In brief;Reviews;General

23rd April 1999 at 01:00
FOOD TABLES AND LABELLING. A E Bender and D A Bender. Oxford University Press pound;7. THE FOODS YOU EAT. DAB Computing 1998, 0181 933 7970. pound;25 (no site licence).

The data in this book can be used extensively by teachers and pupils. The nutrient tables list more than 850 foods, giving a good selection of nutrients, along with average portion sizes - useful for dietary analysis and product development. The foods are listed alphabetically, which may help lower ability pupils. The data is from The Composition of Foods, 5th edition, and its supplements.

The book also includes facts and figures on labelling, claims and misleading descriptions. Nutrition labelling includes European recommended daily allowances - useful for pupils in food technology. An extensive list of food additives is also provided, along with charts for height, weight and growth.

The accompanying computer program, The Foods You Eat, works on Windows 3x and Windows 9598 machines. It provides useful nutrition calculating tools at reasonable cost. The program can be used in many ways, from dietary and recipe analysis, to investigating sources of protein.

THE FOOD FILE. Free from Educational Communications. Tel: 0171 453 4684.

Six organisations sponsor this resource for primary schools, and their logos appear on each file, supporting activities with bread, cheese, yoghurt, fruit, sausages and tea.

The files show how the product is made and include practical uses and teaching tips. Well-designed photocopiable worksheets offer ideas for food-based activities, for example tasting cheeses and making iced tea. Many of the tasks support the Qualifications and Curriculum Authority Damp;T primary schemes of work.

FOOD TECHNOLOGY GLOSSARY. Ridgwell Press pound;20 + pound;1.50 pamp;p. Tel: 01795 437 323.

This simple A to Z glossary includes more than 700 phrases and terms used in food technology. Definitions range in complexity, from "boil-in-the-bag" to "BSE", some with humorous black and white illustrations.

The book also includes a section on acts and regulations and details more than 100 Internet sites on topics such as baking, nutrition, ice cream and food science.

Roy Ballam is education officer of the British Nutrition Foundation

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