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Health Instruction. Suggestions for Teachers
placed on the functions of nutrients in the usual diet. Some areas of nutrition are discussed in too much detail with those of more vital interest and value to the students omitted or covered too briefly. Unless they have a sound background in nutrition or get supplementary nutrition knowledge, the text may give students some faddish ideas about food. For example, material might be included on the wise choice of snacks and meals at public eating establishments. Such statements as these are other examples: "about three hours after you have eaten, you will notice that you begin to feel rather tired and hungry," "increased irritability commonly occurs when a nutritional deficiency develops," and in referring to the cleaning of fresh fruits and vegetables, "Soil and harmful pesticide residues may still remain. Both should be washed off." More emphasis should be placed on the products and preparation methods now used in most homes and institutions with those omitted which are out-of-date or seldom used or prepared. For example, the chapters on soups, gravies and sauces, yeast bread, and sugar cookery and the discussions on such products as popovers, cream puffs, eclairs, shortened cakes made by the conventional and the muffin methods, and angel cakes made with individual ingredients might be omitted or at least not be discussed in such detail. The glossary of cooking terms does not seem necessary. Too few meaningful and useable facts on food buying are included. For example, buying eggs on the basis of comparative cost for various sizes is practical only for recipes that call for a specific measure or weight. Such things as selection of quality best for intended use, choosing foods on the basis of cost per serving, and a comparison of the cost of the same food in different market forms would add to the value of the book. Types of meal service discussed are impractical for most family and guest meals. For example, with the exceptions of buffet service for informal picnics or large groups and family service with the main course served by the host, the types of meal service discussed "all rely heavily on competent help." Frances Cook Health Instruction. Suggestions for Teachers. Revised edition, American School Health Association, 107 S. Depeyster, P.O. Box 416, Kent, 0, 44240, 90 pp., May 1969, paperback, $2.00. This publication, published as a suppleFALL, 1969
ment to the Journal of School Health, is a Report of the Study Committees on Pre-School, Elementary School, and Secondary School Health Education of the American School Health Association. The report is organized in the form of suggestions categorized into various health content areas under which are listed concepts, suggested learning experiences or activities, and evaluation. Nutrition is listed as a health area in the outlines of content for pre-school, grades 1, 2, and 3, grades 4, 5, and 6, junior high school and senior high school. While this outline is designed for the school health educator, nutrition educators will find it a valuable resource. At the present time, there has been no coordinated listing of nutrition concepts for these age levels. This outline does not attempt to suggest the possibilities of the interaction of learning with other disciplines in the curriculum. The Committee suggests that a resourceful teacher will be aware of these opportunities. While nutrition is listed as a health area, there are several other areas where nutrition is one of the concepts such as the dental health area in the pre-school outline. It lists the concept of "eating the right kinds of food helps us to keep our teeth healthy." Reference suggestions are given for students and teachers. This outline helps to inform the nutrition educator about what might be taught in the health programs. It will also be very useful for elementary and secondary teachers wishing to include nutrition in their programs. Their Daily Bread, A Study of the National School Lunch Program, Florence Robin, McNelIey-Rudd Printing Service, Inc., Atlanta, Georgia, 135 pp., 1968. Available without charge from Committee on School Lunch Participation, Suite 2030, 10 Columbus Circle, New York, N.Y. 10019. This study of the National School Lunch Program was conducted by volunteers of American women concerned with how their children fare at the school lunch table in their own communities. The committee was made up of representatives of Church Women United, Y.W.C.A., Catholic, Jewish and Negro women's organizations. Local women from these organizations interviewed a total of about 1,500 key persons in their community by means of a questionnaire developed by a national committee. The study was conducted between October, 1967, and March, 1968.
This study is important because it is not the professional connected with the efficient application of the program or the politician investigating the use of the taxpayer's dollar, but women with a religious orientation who are concerned with the social problems in their communities. The following are some of their findings which are illustrated and analyzed in the book: 1) federal financing is inadequate; 2) the failure to allow state and local financial contributions to the programs is unjust and harmful; 3) mode of unfair method of determining who shall be eligible for a free or reduced price lunch results in unfair and unequal decisions on a local level, and 4) many older schools do not participate in the School Lunch Program because they were built without kitchens or cafeterias. It was pointed out that contrary to general belief: 1) there are thousands of children who are hungry who are not eligible for free lunch or are too poor to buy lunch; 2) no surveys have been conducted to find out why teenage participation is so low, but this study indicates the importance of how many children can afford the lunch; 3) today thousands of children go home for lunch to an empty house and a bare refrigerator, and 4) children getting a free or reduced price lunch frequently have special tickets or tokens which identify them to their classmates. Many children would rather go hungry. The committee was careful to point out that within the School Lunch Program there was a high percentage of hard-working, dedicated, and cooperative personnel, the shortcomings lie in the system which limits and sometimes even prohibits effective functioning. In the chapter on recommendation, reforms are outlined on the federal, state and local level. It is pointed out that voluntary agencies, as well as official agencies, have an educational job to do. It would seem to this reviewer that this is an area where the nutrition educators can take the leadership. It is suggested that the educational job starts with educating the parents about good nutrition. We must inform them about the program and how their children should be included in it. Educators, school board members, state legislators and the total community must be convinced to support the program at state and local levels. A national awareness must be developed that adequate nutrition is an essential part of education-without it, the most sophisti. cated advances in educational technique are meaningless.
JOURNAL OF NUTRITION EDUCATION / 31
ment to the Journal of School Health, is a Report of the Study Committees on Pre-School, Elementary School, and Secondary School Health Education of the American School Health Association. The report is organized in the form of suggestions categorized into various health content areas under which are listed concepts, suggested learning experiences or activities, and evaluation. Nutrition is listed as a health area in the outlines of content for pre-school, grades 1, 2, and 3, grades 4, 5, and 6, junior high school and senior high school. While this outline is designed for the school health educator, nutrition educators will find it a valuable resource. At the present time, there has been no coordinated listing of nutrition concepts for these age levels. This outline does not attempt to suggest the possibilities of the interaction of learning with other disciplines in the curriculum. The Committee suggests that a resourceful teacher will be aware of these opportunities. While nutrition is listed as a health area, there are several other areas where nutrition is one of the concepts such as the dental health area in the pre-school outline. It lists the concept of "eating the right kinds of food helps us to keep our teeth healthy." Reference suggestions are given for students and teachers. This outline helps to inform the nutrition educator about what might be taught in the health programs. It will also be very useful for elementary and secondary teachers wishing to include nutrition in their programs. Their Daily Bread, A Study of the National School Lunch Program, Florence Robin, McNelIey-Rudd Printing Service, Inc., Atlanta, Georgia, 135 pp., 1968. Available without charge from Committee on School Lunch Participation, Suite 2030, 10 Columbus Circle, New York, N.Y. 10019. This study of the National School Lunch Program was conducted by volunteers of American women concerned with how their children fare at the school lunch table in their own communities. The committee was made up of representatives of Church Women United, Y.W.C.A., Catholic, Jewish and Negro women's organizations. Local women from these organizations interviewed a total of about 1,500 key persons in their community by means of a questionnaire developed by a national committee. The study was conducted between October, 1967, and March, 1968.
This study is important because it is not the professional connected with the efficient application of the program or the politician investigating the use of the taxpayer's dollar, but women with a religious orientation who are concerned with the social problems in their communities. The following are some of their findings which are illustrated and analyzed in the book: 1) federal financing is inadequate; 2) the failure to allow state and local financial contributions to the programs is unjust and harmful; 3) mode of unfair method of determining who shall be eligible for a free or reduced price lunch results in unfair and unequal decisions on a local level, and 4) many older schools do not participate in the School Lunch Program because they were built without kitchens or cafeterias. It was pointed out that contrary to general belief: 1) there are thousands of children who are hungry who are not eligible for free lunch or are too poor to buy lunch; 2) no surveys have been conducted to find out why teenage participation is so low, but this study indicates the importance of how many children can afford the lunch; 3) today thousands of children go home for lunch to an empty house and a bare refrigerator, and 4) children getting a free or reduced price lunch frequently have special tickets or tokens which identify them to their classmates. Many children would rather go hungry. The committee was careful to point out that within the School Lunch Program there was a high percentage of hard-working, dedicated, and cooperative personnel, the shortcomings lie in the system which limits and sometimes even prohibits effective functioning. In the chapter on recommendation, reforms are outlined on the federal, state and local level. It is pointed out that voluntary agencies, as well as official agencies, have an educational job to do. It would seem to this reviewer that this is an area where the nutrition educators can take the leadership. It is suggested that the educational job starts with educating the parents about good nutrition. We must inform them about the program and how their children should be included in it. Educators, school board members, state legislators and the total community must be convinced to support the program at state and local levels. A national awareness must be developed that adequate nutrition is an essential part of education-without it, the most sophisti. cated advances in educational technique are meaningless.
JOURNAL OF NUTRITION EDUCATION / 31