Nutrition labeling regulations introduce United States-Recommended Daily Allowances (RDAs) or higher values than current NRC-RDAs for elderly people. Since few elderly diets met the lower recommendations ways to use the new nutrition information are suggested. (Author/RH)

A weight control program for obese children in Hawaii revealed that success in achieving weight loss was related to birth weight, age at onset of obesity, weight of mother, and school achievement. (Author/RH)

Presented are two rebuttals to a summary of an article which appeared in this journal: one by the original authors of the article (about food eating patterns) and a second by the journal's editor. (DC)

Reports the findings of a study that compared general and vegetarian nutrition knowledge between vegetarians (N=106) and nonvegetarians (N=106) matched for age, sex, residence, and nutrition training. Concludes that vegetarians scored significantly higher than nonvegetarians on the total test but that both lack understanding of many basic…

Some data are presented and procedures for collecting the data in Tennessee are discussed. The intent of the study was to document nutrition practices of people living in the area prior to an educational effort. (RH)

Two preliminary studies of children's responses to TV advertisements demonstrate the complexity of responses and indicate the need for research conducted within a multidisciplinary framework. The use of the entire family as the unit of analysis is suggested. (Author/RH)

Presents findings on the overall profile of weight control information portrayed in popular magazines and compares the assessment by professional judges with that of lay judges. Results indicate that, although articles differed in quality, weight control content was basically factual and reliable. (Author/JN)

Methods that worked successfully in a nutrition education program for migrant farm workers are presented. (DT)

A computer-assisted instructional unit (written for 32K Commodore PET microcomputer) was developed to identify four food groups outlined in Canada's Food Guide, place specific foods in correct groups, and identify food not belonging to the four groups. Animated color-coded keys are used to represent the food groups. (JN)

A school lunch promotional kit was developed to enable lunch managers to integrate lunchroom activities with the classroom, home, and community. Data from 1743 students indicated that schools using the kit significantly increased school lunch participation and that students were more willing to taste nutritious food. (JN)

Shows how nutrition information on fat and cholesterol was presented to three specific audiences of working mothers: the "trying hard to cope" group; the "modern, with-it" group; and the "traditional, in-control" group. Indicates that fewer participants reported changing nutritional practices than reported reading the information or trying the…

Describes a teaching kit for use in the K-6 school cafeteria to teach about food and nutrition. The kit (consisting of a 56-page instruction booklet and 60 colorful nutrition cards) is meant to supplement nutrition education provided in the classroom by providing relevant food information at the point-of-purchase. (JN)

Discusses study group technique to update dietitians. Includes objectives (such as providing opportunities for sharing of information among area hospitals' dietetic departments and creating greater exposure to nutritional care philosophies/methods), subgroup responsibilities, and journals used. (JN)

Describes a project which: (1) compared cost and nutritive value of six student lunches (type A school lunch, a-la-carte school lunch, lunch at home, vended lunch, fast-food lunch, and brown bag lunch); (2) used findings to make recommendations for improving student lunches; and (3) developed graduate student assessment/research skills. (JN)

A flipchart reference booklet with nutrition information related to family planning is described. Users can assess information on a variety of topics by selecting tabbed headings, including possible nutritional implications of each of the major contraceptive methods, nutritional risks, and the four basic food groups. (JN)