R. B. Marshall.

a new food is to replace milk as a major constituent of the dietfor children, or if it is to take the place of the meat course in ameal, its composition must be similar to the replaced food. Newfood products should be developed only in the light of a carefulconsideration of all nutritional aspects involved.

AcknowledgementThe views expressed in this paper are a result of discussions

with officers of the Food and Drug Directorate and many othershaving knowledge in this field. The author is particularly in­debted to Dr. T. K. Murray, Chief, Nutrition Research Divisionand to members of the Food Advisory Committee under Dr. D.G. Chapman.

ReferencesTape, N. W., and Sabry. Z. I. 1969. The Marriage of Food Technology

and Nutrition, in World Review of Nutrition and Dietetics. Ed.G. Bourne (in press).

Improvement of Nutritive Quallty of Foods, 1968. Council on Foods

Book Reviews

POTATO PROCESSING

By W. F. Talburt and Ora Smith in collaboration with agroup of specialists. AVI Publishing Company, Inc. U.S.A., $13.00,elsewhere $17.00.

In 21 chapters the subject is dealt with from the historyof potato processing to the disposal of waste. The material canbe divided in 3 parts, the first contams the chapters on historyon potato processing, structure and composition of the tuber,varieties, effect of cultural and environmental conditions, tuberdiseases, sprout inhibition, effect of transit and storage conditionsand nutritive value. The second and largest group includes chap­ters dealing with peeling, potato chips, frozen potato products,dehydrated mashed potatoes, potato flakes, dehydrated dicedpotatoes, starch, flour, canned potatoes, pre-peeled potatoesand miscellaneous products. The last chapters deal with potatoesfor livestock feed and waste disposal.

The book provides a wealth of information for all foodtechnologists interested in the various industrial uses of thepotato.

J. M. deMan.

LABORATORY MANUAL FOR FOOD CANNERSAND PROCESSORS

AVI Publishing Company, Inc. Volume: U.S.A. $11.50, else­where $12.50; Volume 2: U.S.A. $14.50, elsewhere $15.50.

These shelf size volumes put out as a third edition by theNational Canners Association replace the large single volumefirst and second editions of the same publication. Anotherdifference is that these standard laboratory and plant referencebooks have been brought up to date. They contain a wealth ofpractical information written in an easy to understand style.

Those who have used the previous publications will findsuch up-to-date additional information as chapters on "Evolution­ary Operation", Evaluating Sanitation" and "Festicide Residuesand Additives" as important adjuncts to this publication.

These two books are put out by the Avi Publishing Comp­any Incorporated, \Vestport, Conn. and can be obtained throughthe National Canners Association Research Laboratory, 1133­20th St. N.W., Washington, D.C. 20036.

THE SAFETY OF FOODS

Edited by H. D. Graham, Avi Publishing Co. Inc., Westport,Conn., 367 pages, 1968, U.S. $15.00, elsewhere $16.00, is acollection of papers presented at a conference in Mayaguez,Puerto Rico in 1967. The conference was organized by theToxicology Study Section of the U.S. Public Health Service andthe Biology Department of the University of Puerto Rico atMayaguez. The contributors are, with a single exception, fromNorth and South America. Professor H, D, Graham of the

J. Inst. Can. Techno!. Aliment. Vol. 2, No 4, 1969

and Nutrition. J. Amer. Med. Assoc., 205: 160.Canada's Food Guide, 1969. Nutritlon Division, Department of

NaUonal Health and Welfare, Ottawa.Recommended Allowances, 7th Ed., 1968. Food and Nutrition Board,

National Academy of Sciences, Washington, D.C.Composition of Foods, 1963. Agriculture Handbook, No.8. Agricul­

tural Research Service, U. S. Dept. of Agriculture.Hartman, A. M., and Dryden, L. P. 1965. Vitamins in Mllk and

Milk Porducts. Amer. Dairy Sci. Assoc., Champaign, Ill.Herting, D. C., and Drury, E. J. E. 1969. Vitamin E Content of

Ml1K, Milk Products and Simulated Milks: Relevance to InfantNutriticn. Amer. J. CUn. Nutr., 22: 147.

CampbeU, J. A. 1960. Evaluation of Protein in Foods for Regulatoryl'urposes. Agr. Food Chern., 8: :523.

Hurdle, A. D. F., Barton, D., and Searles, I. H. 1968. A Method forMeasuring Folate in Food and its Appllcation to a HospitalDlet. Amer. J. Clin. Nutr., 21: 1202.

Mitchell, H. S., Rynbergen, H. J., Anderson, L., and Dibble. M. V.HlbS. Cooper's Nutntion in Health and Disease, 15th Ed. J. B.Lippincott and Co., Philadelphia.

Watt, B. K. 1969. Personal Communication.

Received June 27, 1969.

University of Puerto Rico and eight additional editors, all authori­ties in diverse fields of food SClence, reflect the diverse natureof the contents of this book. 1 he presentations are divided intothe fOllowmg seven sectlGns: (1) lntrO(JudlOn; (2) FOOli regUla­tions in the Americas; (3) Food toxicants; (4) Microbial toxins;(5) Food spoilage and food-borne infections; (6) Adequatefood supply; and (7) Unintentional food adliitives. The 41 con­tributors present a selection which ofters somethmg for even thecasual student of tood science. Yor those with oraad interests,there is a great deal of high,y readable in!ormation.

H. Pivnick

University of GuelphInservice Training Courses

Do you find inservice training very costly and time con­suming? Most industries do owing to the continued need andthe small number of employees at anyone stage in their trainingprogram. Home study courses have been developed by theUniversity of Guelph to assist the food industry to overcomethese high costs.

Courses are presently available in General Microbiology,Plant Sanitation for the Meat Packing Industry. Quality Controlin Milk Processing and Fruit and Vegetable Storage. Some ofthese courses are designed for a specific industry and yet quiteappropriate for other segments. A manager of a large diver­silied food manulacturing plant is recommending the course"Plant Sanitation for the Meat Packing Industry" for all histechnicians although his firm is not mvolved in meat processing.This particular course concerns itself with types of spoilage;food poisoning; plant construction, layout and materials andthe chemicals and procedures required to control contaminationunder the various conditions.

Although the correspondence courses are complete in them­selves the ultimate combination for effectiveness is a combin­ation 'of home study and classroom contact. The students studythe course material and then meet periodically to discuss theassignments before sending their wntten work for correctionsand comments. In this way the student is better prepared toparticipate in the classrooms discussions and yet the classroomcontact is kept to a minimum with no loss in effectiveness; infact it is usually increased.

Some industries will have the qualified staff to do theirown inservice training, but the costs involved to continuallytrain new staff are staggering. The material in these homestudy courses is pertinent and extensive enough (8 - 100 hoursper course) to give any student a better insight into his chosenfield.

Additional information on these courses can be obtained from:

Office of Continuing Education, Room 153,University of Guelph,Guelph, Ontario.

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