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How to Buy Canned and Frozen Vegetables
The Health of the Poor, Irvin Block, 1969, Public Affairs Pamphlet No. 435, Public Affairs Pamphlets, 381 Park Avenue South, New York 10016, 25 cents, (rates on larger quantities). Irvin Block, a free lance writer, points out the need for changing the kind of health care usually provided for the poor. The poor have a higher rate of sickness and death in all diseases that are preventable or treatable by good medical care. Presently, most of the care for the poor is through the hospital clinic. The overwhelming majority of the poor will not use these facilities unless they are very ill. Block reports on the success of special projects providing comprehensive, high quality personal health care for the poor even while the problem of poverty is yet to be solved. He feels that these successful comprehensive community health centers can bring together the forces and skills that can best serve the health needs of all segments of the community. While this well-written popular publication does not deal with specific needs such as nutrition, it is informative about the total health needs. Other recent Public Affairs Pamphlets (25 cents each) include: 436. What About Marijuana 437. Asthma~How to Live With It 438. Parent - Teen-ager Communication: Bridging the Generation Gap 439. Cigarettes-America's No.1 Public Heahh Problem. EI Libro Colorante de las Comidas Buenas (Good Foods Coloring Book), April, 1969, PA-912, USDA Child Nutrition Division, Food and Nutrition Service, Washington D.C. 20250. Copies are available from the Food and Nutrition District Office. For sale for 20 cents from Superintendent of Documents, Washington, D.C. 20250. This is the Spanish version of a coloring book prepared for young children. The English version was available earlier. It is designed to teach children about the values of certain foods as well as to be entertaining. There is a list of foods, simple utensils, and colors in Spanish and English to encourage the children to learn English. This booklet would be helpful when working with Mexican-American and other Spanish-speaking children. The children could explain the family needs through the pictures in this booklet. The coloring book was published in support of Federal Food Stamp and Commodity Distribution Programs. Copies are available free for groups who use them as a part of their program. 42 / JOURNAL OF NUTRITION EDUCATION
Infant Feeding Guide, for use by Professional Staffs of Well Child Conferences, 1969, Maternal and Child Health Division; Arizona State Department of Health, 1624 West Adams Street, Phoenix, Arizona 85007, 22 p., single copies available on request. This is a short and concise reference of guidelines on infant feeding for professional personnel. There are a number of references to the special needs and food habits of the Mexican-American. Emphasis is placed on economy. Special considerations of the conditions of the farm laborer are mentioned. The indexed sections are breast feeding, formula, formula preparation, feeding schedules and quantities, vitamin supplements, introduction of solid foods, progression to chopped and table food, foods not normally tolerated, points to make to mothers, and a bibliography. It is easy to refer to any section.
Food Buying and Preparation How to Buy Food, a packet of nine publications, 1969, U. S. Department of Agriculture. For sale only from Superintendent of Documents at $1.25 per packet. These publications have been available singly. A number of them have been reviewed previously in this journal. Now they can be purchased as a unit. The packet of nine publications includes information about U. S. grades and what to look for when shopping for beef steaks, roasts, fresh fruits and vegetables, eggs, poultry, butter, cheddar cheese and instant nonfat dry milk. How to Buy Canned and Frozen Vegetables. G 167, 1969, U.S. Department of Agriculture, 24 p. Single copies free from Office of Information USDA, Washington D.C. 20250, 30 cents each from Superintendent of Documents, Washington, D.C. 20402. This bulletin contains information about grading, what's on the label, can and package sizes and servings, processing, and individual vegetables. The color plates in the center of the publication depict the quality of different grades of canned tomatoes and frozen green beans. It would be a good aid when teaching food buying. Family Food Buying, A Guide For Calculating Amounts to Buy, Comparing COsts. September, 1969, Home Economics Research Report No. 37, Agricultural Research Service, U.S. Department of Agriculture. Single copies
available from Office of Information, USDA Washington, D.C. 20402, 60 p. This guide lists in table form the food (alphabetically), size of market unit, description of food as prepared for serving, number of units for market size, size of unit, and an amount-to-buy factor. With this factor the amount to buy can be quickly calculated according to the number of servings needed. This factor is also useful for price comparison. This guide would be particularly useful to persons who are working with family food plans such as workers in community, welfare, and health agencies. Smart Shopper Food Guide and Recipes, a monthly release from Smart Shopper, C&MS-Food Trades Staff, U.S. Department of Agriculture, Washington, D.C., 20250. Also available from the Regional Food and Nutrition Service Offices, USDA.
The Smart Shopper Food Guide lists plentiful foods for the month according to the four food groups. The sample recipes use these foods. There is a picture portrayal of the recipes for persons with limited reading ability. The material is also available in Spanish. The lists and recipes are designed for easy reproduction. The Co-op Low Cost Cook Book, reprinted 1969, Consumer Cooperative of Berkeley, Inc., 1414 University Avenue, Berkeley, California 94702, 78 p., $1.00 for single copy. Quantity prices are available to groups.
The three standards for acceptable recipes were set in 1965 when the recipes were first gathered and tested. These were (1) only dinner main dishes, (2) no more than 25 cents per adult serving, and (3) each serving must contain enough protein for good nutrition. The cost has gone up since that time though a number of the recipes still qualify for the 25 cent per serving limit. The recipes are easy to prepare and include some of the less well-known cuts of meat. This is an example of a well-thought out community project. The recipes are acceptable in the community and carefully tested and written. Also available from the Co-op is The Student Cook, 1969, a 10-page publication prepared to help the student with limited funds and cooking ability to eat reasonably well. There are tips for a nocooking meal and how to avoid food poisoning. Individual copies are available free. There is a small charge for bulk distribution. WINTER, 1970
Infant Feeding Guide, for use by Professional Staffs of Well Child Conferences, 1969, Maternal and Child Health Division; Arizona State Department of Health, 1624 West Adams Street, Phoenix, Arizona 85007, 22 p., single copies available on request. This is a short and concise reference of guidelines on infant feeding for professional personnel. There are a number of references to the special needs and food habits of the Mexican-American. Emphasis is placed on economy. Special considerations of the conditions of the farm laborer are mentioned. The indexed sections are breast feeding, formula, formula preparation, feeding schedules and quantities, vitamin supplements, introduction of solid foods, progression to chopped and table food, foods not normally tolerated, points to make to mothers, and a bibliography. It is easy to refer to any section.
Food Buying and Preparation How to Buy Food, a packet of nine publications, 1969, U. S. Department of Agriculture. For sale only from Superintendent of Documents at $1.25 per packet. These publications have been available singly. A number of them have been reviewed previously in this journal. Now they can be purchased as a unit. The packet of nine publications includes information about U. S. grades and what to look for when shopping for beef steaks, roasts, fresh fruits and vegetables, eggs, poultry, butter, cheddar cheese and instant nonfat dry milk. How to Buy Canned and Frozen Vegetables. G 167, 1969, U.S. Department of Agriculture, 24 p. Single copies free from Office of Information USDA, Washington D.C. 20250, 30 cents each from Superintendent of Documents, Washington, D.C. 20402. This bulletin contains information about grading, what's on the label, can and package sizes and servings, processing, and individual vegetables. The color plates in the center of the publication depict the quality of different grades of canned tomatoes and frozen green beans. It would be a good aid when teaching food buying. Family Food Buying, A Guide For Calculating Amounts to Buy, Comparing COsts. September, 1969, Home Economics Research Report No. 37, Agricultural Research Service, U.S. Department of Agriculture. Single copies
available from Office of Information, USDA Washington, D.C. 20402, 60 p. This guide lists in table form the food (alphabetically), size of market unit, description of food as prepared for serving, number of units for market size, size of unit, and an amount-to-buy factor. With this factor the amount to buy can be quickly calculated according to the number of servings needed. This factor is also useful for price comparison. This guide would be particularly useful to persons who are working with family food plans such as workers in community, welfare, and health agencies. Smart Shopper Food Guide and Recipes, a monthly release from Smart Shopper, C&MS-Food Trades Staff, U.S. Department of Agriculture, Washington, D.C., 20250. Also available from the Regional Food and Nutrition Service Offices, USDA.
The Smart Shopper Food Guide lists plentiful foods for the month according to the four food groups. The sample recipes use these foods. There is a picture portrayal of the recipes for persons with limited reading ability. The material is also available in Spanish. The lists and recipes are designed for easy reproduction. The Co-op Low Cost Cook Book, reprinted 1969, Consumer Cooperative of Berkeley, Inc., 1414 University Avenue, Berkeley, California 94702, 78 p., $1.00 for single copy. Quantity prices are available to groups.
The three standards for acceptable recipes were set in 1965 when the recipes were first gathered and tested. These were (1) only dinner main dishes, (2) no more than 25 cents per adult serving, and (3) each serving must contain enough protein for good nutrition. The cost has gone up since that time though a number of the recipes still qualify for the 25 cent per serving limit. The recipes are easy to prepare and include some of the less well-known cuts of meat. This is an example of a well-thought out community project. The recipes are acceptable in the community and carefully tested and written. Also available from the Co-op is The Student Cook, 1969, a 10-page publication prepared to help the student with limited funds and cooking ability to eat reasonably well. There are tips for a nocooking meal and how to avoid food poisoning. Individual copies are available free. There is a small charge for bulk distribution. WINTER, 1970