BooKS

BOOKSPROFESSIONAL

& POPULARATHLETICS AND NUTRITION

Nutritional Aspects of Human Physicaland Athletic Performance, Williams,M. H., Charles C. Thomas, 301 E. Law­rence Ave., Springfield, IL 62703, 1976,444 pp., $16.95

This volume provides an extensive bib­liography of studies of nutrient require­ments as they affect and are affected byphysical exercise and athletic perfor­mance. The author makes a heroic effort tobring together and integrate an enormousamount of detailed scientific informationon these topics. Regrettably, it is difficultto imagine who will benefit significantlyfrom this information.

The author states that his book is in­tended to be of interest to athletes, physi­cal educators, coaches, trainers and alliedpersonnel in sports medicine. However,the experimental studies are described intechnical terms rarely appreciated fullyexcept by those trained in the fields of nu­trition and physiology. This defect is notadequately overcome by the glossary atthe end of the book. In addition, the con­tradictory nature of the evidence present­ed in many sections is not adequately re­solved by the conclusions drawn by theauthor. This is a weakness in presentationrather than one of judgment. These fea­tures, combined with the overall lengthi­ness of the text and its few, somewhat un­imaginative, illustrations, make this bookless than compelling reading.

In summary, the author has failed tomesh adequately scientific informationwith practical applications for either thesports professional or the scientific inves­tigator.

Marilyn C. Crim, Ph.D., Research Asso­ciate, Dept. of Nutrition and FoodScience, Massachusetts Institute ofTechnology, Cambridge, Mass.

COMMUNICATIONS

Communications Handbook, 3rd ed.,American Association of AgriculturalCollege Editors, Interstate Printers & Pub­lishers, Inc., 19 N. Jackson St., Danville,IL 61832, 1976, 190 pp., softcover, $7.50.

For those wanting a comprehensive cov­erage of communications, this handbookis a goldmine of information from basiccommunications concepts to informationon spoken and written communicationforms. Writing for specific media, i.e., ra­dio, newspapers, magazines, is covered aswell as television communication. Littleinformation on preparing bulletins orprinted pieces is given, although chaptersare included on photography and graph­ics. Useful information on preparingexhibits as well as planning and preparingmeetings is covered. Anyone communi­cating educational information to peopleshould have this at hand. N. W.

FIBER

The Truth About Fiber in Your Food,Galton, L., Crown Publishers, Inc., OnePark Ave., New York, NY 10016, 1976,246 pp., $8.95.

Don't let this title scare you off. Al­though decidedly "pro-fiber," the contentand message are rational and not "fad­dist." The book tells of the discoveries thathave led to the theory that lack of dietaryfiber may be responsible for many gas­trointestinal disorders and other "diseasesof civilization."

Galton, a medical writer, vividly weavesthe personal histories and philosophies ofCleave, Burkitt, Painter, Trowell and othermembers of the "fiber gang" with theirscientific thinking and contributions. Theresult is a very readable, informative andexciting description of the evolution of atheory. Contradictory evidence is dis­cussed for a balanced approach. Theauthor has a particular talent for explain­ing and interpreting technical experimentsand terms in language that should be eas­ily understood with an elementary biol­ogy background. The book ends making astrong case for the value of dietary fiberbut emphasizing that absolute proof is notyet at hand.

The book also contains 20 pages of ta­bles of crude fiber in foods (extracted fromUSDA Handbook No.8), has an excellentbibliography and is well indexed. A sec­tion containing 130 purportedly "highfiber" recipes is also included. The recipesappear to be primarily low in refined car­bohydrate rather than particularly high in

fiber, except for the frequent use of wholemeal flour.

Nutritionists and health professionalswill enjoy this book and can recommend itfor the non-scientist as a rational look at acontroversial subject. It would be excellent"outside reading" for a course related tohistory or philosophy of science.

Susan M. Dace, Ph.D., Associate Pro­fessor of Nutrition, University of Cali­fornia, Berkeley, Calif

INFANT NUTRITION & FEEDING

Infant Nutrition, Benchmark Papers inHuman Physiology, Vol. 7, Merritt, D. H.,Ed., Halstead Press, Div. of John Wiley &Sons, 605 Third Ave., New York, NY10016, 1976,431 pp., $25.00.

Thirty-eight papers of historical interestrelating to artificial feeding of the normalfull term infant under six months of agemake up this Benchmark volume. Topicsare organized under sections on the var­ious nutrient classes and on modifiedwhole milk; energy and the metabolicbasis for feeding; safe, clean milk; andhunger, appetite and freedom of choice.

Health professionals interested in gain­ing an understanding of how today's con­cepts of artificial feeding of infants havedeveloped will find this volume of interest.Articles are reprinted in their original typesize and face, some decidedly more read­able than others. N. W.

Instant Baby Food, 2nd ed., McDonald,L., Oaklawn Press, 283 S. Lake Ave.,Pasadena, CA 91101, 1975, 113 pp., soft­cover, $3.95.

Emphasizing the development of goodfood habits through food variety, this bookis full of ideas for cooking creatively (yes,creatively!) for an infant. Practical tips onintroducing new foods, finger foods, howto use a food grinder, moving up to juniorfoods, traveling and dining out, etc., willhelp new parents feel more confident incaring for their own child. Recipes are or­ganized according to the Four FoodGroups along with soups, snack foods anddesserts (primarily fruit and milk basedbut none with added sugar).

The author, having no formal nutritiontraining, has done quite well in relaying

36 Journal of Nutrition Education Vol. 9 No.1 January-March 1977

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Bull Publishing Co.P.O. Box 208Palo Alto, CA 94302(415) 322-2855

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TEXTS

Realities of Nutrition, Deutsch, R. M.,Bull Publishing Co., P.O. Box 208, PaloAlto, CA 94302, 1976,405 pp., $9.95.

Distinguishing myth from reality is aunique approach in this totally differentintroductory book on nutrition. As in hisprevious books, the author selects lan­guage refreshingly descriptive of the sit­uation. The symbolic art illustrations thatlaunch each chapter are a bonus. Unfor­tunately, culturally limited readers maylack the vocabulary and background tofully appreciate the richness of the pre­sentation.

The issue-oriented nature of the bookhas advantages and disadvantages. Cur­rent (1976) and recurrent fads are ad­dressed with wide use of up-to-date pro­fessional and popular references. How­ever, the less traditional organization re­sults in repetition and "after the fact"clarification. Repeated use of "as we willsee later" or "as we saw before" becomessomewhat frustrating.

The book has a certain uneven quality.The macronutrients and their contro­versies receive macrotreatment compared

walter, HSJ Publishers, 201 Town andCountry Village, Palo Alto, CA 94301,1976, 134 pp., softcover, $1.95 plus 50cents mailing and handling costs.

The emphasis of this program is foodcontrol based on a personally designedindividual plan. The book is divided intonine lessons, eight of which involve thereader in determining the cause of theweight problem and reasons for change.setting goals, reviewing helpful tech­niques, etc. The remaining lesson de­scribes a diet plan based on the Four FoodGroups with some modifications. Writtenin consultation with a psychologist anddietitian, it appears well designed andrealistic in its approach. KA.C.

Eat and Run-Your 1977 Diet, Exerciseand Engagement Calendar, Koltun, J. F.,Holt, Rinehart and Winston, 383 MadisonAve., New York, NY 10017, 1976,224 pp.,softcover, spiral bound, $4.95.

Here's a calendar that will help youdiscover exactly how you've rounded outyour year-and hopefully nothing else!Not only is there room to keep track of dietand exercise patterns along with otherdaily activities, but interspersed through­out are such tidbits as low calorie menus,recipes, suggested exercises, comments ondieting, photographs and some very funnycartoons. The nutritional advice offered inthe introduction, while limited, is soundand supported by the several entries in thebibliography. Perhaps the greatest valueof a book such as this is that it results inself-documented feedback of food intakeand exercise. KA.C.

COLLEGE

California Weight Loss Program, Judd,H. S., with J. M. Terrill and E. Langen-

sound information to the reader. One ex­ception is her statement regarding cereals:"Grains and starches are the things youneed to worry about least in your baby'sdiet." This unnecessary "put-down" ig­nores the proper role of cereals as an im­portant dietary iron source, one easily ac­cepted particularly by the young infant.Yet on the whole the book is accurate,suggests several appealing food variations,and should prove very useful to parentswanting an alternative to commerciallyprepared baby foods. KA.C.

Laurel's Kitchen: A Handbook for Vege­tarian Cookery and Nutrition, Robertson,L., C. Flinders and B. Godfrey, NilgiriPress, Box 477, Petaluma, CA 94952, 1976,508 pp., $12.95.

Is there an eater left who still thinksvegetarian cookery is boring? Is there acarnivore still abroad in the land who fearsmeatless malnourishment? Is there a nu­tritionist who has looked in vain for a textrecommendable to consumers of Triticale,kefir, soy grits and other orphans ofHandbook No.8? Rejoice! Laurel's Kitch­en is her~! This is not just another vege­tarian cookbook, the authors point out.Indeed not! The first part of the bookconcentrates on "recipes and menus," butthese are preceded by a witty and instruc­tive account of how one woman's familymoved from "Standard AmericanDiet"-her specialties were Sloppy Joesand profiteroles au chocolat-through in­ept meatlessness to vegetarian culinaryand nutritional mastery. On onetriumphant occasion she produced a tastybread with "an NPU that would bringtears to the eyes of Frankie Lappe." Theconversational tone carries into the recipesection where the principles of variousdishes are explained. Not every dish willplease everyone, e.g., the artist member ofthis team likes to make his vegetablecurries with basic spices rather than currypowder, but it is difficult to imagine themost militant carnivore failing to findsomething here to love.

The final third of the book is a sound"'handbook for vegetarian nutrition"which explains where nutrients come fromin a vegetarian diet and ends with vege­tanan food composition tables. Is thereanyone who wonders ifit is still possible toproduce a handsomely-illustrated, beauti­fully-printed, well-written, information­packed book for less than $15.00? Go buyLaurel's Kitchen and find out.

A Ian Gussow, artist and environmenta­list, and Joan Gussow, Ed.D., Program inNutrition, Teachers College, ColumbiaUniversity, New York, N. Y.

WEIGHT CONTROL

VEGETARIAN DIETS

January-March 1977 Vol. 9 No. I Journal of Nutrition Education 37