents our work. 1. Dr. Johnston states that we offer China as "the model to achieve 'food selfreliance' and to eliminate hunger." Yet on page 402, We state explicitly that no country should be looked upon as a model; rather, we say, key lessons can be learned from positive developments in other countries. 2. Dr. Johnston contends that we ignore the "stress on the application of science-based technologies" in China and Taiwan. But on page 122ff. and 149ff. we focus specifically on the science-based progress in these countries to make this essential point: new technologies spread and work to the benefit of the majority only after the social! economic structures of a country have been changed so as to equalize access to these technologies. 3. Dr. Johnston asserts that "it is arrogant for outsiders to tell" the citizens of other countries what to do. But what Dr. Johnston ignores is that, whether we like it or not, through our government's policies of economic, military, and political support for selected governments, we are involved in determining the future for many living in underdeveloped countries. Thus Americans should take responsibility for identifying and halting such policies that reinforce the tightening economic control of a few over the many and obstruct people's efforts throughout the world toward food self-reliance. 4. Dr. Johnston's remark that "by extensive use of citations, the book creates an impression of scholarship" puzzles us. Does he mean that Food First's sources are not sound? Food First rests on I) numerous research and statistical reports of many international organizations; 2) hundreds of first-hand studies by authorities in varied disciplines and rural
organizers living and working with the rural poor throughout the world; 3) onsite investigations by our Institute's staff. To give the impression that Food First is unscholarly, Dr. Johnston only notes that cocoa is not grown in northern Ghana, as the book states. We did mistakenly translate the ancient name Ashanti as northern instead of central Ghana. He also claims that cocoa was not grown by force. But as African scholar Walter Rodney points out, cocoa was grown in Ghana to the point of precipitating famine because of the decline of food crops. We doubt this could have occurred without force-economic or physical. Frances Moore Lappe and Joseph Collins, Institute for Food and Development Policy, 2588 Mission Street, San Francisco, CA 94110.
been aggravated by the limited success achieved in effecting a transition from a resource-based to a science-based agriculture. It is simplistic to argue, however, that those problems are to be attributed to expansion of cocoa production. And I am not aware of any serious student of Ghana's agriculture who has advanced such an argument or suggested that Ghanaian farmers were forced to grow cocoa. Bruce F. Johnston, Food Research Institute, Stanford University, Stanford, CA 94305.
Reviewer Replies
Now that SNE has endorsed the Dietary Goals, I would like to suggest to the membership a small and inexpensive effort that might help to get those goals into the national consciousness. Could we have a Senate Skipping Song Contest? Entries would be accepted from any source within a set time, judges appointed, and the best entry selected. Financial support might then be sought from public or private sources to create a series of television commercials for the time that will be opening up for us soon on Saturday mornings. Kids in the commercials would be having great fun skipping and chanting the song. Each segment would voice-over a simple food point, derived of course, from the song. Think how well you remember your own skipping songs.
In seeking to understand the complexity of the real world, "models" can serve a useful purpose. The Chinese model merits careful attention. I criticized the treatment of China by Lappe and Collins because I considered it "simplistic and misleading." Peter Timmer, author of an excellent and sympathetic monograph on agricultural development in China, is equally critical of their treatment of China (and Cuba): "Lappe and Collins do not understand what is happening and why in either country except in naively rosy terms; nor do they fully understand that the Chinese and Cuban examples contradict much of the direct thrust of the book" (1). There are passing references in Food First to the role of science-based technologies, but I stand with my judgment that an important theme of the book is to minimize the role of the high-yielding, fertilizer-reponsive grain varieties. Improved seed-fertilizer combinations, together with better water control, have made a vital contribution to the elimination of hunger in both China and Taiwan. It will be tragic if other developing countries neglect the research and investments in infrastructure required to realize those potentials for increasing productivity and output. The review of the Lappe-Collins book by Peter and Carol Timmer expresses a similar conclusion: "The critical need for modern agricultural technology is also unrealistically dismissed." On the issue of scholarship, my concerns are reinforced by the statement attributed to Walter Rodney, that "cocoa was grown in Ghana to the point of precipitating famine." I suspect that the statement is based on a sentence in Rodney's book, How Europe Underdeveloped Africa, which states that "In Asante, concentration on cocoa raised fears of famine in a region previously famous for yams and foodstuff" (p. 258). The economic problems that Ghana has faced during the past 15 to 20 years have
L E
T T
E
R S
Timmer, C. Peter, and Carol F. Timmer, Review of Food First, Nutrition Planning, vol. I (No. 1):3, 1978.
Songs to Remember
Senate Skipping Song Red meats Sweet sweets Yellow yolks and cheese ... Red meats Sweet sweets Every week just threes. Whole grain Produce plain Milk that's skimmed to please ... Whole grain Produce plain Every meal eat threes. The membership can assuredly do better, and pending an official Society reaction, I would be happy to receive entries at the address below. Even an official "regrets," should not prevent those of us interested from opening other doors. Skipping also has fitness connotations that square well with our overall objectives. The song jogs nicely too, although its repeated grunting over the fmal miles of a marathon, sad to say, does nothing for one's fmishing time. Lawrence Power, M.D., Professor of Medicine, Wayne State University, School of Medicine, 540 E. Canfield St., Detroit, MI48202.
July-September 1978 Vol. 10
No.3 Journal of Nutrition Education
103
L E
T T
E
R S
The Board of Directors of the Society for Nutrition Education recommended to the USDA that there does not seem to be the need to be as restrictive in the use of eggs, because of their cholesterol content, as was reflected in the USDA proposed school lunch regulations for children. The rationale behind our recommendations is as follows: I. The newer Dietary Goals for the U.S. do not restrict dietary cholesterol for children. 2. The American Heart Association (AHA) currently states: "Hyperlipidemia clearly is a risk factor for atherosclerotic disease in adults and very likely contributes to atherosclerosis in children. The
AHA recommends that children with increased plasma cholesterol or triglycerides should be placed on an appropriate diet in order to decrease the risk of hyperlipidemia and possibly to decrease the risk of atherosclerostic disease when they become adults. Although evidence does not yet support the recommendation that cholesterol, saturated fat and sugars should be reduced in all children, the public should be advised that such modification appears safe and very likely to be beneficial" (1). 3. Eggs are a desirable and practical food for children. They contain high quality protein, are a good source of vitamin A and the B vitamins including B-12, are much lower in saturated fats than other protein foods from animal sources and they are easily digested. 4. The Board felt that there was a lack of even minimal consensus on the following underlying scientific issues: a) Epidemiological, clinical, and experimental evidence shows much stronger correlations between dietary saturated fat and serum cholesterol levels than between dietary cholesterol and serum cholesterol levels in children. The relationship of cholesterol and saturated fat to atherosclerosis becomes more complex and controversial with the discovery that the levels of high density lipoproteins in blood are of more value in predicting the risk of coronary artery disease than is the total serum cholesterol measurement. b) Cholesterol restriction for children is currently regarded as a therapeutic and not a preventive recommendation by pediatric groups. In part, this stems from the question about the levels of dietary cholesterol needed for enzyme induction and to ensure proper brain development among infants and possibly young children. This is an issue which is still being debated, and studies pro and con are still appearing. Although this question concerns mainly the younger children, it nonetheless entered into our considerations. 5. Practical considerations pertaining to the school lunch program also influenced our thinking: a) Special consideration should be given to making school lunches acceptable to all children including lacto-ovo vegetarians and children from different ethnic groups. b) There would be elevated costs and greater difficulty in menu planning of Type A meals within saturated fat guidelines if eggs are severely restricted. c) There is considerable confusion in the stated regulations. Is it three visible eggs or three eggs total (including those used in cooking or baking) which are recommended? All in all, the Board feels that there is little reason to alter present food habits of children in this area without sufficient evidence of long term benefit. Some of the issues have been discussed in references 2-4. The Board appreciates your efforts in summarizing your views of the literature.
Journal of Nutrition Education Vol. 10
July-September 1978
In a third study (3), a number of subjects had recently undergone surgery; the suitability of these subjects is questionable. the basal diet contained generous amounts of cholesterol, and as evidence suggests that the response to dietary cholesterol decreases at the higher intake levels, this experiment cannot be considered a test of the effects of dietary cholesterol per se. One of the trials lasted only five hours in this study, and in another of the study's trials, it appears that subjects may not have had adequate time to stabilize on the control diet. When data from controlled experiments indicate a significant effect of dietary cholesterol on serum cholesterol levels, while poorly controlled experiments do not, one has little choice but to favor the former. We would also point out that three eggs per week at lunch can hardly be considered a drastic restriction, as other meals are likely to include eggs. If anything, the USDA proposal is rather generous in terms of cholesterol allowance. In light of these considerations, we ask the Board of SNE to rescind its statement to the USDA and adopt a position on dietary cholesterol that is consistent with the vie{vs of the membership and expert committees. Patricia Hausman, M.S., Staff Nutritionist, Bonnie Liebman, M.S., Staff Nutritionist, Center for Science in the Public Interest, 1755 SSt., N. w., Washington, DC 20009; and Mary Goodwin, M.P.H., Public Health Nutritionist, Montgomery County, MD. Slater, G. et aI., Plasma cholesterol and triglycerides in men with added eggs in the diet, Nutr. Rep. IntI., 14:249, 1976. 2 Porter, M. W. et aI., Effect of dietary egg on serum cholesterol and triglyceride of human males, Am. J. Clin. Nutr., 30:490, '1977. 3 Kummerow, F. A. et aI., The influence of egg consumption on the serum cholesterol level in human subjects, Am. J. Clin. Nutr., 30:664, 1977.
SNE Board Replies
102
No.3
In the Board's judgment, our response reflects the best available current information. Helen A. Guthrie, President SNE Board of Directors, 1977-78 Ad hoc Committee of the Steering Committee for Medical and Community Programs of the American Heart Association, Value and safety of diet modified to control hyperlipidemia in childhood and adolescence, a statement for physicians, Circulation, 58:381A, 1978. 2 Weidman, W. H. et aI., Nutrient intake and serum cholesterol level in normal children 6 to 16 years of age, Pediatrics, 61:354, 1978. 3 Castelli, W. P. et aI., HDL Cholesterol and other lipids in coronary heart disease (the cooperative lipoprotein phenotyping study), Circulation 55:767, 1977. 4 U.S. Senate, Select Committee on Nutrition and Human Needs, Dietary Goals for the United States, 2d ed., Government Printing Office, Washington, DC, 1977.
Zinc in Milk Questioned I should like to point out a possible inaccuracy in an article published in the January-March 1978 issue of the Journal of Nutrition Education. The article, "Evaluation and Modification of the Basic Four Food Groups" by King, Cohenour, Corruccini, and Schneeman states that milk is a good source of zinc. In an article entitled "Zinc Content of Selected Foods" (J. Am. Dietet. Assn., 68:526, 1976) by Freeland and Cousins, milk was specifically mentioned as a poor source of zinc. Other dairy products such as cheeses are a good source, but I fear that your readers may assume, based on the article in your journal, that drinking milk is an effective way of satisfying their zinc requirements. Perhaps the authors of the article would like to comment on this? Judith J. Wurtman, Ph.D., Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, MA 02139.
Authors Reply In our article on the "Evaluation and Modification of the Basic Four Food Groups" we did not state that milk is a good source of zinc. Table 2, however, lists milk as one of a group of foods which provides more than 1.0 mg/svg. A serving was one cup or 246 g. Our food composition reference indicates that 1 cup of either whole or skim milk contains 1.0 mg of zinc (1). According to the data of Freeland and Cousins, 1 cup of skim milk contains only 0.64 mg zinc (2). Others have reported higher amounts, 0.98 and 1.13 mg of zinc per cup (3, 4). We agree that the concentration of zinc in milk is low. But milk may be an appreciable zinc source if several glasses are consumed daily. For example, three 8 oz. glasses of milk provide 200/0 of the adult
zinc Recommended Dietary Allowance. Janet C. King, Sally H. Cohenour, Carol G. Corruccini, and Paul Schneeman; c/o Dr. King, Department of Nutritional Sciences, 119 Morgan Hall, University of California, Berkeley, CA 94720. Pennington, J. T., Dietary Nutritional Guide, Avi Publishing Co., Westport, CT, 1976, pp. 188-226. 2 Freeland, J. H., and R. J. Cousins, Zinc content of selected foods, J. Am. Dietel. Assn., 68:526, 1976. 3 Murphy, E. W., B. W. Willis, and B. K. Watt, Provisional tables on the zinc content of foods, J. Am. Dietel. Assn., 66:345, 1975. 4 Gormican, A., Inorganic elements in foods used in hospital menus, J. Am. Dietel. Assn., 56:397, 1970.
Authors Respond to Book Review Bruce Johnston's review of our book Food First (in the January-March 1978 issue) in great part seriously misrepresents our work. 1. Dr. Johnston states that we offer China as "the model to achieve 'food selfreliance' and to eliminate hunger." Yet on page 402, We state explicitly that no country should be looked upon as a model; rather, we say, key lessons can be learned from positive developments in other countries. 2. Dr. Johnston contends that we ignore the "stress on the application of science-based technologies" in China and Taiwan. But on page 122ff. and 149ff. we focus specifically on the science-based progress in these countries to make this essential point: new technologies spread and work to the benefit of the majority only after the social! economic structures of a country have been changed so as to equalize access to these technologies. 3. Dr. Johnston asserts that "it is arrogant for outsiders to tell" the citizens of other countries what to do. But what Dr. Johnston ignores is that, whether we like it or not, through our government's policies of economic, military, and political support for selected governments, we are involved in determining the future for many living in underdeveloped countries. Thus Americans should take responsibility for identifying and halting such policies that reinforce the tightening economic control of a few over the many and obstruct people's efforts throughout the world toward food self-reliance. 4. Dr. Johnston's remark that "by extensive use of citations, the book creates an impression of scholarship" puzzles us. Does he mean that Food First's sources are not sound? Food First rests on I) numerous research and statistical reports of many international organizations; 2) hundreds of first-hand studies by authorities in varied disciplines and rural
organizers living and working with the rural poor throughout the world; 3) onsite investigations by our Institute's staff. To give the impression that Food First is unscholarly, Dr. Johnston only notes that cocoa is not grown in northern Ghana, as the book states. We did mistakenly translate the ancient name Ashanti as northern instead of central Ghana. He also claims that cocoa was not grown by force. But as African scholar Walter Rodney points out, cocoa was grown in Ghana to the point of precipitating famine because of the decline of food crops. We doubt this could have occurred without force-economic or physical. Frances Moore Lappe and Joseph Collins, Institute for Food and Development Policy, 2588 Mission Street, San Francisco, CA 94110.
been aggravated by the limited success achieved in effecting a transition from a resource-based to a science-based agriculture. It is simplistic to argue, however, that those problems are to be attributed to expansion of cocoa production. And I am not aware of any serious student of Ghana's agriculture who has advanced such an argument or suggested that Ghanaian farmers were forced to grow cocoa. Bruce F. Johnston, Food Research Institute, Stanford University, Stanford, CA 94305.
Reviewer Replies
Now that SNE has endorsed the Dietary Goals, I would like to suggest to the membership a small and inexpensive effort that might help to get those goals into the national consciousness. Could we have a Senate Skipping Song Contest? Entries would be accepted from any source within a set time, judges appointed, and the best entry selected. Financial support might then be sought from public or private sources to create a series of television commercials for the time that will be opening up for us soon on Saturday mornings. Kids in the commercials would be having great fun skipping and chanting the song. Each segment would voice-over a simple food point, derived of course, from the song. Think how well you remember your own skipping songs.
In seeking to understand the complexity of the real world, "models" can serve a useful purpose. The Chinese model merits careful attention. I criticized the treatment of China by Lappe and Collins because I considered it "simplistic and misleading." Peter Timmer, author of an excellent and sympathetic monograph on agricultural development in China, is equally critical of their treatment of China (and Cuba): "Lappe and Collins do not understand what is happening and why in either country except in naively rosy terms; nor do they fully understand that the Chinese and Cuban examples contradict much of the direct thrust of the book" (1). There are passing references in Food First to the role of science-based technologies, but I stand with my judgment that an important theme of the book is to minimize the role of the high-yielding, fertilizer-reponsive grain varieties. Improved seed-fertilizer combinations, together with better water control, have made a vital contribution to the elimination of hunger in both China and Taiwan. It will be tragic if other developing countries neglect the research and investments in infrastructure required to realize those potentials for increasing productivity and output. The review of the Lappe-Collins book by Peter and Carol Timmer expresses a similar conclusion: "The critical need for modern agricultural technology is also unrealistically dismissed." On the issue of scholarship, my concerns are reinforced by the statement attributed to Walter Rodney, that "cocoa was grown in Ghana to the point of precipitating famine." I suspect that the statement is based on a sentence in Rodney's book, How Europe Underdeveloped Africa, which states that "In Asante, concentration on cocoa raised fears of famine in a region previously famous for yams and foodstuff" (p. 258). The economic problems that Ghana has faced during the past 15 to 20 years have
L E
T T
E
R S
Timmer, C. Peter, and Carol F. Timmer, Review of Food First, Nutrition Planning, vol. I (No. 1):3, 1978.
Songs to Remember
Senate Skipping Song Red meats Sweet sweets Yellow yolks and cheese ... Red meats Sweet sweets Every week just threes. Whole grain Produce plain Milk that's skimmed to please ... Whole grain Produce plain Every meal eat threes. The membership can assuredly do better, and pending an official Society reaction, I would be happy to receive entries at the address below. Even an official "regrets," should not prevent those of us interested from opening other doors. Skipping also has fitness connotations that square well with our overall objectives. The song jogs nicely too, although its repeated grunting over the fmal miles of a marathon, sad to say, does nothing for one's fmishing time. Lawrence Power, M.D., Professor of Medicine, Wayne State University, School of Medicine, 540 E. Canfield St., Detroit, MI48202.
July-September 1978 Vol. 10
No.3 Journal of Nutrition Education
103