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Keeping Food Safe to Eat
This leaflet is a useful teaching aid for students and homemakers who are learning about what to look for on a canned food label. Included are basic facts which must be on the label according to the Fair Packaging and Labeling Act. Some optional information, including grade labeling, is described. This 8~ x 11 leaflet is punched to fit a standard three hole notebook. Keeping Food Safe to Eat, G162, 1969, United States Department of Agriculture, 12 p., 10 cents each from Superintendent of Documents, Washington, DC., 20402. This leaflet will help homemakers avoid food handling practices which could result in illness. In addition to general information on proper sanitation and cleanliness in the home, it lists the foods most vulnerable to infection, the diseases borne by foods, a temperature guide for proper storage of foods, and guidelines on canning, freezing, and refreezing. Elementary Grades What We Do Day By Day, 1969, National Dairy Council, 111 North Canal Street, Chicago, Ill., 60606, 12 posters, $1.00. This packet includes 12 color prints, 11 x 15 inches in size, which depict the physical activities of the day for elementary school children. It starts with washing the face in the morning and ends with going to bed at night. The color quality and composition of these pictures are excellent. On the back of each is the concept of the picture, a list of questions to discuss, background information for the teacher as well as a list of references and resources for the teacher and children.
Visual Aids
previewed or used in California from Association Films, 25358 Cypress Avenue, Hayward, Ca. 94544, or purchased from Dairy Council of California, 2775 Cottage Way, Sacramento, Ca. 95825. Outside California they may be previewed or purchased from Henk Newenhouse, 1825 Willow Road, Northfield, Ill., 60093. These films have won some awards in national and international non-theatrical film festivals. Primary The Big Dinner Table-12 minutes. Family mealtime in 35 worldwide locations is shown as a means of teaching the "big dinner table" idea. Children eating various foods from each group are featured. National price $125. Special California price $75. Upper Elementary What's Good to Eat-18 minutes. A 12-year-old boy learns to use the four food groups as a way to get the nutrients he needs. National price $190. Special California price $100. Upper Elementary and above Food, Energy, and You-21 minutes. Animated scenes show the basic process by which plants store energy. The ATPADP system is presented as the means by which the body controls its use of energy stored food. National price $210. Special California price $100. How a Hamburger Turns Into You20 minutes. A 12-year-old boy eats a hamburger and learns how he uses protein. Metabolism of protein is traced from digestion through resynthesis in cells according to DNA direction. National price $210. Special California price $100. Vitamins from Food-21 minutes. Dr. Lind, aboard ship in 1840, cures scurvy. Dr. Eijkman in Java in 1890, cures beriberi. Coenzyme function in metabolism is shown in animated scenes. National price $210. Special California price $100.
Nutrition, 1969,20 transparencies, DCA Educational Products, Inc., 4865 Stenton Avenue, Philadelphia, Pa., 19144, single transparencies $2.40, complete series of 20 multi-colored transparencies with supplemental section for teacher backgr6und $48.50. This series of 20 overhead transparencies depict the basics of a standard nutrition course; how food is used by the body; the nutrient sources and functions; and the four food groups. Each of the transparencies is presented in five colors. These are very effective visual aids when an overhead projector is available.
Junior and Senior High Food for Life - 22 minutes. Two Americans make poor choices in the midst of a bountiful food supply. A South American lacks variety from which to choose. An Asian is poorly nourished because she lacks both quantity and variety. National price $220. Special California price $100.
Food for Life Series (7 movies), Dairy Council of California, released 1968,
Senior High and Adult Food for a Modern World-22 min-
3D/JOURNAL OF NUTRITION EDUCATION
utes. This film traces developments in U. S. food technology and agriculture over the past 50 years. It compares our present ability to produce and preserve food with situations in other parts of the world. National price $220. Special California price $100.
Reviews of Books Understanding Food, Kotschevar, L. H., and McWilliams, M., John Wiley and Sons, New York, paperback, 496 pp., 1969, $7.95. This book has been programmed for use as an advanced high school or junior college text. It could also be used for individual study or as a food and nutrition reference for those working in mass media as well as those answering consumer questions. The authors designed each of the 15 chapters as a complete discussion of each topic. The programmed questions that follow all paragraphs and the review questions at the end of each chapter were devised to test how well the students grasp the meaning. Such a plan will help students realize when they need to study the text further and should encourage them to find out more about areas of interest from other sources. The major portion of the book discusses basic principles of preparing food at home with a limited amount on institutional food preparation. One chapter is devoted to nutrition. The final chapter on meal management presents material on meal planning and time management as well as meal service. Some guides to food selection and buying and selection and use of equipment are included throughout the book. A glossary of cooking terms and a table of nutritive values comprise the remainder of the book. Some shortcomings of the book are: There is a lack of references and other sources of information for those who want more facts and activities related to their areas of interest. Some material is simplified so much that uninformed persons might get the wrong impression-in some cases the information is inaccurate or too incomplete. For example: The fat edges of meat to be broiled need to be slashed only if the meat is less than 1112 inches thick, not all cuts as stated in the text. The signs of quality given for selecting certain foods are irrelevant or inaccurate. Enrichment and fortification do not have the same meaning, even though the book states that they do. The selections on deficiency diseases might be omitted with more emphasis FALL, 1969
Visual Aids
previewed or used in California from Association Films, 25358 Cypress Avenue, Hayward, Ca. 94544, or purchased from Dairy Council of California, 2775 Cottage Way, Sacramento, Ca. 95825. Outside California they may be previewed or purchased from Henk Newenhouse, 1825 Willow Road, Northfield, Ill., 60093. These films have won some awards in national and international non-theatrical film festivals. Primary The Big Dinner Table-12 minutes. Family mealtime in 35 worldwide locations is shown as a means of teaching the "big dinner table" idea. Children eating various foods from each group are featured. National price $125. Special California price $75. Upper Elementary What's Good to Eat-18 minutes. A 12-year-old boy learns to use the four food groups as a way to get the nutrients he needs. National price $190. Special California price $100. Upper Elementary and above Food, Energy, and You-21 minutes. Animated scenes show the basic process by which plants store energy. The ATPADP system is presented as the means by which the body controls its use of energy stored food. National price $210. Special California price $100. How a Hamburger Turns Into You20 minutes. A 12-year-old boy eats a hamburger and learns how he uses protein. Metabolism of protein is traced from digestion through resynthesis in cells according to DNA direction. National price $210. Special California price $100. Vitamins from Food-21 minutes. Dr. Lind, aboard ship in 1840, cures scurvy. Dr. Eijkman in Java in 1890, cures beriberi. Coenzyme function in metabolism is shown in animated scenes. National price $210. Special California price $100.
Nutrition, 1969,20 transparencies, DCA Educational Products, Inc., 4865 Stenton Avenue, Philadelphia, Pa., 19144, single transparencies $2.40, complete series of 20 multi-colored transparencies with supplemental section for teacher backgr6und $48.50. This series of 20 overhead transparencies depict the basics of a standard nutrition course; how food is used by the body; the nutrient sources and functions; and the four food groups. Each of the transparencies is presented in five colors. These are very effective visual aids when an overhead projector is available.
Junior and Senior High Food for Life - 22 minutes. Two Americans make poor choices in the midst of a bountiful food supply. A South American lacks variety from which to choose. An Asian is poorly nourished because she lacks both quantity and variety. National price $220. Special California price $100.
Food for Life Series (7 movies), Dairy Council of California, released 1968,
Senior High and Adult Food for a Modern World-22 min-
3D/JOURNAL OF NUTRITION EDUCATION
utes. This film traces developments in U. S. food technology and agriculture over the past 50 years. It compares our present ability to produce and preserve food with situations in other parts of the world. National price $220. Special California price $100.
Reviews of Books Understanding Food, Kotschevar, L. H., and McWilliams, M., John Wiley and Sons, New York, paperback, 496 pp., 1969, $7.95. This book has been programmed for use as an advanced high school or junior college text. It could also be used for individual study or as a food and nutrition reference for those working in mass media as well as those answering consumer questions. The authors designed each of the 15 chapters as a complete discussion of each topic. The programmed questions that follow all paragraphs and the review questions at the end of each chapter were devised to test how well the students grasp the meaning. Such a plan will help students realize when they need to study the text further and should encourage them to find out more about areas of interest from other sources. The major portion of the book discusses basic principles of preparing food at home with a limited amount on institutional food preparation. One chapter is devoted to nutrition. The final chapter on meal management presents material on meal planning and time management as well as meal service. Some guides to food selection and buying and selection and use of equipment are included throughout the book. A glossary of cooking terms and a table of nutritive values comprise the remainder of the book. Some shortcomings of the book are: There is a lack of references and other sources of information for those who want more facts and activities related to their areas of interest. Some material is simplified so much that uninformed persons might get the wrong impression-in some cases the information is inaccurate or too incomplete. For example: The fat edges of meat to be broiled need to be slashed only if the meat is less than 1112 inches thick, not all cuts as stated in the text. The signs of quality given for selecting certain foods are irrelevant or inaccurate. Enrichment and fortification do not have the same meaning, even though the book states that they do. The selections on deficiency diseases might be omitted with more emphasis FALL, 1969