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bananas we developed radio stations, airconditioned steamers, hotels, and hospitals, and then later he shows how the supermarket causes people to he shoplifters and explains the psychological devices used to prevent this. Overall, the hook fails to make a point; it is not recommended for anyone connected with nutrition or food science unless they have three hours to waste lying in the sand on the beach and want a good laugh. In many cases the author's ideas of the future are already outmoded; I hope Great Britain is not that far back in the Dark Ages. Theodore P. Labuza, Ph.D., Associate Professor, Food Technology, Dept. of Food Science and Nutrition, University of Minnesota, St. Paul.
The People's Handbook of Medical Care, Frank, A. and Frank, S., Vintage Books, Div. of Random House, Westminster, MD 21157, 1972,498 p., paperback, $2.95. The nutrition chapter of this book is brief (24 pages) ,b ut is one of the bestwritten discussions for the layman this reviewer has seen. The authors are two M.D.s interested in alternate health care systems. The nutrition advice is sound; a well-known nutritional scientist is credited with reviewing the chapter. The writers avoid cliches and use a fresh, imaginative approach "aphorisms on food and eating" (not the Basic Four or the deficiency disease approach). Questions such as "organic" foods, use of vitamin supplements, vegetarian diets, and "miracle" cures are discussed sensibly, without preaching or negativity. Nutrition educators working with free clinics, health collectives, "hip" individuals, and others experimenting with lifestyles would find the nutrition chapter most helpful. Perhaps the authors should get together with a nutritionist and write that much-needed, lively, yet sound paperback on nutrition! M.C.P. Elementary
The Little Lost Tooth, Jensen, M. W., 1972. From Marian W. Jensen, 1605 Honfleur Dr., Sunnyvale, CA 94087, 22 p.; hard cover $3.95; soft cover $2.95; 50 cents handling and postage; 40% discount on orders of 25 or more. The Little Lost Tooth is a good , book for ages 9 and under. It would be a good easy book for beginners learning to read. From the book I learned bow scared you are to lose your first tooth. I found it interesting. I think that it has a good story 150
I Journal of NUTRITION EDUCATION
purpose. It tells something about what to eat and how to care for your teeth. I am 9 and stiUenjoy these kinds of books. Louise Ullrich, 4th grade student, Berkeley, Calif. Junior High and High School
Health and Growth (series), Richmond, J. B. et al., Scott, Foresman, Glenview, IL 60025, 1972; Book 7, 316 p.; Book 8, 320 p.; $3.45 each; teacher's annotated editions same prices. For the health teacher in junior high school, these two volumes provide a valuable, up-to-date text in which nutrition is an integral component. (Volumes 1 through 6 of the series were reviewed in I. Nutr. Educ., 4:82, 1972.) Written for the 7th and 8th grader in an attractive, readable format,these texts provide abroad range of information on health topics related to teenagers. A major section in each volume is devot. ed to nutrition; nutrition is also induded in an integrated manner under such topics as skin care, dental health, health quackery, and informed consumerism. The subject matter throughout is accurate. There is a glossary of ,t erms in each volume. The photography and artwork are excellent and include picture essays (on restaurant workers in the 7th grade volume and on "Food for Hungry People" in the 8th grade volume.) The teacher's editions include supplementary ideas for activities and discussions as well as a "resource book" at the end of each volume. References suggested have 'b een selected with care for accuracy and quality of presentation. These books could be used profitably by anyone teaching health at the junior high school level and are to be recommended especially because of the excellent treatment given to nutrition. It is indeed encouraging to see nutrition so well integrated into a health education text which will probably be widely used. Gail G. Harrison, Assistant to Division oj Food and Human Nutrition, University of Arizona, Tucson.
Food: Fact and Folklore, Selected Sources, Jenner, A., McClelland and Stewart, Ltd., Toronto 374, Canada, 1973, 98 p., paperlb ound, $2.50 (Canadiancurrency) . In the preface to the book, the author writes "Nutrition cannot be considered apart ,from the social, cultural, religious, economic, medical, political, and educational backgrounds of those that are to be fed." It is in this integrated, all-en-
compassing outlook on nutrition that this book bas its strength. The fact that the book is aimed at students in the upper grades of secondary education makes it more desirable to present nutrition in perspective with the factors affecting our lifestyle. The subject matter covers social, cultural, and religious influences and economic considerations of eating. It goes on to discuss topics 'associated with malnutrition, nutrition education, and food and the quality of life. It touches on food products, present and future. While the book deals with the present supply of food and even devotes chapters to "health" and "organic" foods, it does not cover directly the nutritional consequences of food processing. The closest it comes to dealing directly with this topic is in the chapter on ,food additives. However, a treatment of the effect of purification and extraction of food in making many of the food products we see on the supermarket shelf would be a valuable addition in any future revision of the hook. The book is the thirtieth in the Curriculum Resource Books Series which covers a wide range of topics of social importance. The format of Food: Fact and Folklore follows that adopted by other books in the series: presentations of general statements; extensive use of pertinent quotations by writers ,b oth in nutrition and other fields; and questions that highlight the topic and motivate and stimulate the student rather than stifle his mind. The format makes the book very readable and informative, without appearing "educational." This book is unique among Canadian texts. It is well planned and executed by a capable nutritionist and author to whom nutrition education has been a lifetime occupation. Z.1. Sabry, National Coordinator, National Survey Nutrition Canada, Ottawa, Canada. College Texts
Nutrition and Physical Fitness, 9th ed., Bogert, L. J., Briggs, G. M. and Calloway, D. H., W. B. Saunders Co., Philadelphia, PA 19105, 1973, 598 p., $10.00. This ninth edition of a popular general nutrition college text retains the excellent features which have contributed to its popularity over the years plus substantial revisions and additions which respond to the interests of today. The book is organized in the convenVOL. 5, NO. 2, APRIL-JUNE, 1973
tional way of presenting Nutrients and their Functions first, followed by sections on Food Intake and Utilization and Applied Nutrition. Some of the chapters have been rearranged. New chapters cover the topics of physical activity, dental health, infant nutrition, and food habits and beliefs. The material is presented in a simple, interesting manner to provide college students with a foundation in nutrition. Information is explained and interpreted to help students understand the scope and interrelationships of the various aspects of nutrition as well as with other disciplines. The book is easy to read, with key words and phrases italicized for emphasis and easy reference. The many tables and figures are excellent and provide a capsulated summary of major points or illustrate and supplement the text. References listed at the end of each chapter are keyed to the text. A comprehensive selection of suggested supplementary reading will encourage the user to study further in areas of particular interest. A helpful addition to the Appendix is a table of nutritive values of some of the popular snack and ethnic foods. This book deserves a prominent place in the professional library of all nutritionists as well as those in allied fields. It is comprehensive, up-to-date, and easy to use as a text or a reference. Jean Carol Davis, Assistant Professor, Foods and Nutrition, Central Washington State College, Ellensburg, Washington.
J., Houghton Mifflin Co., Boston, MA 02107, 1973, 184 p., paperbound, $3.95. The author of this book has been active both in research and teaching microwave oven study at the University of Wisconsin, Stout. The 'book considers the microwave oven "a new type of cooking appliance that can fulfill the new needs of a fast changing society" rather than a substitute for conventional cooking appliances.
Book Reviews in Brief
We acknowledge the receipt of the following books. All will be evaluated and some will be reviewed in the future.
A Consnmer's Dictionary of Food Additives, Winter, R., Crown Publishers, Inc., New York, NY 10016,1972,235 p., $5.95. This book cannot be generally recommended because it contains toxicity information about food additives, expressed as brief research facts with no cautions about overinterpretation of results of animal experiments. There are some contradictory and inaccurate statements. For example, in the vitamin A entry, long term toxicity is described (accurately) at the beginning, then at the end of the entry appear the words "No known toxicity." The book is an alphabetical listing and description of food additives, their uses, nonfood applications, and miscellaneous facts.
The Microwave Oven, Van Zante, H. VOL. 5, NO.2, APRIL-JUNE, 1973
Health Hazards of the Human Environment, World Health Organization, 1972. From American Public Health Assn., Inc., 1015 Eighteenth St., N.W., Washington, DC 20036, 1972,388 p., paperbound, $11.00; French edition in preparation. An extensive survey of the complex interrelationships between environmental factors ,and health, prepared by 100 specialists from 15 countries.
The Ecology of Malnutrition in Seven Countries of Southern Africa and in Porhtguese Guinea, Studies in Medical Geography, Vol. 10, May, J. M. and McLellan, D. L., Hafner Publishing Co., Inc., New York, NY 10022, 1971,432 p., $17.50. This is the last of five volumes about Africa in this extensive, ongoing series that deals with food geography and its relationship to the nutritional health of people.
Books Received for Review
Human Nutrition: Its Physiological, Medical and Social Aspects, A Series of Eighty-two Essays, Mayer, J., Charles C. Thomas, Springfield, IL 62703, 1972, 721 p., $12.95.
Biology of Nutrition: The Evolutiou and Nature of Living Systems; The Organization and Nutritional Methods of Life Forms, International Encyclopedia of Food and Nutrition, Vol 18, T-W-Fiennes, R.N., Ed., Pergamon Press Ltd., Oxford OX3 OBW, u.K., 1972, 681 p., $50.00.
Health aud Food, Birch, G. G., Green, L. F. and Plaskett, L. G., Eds., Halsted Press, Div. of John Wiley & Sons, Inc., New York, NY 10016, 1972, 224 p., $13.50.
Nutrition and Its Disorders, McLaren, D. S., Livingstone Medical Text, The Williams & Wilkins Co., Baltimore, MD 21202, 1972, 280 p., paperback, $3.25.
u.S. Nutrition Policies in the Seventies, Mayer, J., Ed., W. H. Freeman and Co., San Francisco, CA 94104, 1973,256 p., cloth $7.95; paperbound $3.95.
Introduction to Food Science and Technology, Stewart, G. F.and Amerine, M. A., Academic Press, Inc., New York, NY 10003, 1973,294 p., $12.50.
Foods, 6th ed., Vail, G. E., Phillips, J. A., Rust, L. 0., Griswold, R. M., and Justin, M. M., Houghton Mifflin Co., Boston, MA 02107, 1973, 645 p., $10.50.
Sweet and Dangerous, Yudkin, J., Peter H. Wyden, Inc., New York, NY 10017, 1972,208 p., $5.95.
Synthetic Food, Pyke, M., St. Martin's Press, New York, NY 10010, 1970, 145 p.
The Teaching of Home Economics, 3rd ed., Hatcher, H. M., and Halchin, L. C., Houghton Mifflin Co., Boston, MA 02107, 1973, 372 p., $9.95.
The Ecology of Malnutrition in Mexico and Central America, Studies in Medical Geography, Vol. 11, May, J. M. and McLellan, D. L., Hafner Publishing Co., Inc., New York, NY 10022, 395 p., $15.00.
Good Fruits and How to Buy Them, Miller, E. V., and Munger, J. I., The Boxwood Press, Pittsburgh, Pa., 1967, 123 p., $3.50 clothbound, $2.50 paperbound.
Parenteral Nutrition: An Iuternational Symposium in London, Wilkinson, A. W., Ed., The Williams & Wilkins Co., Baltimore, MD 21202,1972,310 p., $15.25.
Food Allergy: Provocative Testing and Injection Therapy, Miller, J. B., Charles C. Thomas, Springfield, IL 62703, 1972, 142 p., $11.75.
The Low Cholesterol Cookbook, Cavaiani, M., Henry Regnery Co., Chicago, IL 60611, 1972, 258 p., $7.95. Journal of NUTRITION EDUCATION I 151
The People's Handbook of Medical Care, Frank, A. and Frank, S., Vintage Books, Div. of Random House, Westminster, MD 21157, 1972,498 p., paperback, $2.95. The nutrition chapter of this book is brief (24 pages) ,b ut is one of the bestwritten discussions for the layman this reviewer has seen. The authors are two M.D.s interested in alternate health care systems. The nutrition advice is sound; a well-known nutritional scientist is credited with reviewing the chapter. The writers avoid cliches and use a fresh, imaginative approach "aphorisms on food and eating" (not the Basic Four or the deficiency disease approach). Questions such as "organic" foods, use of vitamin supplements, vegetarian diets, and "miracle" cures are discussed sensibly, without preaching or negativity. Nutrition educators working with free clinics, health collectives, "hip" individuals, and others experimenting with lifestyles would find the nutrition chapter most helpful. Perhaps the authors should get together with a nutritionist and write that much-needed, lively, yet sound paperback on nutrition! M.C.P. Elementary
The Little Lost Tooth, Jensen, M. W., 1972. From Marian W. Jensen, 1605 Honfleur Dr., Sunnyvale, CA 94087, 22 p.; hard cover $3.95; soft cover $2.95; 50 cents handling and postage; 40% discount on orders of 25 or more. The Little Lost Tooth is a good , book for ages 9 and under. It would be a good easy book for beginners learning to read. From the book I learned bow scared you are to lose your first tooth. I found it interesting. I think that it has a good story 150
I Journal of NUTRITION EDUCATION
purpose. It tells something about what to eat and how to care for your teeth. I am 9 and stiUenjoy these kinds of books. Louise Ullrich, 4th grade student, Berkeley, Calif. Junior High and High School
Health and Growth (series), Richmond, J. B. et al., Scott, Foresman, Glenview, IL 60025, 1972; Book 7, 316 p.; Book 8, 320 p.; $3.45 each; teacher's annotated editions same prices. For the health teacher in junior high school, these two volumes provide a valuable, up-to-date text in which nutrition is an integral component. (Volumes 1 through 6 of the series were reviewed in I. Nutr. Educ., 4:82, 1972.) Written for the 7th and 8th grader in an attractive, readable format,these texts provide abroad range of information on health topics related to teenagers. A major section in each volume is devot. ed to nutrition; nutrition is also induded in an integrated manner under such topics as skin care, dental health, health quackery, and informed consumerism. The subject matter throughout is accurate. There is a glossary of ,t erms in each volume. The photography and artwork are excellent and include picture essays (on restaurant workers in the 7th grade volume and on "Food for Hungry People" in the 8th grade volume.) The teacher's editions include supplementary ideas for activities and discussions as well as a "resource book" at the end of each volume. References suggested have 'b een selected with care for accuracy and quality of presentation. These books could be used profitably by anyone teaching health at the junior high school level and are to be recommended especially because of the excellent treatment given to nutrition. It is indeed encouraging to see nutrition so well integrated into a health education text which will probably be widely used. Gail G. Harrison, Assistant to Division oj Food and Human Nutrition, University of Arizona, Tucson.
Food: Fact and Folklore, Selected Sources, Jenner, A., McClelland and Stewart, Ltd., Toronto 374, Canada, 1973, 98 p., paperlb ound, $2.50 (Canadiancurrency) . In the preface to the book, the author writes "Nutrition cannot be considered apart ,from the social, cultural, religious, economic, medical, political, and educational backgrounds of those that are to be fed." It is in this integrated, all-en-
compassing outlook on nutrition that this book bas its strength. The fact that the book is aimed at students in the upper grades of secondary education makes it more desirable to present nutrition in perspective with the factors affecting our lifestyle. The subject matter covers social, cultural, and religious influences and economic considerations of eating. It goes on to discuss topics 'associated with malnutrition, nutrition education, and food and the quality of life. It touches on food products, present and future. While the book deals with the present supply of food and even devotes chapters to "health" and "organic" foods, it does not cover directly the nutritional consequences of food processing. The closest it comes to dealing directly with this topic is in the chapter on ,food additives. However, a treatment of the effect of purification and extraction of food in making many of the food products we see on the supermarket shelf would be a valuable addition in any future revision of the hook. The book is the thirtieth in the Curriculum Resource Books Series which covers a wide range of topics of social importance. The format of Food: Fact and Folklore follows that adopted by other books in the series: presentations of general statements; extensive use of pertinent quotations by writers ,b oth in nutrition and other fields; and questions that highlight the topic and motivate and stimulate the student rather than stifle his mind. The format makes the book very readable and informative, without appearing "educational." This book is unique among Canadian texts. It is well planned and executed by a capable nutritionist and author to whom nutrition education has been a lifetime occupation. Z.1. Sabry, National Coordinator, National Survey Nutrition Canada, Ottawa, Canada. College Texts
Nutrition and Physical Fitness, 9th ed., Bogert, L. J., Briggs, G. M. and Calloway, D. H., W. B. Saunders Co., Philadelphia, PA 19105, 1973, 598 p., $10.00. This ninth edition of a popular general nutrition college text retains the excellent features which have contributed to its popularity over the years plus substantial revisions and additions which respond to the interests of today. The book is organized in the convenVOL. 5, NO. 2, APRIL-JUNE, 1973
tional way of presenting Nutrients and their Functions first, followed by sections on Food Intake and Utilization and Applied Nutrition. Some of the chapters have been rearranged. New chapters cover the topics of physical activity, dental health, infant nutrition, and food habits and beliefs. The material is presented in a simple, interesting manner to provide college students with a foundation in nutrition. Information is explained and interpreted to help students understand the scope and interrelationships of the various aspects of nutrition as well as with other disciplines. The book is easy to read, with key words and phrases italicized for emphasis and easy reference. The many tables and figures are excellent and provide a capsulated summary of major points or illustrate and supplement the text. References listed at the end of each chapter are keyed to the text. A comprehensive selection of suggested supplementary reading will encourage the user to study further in areas of particular interest. A helpful addition to the Appendix is a table of nutritive values of some of the popular snack and ethnic foods. This book deserves a prominent place in the professional library of all nutritionists as well as those in allied fields. It is comprehensive, up-to-date, and easy to use as a text or a reference. Jean Carol Davis, Assistant Professor, Foods and Nutrition, Central Washington State College, Ellensburg, Washington.
J., Houghton Mifflin Co., Boston, MA 02107, 1973, 184 p., paperbound, $3.95. The author of this book has been active both in research and teaching microwave oven study at the University of Wisconsin, Stout. The 'book considers the microwave oven "a new type of cooking appliance that can fulfill the new needs of a fast changing society" rather than a substitute for conventional cooking appliances.
Book Reviews in Brief
We acknowledge the receipt of the following books. All will be evaluated and some will be reviewed in the future.
A Consnmer's Dictionary of Food Additives, Winter, R., Crown Publishers, Inc., New York, NY 10016,1972,235 p., $5.95. This book cannot be generally recommended because it contains toxicity information about food additives, expressed as brief research facts with no cautions about overinterpretation of results of animal experiments. There are some contradictory and inaccurate statements. For example, in the vitamin A entry, long term toxicity is described (accurately) at the beginning, then at the end of the entry appear the words "No known toxicity." The book is an alphabetical listing and description of food additives, their uses, nonfood applications, and miscellaneous facts.
The Microwave Oven, Van Zante, H. VOL. 5, NO.2, APRIL-JUNE, 1973
Health Hazards of the Human Environment, World Health Organization, 1972. From American Public Health Assn., Inc., 1015 Eighteenth St., N.W., Washington, DC 20036, 1972,388 p., paperbound, $11.00; French edition in preparation. An extensive survey of the complex interrelationships between environmental factors ,and health, prepared by 100 specialists from 15 countries.
The Ecology of Malnutrition in Seven Countries of Southern Africa and in Porhtguese Guinea, Studies in Medical Geography, Vol. 10, May, J. M. and McLellan, D. L., Hafner Publishing Co., Inc., New York, NY 10022, 1971,432 p., $17.50. This is the last of five volumes about Africa in this extensive, ongoing series that deals with food geography and its relationship to the nutritional health of people.
Books Received for Review
Human Nutrition: Its Physiological, Medical and Social Aspects, A Series of Eighty-two Essays, Mayer, J., Charles C. Thomas, Springfield, IL 62703, 1972, 721 p., $12.95.
Biology of Nutrition: The Evolutiou and Nature of Living Systems; The Organization and Nutritional Methods of Life Forms, International Encyclopedia of Food and Nutrition, Vol 18, T-W-Fiennes, R.N., Ed., Pergamon Press Ltd., Oxford OX3 OBW, u.K., 1972, 681 p., $50.00.
Health aud Food, Birch, G. G., Green, L. F. and Plaskett, L. G., Eds., Halsted Press, Div. of John Wiley & Sons, Inc., New York, NY 10016, 1972, 224 p., $13.50.
Nutrition and Its Disorders, McLaren, D. S., Livingstone Medical Text, The Williams & Wilkins Co., Baltimore, MD 21202, 1972, 280 p., paperback, $3.25.
u.S. Nutrition Policies in the Seventies, Mayer, J., Ed., W. H. Freeman and Co., San Francisco, CA 94104, 1973,256 p., cloth $7.95; paperbound $3.95.
Introduction to Food Science and Technology, Stewart, G. F.and Amerine, M. A., Academic Press, Inc., New York, NY 10003, 1973,294 p., $12.50.
Foods, 6th ed., Vail, G. E., Phillips, J. A., Rust, L. 0., Griswold, R. M., and Justin, M. M., Houghton Mifflin Co., Boston, MA 02107, 1973, 645 p., $10.50.
Sweet and Dangerous, Yudkin, J., Peter H. Wyden, Inc., New York, NY 10017, 1972,208 p., $5.95.
Synthetic Food, Pyke, M., St. Martin's Press, New York, NY 10010, 1970, 145 p.
The Teaching of Home Economics, 3rd ed., Hatcher, H. M., and Halchin, L. C., Houghton Mifflin Co., Boston, MA 02107, 1973, 372 p., $9.95.
The Ecology of Malnutrition in Mexico and Central America, Studies in Medical Geography, Vol. 11, May, J. M. and McLellan, D. L., Hafner Publishing Co., Inc., New York, NY 10022, 395 p., $15.00.
Good Fruits and How to Buy Them, Miller, E. V., and Munger, J. I., The Boxwood Press, Pittsburgh, Pa., 1967, 123 p., $3.50 clothbound, $2.50 paperbound.
Parenteral Nutrition: An Iuternational Symposium in London, Wilkinson, A. W., Ed., The Williams & Wilkins Co., Baltimore, MD 21202,1972,310 p., $15.25.
Food Allergy: Provocative Testing and Injection Therapy, Miller, J. B., Charles C. Thomas, Springfield, IL 62703, 1972, 142 p., $11.75.
The Low Cholesterol Cookbook, Cavaiani, M., Henry Regnery Co., Chicago, IL 60611, 1972, 258 p., $7.95. Journal of NUTRITION EDUCATION I 151