- Email: [email protected]
Booklet
EDUCATIONAL MATERIALS Edited by S. A. Berkowitz, Reviews Editor Reports, audiovisuals, and other resources that nutrition professionals may use for reference or continuing education are designated "professional." Curricula, audiovisuals, and other materials designed for use with children in formal or informal education settings are listed under "classroom. " Handouts, diet plans, and other materials intended for education of patients and the general public are categorized as "consumer education and counseling. " Inclusion of any material in this section does not imply endorsement by the Society for Nutrition Education. Evaluative comments contained in the reviews and summaries reflect the views of the authors when signed. Reviews and abstracts written by the Reviews Editor are indicated by the initials S.A.B. following the review.
maintain normal weight, the panel did not endorse any other dietary modifications including very high carbohydrate diets, the use of dietary fiber, or reliance on glycemic index ratings. In fact, the panel repeatly stated that "the primary dietary intervention in NIDDM is weight reduction." As the effects of exercise on NIDDM are variable and not clearly understood, the panel made a conservative recommendation for some increase in physical activity while also warning against possible detrimental effects of strenuous exercise. The panel concluded that while there is no real evidence that weight control, dietary modification, or exercise can be effective in preventing or delaying NIDDM, it is a prudent preventive measure to encourage individuals to achieve and maintain normal body weight. S.A.B. NEW PUBLICATION
.----PROFESSIONAL---..
STATEMENT
Diet and Exercise in Noninsulin-Dependent Diabetes Mellitus, National Institutes of Health Consensus Development Conference Statement, vol. 6, no. 8, 1986. From National Diabetes Information Clearinghouse, Box NDIC, Bethesda, MD 20892, leaflet, 7 pp., single copies free. This NIH consensus conference was convened to examine the evidence relating to the effectiveness of new dietary strategies and exercise regimens for the treatment of noninsulin-dependent diabetes (NIDDM). Five areas were addressed by the panel: excess body fat, dietary components, exercise, prevention, and directions for future research. In discussing body fat, the panel looked at risk factors for developing NIDDM-including family history, being 20% or more overweight , duration of obesity, and having upper-body fat deposits (android obesity). Beyond recommending that the diet should meet the RDAs, follow the Dietary Guidelines, and help 314
JOURNAL OF NUTRITION EDUCATION
Food Protection Report, Felix, C., ed., vol. 1, no. 1,January 1985. From Charles Felix Associates, Box 1581, Leesburg, VA 22075, monthly, 12 pp., $125 per year. This monthly newsletter focuses on issues and news of interest to the food and restaurant industry, with an emphasis on food safety and sanitation. Each issue has two sections-the eight outside pages primarily contain general information, and the four-page "Inside Report" focuses on the foodservice industries. Topics covered in a recent issue include a discussion of foodborne outbreaks at fast-food restaurants, a new study about MSG, an update on listeria contamination in dairy plants, a Canadian initiative against salmonella, and various brief articles about FDA legislation and rule-making. S.A.B. BOOKLET
Ingredient & Nutrition Information: Guidelines for providing facts to foodservice patrons, National Restaurant Association, 1987. From NRA Library and Information Service Dept., 311 First St. NW, Washington, DC 20001,
11 pp., softcover, $3 to members, $5 to nonmembers. To what extent should restaurants be concerned about providing ingredient and nutrition information to consumers? In recent years, the National Restaurant Association (NRA) has become more involved in this area because of broad public interest in the diet-disease connection as well as specific concerns related to individuals with food sensitivities and customers who are following special diets. In addition, NRA is responding to consumer activists who have called for mandatory ingredient labeling of all packaged take-out foods. This brief guide summarizes NRA's positionopposition to mandatory labeling of fast foods but support for labeling by some establishments depending on customer needs and interests. This booklet offers guidelines and suggestions for restaurant owners who want to provide nutrient or ingredient information to patrons. This resource was reviewed and approved by the Nutrition Committee of the American Heart Association and the Food Allergy Committee of the American College of Allergists. The booklet presents pertinent background information including a list of the foods most likely to cause hypersensitive reactions, and brief descriptions of four "nutrients of public health concern" -fat, cholestrol, sodium , and calories. It also provides sample formats for conveying nutrient and ingredient information to patrons. One useful chart specifies alternative label listings for foods/ingredients that commonly cause hypersensitive reactions. These are presented in five categories-milk and diary products; eggs; soy; sulfiting agents; and tartrazine (FD&C yellow #5). Although designed for foodservice workers, this chart could also prove useful to consumers with food sensitivities. In addition, the booklet discusses the use of food composition tables or computerized programs for the nutrient analysis of recipes. The possibility of consulting with a nutritionist or dietition is also mentioned. Finally, the authors discuss pitfalls to avoid in inVOLUME 19 NUMBER 6 1987
EDUCATIONAL MATERIALS it provides such a concise summary of the diet-disease connection that I also recommend it to other health and nutrition professionals as a general reference. S.A.B.
formation dissemination-including making health claims, offering dietary advice, and providing inaccurate information. S.A.B.
REPORTS
NEW PUBliCATION
N.I·N Review, review no. 1, May 1987. From National Institute of Nutrition, 1335 Carling Ave., Suite 210, Ottawa, Ontario KIZ 8N8, Canada, available in French and English, 4 pp., periodic, complimentary with a subscription to Rapport (quarterly newsletter, 2 year subscription in Canadian dollars is $20 in Canada and $25 outside Canada). The National Institute of Nutrition (NIN) was founded in 1983 to advance "the knowledge and practice of nutrition in Canada," through research, education, and communication. Among NIN's publications are a quarterly newsletter, Rapport, and this new publication which functions as a supplement to Rapport. N·I·N Reviews contain summaries of current scientific thinking and research on topics of interest prepared by acknowledged experts in the field. Each report first summarizes the evidence and then makes public health recommendations based on the data. The titles of the first three issues are: "Dietary Calcium and the Prevention of Postmenopausal Osteoporosis." "Caffeine: A Perspective on Current Concerns," and "Dietary Fibre and Colon Cancer Prevention." Busy health professionals will appreciate that the information is current and the reviews are brief. S.A.B.
GUIDE
A Nutrition Guide for the Restauranteur, National Restaurant Association, 1986. From National Restaurant Association, 311 First St., NW, Washington, DC 20001, 72 pp., softcover, $15 to NRA members, $30 to nonmembers. This guide delivers just what the title promises: basic nutrition information from a public health perspective, and guidelines and lists of resources for incorporating healthy dietary changes into restaurant operaVOLUME 19 NUMBER 6 1987
tions. The guide contains seven chapters: "an introduction to nutrition and health," "salt and sodium," "fat and cholesterol," "calories and weight control," "fiber," "marketing nutrition," and "resources." The information conforms to the current consensus about diet and health, and the guide provides many practical applications to foodservice operations, including recipe modifications and substitutions. In addition, the guide refers to the dietary recommendations of major organizations, including the Dietary Guidelines for Americans, and those of the National Cancer Institute, the American Heart Association, and the American Cancer Society. This guide does not follow the standard organization pattern: Information which usually appears at the end of a book appears instead at the end of each chapter. Thus, the food lists and food composition tables are scattered throughout the text, rather than grouped together at the end. This is also the case with definitions and suggested readings. At first, I found this disconcerting. However, it does mean that each chapter contains all the pertinent information on a particular topic. Busy food service operators may be more likely to apply the information in the guide because of this format. Topics are covered thoroughly, but the presentation is neither simple nor basic. For this reason, the guide may be too advanced for many restaurateurs. However, it is an excellent guide. Dietitians and other health profeSSionals in foodservice will certainly welcome this resource. In fact,
Special Report on Nutrition and the Athlete, 1986. From Sports Medicine Digest, Dept. A, Box 2160, Van Nuys, CA 91404, 16 pp., newsletter, $7.95. Also available: Special Report on Drugs and the Athlete, 1986, 16 pp., newsletter, $7.95. Using articles that have previously appeared in their newsletter, the editors of Sports Medicine Digest periodically prepare special reports on single topics related to sports medicine. The articles are brief summaries prepared by experts in the field. Many include literature citations and suggested readings. The special report on nutrition and the athlete covers the following topics: general principles, energy sources, diet and weight loss, nutrition and specific populations, and nutrition guidelines in specific sports. The section on energy sources contains an update on improved carbohydrate loading techniques as well as a critical discussion of Phinney's research on "fat-loading." Other interesting articles address bulimarexia and sports medicine and "anorexia athletica." This report contains much useful information for health profeSSionals whose clients are involved in any level of physical activity. The report on drugs and athletics will probably be of most interest to profeSSionals who are working directly with competitive athletes. The editors address the topic of blood doping and discuss a wide range of drugs including alcohol, marijuana, caffeine, anabolic steroids, amphetamines, and cocaine. They also consider ethical questions and substance abuse in young athletes. This issue of the newsletter should prove highly useful to educators and coaches. These special reports present timely and accurate information about specific issues related to sports and exercise. They are excellent references for health professionals, educators, and coaches, and will also be of interest to many athletes. S.A.B.
JOURNAL
~F
NUTRITION EDUCATION
315
maintain normal weight, the panel did not endorse any other dietary modifications including very high carbohydrate diets, the use of dietary fiber, or reliance on glycemic index ratings. In fact, the panel repeatly stated that "the primary dietary intervention in NIDDM is weight reduction." As the effects of exercise on NIDDM are variable and not clearly understood, the panel made a conservative recommendation for some increase in physical activity while also warning against possible detrimental effects of strenuous exercise. The panel concluded that while there is no real evidence that weight control, dietary modification, or exercise can be effective in preventing or delaying NIDDM, it is a prudent preventive measure to encourage individuals to achieve and maintain normal body weight. S.A.B. NEW PUBLICATION
.----PROFESSIONAL---..
STATEMENT
Diet and Exercise in Noninsulin-Dependent Diabetes Mellitus, National Institutes of Health Consensus Development Conference Statement, vol. 6, no. 8, 1986. From National Diabetes Information Clearinghouse, Box NDIC, Bethesda, MD 20892, leaflet, 7 pp., single copies free. This NIH consensus conference was convened to examine the evidence relating to the effectiveness of new dietary strategies and exercise regimens for the treatment of noninsulin-dependent diabetes (NIDDM). Five areas were addressed by the panel: excess body fat, dietary components, exercise, prevention, and directions for future research. In discussing body fat, the panel looked at risk factors for developing NIDDM-including family history, being 20% or more overweight , duration of obesity, and having upper-body fat deposits (android obesity). Beyond recommending that the diet should meet the RDAs, follow the Dietary Guidelines, and help 314
JOURNAL OF NUTRITION EDUCATION
Food Protection Report, Felix, C., ed., vol. 1, no. 1,January 1985. From Charles Felix Associates, Box 1581, Leesburg, VA 22075, monthly, 12 pp., $125 per year. This monthly newsletter focuses on issues and news of interest to the food and restaurant industry, with an emphasis on food safety and sanitation. Each issue has two sections-the eight outside pages primarily contain general information, and the four-page "Inside Report" focuses on the foodservice industries. Topics covered in a recent issue include a discussion of foodborne outbreaks at fast-food restaurants, a new study about MSG, an update on listeria contamination in dairy plants, a Canadian initiative against salmonella, and various brief articles about FDA legislation and rule-making. S.A.B. BOOKLET
Ingredient & Nutrition Information: Guidelines for providing facts to foodservice patrons, National Restaurant Association, 1987. From NRA Library and Information Service Dept., 311 First St. NW, Washington, DC 20001,
11 pp., softcover, $3 to members, $5 to nonmembers. To what extent should restaurants be concerned about providing ingredient and nutrition information to consumers? In recent years, the National Restaurant Association (NRA) has become more involved in this area because of broad public interest in the diet-disease connection as well as specific concerns related to individuals with food sensitivities and customers who are following special diets. In addition, NRA is responding to consumer activists who have called for mandatory ingredient labeling of all packaged take-out foods. This brief guide summarizes NRA's positionopposition to mandatory labeling of fast foods but support for labeling by some establishments depending on customer needs and interests. This booklet offers guidelines and suggestions for restaurant owners who want to provide nutrient or ingredient information to patrons. This resource was reviewed and approved by the Nutrition Committee of the American Heart Association and the Food Allergy Committee of the American College of Allergists. The booklet presents pertinent background information including a list of the foods most likely to cause hypersensitive reactions, and brief descriptions of four "nutrients of public health concern" -fat, cholestrol, sodium , and calories. It also provides sample formats for conveying nutrient and ingredient information to patrons. One useful chart specifies alternative label listings for foods/ingredients that commonly cause hypersensitive reactions. These are presented in five categories-milk and diary products; eggs; soy; sulfiting agents; and tartrazine (FD&C yellow #5). Although designed for foodservice workers, this chart could also prove useful to consumers with food sensitivities. In addition, the booklet discusses the use of food composition tables or computerized programs for the nutrient analysis of recipes. The possibility of consulting with a nutritionist or dietition is also mentioned. Finally, the authors discuss pitfalls to avoid in inVOLUME 19 NUMBER 6 1987
EDUCATIONAL MATERIALS it provides such a concise summary of the diet-disease connection that I also recommend it to other health and nutrition professionals as a general reference. S.A.B.
formation dissemination-including making health claims, offering dietary advice, and providing inaccurate information. S.A.B.
REPORTS
NEW PUBliCATION
N.I·N Review, review no. 1, May 1987. From National Institute of Nutrition, 1335 Carling Ave., Suite 210, Ottawa, Ontario KIZ 8N8, Canada, available in French and English, 4 pp., periodic, complimentary with a subscription to Rapport (quarterly newsletter, 2 year subscription in Canadian dollars is $20 in Canada and $25 outside Canada). The National Institute of Nutrition (NIN) was founded in 1983 to advance "the knowledge and practice of nutrition in Canada," through research, education, and communication. Among NIN's publications are a quarterly newsletter, Rapport, and this new publication which functions as a supplement to Rapport. N·I·N Reviews contain summaries of current scientific thinking and research on topics of interest prepared by acknowledged experts in the field. Each report first summarizes the evidence and then makes public health recommendations based on the data. The titles of the first three issues are: "Dietary Calcium and the Prevention of Postmenopausal Osteoporosis." "Caffeine: A Perspective on Current Concerns," and "Dietary Fibre and Colon Cancer Prevention." Busy health professionals will appreciate that the information is current and the reviews are brief. S.A.B.
GUIDE
A Nutrition Guide for the Restauranteur, National Restaurant Association, 1986. From National Restaurant Association, 311 First St., NW, Washington, DC 20001, 72 pp., softcover, $15 to NRA members, $30 to nonmembers. This guide delivers just what the title promises: basic nutrition information from a public health perspective, and guidelines and lists of resources for incorporating healthy dietary changes into restaurant operaVOLUME 19 NUMBER 6 1987
tions. The guide contains seven chapters: "an introduction to nutrition and health," "salt and sodium," "fat and cholesterol," "calories and weight control," "fiber," "marketing nutrition," and "resources." The information conforms to the current consensus about diet and health, and the guide provides many practical applications to foodservice operations, including recipe modifications and substitutions. In addition, the guide refers to the dietary recommendations of major organizations, including the Dietary Guidelines for Americans, and those of the National Cancer Institute, the American Heart Association, and the American Cancer Society. This guide does not follow the standard organization pattern: Information which usually appears at the end of a book appears instead at the end of each chapter. Thus, the food lists and food composition tables are scattered throughout the text, rather than grouped together at the end. This is also the case with definitions and suggested readings. At first, I found this disconcerting. However, it does mean that each chapter contains all the pertinent information on a particular topic. Busy food service operators may be more likely to apply the information in the guide because of this format. Topics are covered thoroughly, but the presentation is neither simple nor basic. For this reason, the guide may be too advanced for many restaurateurs. However, it is an excellent guide. Dietitians and other health profeSSionals in foodservice will certainly welcome this resource. In fact,
Special Report on Nutrition and the Athlete, 1986. From Sports Medicine Digest, Dept. A, Box 2160, Van Nuys, CA 91404, 16 pp., newsletter, $7.95. Also available: Special Report on Drugs and the Athlete, 1986, 16 pp., newsletter, $7.95. Using articles that have previously appeared in their newsletter, the editors of Sports Medicine Digest periodically prepare special reports on single topics related to sports medicine. The articles are brief summaries prepared by experts in the field. Many include literature citations and suggested readings. The special report on nutrition and the athlete covers the following topics: general principles, energy sources, diet and weight loss, nutrition and specific populations, and nutrition guidelines in specific sports. The section on energy sources contains an update on improved carbohydrate loading techniques as well as a critical discussion of Phinney's research on "fat-loading." Other interesting articles address bulimarexia and sports medicine and "anorexia athletica." This report contains much useful information for health profeSSionals whose clients are involved in any level of physical activity. The report on drugs and athletics will probably be of most interest to profeSSionals who are working directly with competitive athletes. The editors address the topic of blood doping and discuss a wide range of drugs including alcohol, marijuana, caffeine, anabolic steroids, amphetamines, and cocaine. They also consider ethical questions and substance abuse in young athletes. This issue of the newsletter should prove highly useful to educators and coaches. These special reports present timely and accurate information about specific issues related to sports and exercise. They are excellent references for health professionals, educators, and coaches, and will also be of interest to many athletes. S.A.B.
JOURNAL
~F
NUTRITION EDUCATION
315