teachers, and therapists need to know how the primary or secondary effect of a dis­ability can affect behavior, growth, and feeding ability. Drawing upon case mater­ials from her years at a university-affiliated facility, the author in a concise and inter­esting style describes why the disabled population is at increased risk for nutri­tional problems, illustrates various screen­ing tools, and indicates when a profes­sional nutritionist is needed. For example, the chapter on growth retardation relates how genetics, hormones, and nutrition influence growth; describes growth in Down's Syndrome and includes specific growth charts; discusses the use of high­energy diets and tube feedings during in­fancy; and concludes with two case studies that contain relevant medical, develop­mental , and social histories, meal sche­dules, and sequential growth measures. Other chapters cover neuromuscular feeding problems, food allergies and in­tolerances, and drug-nutrient interactions. A useful appendix includes a glossary of medical, developmental, and nutrition terms; snack suggestions; exchange lists; and sources of vitamins. Although the author cautions against the use of high­sugar, high-fat diets, she does not include the Dietary Guidelines. Overall, I recom­mend this book to therapists, teachers, and other members of the helping profes­sions involved with the nutritional needs of the developmentally disabled .

Elaine M. Blyler, M.S. , R.D., Director of Nutrition, University Affiliated Facility for Child Development, Georgetown University, 3800 Reservoir Rd., Washington, DC 20007.

Nutrition in Health and Disease, 17th ed., Anderson, L. et aI., 1982. From J. B. Lip­pincott Co., E. Washington Square, Phila­delphia, PA 19105, 794 pp., $25 .

For over fifty years, Nutrition in Health and Disease has been one of the classic texts for dietitians, nurses, and anyone else studying normal and clinical nutrition. The latest edition - enlarged, revised, and updated - gives clear evidence that this tradition will continue. To add to the topics covered in previous editions, the authors have reached out for special con­tributions . "The Helping Process in Nutri­tion" by Clair Agriesti johnson is a well­written chapter on a somewhat neglected aspect of our profession. Also included is an important section on quality assurance

34 JOURNAL OF NUTRITION EDUCATION

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BOOKS

and professional standards of practice by Sister Rosita Schiller.

Recognizing that the practice of dietetics is expanding into specialties, the authors have included a chapter by Mar­garet Knight Snowman on nutrition for the older person. Lois Schroeder has con­tributed a chapter on renal disease, and Linda Boyne has added her expertise to a section on diseases of infancy and child­hood and inborn errors of metabolism. The chapter by Therese Colecek on athero­sclerosis reflects recent research.

This book is professionally written and designed for pre-professionals who are in­terested in nutritional care . I very highly recommend it for teaching dietitians, phy­sicians, and nurses as well as for having as a "must" reference for every diet office in a health care facility, clinic, or physician's office.

Pauline E. Schatz, R.D., M.S., M.S.P.H., Professor, Department of Home Economics, California State University, Los Angeles, CA 90032.

Nutritional Approaches to Aging Research, Moment, G ., ed., 1982. From CRC Press, 2000 Corporate Blvd. NW, Boca Raton, FL 33431, 266 pp., $83.50.

This book belongs on the bookshelf of every person who is serious about state-of­the-art nutrition and aging research. It in­cludes chapters on carbohydrate, lipid , and protein metabolism; vitamins; trace elements; dietary antioxidants; alcohol; and food allergies. Organ systems particu­larly addressed are the gastrointestinal tract, the skeleton, and the hypothalmic­pituitary axis. Theories of aging are ad­dressed briefly. The foremost experts in their fields have authored several chapters.

Printed on high quality paper, the book is well-written; each chapter is referenced extensively. Reading it would be a wise choice for anyone focusing on theoretical research in the field; it would not be for

those whose focus is on the day-to-day feeding of the elderly. For example, it con­tains little research concerning diets for or nutrition education of the elderly. Except for its price, it would be a fine auxiliary text for a class in nutrition and aging. Every major library should have a copy in its holdings.

Roy E. Beauchene, Ph.D. , Professor of Nutrition, Department of Nutrition and Food Sciences, University of Tennessee, Knoxville, TN 37996.

Sourcebook on Food and Nutrition, 3rd ed., Scarpa, I. et aI., 1982. From Marquis Academic Media, 200 E. Ohio St., Chi­cago, IL 60611, 549 pp., $49.50.

On the whole this book is a compilation of articles from reliable authors and pro­fessional journals on many different aspects of food and nutrition. Where con­troversial topics are concerned - for exam­ple, diet and disease prevention - several different viewpoints are usually presented.

Topics discussed include the Dietary Guidelines, nutrition and athletic perfor­mance, nutrition through the life cycle, the effect of stress on nutritional status, and government feeding programs. The book also lists organizations, agencies, and uni­versities that provide nutrition informa­tion or are involved in nutrition teaching and research .

The book contains a few articles of questionable accuracy and some on topics for which the editors might have chosen more authoritative sources. For the most part, however, nutritionists will find in this book a very useful summary of current thinking in the field. A real plus is the in­clusion of some original research articles, such as the Framingham study on women, work, and coronary heart disease.

The price of this book might limit its au­dience, although it has much to offer any­one working in the nutrition field. For those working in or with the media or teaching dietetic and nutrition students, the sourcebook is well worth the price. Also, those who must find answers to the nutrition questions most commonly asked by the public will find this book a tremen­dous time-saver. Overall, it is an excellent reference on topics of current concern in nutrition.

Kathleen Carpenter, M .S., R.D., Editor, Environmental Nutrition News­leifer, Instructor in Nutrition, New York University, 53 West 89th Street, Apt. 3B, New York, NY 10024.

VOLUME 15 NUMBER 1 1983