New Resources for Nutrition Educators

BOOK

Nutrition: Concepts & Contro-versies. Sizer F, Whitney E. 2011.Wadsworth, Cengage Learning, PO Box6904, Florence, KY 41022–6904. Pa-perback book, 848 pp, $121, ISBN:978-0-538-73494-3.

This resource has a number of valuabletools for catching student interest andleading the reader through rather complexnutrition issues to a more complete un-derstanding of nutrition science. Thetext has been updated and reorganized,and new features have been added sincethe last edition.

New features include Concept Linksin themargins, which direct readers toearlier discussions relating to topics athand, and Concepts in Action activities,which integrate chapter conceptswith the Diet Analysis Plus program.Food Feature sections, practical appli-cations of the chapter concepts thathelp the reader choose food accordingto sound nutrition principles, werecontinued in this edition.

The Controversies section remains,and new controversies have beenincluded that delve into emergingissues. This edition references the2005 Dietary Guidelines for Ameri-cans and does not include the 2010version, nor does it reference the latestedition of Healthy People 2020. It usesthe Healthy People goals, but not themost recent ones. The fact that nei-ther of these documents was updatedin the text is a serious issue giventhat they were just revised.

Inclusion of any material in this section does notNutrition Education. Evaluative comments contauthors. Review abstracts are either prepared byliterature. Prices quoted are those provided by tsubmitted. They may not be current when the ra complimentary copy of the resource as part ofJ Nutr Educ Behav. 2011;43:424.e5�2011 SOCIETY FOR NUTRITION EDUC

Journal of Nutrition Education and Behav

This edition is clear and colorfulwith lively figures and a logical, infor-mal style of presentation. One of thegoals is tohave the readerdevelop abet-ter sense of how to nourish his or herbody. Food Feature sections, which ap-pear in most chapters, do help makethe practical connection between the-ory and practice; however, the fooditems for the model meals sometimesled to high daily sodium totals.

It should be noted that an error wasfound in a figure in Chapter 2, inwhich a nutrient-dense sample menuis compared with a convenience sam-ple menu. Selected nutrients are com-pared, whereas sodium is not. Giventhe 2010 Dietary Guidelines for Amer-icans recommendations on sodium,the sample meals could have beenlower in sodium. The reader who

imply endorsement by the Society forained in the reviews reflect the views of thethe reviewer or extracted from the producthe publishers at the time materials wereeview is published. Reviewers receivethe review process.

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does not know better might assumethat the suggested model mealsshould become his or her choices. Inaddition, Figure 2-14 incorrectly lists½ cup of green beans as equal to 1cup of vegetables.

The authors mention the effects ofthe DASH (Dietary Approaches toStop Hypertension) diet on reducingblood pressure. They discuss that thediet often achieves a lower blood pres-sure than restriction of sodium intakealone. They fail to mention the factthat the lower-sodium version of theDASH diet achieves the lowest bloodpressure. Therefore, that version isthe one that should be used to achievethe best results.

This 12th edition has much infor-mation to offer. However, it is not astimely and relevant as it should be,has a few errors, and, in places, thediscussions are not as deep as theyshould be.

Jacquelyn W. McClelland, PhD, Pro-fessor, Department Extension Leader, andNutrition Specialist, Department of 4HYouth Development and Family & Con-sumer Sciences, Campus Box 7606,North Carolina State University, Raleigh,NC 27695-7606

doi: 10.1016/j.jneb.2011.05.014

Cite this article as McClelland JW.Nutrition: Concepts & Controver-sies. [New Resources for NutritionEducators]. J Nutr Educ Behav.2011;43:424.e5.

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