Curriculum

EDUCATIONAL MATERIALS ground information and lesson plans, and a slide-tape program to support the lesson on food buying. The program is based on Canada's Food Guide, and presents the information within the structure of four food groups-energy (carbohydrates), "glow" (fruits and vegetables), grow (proteins), and strength (dairy). The manual has two sections. Section one provides background information for professionals. It includes cultural profiles of the three nationalities-Vietnamese, Ethiopian, and EI Salvadorian-with a brief historical background and typical food choices in the Four Food Groups. The manual includes general nutritional guidelines for working with immigrants and refugees-such as encouraging calcium consumption, promoting variety in the diet, suggesting substitutions for traditional foods, and providing help with shopping. Section two, the teaching guide, has lesson plans for six areas: nutrition and health, foods available in Canada, meal planning and preparation, food buying, sanitation and safety, and nutritional needs throughout the life cycle. The lesson plans for each area include concepts, background information, and learning activities. There are some graphics, charts, and record forms included, as well as a resource list. The slide-tape program shows some of the food problems of immigrants through the eyes of Juan and Mai, and provides basic nutrition instruction and shopping tips (including label reading). Although designed to be used with the lesson on food buying, the slide-tape could also be used for other educational sessions with immigrants as well as with service providers. The tape and slides are well produced. Although this program is specifically geared to Canada, much of the information is transferable to other countries and ther immigrant groups. Provided that the Canadian-specific information is revised to reflect local food patterns and guides, the manual should prove very useful to nutritionists in other countries who deal with these three population groups. SA.B. DIET MANUAL Georgia Dietetic Association Diet Manual, 3d ed., 1987. From GDA Central Office, 3833 Whitney PI. , Duluth, GA 30136, 402 pp., 3-ring binder, $35. This manual is a well-organized and informative tool for use in hospitals. Along with the traditional material found in diet 208

JOURNAL OF NUTRITION EDUCATION

manuals, it has additional information which makes it a valuable reference. There is a very complete section on nutritional assessment which includes forms to use for assessments. The book briefly addresses many diseases-such as, AIDS, COPD and burns-not normally discussed in manuals, but which require nutritional support. Sports nutrition and obesity theories are also covered in this manual. Each subject and the related diets are well referenced with current articles and research. The manual has an excellent section on pediatric nutrition which includes a breakdown of infant formulas as well as their uses. The enteral and parenteral section also includes charts on all the available supplements. This manual does not contain as much information on geriatric nutrition and diets as some of the recent manuals but does provide a brief report on unique requirements for elderly persons. It includes a section on possible food and drug interactions, which identifies how various drugs are usually taken and foods to avoid or include in the diet when taking a specific drug. The section on carbohydrate/calorie modifications includes the process of calculating a diabetic diet step by step. This manual is an excellent teaching tool; it is referenced well and has a wealth of information for a hospital dietary department. Vel Rae Burkholder, M.S ., L .R.D., Assistant Professor, College of Home Economics, North Dakota State University, Fargo, ND 58105. CURRICULUM Get Fit? Fitness the right way, Brown, C. , 1987. From St. Peter's Community Hospital, Attn: Education Dept. , 2475 Broadway, Helena, MT 59601 instructor's guidebook, 3-ring binder, 144 pp., $33; student manual, 187 pp., softcover, $18. Imaginative lesson planning, accurate nutrition and exercise information, and compassionate expectations are three qualities that are plentiful in this weight management program. The author focuses on long-term improvements in the eating and exercise habits of participants who want to lose weight and body fat. The materials are well organized into lO-week teaching segments which are usually divided equally among nutrition, exercise, behavior change, and goal setting components. The information is current though some of it is superficial. The superficiality may arise from the author's ambitious at-

tempt to cover so many topics while addressing nutrition, exercise, behavior change, and goal setting. A major strength of this program is the emphasis placed on making long-term changes in personal fitness practices (including diet and exercise). No foods are forbidden. No diet is required. No weekly weigh-in is required. The participant determines the personal fitness goals to pursue each week and maintains a record of success. These reports are then returned to the group leader who provides feedback and the immediate reward of points earned for personal success. The target setting for this program is probably a hospital, clinic, or private practice setting, not a corporate worksite . The meeting time required each week is 2 hours . This would work well when scheduled in the evening after work. The frequent typographical errors are a major flaw in the material. There are many mistakes in spelling and word use, and one page is printed upside down. Eleonor E . Hellman, M .Ed., Assistant Manager, Health & Fitness, Tenneco Inc ., Houston, TX 77252-2511. FOOD COMPOSITION TABLES Sugar Content of Selected Foods: Individual and total sugars, Home Economics Research Report no. 48, Matthews , R., P. Pehrsson, and M. Farhat-Sabet, 1987. From United States Government Printing Office, Superintendent of Documents, Washington, DC 20402, 39 pp., softcover, stock no. 001~14-8 , $2. These food composition tables, developed from an extensive review of the scientific literature and USDA's database, covers the sugar content of over 500 foods including grains and cereals, baked goods, beverages, candy, and fruit and fruit juices. Foods are listed generically, rather than by brand name. Tables 1 and 2 present values for each of the monosaccharVOLUME 20 NUMBER 4 1988