Apple Data, An Educational Packet,1969, Washington State Apple Com­mission, 511 Second Avenue West,Seattle, Washington 98119, $2.00 forone packet.

This packet contains nine different ma­terials about apples grown in WashingtonState and available nationally. It is in­tended for use with junior and senior highschool home economics classes.

A colorful map shows Washingtonapple regions. There are different leafletscontaining information such as the nu­tritive value of apples, the uses of differ­ent varieties, and suitable recipes. All thematerials are attractive. An apple sliceris also included in the packet.

Also available is "The Magic AppleBowl," a filmstrip with script and recipebooklet for $3.00.

This material has limitations since itdoes not include varieties of applesgrown outside Washington State.

Visual Aids

Filmstrips

Your Food--Chance or Choice?, 1969,106 frames, 35 mm., sound and colorfilmstrip, viewing time about 13 min­utes plus two stops for discussion, Na­tional Dairy Council, 111 North CanalStreet, Chicago, Illinois 60606, $5.00includes teacher guide and record.

This filmstrip has several "new" ap­proaches. It moves faster. It stops fordiscussion in two places. It contains notonly knowledge or cognitive objectivesbut also feeling or affective objectives.

One of the general objectives for thefilmstrip is to introduce some principlesof decision-making and illustrate howthey can apply to daily food selection.The filmstrip is directed to the youngteens 12 to 15 years old. However, itcould have application for the older teen­agers and even adult groups. The teach­er's guide is well thought-out and seemsto give adequate background to lead dis­cussion and gain student participation.

The 'Basic Four' Way to Good Meals(C·158), September 1969, 50 frames,filmstrip or slide set, color, and narra­tive guide, U.S. Department of Agri­culture in cooperation with Evaporat­ed Milk Association. The slide set withnarrative guide is $8.00 f!'om Photog­raphy Division, Office of Information.U.S. Department of Arriculture.Washington, D.C. 20250. The filmstripwith narrative guide is $5.50 fromPhoto Lab, Inc., 3825 Georgia Ave­nue, N.W., Washington, D.C. 20011.

WINTER, 1970

Eight recipes are shown in a step-by-stepsequence. All include the use of evapo­rated milk in low cost dishes.

"Illustrated" recipes are given in thenarrative guide on sheets that should beeasy to duplicate. These recipes are usedin the meals throughout the day.

The slides have limited use since justone food is featured---evaporated milk.Slides featuring certain other foods areplanned for the future.

Chart

The Big Four Daily Countdown, Chartand Student Guides, 1969, Del MonteCorporation, Consumer and Educa­tional Services, P. O. Box 3575. SanFrancisco, California 94119. Bothchart and student guides are free.

This brightly colored "mod" poster ofthe four food groups is styled to the "nowgeneration." It is 36" x 18" and is de­signed for use with teen-agers and adults.The student guides are notebOok-sizeminiatures of the chart with supplementaldata and simple recipes on the reverseside.

Movie

Jenny is a Good Thing, 1969, 16 mm.color film, 18 minutes, produced byProject Head Start, Office of ChildDevelopment. U. S. Department ofHealth, Education and Welfare, Wash­ington, D.C. 20201. Available rentalfree from Modern Talking Picture Ser­vice Film Libraries. Requests may bedirected to Circulation Department,2323 New Hyde Park Road, NewHyde Park, New York 11140. The filmcan be purchased for $45.00 from Pre­cision Film Laboratories, Inc., 21 West46th Street, New York, New York10036.

This film was made where the action is-­at four Head Start Centers in differentareas of the United States. It shows thechildren in action preparing food, learn­ing new concepts of size and shape andtexture through food as well as learningnew words and colors.

Nutrition is shown as an integral partof the daily activities in a good HeadStart program. Sue Sadow, nutritionistfor Project Head Start, was assisted inthe planning of this film by several nutri­tion education authorities.

A leader's discussion guide is availablefrom the Head Start project. The film isintended for staff training, discussiongroups with parents and interested groupsin the community.

Book Reviews

Kotz, Nick, Let Them Eat Promises ­The Politics of Hunger in America,Prentice-Hall, Inc.. Englewood Cliffs,N.J., 272 pp., 1969, $6.95.

Mr. Kotz, a highly qualified journalist,has written this fascinating book on thepolitics of hunger.

Nutrition educators will not find in­formation on the subject of nutrition it­self in this book, nor means of teachingnutrition to others. Rather, this bookprovides the nutrition educator with anintelligent answer as to the question ofthe politics of hunger on a national scaleand to why seemingly endless delaysoften occur in getting results through thefederal government. I personally foundthe book so fascinating once I started toread it, that I could not put it down untilI reached the last page.

A book such as this probably does nothave permanent reference value but is astory of the complicated times we live intoday as far as hunger is concerned.

George M. Briggs

Food For U,r All, Yearbook of Agricul­ture, 1969. U.S. Government PrintingOffice, Washington, D.C., 350 pp.,$3.50.

This book is written in a personal, con­versational style that is easy to read. Infact, the style is so similar throughoutthat one feels that the various authorsserved mainly to provide informationwhich was then thoroughly edited to con­form to a given pattern.

The titles of the chapters tend to becatchy and wordy without always beinginformative as to text material. However,the content of the book-in general­is very informative, covers the essentials.and is not unlike that of a college text inintroductory foods and nutrition.

It includes recipes and chapters on pic­nics, community meals, and entertainingwhich this reviewer did not consider to beof value for this book. Inasmuch as thewriters assume the availability of refrig­erator, freezer, and stove for food careand preparation, the book pertains main­ly to conditions in the middle and upperclasses.

At at time when hunger and malnutri­tion in the United States are of top con­cern, one would expect basic principlesof nutrition would be introduced early.However, the subject of nutrient needs isnot dealt with until the final quarter ofthe book. The approach appears to beone of food production. preparation. and

JOURNAL OF NUTRITION EDUCATION / 43

consumption as being a matter of "peo­ple's choice rather than one designed toengender a desire for nutrition educationin the general populace,

"A Food Guide for the Ages" shouldhave presented the guide for the adultfirst as a separate section since adults arethe chief audience for the book. The malestartin"g to read the chapter may decidethere's nothing in'it for him when he dis­covers the first several pages to be onpregnancy, infants, and children.

A chapter devoted to overweight iswell done. but there is nothing on under­weight-another troublesome condition.Treatment of the latter is not merely thereverse of therapy for overweight.

The chapter by Spindler and Brownepoints out clearly the need for improv­ing our diets and gives means of obtain­ing nutrition education for certain seg­ments of the population. However, thetitle is misleading; use of the word"means" suggests that specific dietch'lI1ges will be recommended but thereare none. In reading about the sourcesfor nutrition education, one is struck bythe availability of classes for poverty andrural groups and the scarcity of classesfor urban and non-poverty groups. Thereis apparently no formalized general nu­trition education in schools or for adultsunless individuals seek it out for them­selves.

In summary, the book is attractive,concise, authoritative, and pleasant read­ing. It covers a wide range of subjectmatter concerning food production, man­agement, marketing, and nutritional val­ues. This reviewer, however, feels thatthe organization of the chapters could bechanged so as to place more emphasis onselection of food for better nutritionwithin the framework of different levelsof money expenditure for food. Chiefoversights seem to be failure to provide-guidelines for vegetarian diets, menu­planning, food selection for habitual"eating out," nutrition education foreveryone. and weight control in generalrather than just controlling excessiveweight gain.

Mildred Bennett

SI/stained Wei1!ht Control-The Individ­1/01 Approach, Danowski, T. S., M. D.,F. A. Davis Company, Philadelphia,paperback, pp. 194, 1969, $1.95.

This book is written on the premise thatdiet. appetite suppressants, and exercisewill work when the person has finally andfirmly decided to lose weight and is will­ing to accept the fact that "... most ofthe variables which predispose to obesity

44 / JOURNAL OF NUTRITION EDUCATION

turn out to be based on some humanfrailty of the spirit or of the emotions."

The author then does a good job inanalyzing the many "uses" of food in ourlives and shows how certain usage resultsin overweight. He states that the preven­tion and treatment of obesity in theyoung child should be directed largely atthe parents and, in the case of the adol­escent, at the individual concerned.

A plan of weight control involvingdiet, exercise, and reorientation of thetotal personality and behavior is outlinedfor the adult. The author is convincingin his belief that the solution to the prob­lem of overweight is the acquisition of astrong motive for self-control. The sevensteps he presents in the section on treat­ment parallel, to some degree, the 12steps in the AA rehabilitation program.

This book is not for those who insistthat their obesity is caused by glandulardisorders and who prefer to depend on"reducing preparations." Dr. Danowski,professor of medicine at the Universityof Pittsburgh School of Medicine, recog­nizes that the time may come when med­ications may be used to mobilize thestored fat and perhaps aid in its disposal.As of now, he points up that none ofthese have any practical application.

It would have been preferable if theauthor had called on a dietitian to helpprepare the section on food preparation.

Grace Finnegan

Quality and Stability in Frozen Foods."Time-Temperature Tolerance" andIts Significance. edited by Van Arsdel,W. B., Copely, M. J., and Olson, R. L.Wiley-Interscience, New York, 384pp., October 1969, $19.95.

This book evolved from extensive re­search conducted for several years bythe U.S. Department of Agriculture.

The research was designed to strength­en and extend knowledge in the scientific.technological, and engineering areas forspecific use of the frozen food industry.The publications and talks that reportedthese studies were referred to by thephrase used as the subtitle of this book­The Time-Temperature Tolerance ofFrozen Foods.

The main objective of this book is toprovide a summary and critical reviewnot only of the voluminous T-rr publi­cations but also of the extensive studiesconducted elsewhere in our own countryand in Canada and Europe.

The 14 chapters of this book werewritten by 18 leaders in the science andtechnology of producing, distributing.and marketing frozen food. The opening

chapter outlines the situation in the froz­en food industry that lead up to the T-TTstudies and traces the more significantresults that relate to the quality and sta­bility of products.

The two following chapters delineateand discuss the physical, chemical, andmicrobiological changes which may oc­cur in frozen foods. The next six chaptersare devoted to problems and methodsrelated to maintaining the quality andstability of the main types of perishableproducts preserved by freezing.

The four final chapters deal withquality control and management in pro­duction and marketing, industry im­provements, and voluntary and officialstandards of good practice adapted bythe industry in this country and Europe.Each chapter opens with an outline of itscontents. The comprehensive referencelists add to the value of the book. Theinclusion of both author and subject in­dexes make it easy for readers to locatedesired information.

The largest number of potential usersof this volume may be tho~e who workdirectly or indirectly in the frozen foodindustry. Educators and upper-divisionstudents who need a broad view of theindustry will find this book useful. Somefood service workers will also find thisbook useful and will also find much ofthe information of professional interest.and help.

Since only a few sections are highlvtechnical. much of the material can beused by those who write popular publi­cations and answer consumers' questionson commercially and home frozen prod­lIctS.

Frances Cook

Proceedings-Fifth International COII­

gress of Dietetics, Washington, D.C.,September, 1969, available fromAmerican Dietetic Association, 620 N.Michigan Avenue, Chicago, Illinois.60611, $7.00.

One-page abstracts of the papers givenat the international meeting are compiledin this book. The papers include researchand findings of world-wide scope withfocus on changes in food, health, andsocial structures. There are reports onnutrition, diet therapy, food science,health legislation, management, man­power in the food and health industry.and educational techniques.

Of special interest to the nutrition ed­ucator are the papers on new educationatechniques, and nutrition programs inthe United States and foreign countries.There are also papers concerned withteaching medical and dental students.

" WI NTER. 1970