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Food preparation
BOOKS personal perspective. The authors ease the reader through some mental exercises, too. Handy "fill-in" forms and numerous reference tables strategically interspersed throughout the text make it nearly impossible to avoid these personal assignments! Except for a little misinformation regarding the metabolism of the energy nutrients, probably due to the complex task of simplifying nutritionlbiochemistry phenomena for a lay audience, this book is scientifically sound. These minor flaws, which hopefully will be corrected in a later edition, do not detract from the overall strengths of the book. The professional nutritionist, counselor, and educator will welcome a collection of Konishi's helpful and muchused tables in a hardback cover. (Out with those dog-eared copies from journals!) There are thirty tables in all, including the extensive one, "Exercise Equivalents of Food Calories in Minutes." Kathleen J. Lewis, Ph.D., Assistant Professor, Foods and Nutrition, Department ofHome Economics, Arizona State University, Tempe, AZ 85281. FOOD COMPOSITION
Nutritional Quality Index of Foods, Hansen, R. G., B. W. Wyse, and A. W. Sorenson, 1979. From AVI Publishing, Box 831, Westport, CT 06880, 636 pp., $15. A graphic presentation of the relative merits of Joods based on the concept of nutrient d~nsity as reflected in the index of nutritional quality (lNQ) and its application in consumer education is the sole focus of the book. The authors argue that since food is eaten largely to meet energy requirements, expressing the contribution of a food to a nutrient requirement in relation to its contribution to energy needs represents a valid basis for comparing different foods or food groups. Over 350 pages are devoted to profiles of foods showing 15 nutrients in relation to calories. An additional section identifies foods relatively high in individual nutrients. The use of two decimal places in expressing energy values implies a degree of accuracy in food composition data that is not justified. INQ profiles provide a useful and meaningful way of comparing foods, and the authors have found this to be effective in the education of both children and adults. VOLUME
12
NUMBER 2
1980
1979. From Plenum Publishing Corp., 277 W. 17th St., New York, NY 10011, 452 pp., $37.50. This volume examines interrelationships between nutritional well-being and somatic growth. It is part of an advanced series and is in my judgment the truly comprehensive treatise it claims to be. The various authors write on a broad variety of topics which overlap to some extent, and occasionally they present contradictory material. No apologies are necessary since this is an essential characteristic of an area where all of the questions have not yet been answered. FOOD PREPARATION The text is divided into three sections. Introductory Foods: A laboratory manual In part one, "Influences on Growth," the of food preparation and evaluation, 3d non-nutritional effects on growth are reed., Morr, M. L., and T. F. Irmiter, 1980. viewed, reminding us that malnutrition is From Macmillan Publishing Co., 866 not an isolated occurrence in the lives of Third Ave., New York, NY 10022, 296 affected children. The genetic and non-nutritional environmental factors that affect pp., softcover, $8.95. Emphasis in this revised edition remains both growth and dietary practices are covon the preparation and evaluation of ered here. I found part two, "Ages of Man foods. The use of metrics has been ex- (Perspectives)," interesting, informative, panded, with metric measures given for thorough, and readable, and part three, each recipe. A brief unit on microwave "Growth Monitoring and Nutritional cooking is also included. The use of whole Assessment," rigorous and challenging grain ingredients is limited to hot cereals. because of its extensive reliance on bioSalt, sugar, and saturated fats continue to statistics. Here is an academic treatise that should be used without restraint. be in all nutrition libraries for researchers and students. FOOD PREPARATION Robert J. Karp, M.D., Assistant Professor of Pediatrics, Director Nutrition Light Style: The new American cuisine, Programs, Jefferson Medical College, Dosti, R., D. Kidushim and M. Wolke, Thomas Jefferson University, Philadel1979. From Harper & Row Pubs., 10 E. phia, PA 19107. 53 St., New York, NY 10022, 312 pp., $12.95. Although designed for those who need to change their diets for medical reasons, NUTRITION ~ CHILD Light Style is "the cuisine of preventive Feed Your Kids Right, Smith, L., 1979. health and nutrition awareness for those From McGraw-Hill Book Co., 1221 Avewho want to stay healthy." nue of the Americas, New York, NY The recipes in this collection go light on 10020, 251 pp., $9.95. calories, cholesterol, fat, salt, and sugar. Are most ofthe ills of infancy and childRecipe modification is encouraged using hood caused by stress, adrenal exhaussubstitutes for egg, sweeteners, thickeners, tion, vitamin deficiency, allergy, or heavy and seasonings. Energy, sodium, fat, cho- metal poisoning? Are large amounts of vilesterol content, and ADA food exchange tamins A, C, pyridoxine, and pantothenic equivalents are indicated for each recipe. acid, along with dolomite powder and Sound nutrition information is also in- brewer's yeast, part of the answer? Are cluded. sugar and white flour to be kept out ofthe house? Dr. Smith, a pediatrician, suggests that this is often the case, based on his NUTRITION ASSESSMENT long experience with sickly children and Nutrition and Growth, Jelliffe, D., and E. their families. He separates out those F. P. Jelliffe, eds., vol. 2 of Human Nutri- symptoms and signs which need medical tion: A comprehensive treatise, R. B. diagnosis or intervention. His prescripAlfin-Slater and D. Kritchevsky, eds., tions are intended to optimize health of Even though anyone who understands the concept can readily calculate INQs using standard food composition data, this book provides the information for reference. It is not an essential item in a nutrition library, however. Eventually this type of presentation of nutrient information may be more widely accepted than more traditional tables. Helen A. Guthrie, Ph.D., R.D., Professor of Nutrition, The Pennsylvania State University, University Park, PA 16802.
JOURNAL OF NUTRITION EDUCATION
75
Nutritional Quality Index of Foods, Hansen, R. G., B. W. Wyse, and A. W. Sorenson, 1979. From AVI Publishing, Box 831, Westport, CT 06880, 636 pp., $15. A graphic presentation of the relative merits of Joods based on the concept of nutrient d~nsity as reflected in the index of nutritional quality (lNQ) and its application in consumer education is the sole focus of the book. The authors argue that since food is eaten largely to meet energy requirements, expressing the contribution of a food to a nutrient requirement in relation to its contribution to energy needs represents a valid basis for comparing different foods or food groups. Over 350 pages are devoted to profiles of foods showing 15 nutrients in relation to calories. An additional section identifies foods relatively high in individual nutrients. The use of two decimal places in expressing energy values implies a degree of accuracy in food composition data that is not justified. INQ profiles provide a useful and meaningful way of comparing foods, and the authors have found this to be effective in the education of both children and adults. VOLUME
12
NUMBER 2
1980
1979. From Plenum Publishing Corp., 277 W. 17th St., New York, NY 10011, 452 pp., $37.50. This volume examines interrelationships between nutritional well-being and somatic growth. It is part of an advanced series and is in my judgment the truly comprehensive treatise it claims to be. The various authors write on a broad variety of topics which overlap to some extent, and occasionally they present contradictory material. No apologies are necessary since this is an essential characteristic of an area where all of the questions have not yet been answered. FOOD PREPARATION The text is divided into three sections. Introductory Foods: A laboratory manual In part one, "Influences on Growth," the of food preparation and evaluation, 3d non-nutritional effects on growth are reed., Morr, M. L., and T. F. Irmiter, 1980. viewed, reminding us that malnutrition is From Macmillan Publishing Co., 866 not an isolated occurrence in the lives of Third Ave., New York, NY 10022, 296 affected children. The genetic and non-nutritional environmental factors that affect pp., softcover, $8.95. Emphasis in this revised edition remains both growth and dietary practices are covon the preparation and evaluation of ered here. I found part two, "Ages of Man foods. The use of metrics has been ex- (Perspectives)," interesting, informative, panded, with metric measures given for thorough, and readable, and part three, each recipe. A brief unit on microwave "Growth Monitoring and Nutritional cooking is also included. The use of whole Assessment," rigorous and challenging grain ingredients is limited to hot cereals. because of its extensive reliance on bioSalt, sugar, and saturated fats continue to statistics. Here is an academic treatise that should be used without restraint. be in all nutrition libraries for researchers and students. FOOD PREPARATION Robert J. Karp, M.D., Assistant Professor of Pediatrics, Director Nutrition Light Style: The new American cuisine, Programs, Jefferson Medical College, Dosti, R., D. Kidushim and M. Wolke, Thomas Jefferson University, Philadel1979. From Harper & Row Pubs., 10 E. phia, PA 19107. 53 St., New York, NY 10022, 312 pp., $12.95. Although designed for those who need to change their diets for medical reasons, NUTRITION ~ CHILD Light Style is "the cuisine of preventive Feed Your Kids Right, Smith, L., 1979. health and nutrition awareness for those From McGraw-Hill Book Co., 1221 Avewho want to stay healthy." nue of the Americas, New York, NY The recipes in this collection go light on 10020, 251 pp., $9.95. calories, cholesterol, fat, salt, and sugar. Are most ofthe ills of infancy and childRecipe modification is encouraged using hood caused by stress, adrenal exhaussubstitutes for egg, sweeteners, thickeners, tion, vitamin deficiency, allergy, or heavy and seasonings. Energy, sodium, fat, cho- metal poisoning? Are large amounts of vilesterol content, and ADA food exchange tamins A, C, pyridoxine, and pantothenic equivalents are indicated for each recipe. acid, along with dolomite powder and Sound nutrition information is also in- brewer's yeast, part of the answer? Are cluded. sugar and white flour to be kept out ofthe house? Dr. Smith, a pediatrician, suggests that this is often the case, based on his NUTRITION ASSESSMENT long experience with sickly children and Nutrition and Growth, Jelliffe, D., and E. their families. He separates out those F. P. Jelliffe, eds., vol. 2 of Human Nutri- symptoms and signs which need medical tion: A comprehensive treatise, R. B. diagnosis or intervention. His prescripAlfin-Slater and D. Kritchevsky, eds., tions are intended to optimize health of Even though anyone who understands the concept can readily calculate INQs using standard food composition data, this book provides the information for reference. It is not an essential item in a nutrition library, however. Eventually this type of presentation of nutrient information may be more widely accepted than more traditional tables. Helen A. Guthrie, Ph.D., R.D., Professor of Nutrition, The Pennsylvania State University, University Park, PA 16802.
JOURNAL OF NUTRITION EDUCATION
75