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Infant and child feeding
which is another major factor in causing world malnutrition. Parental ignorance of the role played by adequate calories and protein and its relation ,to growth retardation in the child is mentioned, but the author omits discussion of the basic problem of a lack of food, which must be dealt with first to break the vicious cycle. The book does not cite the 1970 recommendations of the Committee on Maternal Nutrition, National Research Council, which I consider should have been included in discussion of diets during pregnancy. The book is factually sound and written at a level which ~ould be understood by the layman or professional. Denise Sofka, Nutrition Consultant, Bureau of Mental Retardation and Developmental Disabilities, California State Department of Public Health, Berkeley Proceedings of the Conference on Nu. trition and Mental Retardation, Springer, N. F., Ed., University of Michigan, Publications Distribution Service, 615 E. University, Ann Arbor, MI 48106, 1972, 123 p., paperbound, $1.25. While I, personally, was disturbed by reading several excerpts, this book repre. sents much ,w hich needs to be articulated and, hopefully, deaH with rationally. These proceedings resulted from a conference planned for nutritionists to: 1. Provide an overview of mental retardation; and 2. Present the role of nutrition in the areas of the management of nutritional care for the retarded as well as the prevention of retardation. These objectives appear to have been met. As in all proceedings,some of the selections meet the objectives more fully, and videotapes of several of these presentations are available. 1 Mental retardation was defined by Cruickshank as a "non-fatal, long-term, non-cumbIe deviation ,i n the growth and development of human beings." His diagramatic model was far from satisfactory as an overview for the nonspecialist and is one of the weakest selections. Phillips emphasized the need for an adequate diet for all Americans as a preventive measure against retardation and documented physicians' lack of confidence in their ability in nutritional counseling. Cravioto's paper summarized his work on siblings and should be required reading. The late W.aisman's scholarly treatment of inborn errors and their dietary I. Editor's Note: For information, write: Institute for the Study of Mental Retardation and Related Dis· abilities, 611 Church St., Ann Arbor, MI 48104.
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Journal of NUTRITION EDUCATION
management is worth the price of the book itself. He presented data on the PKU woman's slim chances of reproducing normally. The remainder of the book is devoted to management. The low price of this book is a distinct advantage, and I would recommend it as supplemental reading for intelligent, thoughtful people. Patricia Popson Tursi, Associate Professor, Nutrition, West Virginia University, Morgantown.
Infant and Child Feeding Baby's Recipe Book, McDonald, L., A. S. Barnes & Co., Cranbury, NJ 08512, 1972, 271 p., $8.95. The 'a uthor, a professional optician, tarnished a much-needed cookbook for homemade infant foods by including huge amounts of nutrition misinformation with her recipes. The author tends to quote reliable s()urces out of wntext and to draw illogical conclusions. References cited include professional journals, La Leche League, and the Seventh Day Adventist Dietetic Associati()n. A trained eye easily . spots the author's scanty knowledge of infant physiology, nutrition requirements, and food composition, as well as frequent inconsistencies, 'but the average reader would probably accept as fact the just-plain-wrong statements which pop up so frequently. Additionally, she portrays nutritionists, nurses, ,a nd doctors as "mindless middlemen" who have been duped by industry and who do not regard human milk as food. Breast-feedingal()ne is strongly advocated until 4 to 6 months-no vitamin D, iron, ()r fluoride. At 5- ,to 7~day intervals, new foods are introduced, so significant amount of iron arrive at 8 to 10 months -too little and too late. Recipes tend to be higher than commercial baby foods in most vitamins, minerals, and electrolytes, as well as in protein and calories. With breast milk used as suggested, sodium would be worrisomely low. A chapter on "Vegetarian Baby" utilizes expensive commercial meat substitutes with ()nly casual references to homemade legume dishes. "Allergy Diets" wntains solid information but puts undue emphasis on a problem, the author implies, that often occurs due io tooearly introduction of solids and cows' milk. The arguments play on the natural anxieties of a young mother. She cannot fully trust doctor, nurse, or nutritionist, much less industry. Being a good moth-
er means spending lots of time (and money) on food, leaving little for herself or for others, and resulting in a mother who herself feels inadequate. Baby's Recipe Book is useful as a reference on baby food preparation, early childhood feeding techniques, and imaginative menu planning. For public use its limitations - including price - must be cited, as it is not the book this worker would recommend. Susan Bolger Foerster, Nutritionist , Maternity & Infant Care-Child & Youth Projects, Boston, Mass.
College Texts Food, Nutrition and Diet Therapy, 5th ed., Krause, M. V. and Hunscher, M. A., W. B. Saunders Co., Philadelphia, PA 19105, 1972, 718 p., $9.75. This book is the fifth revision of a textbook ,b y the same title fmmerly authored hy Krause. The addition ·o f a coauthor for this edition added new interpretations, but the main scope of the bookthe science of nutrition and diet therapy as it relates to health care-did not change. The book is written for students Who are entering nursing and other health professions. In part one, the individual in various stages of the life cycle is discussed. The basic principles of nutrition are also reviewed in this section. Part two, the major portion of the book, is devoted to a discussion of nutritional management during illness. Emphasis is placed upon the dietary modifications recommended for disease; detailed food exchange lists and sample menus are frequently included. Food selection, preparation, and service are discussed in the third section with some suggested recipes for therapeutic diets. The appendix includes 16 tables which will be useful references fora therapeutic dietitian. Excellent tables on the composition and properties of natural fats and oils and the inorganic elements in common foods have been added ,to this edition. All the tables are up-to-date and easy to use. The book is well~written and wellillustrated with tables and figures. Problems and topics for discussion and additional reading references are included at the end of each chapter. In the rapidly developing areas of nutrition, it is most difficult to maintain up-to-date reading lists. In lieu of this, the authors have included some of the research papers most commonly cited. In ,t he text, statements are documented frequently with the cited research studies, but some statements lack documentation when desired. VOL. 5, NO. I, JAN .-MARCH. 1973
30
I
Journal of NUTRITION EDUCATION
management is worth the price of the book itself. He presented data on the PKU woman's slim chances of reproducing normally. The remainder of the book is devoted to management. The low price of this book is a distinct advantage, and I would recommend it as supplemental reading for intelligent, thoughtful people. Patricia Popson Tursi, Associate Professor, Nutrition, West Virginia University, Morgantown.
Infant and Child Feeding Baby's Recipe Book, McDonald, L., A. S. Barnes & Co., Cranbury, NJ 08512, 1972, 271 p., $8.95. The 'a uthor, a professional optician, tarnished a much-needed cookbook for homemade infant foods by including huge amounts of nutrition misinformation with her recipes. The author tends to quote reliable s()urces out of wntext and to draw illogical conclusions. References cited include professional journals, La Leche League, and the Seventh Day Adventist Dietetic Associati()n. A trained eye easily . spots the author's scanty knowledge of infant physiology, nutrition requirements, and food composition, as well as frequent inconsistencies, 'but the average reader would probably accept as fact the just-plain-wrong statements which pop up so frequently. Additionally, she portrays nutritionists, nurses, ,a nd doctors as "mindless middlemen" who have been duped by industry and who do not regard human milk as food. Breast-feedingal()ne is strongly advocated until 4 to 6 months-no vitamin D, iron, ()r fluoride. At 5- ,to 7~day intervals, new foods are introduced, so significant amount of iron arrive at 8 to 10 months -too little and too late. Recipes tend to be higher than commercial baby foods in most vitamins, minerals, and electrolytes, as well as in protein and calories. With breast milk used as suggested, sodium would be worrisomely low. A chapter on "Vegetarian Baby" utilizes expensive commercial meat substitutes with ()nly casual references to homemade legume dishes. "Allergy Diets" wntains solid information but puts undue emphasis on a problem, the author implies, that often occurs due io tooearly introduction of solids and cows' milk. The arguments play on the natural anxieties of a young mother. She cannot fully trust doctor, nurse, or nutritionist, much less industry. Being a good moth-
er means spending lots of time (and money) on food, leaving little for herself or for others, and resulting in a mother who herself feels inadequate. Baby's Recipe Book is useful as a reference on baby food preparation, early childhood feeding techniques, and imaginative menu planning. For public use its limitations - including price - must be cited, as it is not the book this worker would recommend. Susan Bolger Foerster, Nutritionist , Maternity & Infant Care-Child & Youth Projects, Boston, Mass.
College Texts Food, Nutrition and Diet Therapy, 5th ed., Krause, M. V. and Hunscher, M. A., W. B. Saunders Co., Philadelphia, PA 19105, 1972, 718 p., $9.75. This book is the fifth revision of a textbook ,b y the same title fmmerly authored hy Krause. The addition ·o f a coauthor for this edition added new interpretations, but the main scope of the bookthe science of nutrition and diet therapy as it relates to health care-did not change. The book is written for students Who are entering nursing and other health professions. In part one, the individual in various stages of the life cycle is discussed. The basic principles of nutrition are also reviewed in this section. Part two, the major portion of the book, is devoted to a discussion of nutritional management during illness. Emphasis is placed upon the dietary modifications recommended for disease; detailed food exchange lists and sample menus are frequently included. Food selection, preparation, and service are discussed in the third section with some suggested recipes for therapeutic diets. The appendix includes 16 tables which will be useful references fora therapeutic dietitian. Excellent tables on the composition and properties of natural fats and oils and the inorganic elements in common foods have been added ,to this edition. All the tables are up-to-date and easy to use. The book is well~written and wellillustrated with tables and figures. Problems and topics for discussion and additional reading references are included at the end of each chapter. In the rapidly developing areas of nutrition, it is most difficult to maintain up-to-date reading lists. In lieu of this, the authors have included some of the research papers most commonly cited. In ,t he text, statements are documented frequently with the cited research studies, but some statements lack documentation when desired. VOL. 5, NO. I, JAN .-MARCH. 1973