principally measured in economic terms, the resul.tant ethics of the situation is rarely anything the conscience dares to remember. Given the proper: decisions, it takes guts to implement it in spite of pressure ,(usually again measured in fi­nancial terms).

The title of the book is a paraphrase from the Biblical quotation "They have sewn thew-ind, and they shall reap the whirlwind", (Hosea 8 :vii).

Maybe not every food technologist will care to read the book, but a few min­utes' meditation on the above quotation as it figuratively applies to his role in the food industry wouldn't be a bad idea.

Paul LaChance, Ph.D., Professor of Nutritional Physiology, Dept. of Food Science, Rutgers University, New Brunswick, N.J.

Reprinted by permission from Food Technology, Vol. 27, No': 9"pp. 104-106, year 1973, Copyright © ,by Institute of Food Technologists.

Growth and Maturation :An Introduc­tion to Physical Development, Baer, M. J. , Howard A. Doyle Publishing Co., Cambridge, MA02139, 1973, 189 p., -paperbound, $4.95, hardbound $7.50.

Written by a physical anthropologist, this book approaches growth and matur­ation from the standpoint of the effects of the growth processes on bone develop­ment. The author opens his book by dis­cussing the effects, sometimes adverse, that culture exerts on growth. He ex­plains that cultural _ preferences more than biological influences often alter the process. of normal growth and develop-ment.

There is a brief review of the mecha­nisms of inheritance and discussion of the influences environment can have on genetic potential.

The majority of the book is devoted to the process of maturation as reflected by changes in skeletal structure including: skeletal age determination; development of the teeth; relationship of height and weight to growth; and integration of en­drocine functions with maturation.

Interesting chapter titles such as "The Bone Detective" are used to attract read­er attention. Some excellent photographs and well-executed charts are included. Simple drawings also add useful infor" mation and interest.

The book would be greatly strength­ened hy a summary paragraph or two ending each chapter. Updating of some references would add depth to this text as would the addition of suggested read-

VOL. 5, NO.4, OCT.-DEC., 1973

ings following each chapter. The author presents consistently sound

information in an informal style. College students should have little trouble mas­tering the material presented. College teachers in child development, nursing, or anthropology should find this a usa­ble textbook. College-level teachers of nutrition would also find considerable usa,ble information in this book to sup­plement courses in child nutrition.

Marjorie L. Bender, Assistant Profes­sor, Middle Tennessee State Univer­sity, Murfreesboro, Tenn.

Food and Menu Dictionary, Revised, Updated and Expanded, Dahl, c' , Cahner's Books, Boston, MA 02110, 1972, 135 p., $8.50.

This hook was written for cooks, chefs. waiters, food producers, food service ad­ministrators, teachers, students and gthers.

There are some 2,000 entries on menus, food preparation and service, wines and spirits, French terms for food and cooking, and nutrition-related items. The idea of a food dictionary should ap­peal to many.

However, the nutrition entries are not all accurate. For example, the definitions of vitamins and minerals are faulty as is the statement that botulism is the only cause of food poisoning. It is also stated erroneously that botulism is caused by a toxin formed in the presence of oxygen. Cross reference is poor.

The book is recommended only with reservations for all definitions not strictly about food preparation. C.S.W.

The American Heart Association Cookbook, Eshleman, R. and Win­ston, M., _ David McKay Co. , Inc., New York, NY 10017, 1973, 412 p" $7.95.

More than 400 tested recipes have been compiled in this book on "eating well while eating right." Both saturated fat and cholesterol are controlled in the reci­pes. Suggested menus and shopping and cooking tips are given. A chart of fatty acids and cholesterol in usual foods is included.

The book was compiled by American Heart Assn. nutritionists and is suitable as a comprehensive cookbook for any family, not just those with an at-risk in­dividual.

This should be a useful hook for the person who should control his intake of saturated fat and cholesterol and physi­cians and dietitians who counsel these patients. C.S.W.

Help! My Child Won't Eat Right: A Guide to Better Nutrition, Hatfield, A.K. and Stanton, P.S., Acropolis Books, Ltd., Washington, DC 20009, 1973, 168 p., paperbound, $4.50.

Two Congressional wives put -together this most unusual, practical nutrition and child feeding guide for parents. Written in lighthearted, anecdotal style, it con­tains informa'tion on nutrients and nutri­tional problems, poems, cartoons, meal suggestions, recipes, quotes, and advice from many mothers-most of them well­known names. The compilation is the result of a questionnaire which asked for a nutritious recipe and the "psychology for successful moppet meals." The book was reviewed by a nutritionist for accu­racy. Parents, teachers, and day care and Headstart personnel are just a few of those who would enjoy and use this book often. M.C.P.

What You Need to Know About Food and Cooking for Health, Lamb, L. E., The Viking Press, New York, NY 10022, 1973 ~ 426 p., $10.00.

The expressed purpose of this book is to train adul ts to alter their food habits to lower their intake of fat-especially 5at­urated fat-anc;l thus decrease blood cholesterol and body fat deposits.

The physician-author gives figures be­low each of the 300 reci)Jes for total cal­ories, protein, carbohydrate, and fat as calories; saturated, monounsaturated, and polyunsaturated fat in calories; and cholesterol in milligrams. The point sys­tem for calories from fat is complicated and many confuse the reader. The diet is designed to contain no more than 35% calories as fat.

The author's general nutrition knowl­edge is questionably sound. He neglects to note that healthy people manufacture some vitamin K in the intestine; the min­imum daily requirement for vitamin C is not 70 mg. as stated; a recommended in­take of 1.5 gm calcium a day is consid­ered excessive; and' 4 mg iron for a non­menstruating woman is dangerously low.

C.S.W.

The Down to Earth Cookbook, Bor­. ghese, A., Charles Schribner's Sons,

New York, NY 10017, 1973, 128 p., $5.95.

Aside from the forward by a public health nutritionist, there is little teaching of nutrition in this book. T1ie intent is to make cooking and eating healthy foods fun for young children and thus help establish good eating habits. One won-

Journal of NUTRITION EDUCA1:ION I 255