companied by clearly written directions and extensive charts for recording re­sults of large numbers of variables; un­fortunately, no guidance is given for formulating conclusions based on these results and their application to simple food preparation. The sequence is fre­quently from experiments in beakers to complex recipes. This is especially true for vegetables. The Kehl and Winters data on nutrient retention is presented without indication that acceptability was not evaluated.

Th.ere is unevenness in the presenta­tion of concepts; some units duplicate material found in most texts and present "how-to-do" approaches; others-e.g., osmosis, properties of protein, tests for the presence of sugar in potatoes-are presented but not developed.

Grams are used as units of measure in a number of experiments, but it would seem that their purpose here is to control small experiments rather than being keyed to the development of metrifica­tion in home production.

With the execption of a few areas, this manual could be used in a foods course that was taught without a prerequisite of basic sciences, but it is too extensive to be covered in one semester.

Maxine McDivitt, Professor, Foods and Nutrition, and Coordinator, Home Economics, University of Wisconsin, Milwaukee.

Elementary

The Food You Eat, Marr, J. S., M. Evans and Co., Inc., 216 E. 49th St., New York, NY 10017, 1973, 49 p., $3.95.

Every child should know that we eat food to have "strong bones and a healthy body." But the glass of milk, or the apple, once eaten, disappears. What happens to these foods that are supposed to build the body?

The author (a physician) explains, as simply as possible, to the 9 to 12-year­old reader how food is digested and ab­sorbed. The food is conceived of as building blocks or fuel. The food is fitted into the various par5s of the body and is also used for energy. Drawings of the digestive system showing the pathway the foods travel are included. Correct terms are used and correct pronuncia­tions given.

The young reader learns that a bal­anced diet requires a variety of foods and that no food is "all good" or "all bad ... " "Even chocolate cake can be good for you if it contains a nutrient you need."

VOL. 6, NO. 2,APRIL-JUNE, 1974

The information is sound and should awaken an interest for more detailed studies of foods. There are tables in the back of the book so that the child can figure out the nutrients in the foods that he has eaten.

Naomi DuckIer, M.A., Nutritionist and Consultant, Society for Nutrition Education, Berkeley.

Book Reviews in Brief Recipes for a Small Planet, Ewald, E. B., Ballantine Books, Inc., 10 1 Fifth Ave., New York, NY 10003, 1973, 366 p., paperback, $1.50.

This book is a complement to Diet for a Small Planet (reviewed in 1. Nutr. Educ., 4:79, 1972). It also emphasizes protein complimentarity for good pro­tein and amino acid intakes by combina­tions of various vegetable foods and some dairy products. The recipes presented have been calculated for amounts of usable protein expressed in grams and percent of, average daily protein need. Suggestions for growing food naturally and cooking hints are included.

C.S.W.

Seed to Civilization: The Story of Man's Food, Heiser, C. B., Jr., W. H. Freeman & Co., 660 Market St., San Francisco, CA 94104, 1973, 243 p., hardcover, $7.50; paperback, $3.50.

The author traces the beginnings of agriculture and describes how many of the world's staple foods have been de­veloped and used in many times and places. There is a discussion of present and future world food problems and some possible solutions.

The book is well-written;and illustrated and makes delightful reading for anyone interested in the origins of agriculture and food supply.

This book would be useful supple­mentary text for high school and college classes in biology. C.S.W.

Applied Communication in Developing Countries: Ideas and Observations, Fu­gelsang, A., Dag Hammarskjold Foun­dation, Ovre Slottsgatan 2, 8-752 20, Uppsala, Sweden, 1973, 124 p., 30 Sw. kronor.

Communicating, perception, and "pic­torial illiteracy" are the subjects of this book. It is also a book for those who work in developing nations with people of other ethnicities than their own. The perceptions under consideration, being culturally based, are as much those of the teacher or community worker as they are those of his clients. Ways to

communicate non verbally are illustrated with a number of different techniques. Food and nutrition are prominent among the subject matter used as examples, and there is a section specifically on nutri­tion education. The principles it out­lines could be used equally well in work in the U.S.

It is a beautiful book, not so much pictorially as in the ideas it conveys. Simple concepts of anthropology and other social sciences are clearly pre­sented to help the community worker communicate better with the people with whom he works and vice versa. It should be in the hands of every health and nu­trition educator. C.S.W.

The Food Book: What you eat from A-Z, Patti, C., Fleet Press Corp., 160 Fifth Ave., New York, NY 10010, 1973,252 p., $7.50.

Intended for the consumer, this is a compendium on the more common foods with information on their nutrient con­tent, how to buy for quality and econ­omy, and how to prepare them. Also included are guides to good nutrient in­take, food additives, and general infor­mation on measurements and portion size.

The author is a writer, apparently without nutrition training. There are no references to sources of statements. Nevertheless, the nutrition information seems accurate, and there appear to be no misstatements. The book might be useful for adult classes in cooking which include some general information on nu­trition. C.S.W.

Feeding the World of the Future, Hell­man, H., M. Evans & Co., Inc., 216 E. 49th St., New York, NY 10017, 224 p., $4.95.

This book is one of a series for high school students on the world of the fu­ture. The author extrapolates from cur­rent research possible future sources of food to feed the world's growing popula­tion. Among these are the Green Rev­olution, genetic engineering of new types of plants and animals, and proteins spun from vegetable fibers. Other points con­sidered include nutrient needs and qual­ity of the environment.

The section on nutrient needs is brief with emphasis on proteins and calories, but no inaccuracies were noted. The ref­erences cited seem sound, the writing is lively, and the iIIustrations are good. It is of interest that the world food problem is now being discussed in the school­room. C.S.W.

Journal of NUTRITION EDUCATION I 77