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HELPs, Home Economics Learning Packages
Reviews Educational Materials This is a selected review of educational materials. All materials listed here are considered to be reliable 'and useful. unless otherwise indicated.
Pamphlets and Booklets Professional and Popular Consumer Education Bibliography, Rev. 1971, Office of Consumer Nfairs. From Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402, 192 p., paperback, $1.00. More than 4,000 books, pamphlets,articles, audiovisual aids, and teachers' materials relevant to consumer interests are listed in this heLpful book. Categories nutrition educators will find useful include: consumer behavior; consumer protection; food and nutrition; health care and services; and consumer education. Each listed item is annotated, and details of the availability are described fully. The book contains a wealth of upto-date information-well worth the price Also available: Guide to Federal Consumer Services, 1971, 151 p., $1.00, same source. HELPs, Home Economics Learning Packages, 1970. Apples to Zucchini, No. 1002, teacher's guide 8 p., student section 13 p.; Meal Steals, No. 1012, teacher's guide lOp., student section 18 p.; Pennies for Protein, No. 1032, teacher's guide 6 p., student section 10 p.; Changing Role~ for Teachers and Learners, teacher's guide 3 p .,student section 12 p. From American Home Economics Assoc., 2010 Massachusetts Ave., N.W., Washington, DC 20036, each complete package $2.00, additional student sections in . lots of 10, $3.00. These are sound,# inexpensive, and helpful teaching aids. The first three are recommended for home economics teaching at different levels. Changing Roles for Teachers and Learners is designed for teacher training, but it might be used in certain other situations to help familiarize students with the individualized approach. Nutrition Books and Resources, 1971, Hawaii Dietetic Assoc. From Mrs. E. Boatman, 750 Kaheka St., Apt. 1407, SPRING, 1972
Honolulu, HI 96814, 14 p., mimeo, 30 cents. This list contains some quite recent books, as well as older, well-known ones. All books have been reviewed by the compilers, and general guidelines for readers to use in selecting books are given. Some films, filmstrips, pamphlets, and additional community resources are listed. There is no "not recommended" category. Each section of this book list is printed on a different color of paper, making the list easy to use.
sodium) in Campbell products are given as well as recommendations for placing these products in exchange lists. The 1968 RDA table is inserted inside the back cover. The basic nutrition information is rather elementary compared to the knowledge ,a person would need to understand and use the tables of nutrient content. However, it is a useful reference for professionals and lay people concerned with special diets and the nutritive value of processed foods.
Marketing and the Low Income Consumer, U.S. Dept. of Commerce, Bureau of Domestic Commerce, 1971. From Superintendent of Documents, Government Printing Office, Washing, DC 20402, 65 p. , pamphlet, 65 cents. For those working with low-income and minority groups, here is an interesting bibliography of background information. There are 326 annotated references, mostly from publications nutrition educators may not normally read-including business, advertising, psychology, social research, and statistical publications, as well as books, magazines, and newspapers.
A Guide to Good Nutrition, 1971. Best Foods, Division of CPC International, Inc., Consumer Service Dept., International Plaza, Englewood Cliffs, NJ 07632, 40 p., free.
Get Lost, Extra Pounds! Theiss, C., 1971, University of Illinois Division of Home Economics Education. From Illinois Teacher, 342 Edu<:ation Bldg., University of Illinois, Urbana, IL 61801,16 p., $1.00 (price includes two other booklets, Practice What You Preach and The Program Assistant on the Job.) Mrs. Brown and Mrs. Allen, two homemakers, decide to lose weight in this brief, educational story. It covers their selection of a diet and how they carry out their 10-week program. Some of the points brought out well are: the need for gradual weight reduction, exercise, the effectiveness of losing weight with a friend, and the difficulties ,and rewards of staying on a diet. This booklet could be used in a clinic or with a series of classes as a motivational aid. However, additional instruction beyond this booklet would be needed. Nutrition: Why is it Important? 1971, Campbell Soup Company, Home Economics Dept., Campbell Place, Camden, NJ 08101,28 p., free. Sound information on nutrients and the four food groups is included in the first part of this booklet. In the latter part, tables of selected nutrients (including
This pocket-sized booklet was produced in response to some of the questions frequently asked by consumers about Best Foods products. The booklet ,gives menus with foods keyed as good sources of protein, fat, and carbohydrate; questions and answers about nutrition; and lists of ingredients and important nutrients in Best products. The nutrient analysis in this ,booklet includes fat and cal'bohydrate components not often listed in comparable booklets. Like that in the Campbell booklet (above) , the analysis is probably more useful at the present time to nutritionists and dietitians than to consumers. This report contains a wealth of basic data. It is a must for anyone involved with program planning in 'a community, regional, or state program. Occupational Analysis: Hospital Food Service Department, UCLA Allied Health Professions Project, 1003 Wilshire Blvd., Santa Monica, CA 90401, 1971, 85 p., $3.00. The UCLA Allied Health Professions Project has identified a wide scope of health professions and developed comprehensive inventories of tasks for the various functions. This is the report on food service personnel. Work presently performed by personnel at various levels was analyzed, and curriculum components to satisfy the needs at the various levels were determined. During analysis for job improvement, it was found that there could be mobility- both vertically and horizontally-in the occupational categories in a food service department. This booklet is an important resource for anyone concerned with curriculum development and in-serVice training of both professional and nonprofessional personnel in food service. JOURNAL OF NUTRITION EDUCATION
I
75
Pamphlets and Booklets Professional and Popular Consumer Education Bibliography, Rev. 1971, Office of Consumer Nfairs. From Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402, 192 p., paperback, $1.00. More than 4,000 books, pamphlets,articles, audiovisual aids, and teachers' materials relevant to consumer interests are listed in this heLpful book. Categories nutrition educators will find useful include: consumer behavior; consumer protection; food and nutrition; health care and services; and consumer education. Each listed item is annotated, and details of the availability are described fully. The book contains a wealth of upto-date information-well worth the price Also available: Guide to Federal Consumer Services, 1971, 151 p., $1.00, same source. HELPs, Home Economics Learning Packages, 1970. Apples to Zucchini, No. 1002, teacher's guide 8 p., student section 13 p.; Meal Steals, No. 1012, teacher's guide lOp., student section 18 p.; Pennies for Protein, No. 1032, teacher's guide 6 p., student section 10 p.; Changing Role~ for Teachers and Learners, teacher's guide 3 p .,student section 12 p. From American Home Economics Assoc., 2010 Massachusetts Ave., N.W., Washington, DC 20036, each complete package $2.00, additional student sections in . lots of 10, $3.00. These are sound,# inexpensive, and helpful teaching aids. The first three are recommended for home economics teaching at different levels. Changing Roles for Teachers and Learners is designed for teacher training, but it might be used in certain other situations to help familiarize students with the individualized approach. Nutrition Books and Resources, 1971, Hawaii Dietetic Assoc. From Mrs. E. Boatman, 750 Kaheka St., Apt. 1407, SPRING, 1972
Honolulu, HI 96814, 14 p., mimeo, 30 cents. This list contains some quite recent books, as well as older, well-known ones. All books have been reviewed by the compilers, and general guidelines for readers to use in selecting books are given. Some films, filmstrips, pamphlets, and additional community resources are listed. There is no "not recommended" category. Each section of this book list is printed on a different color of paper, making the list easy to use.
sodium) in Campbell products are given as well as recommendations for placing these products in exchange lists. The 1968 RDA table is inserted inside the back cover. The basic nutrition information is rather elementary compared to the knowledge ,a person would need to understand and use the tables of nutrient content. However, it is a useful reference for professionals and lay people concerned with special diets and the nutritive value of processed foods.
Marketing and the Low Income Consumer, U.S. Dept. of Commerce, Bureau of Domestic Commerce, 1971. From Superintendent of Documents, Government Printing Office, Washing, DC 20402, 65 p. , pamphlet, 65 cents. For those working with low-income and minority groups, here is an interesting bibliography of background information. There are 326 annotated references, mostly from publications nutrition educators may not normally read-including business, advertising, psychology, social research, and statistical publications, as well as books, magazines, and newspapers.
A Guide to Good Nutrition, 1971. Best Foods, Division of CPC International, Inc., Consumer Service Dept., International Plaza, Englewood Cliffs, NJ 07632, 40 p., free.
Get Lost, Extra Pounds! Theiss, C., 1971, University of Illinois Division of Home Economics Education. From Illinois Teacher, 342 Edu<:ation Bldg., University of Illinois, Urbana, IL 61801,16 p., $1.00 (price includes two other booklets, Practice What You Preach and The Program Assistant on the Job.) Mrs. Brown and Mrs. Allen, two homemakers, decide to lose weight in this brief, educational story. It covers their selection of a diet and how they carry out their 10-week program. Some of the points brought out well are: the need for gradual weight reduction, exercise, the effectiveness of losing weight with a friend, and the difficulties ,and rewards of staying on a diet. This booklet could be used in a clinic or with a series of classes as a motivational aid. However, additional instruction beyond this booklet would be needed. Nutrition: Why is it Important? 1971, Campbell Soup Company, Home Economics Dept., Campbell Place, Camden, NJ 08101,28 p., free. Sound information on nutrients and the four food groups is included in the first part of this booklet. In the latter part, tables of selected nutrients (including
This pocket-sized booklet was produced in response to some of the questions frequently asked by consumers about Best Foods products. The booklet ,gives menus with foods keyed as good sources of protein, fat, and carbohydrate; questions and answers about nutrition; and lists of ingredients and important nutrients in Best products. The nutrient analysis in this ,booklet includes fat and cal'bohydrate components not often listed in comparable booklets. Like that in the Campbell booklet (above) , the analysis is probably more useful at the present time to nutritionists and dietitians than to consumers. This report contains a wealth of basic data. It is a must for anyone involved with program planning in 'a community, regional, or state program. Occupational Analysis: Hospital Food Service Department, UCLA Allied Health Professions Project, 1003 Wilshire Blvd., Santa Monica, CA 90401, 1971, 85 p., $3.00. The UCLA Allied Health Professions Project has identified a wide scope of health professions and developed comprehensive inventories of tasks for the various functions. This is the report on food service personnel. Work presently performed by personnel at various levels was analyzed, and curriculum components to satisfy the needs at the various levels were determined. During analysis for job improvement, it was found that there could be mobility- both vertically and horizontally-in the occupational categories in a food service department. This booklet is an important resource for anyone concerned with curriculum development and in-serVice training of both professional and nonprofessional personnel in food service. JOURNAL OF NUTRITION EDUCATION
I
75