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A Guide for Teaching Nutrition, Grades One Through Seven
Reviews Educational Materials and Nutrition Education In an effort to alert the reader on available commercial and government educational materials, the editors have selected a few recent publications, slide strips and movies for review.
Pamphlets and Booklets Professional and Popular A Guide for Teaching Nutrition, Grades One Through Seven, Fannie Lee Boyd, September 1969, Vocational Education Division, Georgia Department of Education and College of Education, University of Georgia, 53 p. Order copies from Department of Home Economics Education, College of Education, Athens, Ga. 30601, $1.00. The material in this publication is grouped with one section for grades 1 and 2, another for grades 3 and 4, and a third for grades 5, 6, and 7. Objectives, generalizations, and learning opportunities are given for each section. It is felt that this gives freedom for the teacher to meet the needs and interests of her particular group. The section on working with the school food service manager illustrates ways in which managers can cooperate with teachers. In addition to listing resource materials, an appraisal device is included for teachers. An opportunity is given to assess the various kinds of learning opportunities provided the pupils. Nutrition Kit, Project Head Start, 1969, Office of Child Development, Department of Health, Education and Welfare, Washington, D.C. 20201, the kit includes seven Head Start nutrition publications and other relevant materials. Complete kit available free. This kit is intended for all people concerned with child development programs. The main putpo~e of the kit is to serve as a reference and for training of professional, semi-professional, and volunteer personnel. The materials are attractive and well written. Some of the publications have been available for a couple of years. The Leader's Discussion Guide for the nutrition film, "Jenny Is A Good Thing," Nutrition Education for Young Children and Parent Involvement were all released recently. All were SPRING, 1970
prepared by a group of consultants who are well qualified by training and experience. It is hoped that these publications will be useful to local groups so they will not need to prepare their own materials. Mexican-Americans, A Handbook for Educators, Jack D. Forbes, 1969, Far West Laboratory for Educational Research and Development, Berkeley, Calif. 94705. For sale from Superintendent of Documents, Washington, D.C. 20402, 34 p., 45 cents.
This publication was written for the classroom teacher to promote better understanding of the Mexican-American student. It suggests ways in which the student could be better served by the school. A bibliography of published materials for the secondary and elementary levels is included. Guidelines for choosing audio-visual materials are also given. This booklet would be most useful for teachers with Mexican-Americans in their classes. Others working with Mexican-Americans in poverty programs would gain insights from reading this publication. Dietary Levels of Households in the United States, Spring 1965. Household Food Consumption Survey 1965-66, Report No.6, 1969, Agricultural Research Service, U.S. Department of Agriculture. For sale by Superintendent of Documents, Washington, D.C. 20402,118 p., $1.00.
The Poor - A Selected Bibliography, Miscellaneous Publication No. 1145, 1969, Economic Research Service, USDA. For sale from Superintendent of Documents, Washington, D.C. 20402,56 p. This broad bibliography of literature spanning about 15 years includes citations from the fields of anthropology, demography, economics, physical and mental health, psychology, sociology, and social psychology. The major emphasis is on the dynamics of poverty and characteristics of the poor, but it also includes a listing of sources dealing with proposals for alleviating poverty. It is an excellent resource for any nutrition educator who works in poverty areas. Eat and Grow Slim, Revised 1970, American Institute of Baking, 400 E. Ontario St., Chicago, Ill. 60611, 32 p. This pocket-size booklet gives suggestions on ways to lose weight. The week's menu, which provides 1300 to 1500 calories a day, is planned to meet the 1968 RDA allowances for adults including iron for the week. The table of calories with detailed description of the portion sizes is very complete.
This is the complete report on the dietary levels of households in the United States. The preliminary report was made available earlier. Reports 7-10 from each of the four regions of the country will be available soon. The material is useful as background for a nutrition education program.
Diet and Arthritis, Public Health Service Publication No. 1857, 1969, for sale only by Superintendent of Documents, Washington, D.C. 20402, 4 p., to cents. This leaflet reassures people that no special food or combinations cause, cure, or relieve arthritis. It deals with some of the special needs of osteo-arthritis, rheumatoid arthritis, gout, and special problems of weakness or stiffness in joint~ of the fingers, wrists and arms. This leaflet would be useful as a handout for nutrition educators who have questions from the public about health conditions.
Nutritional Properties of Rice, by D. F. Houston and G. O. Kohler, 1970, Food and Nutrition Board, National Research Council, 2101 Constitution Ave., Washington, D.C. 20418, 65 p. Free. This publication gives an excellent summary of technical information available about rice. It gives historic and production information as well as nutrient content and adequacy of rice and its milling products. The chapters on enrichment and supplementation and the effects of processing and cooking on nutritional values, contain information useful to nutrition educators who are concerned with the adequacy of a high rice diet.
Money-Saving Main Dishes, G43, Revised December 1969, U.S. Department of Agriculture, 50 p. Single copies available free from Office of Information, USDA, Washington, D.C. 20250; 30 cents each from Superintendent of Documents, Washington, D.C. 20402. This classic publication has been revised from time to time to keep up with new trends in recipes and information and to incorporate the research of the Agricultural Research Service and the Fish and Wildlife Service of the U.S. Department of the Interior. A serving of each of the main dishes provides about one-fourth of the protein
Food Buying and Preparation
JOURNAL OF NUTRITION EDUCATION
I 27
Pamphlets and Booklets Professional and Popular A Guide for Teaching Nutrition, Grades One Through Seven, Fannie Lee Boyd, September 1969, Vocational Education Division, Georgia Department of Education and College of Education, University of Georgia, 53 p. Order copies from Department of Home Economics Education, College of Education, Athens, Ga. 30601, $1.00. The material in this publication is grouped with one section for grades 1 and 2, another for grades 3 and 4, and a third for grades 5, 6, and 7. Objectives, generalizations, and learning opportunities are given for each section. It is felt that this gives freedom for the teacher to meet the needs and interests of her particular group. The section on working with the school food service manager illustrates ways in which managers can cooperate with teachers. In addition to listing resource materials, an appraisal device is included for teachers. An opportunity is given to assess the various kinds of learning opportunities provided the pupils. Nutrition Kit, Project Head Start, 1969, Office of Child Development, Department of Health, Education and Welfare, Washington, D.C. 20201, the kit includes seven Head Start nutrition publications and other relevant materials. Complete kit available free. This kit is intended for all people concerned with child development programs. The main putpo~e of the kit is to serve as a reference and for training of professional, semi-professional, and volunteer personnel. The materials are attractive and well written. Some of the publications have been available for a couple of years. The Leader's Discussion Guide for the nutrition film, "Jenny Is A Good Thing," Nutrition Education for Young Children and Parent Involvement were all released recently. All were SPRING, 1970
prepared by a group of consultants who are well qualified by training and experience. It is hoped that these publications will be useful to local groups so they will not need to prepare their own materials. Mexican-Americans, A Handbook for Educators, Jack D. Forbes, 1969, Far West Laboratory for Educational Research and Development, Berkeley, Calif. 94705. For sale from Superintendent of Documents, Washington, D.C. 20402, 34 p., 45 cents.
This publication was written for the classroom teacher to promote better understanding of the Mexican-American student. It suggests ways in which the student could be better served by the school. A bibliography of published materials for the secondary and elementary levels is included. Guidelines for choosing audio-visual materials are also given. This booklet would be most useful for teachers with Mexican-Americans in their classes. Others working with Mexican-Americans in poverty programs would gain insights from reading this publication. Dietary Levels of Households in the United States, Spring 1965. Household Food Consumption Survey 1965-66, Report No.6, 1969, Agricultural Research Service, U.S. Department of Agriculture. For sale by Superintendent of Documents, Washington, D.C. 20402,118 p., $1.00.
The Poor - A Selected Bibliography, Miscellaneous Publication No. 1145, 1969, Economic Research Service, USDA. For sale from Superintendent of Documents, Washington, D.C. 20402,56 p. This broad bibliography of literature spanning about 15 years includes citations from the fields of anthropology, demography, economics, physical and mental health, psychology, sociology, and social psychology. The major emphasis is on the dynamics of poverty and characteristics of the poor, but it also includes a listing of sources dealing with proposals for alleviating poverty. It is an excellent resource for any nutrition educator who works in poverty areas. Eat and Grow Slim, Revised 1970, American Institute of Baking, 400 E. Ontario St., Chicago, Ill. 60611, 32 p. This pocket-size booklet gives suggestions on ways to lose weight. The week's menu, which provides 1300 to 1500 calories a day, is planned to meet the 1968 RDA allowances for adults including iron for the week. The table of calories with detailed description of the portion sizes is very complete.
This is the complete report on the dietary levels of households in the United States. The preliminary report was made available earlier. Reports 7-10 from each of the four regions of the country will be available soon. The material is useful as background for a nutrition education program.
Diet and Arthritis, Public Health Service Publication No. 1857, 1969, for sale only by Superintendent of Documents, Washington, D.C. 20402, 4 p., to cents. This leaflet reassures people that no special food or combinations cause, cure, or relieve arthritis. It deals with some of the special needs of osteo-arthritis, rheumatoid arthritis, gout, and special problems of weakness or stiffness in joint~ of the fingers, wrists and arms. This leaflet would be useful as a handout for nutrition educators who have questions from the public about health conditions.
Nutritional Properties of Rice, by D. F. Houston and G. O. Kohler, 1970, Food and Nutrition Board, National Research Council, 2101 Constitution Ave., Washington, D.C. 20418, 65 p. Free. This publication gives an excellent summary of technical information available about rice. It gives historic and production information as well as nutrient content and adequacy of rice and its milling products. The chapters on enrichment and supplementation and the effects of processing and cooking on nutritional values, contain information useful to nutrition educators who are concerned with the adequacy of a high rice diet.
Money-Saving Main Dishes, G43, Revised December 1969, U.S. Department of Agriculture, 50 p. Single copies available free from Office of Information, USDA, Washington, D.C. 20250; 30 cents each from Superintendent of Documents, Washington, D.C. 20402. This classic publication has been revised from time to time to keep up with new trends in recipes and information and to incorporate the research of the Agricultural Research Service and the Fish and Wildlife Service of the U.S. Department of the Interior. A serving of each of the main dishes provides about one-fourth of the protein
Food Buying and Preparation
JOURNAL OF NUTRITION EDUCATION
I 27