GRADES OR AGES: Grades 11 and 12. SUBJECT MATTER: Dietetics and home economics. ORGANIZATION AND PHYSICAL APPEARANCE: The guide is divided into two parts. The first part outlines a 2-year course in dietetics, which is divided into ten units. The second part outlines a 1-year, grade 11 course in home economics which is divided into two sections,…

The paper discusses the effects of excesses and/or deficiencies in certain dietary components on the functioning of the central nervous system and the behavior of children with learning disabilities and antisocial behaviors. Nutritional modes of managing and treating such behaviors are suggested. (Author/DB)

This paper considers some advantages of manual nutrient calculation over computerized calculations, pointing out especially some pitfalls of using computers. It also discusses proper uses of computers in nutritional calculation, such as in computerized diet analysis. (JB)

The roles of carbohydrates, fats, proteins, and fiber in producing energy for health and exercise are discussed. Long-distance runners should have a high intake of complex carbohydrates and fiber. (PP)

This book about anorexia and bulimia is written for patients and the people who care about them. It describes the symptoms and warning signs of eating disorders, explains their presumed causes and complexities, and suggests effective treatments. The book emphasizes the critical role of psychotherapy and family therapy in recovery, explains how…

This paper presents information on food needs and food patterns of adolescents and a summary of things the secondary schools can do to imporve adolescent nutrition. (JC)

Evaluates vitamins/minerals, distinguishing whether studies cited used animal or human subjects. Vitamins discussed include niacin and vitamins B-12, C, A, D, E, and megavitamin supplementation (intake of vitamins at levels 10 times the recommended daily allowance). Minerals considered include dolomite/bone meal, chromium (glucose tolerance…

Examined relationships among adolescent girls' (N=203) satisfaction with body weight, body image, and perception/use of fad diets. Subjects wanting to lose weight were placed into two groups based on amount of weight-loss desired and compared in terms of body image scores, ratings of fad diets, and frequency of using the diets. (JN)

Written for the school and/or community health professional, this article defines anorexia nervosa, discusses its prevalence, causes, symptoms, and treatment, and draws implications about health education's role in its prevention and treatment. (Author/CJ)

This paper proposes a new approach to developing a tool for teaching nutrition and food selection. It allows adjustments as new information becomes available and takes into account both dietary recommendations and food composition. Steps involve nutrient composition; nutrient density; and ratings for fat, cholesterol, and sodium. (Author/CT)

Addresses the controversy concerning the differences in recommendations made by two groups related to guidelines for recommended dietary allowances. Compares those made by the Food and Nutrition Board (FNB) and those by the USDA-DHEW. (CS)