Describes a competency-based, computer-managed instruction model that was developed and used in revising and managing the curricula of dietetic internship and physical therapy certificate programs. Results indicate that this approach to curriculum development is desirable and practical and has the potential for effectively serving future…

Background information and procedures are provided for experiments in which the zinc and strontium content in bones (fossils and/or fresh mammalian samples) is analyzed to determine relative amounts of animal and vegetable foods consumed by an individual during its lifetime. (JN)

A study examined food preferences and intake frequencies of 70 Vietnamese refugee children. Results, which tended to differ according to age and length of time in the United States, are discussed along with recommendations and implications for school health educators. (CJ)

The cultural, behavioral, and sociopsychological dimensions of role structures were examined in this study of food-related roles of Mexican-American families (N=141 females interviewed) living in South Texas border communities. (DS)

This article focuses on the educational approach to dealing with people with diet related diseases, their prevention, detection, and treatment. Issues include content and goals of education, identification of factors affecting food choices, professional education improvement, coordination of nutrition education systems, and nutrition concerns. (SA)

Both the Department of Agriculture and the Department of Health and Human Services conduct research related to food and human nutrition. Several federal programs supporting nutrition research and education are reviewed. Footnotes provide addresses and ways to obtain more detailed information about nutrition related programs. (JN)

Reports on a media effort aimed at encouraging the public to eat more whole grains. Activities of the First Annual Day of Bread Whole-Grain Breadbaking Contest are described. (SA)

Reports on dietary substances which act against cancer-causing agents. Indicates that adapting a lifestyle which combines reduced fat intake with increased fiber-containing foods will reduce the risk of some common cancers. Provides teaching strategies and activities to help students analyze their lifestyles for a reduction in cancer risk. (RT)

Clarifies issues related to medication, neurological examination, significance of soft signs, allergy and diet, and interpersonal therapies of diagnosing and treating attention deficit and hyperactivity in children. Reviews current research that offers guidelines to social work practice with these children. (Author/ABL)

Recent research revealed that most school lunches exceed the dietary guidelines for fat content. After explaining the resulting Healthy Kids School Meals Initiative which will overhaul the National School Lunch Program meal pattern, the article makes suggestions of how parents can help their school food service sell more nutritious food. (SM)

Diabetes control involves the appropriate balance of exercise, diet, and medication. Regular exercise has many benefits for people with diabetes. Physicians can educate patients about ways to regulate and monitor blood glucose before, during, and after workouts. Patients need to understand the effects of exercise and diet on insulin requirements.…

Print material at an advanced reading level was revised for low literate individuals and given to a treatment group randomly chosen from 295 participants. Revisions had an insignificant effect on knowledge. It was recommended that materials for low-literate audiences be developed from scratch and not revised from existing material. (SK)

Investigated whether eating healthy or unhealthy foods gives rise to moral judgments about the consumer. Subjects were presented one of four bogus profiles of a person, differing only in gender and foods consumed, and rated the target on morality. Results confirmed that food choices influenced the raters' moral judgments. (RJM)

An overall perspective on trends in food consumption is presented. Nutrition awareness is at an all-time high; consumption is influenced by changes in disposable income, availability of convenience foods, smaller household size, and an increasing proportion of ethnic minorities in the population. (18 references) (LB)

A subscale of the Three-Factor Eating Questionnaire (TFEQ), a subscale of the Dutch Eating Behavior Questionnaire, and the Revised Restraint Scale were compared with 901 undergraduates. The TFEQ had the greatest discriminant validity with respect to social desirability and was the least susceptible to dissimulation. (SLD)