BOOK REVIEWSndi_1528 239..241

Professional Foodservice. Second edition

Duncan P, Jensen J. Pearson Publishing, North ShoreCity, 2011, 524 pages, $99.99, ISBN 978-1-4425-2742-3It is apparent from the outset that the authors are bothdietitians who have a wealth of knowledge, experience andpassion for institutional food service in New Zealand. Theirself-declared mission in writing this book is to ‘Bust the mythof institutional food and to give chefs, cooks and caterersreason to be proud of their place in New Zealand catering’.Many of you will recall, and you may even have a copy of their1991 first edition of the book. Their latest 516 page book is asignificant update and expansion of the 297 page first edition.

This book is an excellent reference text for dietitians, foodservice managers, chefs, cooks and students of any of thesedisciplines. It is well set out and is concise and easy to read.It makes considerable use of summary tables, figures andchecklists throughout. There are also some extension activi-ties and summary tasks at the end of chapters. It is suitablefor TAFE and university students. As a university lecturer infood service and dietetics management I am certainly inter-ested in it as an option for the future reference text.

The book includes six sections:1. The menu and nutrition

This is a very detailed section that covers topics, such as:types of menus, menu planning, food culture and cuisines,presentation of food, nutritional care, fortification of foodand protected mealtimes. There is also coverage of severalspecial diets and considerations for caterers. Some aspects,such as the use of low-gluten versus gluten-free diets, wouldbenefit from local interpretation when used outside of NewZealand.2. Hygiene and safety

Topics include: personal hygiene, food hygiene, a detailedsection on pathogenic bacteria, a systems-based approach tofood safety in institutional kitchens, food allergens, kitchensafety, an informative section on the sustainable kitchen andanother on disaster management and contingency planning.

Additional coverage on the theory of HACCP and someexamples would be beneficial in this section, although thereis step by step consideration of points in the food productionand distribution chain that can cause food safety hazards, aswell as commentary on how to control these.3. For the manager

This section introduces and explains the systems-basedapproach to food service, using figures and practicalexamples. It covers a plethora of essential topics for any foodservice manager or dietitian, such as foodservice systems,

quality, contracts, specifications, financial management,kitchen design, job descriptions, work schedules and perfor-mance review.

This chapter has been greatly expanded from the firstedition. It includes theoretical descriptions mixed with prac-tical implementation and evaluation. The many checklists,sample forms and summary figures are very useful. The useof photos and/or drawings to demonstrate food servicesystems and kitchen design would have added further valueto this section. The very practical coverage of budgeting,contracts and specifications will be particularly useful forpeople new in the field.4. Large-scale food production

Topics include kitchen utensils and their care and adetailed overview of working with a range of base ingredi-ents, such as meat, eggs, cheese, herbs and spices. It includesdetailed tables about ingredients, such as types of vinegar,sauces, sugars and syrups. This section would also be veryrelevant also to the budding ‘foodie’ that we all hope ispresent within our dietetics students.5. The recipe file

This section is new to the second edition. It includessummaries about how to write standard recipes, with manyrelevant standard recipes to suit 10, 25 and 50 serves. Theyields are considered so the number of serves is specified,but it would be advantageous if the approximate weight of aserve was stated in each case. Nutritional analyses (energy,protein, carbohydrate, sugar, fat, saturated fat, fibre, sodium,iron, calcium and folate per serve) are also included.6. Glossaries and resources

There are definitions for key cookery and nutrition terms.There are also many links related to relevant topics, most ofwhich understandably have a New Zealand focus. There is alist of other relevant reference texts given. I have to say thatit is refreshing to have a food service dietetics text from theSouthern Hemisphere. This book would be a welcome addi-tion to the library of any dietitian, particularly any foodservice dietitian or any private practitioner who consults toinstitutional food service settings. It is also highly relevantto food service managers, cooks, chefs and students. It iswritten in an engaging, practical format that makes it easy toread. It intertwines theory with practice, utilising manytables and forms to illustrate examples, summaries and thebreadth of experience of the authors. The coverage on basicingredients and standard recipes further enhances the ‘food’and cuisine aspects of food service dietetics, which shouldassist in the authors’ endeavour to improve the image ofinstitutional food services.

Nutrition & Dietetics 2011; 68: 239–241 DOI: 10.1111/j.1747-0080.2011.01528.x

© 2011 The AuthorsNutrition & Dietetics © 2011 Dietitians Association of Australia

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Karen Walton, PhD, APD, ANSenior Lecturer, School of Health Sciences

University of WollongongWollongong, New South Wales, Australia

Nutrition and Diet Therapy.Fifth edition

Lutz C, Przytulski K. F. A. Davis Company, Philadelphia,2011, 588 pages, $61.95, ISBN 978-0-8036-2202-9‘Nutrition and Diet Therapy Edition 5’ is an easily read,broad spectrum introduction to nutrition. With the adventof a nutrition screening requirement in hospital accredi-tation, this text is perfectly timed. Developed jointly by adietitian and a nurse—‘written from a nursing perspective’ isclearly the point of difference of this text.

Designed to be a reference meeting the educational needsof dietetic students, dietary assistants and technicians, thegreatest strength of ‘Nutrition and Diet Therapy’ is probablyits relevance for nursing and other allied health to increasegeneral knowledge of nutrition. The establishment of EquipNutrition criteria in hospital accreditation will requireincreasing attention to nutrition care in hospitals and anunderstanding of the importance of nutrition by a widerspan of health care workers than just dietitians.

Chapter layout is designed for ease of learning and under-standing. Each chapter begins with learning objectives andconcludes with key points and study questions. Case studiesand examples of nursing care plans throughout integrate thesteps of the nutrition care process and illustrate practicalapplication. Support materials provided are both useful andinnovative, such as examples of medical documentation,food ideas and comparison of grocery prices. Diagrams,graphs and boxed snippets of information keep the readingprocess active and suit a range of learning styles. Referencesare provided chapter by chapter. Internet references providea diversity of media and resources but may become dated ifspecific links are no longer accessible.

Content is arranged in three major areas. First, ‘Role ofNutrients in the Human Body’ covers the building blocks ofnutrition as a science—macronutrients, micronutrients—their food sources, functions in the body and effects ofover/under consumption. ‘Family & Community Nutrition’addresses nutrition from infancy to old age, food safety andmodes of enteral nutrition. ‘Clinical Nutrition’ provides atherapeutic perspective on the major nutritional pathologiesin our society—diabetes, cardiovascular disease, gastroin-testinal disease, oncology and critical care nutrition andaddresses nutrition screening and assessment.

With a subject matter so diverse, inclusion of the detailneeded for specialised nutritional care is not possible, so maybe a source of disappointment. However, the informationgiven has been judiciously chosen. It is clinically relevantand directly related to patient outcomes, while beingevidence-based. Given a practical and therapeutic transla-tion, the material is directly applicable to the clinical orcommunity setting. Where all topics are only allowed limited

coverage however, the mention of some issues seems dispro-portionate in a few instances, for example functional foods,phytochemicals and nutrigenomics.

It is heartening to see common-sense and a practicaloutlook combined with scientifically based theory andexpressed without medical jargon. A developmentalapproach is taken in addressing nutrition from neonatesthrough to adolescence. Childhood developmental stagesdirectly impact feeding skills, food decisions and determinenutritional issues from neonates through to adolescence.Nutritional concerns common to each age group are pin-pointed. How to advance good nutrition while masteringdevelopmental tasks is the positive and pragmatic approachtaken. Issues addressed include iron deficiency anaemia,diarrhoea in infancy; and obesity, low calcium and ironintakes in adolescence.

Bear in mind this is an American publication with localcontext and terminology. References to US dietary guidelinesand its nutrition education tools; use of the imperial mea-suring system; and a background of American health cultureand demographics will have more relevance to practitionersin the USA than in other parts of the world. However,supplementation with local tools and references wouldaddress this issue.

‘Nutrition and Diet Therapy Edition 5’ remains an enjoy-able read with the scientific basis of nutrition pleasinglyexpressed in everyday language. An Australian versionwould be an ideal reference for dietetic students, dietetictechnical staff, nursing and other allied health particularly inimplementing a wider recognition of nutrition in hospitals

Sheridan Collins, BSc, DipNutDietDietitian, Sydney Childrens’ Hospitals Network

Westmead CampusSydney, New South Wales, Australia

Childhood Obesity Prevention:International Research, Controversies,and Interventions

O’Dea JA and Eriken M (eds). Oxford University Press,Oxford, 2010, 432 pages, $76.95, ISBN 978-0-19–957291-5The editors have assembled an impressive array of contribu-tors who cover a wide range of topics ranging from thecontroversy surrounding body mass index as a measureof obesity during growth, to the political machinationsrequired if we are truly going to tackle this important healthissue. The book is divided into four sections, the first ofwhich outlines some of the controversies surrounding child-hood obesity including measurement issues, negative conse-quences of screening programs, the use of positive messagesand appropriate teacher training. A large portion of thetextbook describes the epidemiology of childhood obesity,both globally and in 10 regions around the world, includingsome not typically included in comparable books (sectiontwo). Section three discusses different approaches to preven-

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