- Email: [email protected]
Professional
EDUCATIONAL MATERIALS IN REVIEW Edited by S.E. Collins, Reviews Editor Books, curricula, audiovisuals and other resources that nutrition professionals may use for reference, continuing education or in a fOrTlUll or infonnal education setting are designated "professional." Books, handouts, diet plans and other resources specified by authors as being written for general audiences are categorized as "consumer." Inclusion of any book in this section does not imply enJorsement by the Society for Nutrition Education. Evaluative comments contained in the reviews and summaries reflect the views of the authors when signed. Reviews and abstracts written by the Reviews Editor are indicated by the initials S.E .C . follOWing the review. Prices quoted are those provided by the publishers at the time materials were submitted. They may no longer be current when the review is published. [Note: Due to space constraints, Abstracts of Interest will no longer appear in the journal.]
, - - - - - - BOOKS - - - - - - - ,
PROFESSIONAL History of Pediatrics, 1850-1950 (N estie Nutrition Workshop Series, Vol. 22), Nicholos, B.L., A. Ballabriga, and N. Kretchmer, eds., 1990. From Raven Press, 1185 Ave. of the Americas, New York, NY 10036 320 pp., hardcover, $45.00. ISBN 0-88167-695-0. This book offers historical reviews of several Significant areas related to pediatric medicine. As indicated in its preface, the period 1850-1950 spanned a time when pediatriCS developed as its own medical speCialty, separate from internal medicine. In particular, increased knowledge in the fields of infectious diseases, nutrition, metabolism, and genetics led to critical improvements in the type and quality of care available for children, and highlighted the importance of understanding the specific medical and nutritional needs of children. The chapters that discuss the history of pediatric care in Germany, Britain, and France, and the general influence European countries had on the development of pediatriCS in the United States include information not commonly found elsewhere in a Single volume. There are also interesting sections on the historical development of selected specialty areas within pediatriCS, such as infant and breast feeding, endOCrinology, gastroenterology, nephrology, allergy and immunology, developmental biology, and auxology (the study
of growth and development). Readers interested in breast feeding will find the chapter "Breast Feeding in Fine Art" particularly enjoyable, since it includes thirty color illustrations of breast feeding as depicted in famous sculptures and paintings. Discussion of nutritional defiCiency diseases including rickets, anemias, vitamin deficiencies, kwashiorkor, marasmus, and salt and water disorders help give the reader an appreciation of how these disorders were discovered, as we)) as how their treatment evolved and was refined over the decades surveyed. Those dedicated to working within the field of pediatriCS will find the comprehensive list of pediatriC journals included in the appendix of the book particularly usefuL Because many of the foremost authorities within the fields of pediatrics and nutrition have authored chapters within this book, the volume will be a valuable addition to those interested in the historical developme nt of pediatriC nutrition. Pamela Ching, M. S., R.D. , doctoral candidate, Department of Health and Social Behavior, Harvard School of Public Health, 677 Huntington Avenue, Boston, Massachusetts 02115 PROFESSIONAL Legends and Legacies: Pacesetters in the Profession of Dietetics, Vickery, C. and N. Cotugna, 1990. From , Kendall/ Hunt Publishers, Co., 2460 Kerper Blvd. , P.O. Box 539, Dubuque, Iowa 520040539, 339 pp., softcover, $28.95. ISBN 08403-6416-7.
LEGENDS AND LEGACIES
I..------J Pa"e~tter~ L---. ]Iin the Profe~~lOn of Dletclic\]
Cooruc E. Vickery Nancy COIugna
Innovator. Entrepre neur. Motivator. Mentor. Leader. Professional. These are some of the terms one could use to describe the dietitians who have contributed autobiographical sketches to fill the pages of this book. Connie Vickery and Nancy Cotugna have compiled a formidable list of professionals who have dedicated the major portion of their lives to the field of 41
dietetics, despite the fact that some of them had had second thoughts about a career in dietetics and finally only entered the field as "re-entry" students! In the book, the reader learns about Judy Dodd's original reluctance to enter a dietetic internship; Susan Finn's initial position in the Hough ghetto of Cleveland; and Joan Gussow's interest in national eating habits and her concern with the sustainability of the global food system. One reads about Isabell Hallahan's involvement in the original committee to explore registration for dietitians, and Kathy King Helm's interest in Private Practice, an interest that led to her writing of the Entrepreneurial Nutritionist. The reader both laughs and cries over the story of the late Loyal (Lee) Horton's entrance into the field of Home Economics-an unheard of choice for a young man at the time. Finally, readers will learn of Kathleen Zolber's numerous contributions to dietetic education and research. Each vignette is well-written, concise and entertaining. This book can be used to teach students about the richness of their chosen profession, and th e dynamiC individuals who have encouraged its growth. It should encourage students to be the innovators of the future. to move dietetics into the twenty-first century. Legends and Legacies is a "should read" for professionals and students alike. Kara Caldu;ell-Freeman, DrHSC, RD, ProfeSSOr/Program Director AP4, California State PolytechniC University, Ponwna, CA. 91773 PROFESSIONAL Exercise Physiology: Energy, Nutrition, and Human Performance, 3rd Edition, McArdle, W. , F. Katch and V. Katch, 1991. From Lea and Febiger, 200 Cheste r Fie ld Parkway, Malvern , PA 19355-9725, 853 pp. , hardcover, $47.50. ISBN 0-8121-1351-9. Many times a new edition of a book doesn't show much change from the earlier version. This is not true with the third edition of Exercise PhYSiology. Not only have the graphiCS been improved, but the text has been appreCiably altered. The new edition includes two parts: "Exercise PhYSiology" and "Applied Exercise Physiology." Part one includes sections on basic nutrition, energy for physical activity, and systems of energy delivery and utilization. Part two includes sections on enhanCing energy capacity, work performance and environmental stress, and
42
EDUCATIONAL MATERIALS IN REVIEW
body composition , energy balance and weight control. Some new sections that have been added to the third edition include the latest findings on pre-event and post-event meals as well as feedings during events. The composition of sports beverages has also been re-evaluated in terms of its effect on fluid replacement and temperature regulation. New information on caffeine and bicarbonate drinks is included in the section on ergogenic aids. Sections on steroid use among adolescents and the use of biosynthetic growth hormone and erythropOietin hormone have also been added to the book. In addition, the information on body composition has been updated to include new recommendations for assessing body composition and the sources of error in these measurements. Many times readers don't pay much attention to appendices, but they should make a special effort to look over this section with its wealth of reference materials. McArdle et al. have made some radical changes in the appendix on the nutritive value of foods. The foods have been grouped into nine categories (breads; cakes, cookies, candy bars, and desserts; cereals; cheese; fish; fruits; meats and eggs; milk and dairy products; and vegetables). These are all based on one-ounce portions. This way, all of the foods can be compared on a per ounce basis. There is also a new food category for soups, sandwiches , salad dressings , oils and condiments. This information will be particularly helpful to those individuals who do not have a computer nutrient analysis program, but who want this information to do their own nutrient analysis of their diet. There continues to be a lack of printed scientific information pertaining to exercise performance and training practices in children and teens. McArdle et al. have reworked the section on muscular strength and conditioning to include plyometrics and resistance training for children. In addition, they have addressed the different factors involved in strength training with men and women and the elderly. It is hoped that they will continue in their future editions to include more information regarding sports nutrition and exercise phYSiology for children and adolescents. Overall, the book is an excellent volume and maintains its reputation of being one of the leading texts in exercise phYSiology. With the new changes and additions, it is a "must" for profeSSionals as well as serious students of exercise phYSiology and nutrition. V. Star Campbell, M.S., M.Ed., R.D., Instructor in Nutrition, Penn State Nutrition Center, University Park , PA 16801-5663.
CONSUMERIPROFESSIONAL A Simplified Scientific Approach to Nutrition, Kravitz, E., 1990. From Vantage Press, Inc., 516 West 34th Street, New York, NY 10001 lli pp., hardcover, $14.95. ISBN 0-533-08630-2. This book is an excellent review of nutrition as a s<:i:ence. It incorporates general nutrition information as well as scientific explanations based on recent research findings. Although the chapters in this book are brief, a large variety of subject areas is included. This book covers a wide range of topics, including basic nutrition, food science, and dietary practices. Some of these topics are covered in more depth than others, and, for the more detailed chapters, a background in science would be helpful in understanding some of the material and concepts presented. In addition, the book offers the reader general information regarding organizations and agencies that can prOvide further information regarding food and nutrition. I would recommend this book as a good resource for individuals with a basic science background and for health professionals for whom nutrition is an adjunct science. Those in the field of nutrition would find the discussion of many of the areas covered to be too brief; however, some may find it useful as a review. Virginia Uhley, M.S. , R.D., Doctorial Candidate, Instructor, Wayne State University, Detroit, MI48202. CONSUMER Microwave Cooking for Your Baby & Child: The ABCs of Creating Quick, Nutritious Meals for Little Ones, Behan, E., 1990. From Villard BooksRandom House, Inc., 201 E. 50th St., 31st Floor, New York, NY 10022, 233 pp., hardcover, $13.95. ISBN 0-394-58419-8.
MICROWAVE COOKING il MI • ~rll "1.;~~ , • • • Ie·, . ,
«., .. , .•••• '1'''
••""I •••-.... i-, ••
~.uu
••••
As more and more busy parents rely on microwave ovens for meal preparation, a reliable cookbook devoted to using this appliance for the healthful feeding of babies and children is timely indeed. The author, a registered dietitian. prOvides much more than recipes, however. The first chapter underscores the importance of using the microwave safely. For example, parents are advised NOT to heat formula in the
microwave. A second section contains sound nutritional guidelines, as well as numerous practical tips for infant and toddler feeding. The recipes begin with the author's "Top One Hundred" foods-how to prepare, cook and store everything from apples to zucchini. Directions for feeding both infants and toddlers are included for each food, as well as its nutrient contribution. Then come the recipes for different age groups: "Something Simple" for sixto-ten-month-olds, 'Wet and Lumpy" for eight-to-twelve-month-olds, "The Next Step" for ten-to-twenty-four-month-olds, and "The Sophisticated Eater" for up to three years. Chapters on breakfast foods, snacks and desserts, on-the-go foods, and feeding the sick child round out the recipe section. Finally, the author gives a list of reliable resources where parents can write for further information. One reservation this reviewer has with the book concerns the author's statements about pesticides. Some might interpret her approach as alarmist. For example, she recommends buying organic apples and broccoli, and also suggests washing fresh produce in a detergent solution. But that is a minor qUibble. Overall, this delightful book provides accurate information in an easy-to-read format with directions that are simple to follow. It can be recommended to new parents who would like guidance in creating qUick and nutritious foods for children under the age of three. Barbara B. Deskins, Ph.D., R.D , Associate Professor, Clinical Dietetics and Nutrition Department, University of Pittsburgh, Pittsburgh, FA 15261.
CONSUMER Healthy Head Start: A Worry-Free Guide to Feeding Young Children, Hess, M. , A. Hunt and B. MontenkoStone, 1990. From Henry Holt and Company, Inc. , 115 West 18th St. , New York, NY 10011, 324 pp ., hardcover, $24.95 . ISBN 0-8050-1329-6. The behavioral aspects of nutrition for children, coupled with child-tested recipes, make up the major sections of this book. The book begins with a nutrition section that includes information about the sensory importance of food, the impact of cultural and social pressures on food preferences, and the importance of adequate nutrition for health. The recipes were developed by Barbara Stone, who has training and interest in French cooking. Most of the recipes are for "gourmet" kid dishes using foods that are expensive and requiring advanced cooking skills to prepare. The recipe yields are enough to serve one or two children, but not enough for families.
, - - - - - - BOOKS - - - - - - - ,
PROFESSIONAL History of Pediatrics, 1850-1950 (N estie Nutrition Workshop Series, Vol. 22), Nicholos, B.L., A. Ballabriga, and N. Kretchmer, eds., 1990. From Raven Press, 1185 Ave. of the Americas, New York, NY 10036 320 pp., hardcover, $45.00. ISBN 0-88167-695-0. This book offers historical reviews of several Significant areas related to pediatric medicine. As indicated in its preface, the period 1850-1950 spanned a time when pediatriCS developed as its own medical speCialty, separate from internal medicine. In particular, increased knowledge in the fields of infectious diseases, nutrition, metabolism, and genetics led to critical improvements in the type and quality of care available for children, and highlighted the importance of understanding the specific medical and nutritional needs of children. The chapters that discuss the history of pediatric care in Germany, Britain, and France, and the general influence European countries had on the development of pediatriCS in the United States include information not commonly found elsewhere in a Single volume. There are also interesting sections on the historical development of selected specialty areas within pediatriCS, such as infant and breast feeding, endOCrinology, gastroenterology, nephrology, allergy and immunology, developmental biology, and auxology (the study
of growth and development). Readers interested in breast feeding will find the chapter "Breast Feeding in Fine Art" particularly enjoyable, since it includes thirty color illustrations of breast feeding as depicted in famous sculptures and paintings. Discussion of nutritional defiCiency diseases including rickets, anemias, vitamin deficiencies, kwashiorkor, marasmus, and salt and water disorders help give the reader an appreciation of how these disorders were discovered, as we)) as how their treatment evolved and was refined over the decades surveyed. Those dedicated to working within the field of pediatriCS will find the comprehensive list of pediatriC journals included in the appendix of the book particularly usefuL Because many of the foremost authorities within the fields of pediatrics and nutrition have authored chapters within this book, the volume will be a valuable addition to those interested in the historical developme nt of pediatriC nutrition. Pamela Ching, M. S., R.D. , doctoral candidate, Department of Health and Social Behavior, Harvard School of Public Health, 677 Huntington Avenue, Boston, Massachusetts 02115 PROFESSIONAL Legends and Legacies: Pacesetters in the Profession of Dietetics, Vickery, C. and N. Cotugna, 1990. From , Kendall/ Hunt Publishers, Co., 2460 Kerper Blvd. , P.O. Box 539, Dubuque, Iowa 520040539, 339 pp., softcover, $28.95. ISBN 08403-6416-7.
LEGENDS AND LEGACIES
I..------J Pa"e~tter~ L---. ]Iin the Profe~~lOn of Dletclic\]
Cooruc E. Vickery Nancy COIugna
Innovator. Entrepre neur. Motivator. Mentor. Leader. Professional. These are some of the terms one could use to describe the dietitians who have contributed autobiographical sketches to fill the pages of this book. Connie Vickery and Nancy Cotugna have compiled a formidable list of professionals who have dedicated the major portion of their lives to the field of 41
dietetics, despite the fact that some of them had had second thoughts about a career in dietetics and finally only entered the field as "re-entry" students! In the book, the reader learns about Judy Dodd's original reluctance to enter a dietetic internship; Susan Finn's initial position in the Hough ghetto of Cleveland; and Joan Gussow's interest in national eating habits and her concern with the sustainability of the global food system. One reads about Isabell Hallahan's involvement in the original committee to explore registration for dietitians, and Kathy King Helm's interest in Private Practice, an interest that led to her writing of the Entrepreneurial Nutritionist. The reader both laughs and cries over the story of the late Loyal (Lee) Horton's entrance into the field of Home Economics-an unheard of choice for a young man at the time. Finally, readers will learn of Kathleen Zolber's numerous contributions to dietetic education and research. Each vignette is well-written, concise and entertaining. This book can be used to teach students about the richness of their chosen profession, and th e dynamiC individuals who have encouraged its growth. It should encourage students to be the innovators of the future. to move dietetics into the twenty-first century. Legends and Legacies is a "should read" for professionals and students alike. Kara Caldu;ell-Freeman, DrHSC, RD, ProfeSSOr/Program Director AP4, California State PolytechniC University, Ponwna, CA. 91773 PROFESSIONAL Exercise Physiology: Energy, Nutrition, and Human Performance, 3rd Edition, McArdle, W. , F. Katch and V. Katch, 1991. From Lea and Febiger, 200 Cheste r Fie ld Parkway, Malvern , PA 19355-9725, 853 pp. , hardcover, $47.50. ISBN 0-8121-1351-9. Many times a new edition of a book doesn't show much change from the earlier version. This is not true with the third edition of Exercise PhYSiology. Not only have the graphiCS been improved, but the text has been appreCiably altered. The new edition includes two parts: "Exercise PhYSiology" and "Applied Exercise Physiology." Part one includes sections on basic nutrition, energy for physical activity, and systems of energy delivery and utilization. Part two includes sections on enhanCing energy capacity, work performance and environmental stress, and
42
EDUCATIONAL MATERIALS IN REVIEW
body composition , energy balance and weight control. Some new sections that have been added to the third edition include the latest findings on pre-event and post-event meals as well as feedings during events. The composition of sports beverages has also been re-evaluated in terms of its effect on fluid replacement and temperature regulation. New information on caffeine and bicarbonate drinks is included in the section on ergogenic aids. Sections on steroid use among adolescents and the use of biosynthetic growth hormone and erythropOietin hormone have also been added to the book. In addition, the information on body composition has been updated to include new recommendations for assessing body composition and the sources of error in these measurements. Many times readers don't pay much attention to appendices, but they should make a special effort to look over this section with its wealth of reference materials. McArdle et al. have made some radical changes in the appendix on the nutritive value of foods. The foods have been grouped into nine categories (breads; cakes, cookies, candy bars, and desserts; cereals; cheese; fish; fruits; meats and eggs; milk and dairy products; and vegetables). These are all based on one-ounce portions. This way, all of the foods can be compared on a per ounce basis. There is also a new food category for soups, sandwiches , salad dressings , oils and condiments. This information will be particularly helpful to those individuals who do not have a computer nutrient analysis program, but who want this information to do their own nutrient analysis of their diet. There continues to be a lack of printed scientific information pertaining to exercise performance and training practices in children and teens. McArdle et al. have reworked the section on muscular strength and conditioning to include plyometrics and resistance training for children. In addition, they have addressed the different factors involved in strength training with men and women and the elderly. It is hoped that they will continue in their future editions to include more information regarding sports nutrition and exercise phYSiology for children and adolescents. Overall, the book is an excellent volume and maintains its reputation of being one of the leading texts in exercise phYSiology. With the new changes and additions, it is a "must" for profeSSionals as well as serious students of exercise phYSiology and nutrition. V. Star Campbell, M.S., M.Ed., R.D., Instructor in Nutrition, Penn State Nutrition Center, University Park , PA 16801-5663.
CONSUMERIPROFESSIONAL A Simplified Scientific Approach to Nutrition, Kravitz, E., 1990. From Vantage Press, Inc., 516 West 34th Street, New York, NY 10001 lli pp., hardcover, $14.95. ISBN 0-533-08630-2. This book is an excellent review of nutrition as a s<:i:ence. It incorporates general nutrition information as well as scientific explanations based on recent research findings. Although the chapters in this book are brief, a large variety of subject areas is included. This book covers a wide range of topics, including basic nutrition, food science, and dietary practices. Some of these topics are covered in more depth than others, and, for the more detailed chapters, a background in science would be helpful in understanding some of the material and concepts presented. In addition, the book offers the reader general information regarding organizations and agencies that can prOvide further information regarding food and nutrition. I would recommend this book as a good resource for individuals with a basic science background and for health professionals for whom nutrition is an adjunct science. Those in the field of nutrition would find the discussion of many of the areas covered to be too brief; however, some may find it useful as a review. Virginia Uhley, M.S. , R.D., Doctorial Candidate, Instructor, Wayne State University, Detroit, MI48202. CONSUMER Microwave Cooking for Your Baby & Child: The ABCs of Creating Quick, Nutritious Meals for Little Ones, Behan, E., 1990. From Villard BooksRandom House, Inc., 201 E. 50th St., 31st Floor, New York, NY 10022, 233 pp., hardcover, $13.95. ISBN 0-394-58419-8.
MICROWAVE COOKING il MI • ~rll "1.;~~ , • • • Ie·, . ,
«., .. , .•••• '1'''
••""I •••-.... i-, ••
~.uu
••••
As more and more busy parents rely on microwave ovens for meal preparation, a reliable cookbook devoted to using this appliance for the healthful feeding of babies and children is timely indeed. The author, a registered dietitian. prOvides much more than recipes, however. The first chapter underscores the importance of using the microwave safely. For example, parents are advised NOT to heat formula in the
microwave. A second section contains sound nutritional guidelines, as well as numerous practical tips for infant and toddler feeding. The recipes begin with the author's "Top One Hundred" foods-how to prepare, cook and store everything from apples to zucchini. Directions for feeding both infants and toddlers are included for each food, as well as its nutrient contribution. Then come the recipes for different age groups: "Something Simple" for sixto-ten-month-olds, 'Wet and Lumpy" for eight-to-twelve-month-olds, "The Next Step" for ten-to-twenty-four-month-olds, and "The Sophisticated Eater" for up to three years. Chapters on breakfast foods, snacks and desserts, on-the-go foods, and feeding the sick child round out the recipe section. Finally, the author gives a list of reliable resources where parents can write for further information. One reservation this reviewer has with the book concerns the author's statements about pesticides. Some might interpret her approach as alarmist. For example, she recommends buying organic apples and broccoli, and also suggests washing fresh produce in a detergent solution. But that is a minor qUibble. Overall, this delightful book provides accurate information in an easy-to-read format with directions that are simple to follow. It can be recommended to new parents who would like guidance in creating qUick and nutritious foods for children under the age of three. Barbara B. Deskins, Ph.D., R.D , Associate Professor, Clinical Dietetics and Nutrition Department, University of Pittsburgh, Pittsburgh, FA 15261.
CONSUMER Healthy Head Start: A Worry-Free Guide to Feeding Young Children, Hess, M. , A. Hunt and B. MontenkoStone, 1990. From Henry Holt and Company, Inc. , 115 West 18th St. , New York, NY 10011, 324 pp ., hardcover, $24.95 . ISBN 0-8050-1329-6. The behavioral aspects of nutrition for children, coupled with child-tested recipes, make up the major sections of this book. The book begins with a nutrition section that includes information about the sensory importance of food, the impact of cultural and social pressures on food preferences, and the importance of adequate nutrition for health. The recipes were developed by Barbara Stone, who has training and interest in French cooking. Most of the recipes are for "gourmet" kid dishes using foods that are expensive and requiring advanced cooking skills to prepare. The recipe yields are enough to serve one or two children, but not enough for families.