Research, sponsored by Quick Frozen Foods, has shown that pizza is highly nutritious and suitable as a main dish of a meal. In areas where pizza is sold by the slice as a snack, usually only cheese pizza is available. Twelve each of sausage and plain cheese varieties of four brands of frozen pizza found in local supermarkets were tested for nutrient content. All pizza weighed 13-14 ounces, cost between 79| and $1.39, and was prepared according to package directions. Most pizzas supplied more than 50% of the daily allowances of most basic nutrients and minerals recommended by the Food and Drug Administration. Vitamin A and iron content was lower and vitamins C and D were absent. Protein and calcium were consistently higher in cheese varieties than in sausage varieties. Calories were surprisingly moderate. Pizza contains considerable fat and carbohydrates.

Two varieties of Vigna sinensis, "dorminhoco" and "pitiuba", were grown in nutrient solution till the end of the life cycle and then analysed in order to gain information about their needs for macro and micronutrients. The following has been found: (1) both varieties have the same needs; (2) production of 1 ton of beans requires the following quantities of macro (kg) and micronutrients (g): N - 76, P - 4, K - 85, Ca - 50, Mg - 13, S - 6. B - 320, Cu - 20, Fe - 1855, Mn-162, Mo - 7 and Zn - 89. (3) a comparison with data in the literature has shown that Vigna presents a higher demand for B and Fe than soybean. | Duas cultivares de Vigna sinensis, "dorminhoco" e "pitiúba" foram cultivadas em solução nutritiva completa ate o fim do ciclo. Nas diferentes partes, vegetativas e reprodutivas, foram determinados os macro e micronutrientes. Os dados obtidos permitiram estimar as exigências de uma população no campo e as quantidades de elementos exportados como produto colhido.

The nutrient spray, Samppi No. 3 liquid fertilizer (labelled as multiple micro-element foliar spray) was tested on two cultivars of onion, the Bawku, and Texas Early Grano, for its effects on bulbing. Both varieties responded similarly to the treatment. Plant size increased with increasing concentration of 2 ml/l of the spray at the early growth stages in addition to healthy, vigorous growth, bigger size, more leaves and high yields. Final yield was reduced by higher concentration but dry matter yield increased. Only few of the Bawku variety flowered. Flowering occurred in almost all the treatment. Environmental conditions like water stress greatly reduced the effect of Samppi

Potatoes, the most popular vegetable in America, are consumed at a per capita rate of 124 lbs. per year. The popularity, convenience, nutrient value, and profitability of potatoes have increased their use in food service operations. Potatoes may be purchased fresh or processed. Any of four varieties of fresh potatoes may be used for baking, frying, or use in other dishes. The successful use of fresh potatoes depends on the way they are selected, stored, prepared, and served. More than 55% of all potatoes eaten are processed. Processed forms include dehydrated potatoes, canned potatoes, frozen potatoes, and potato chips. Suggestions for use of fresh potatoes and a product, method, and use chart for processed potatoes are included.

Abstract: Members of the squash family make versatile additions to school lunch menus. By choosing winter or summer varieties, school food service employees can take advantage of squash's year-round availability. Squash may be purchased in quantity, packed in baskets, crates, cartons or cans; frozen squash is also available. Summer squash has only 5 calories per ounce and is rich in vitamins A, C and B complex, calcium, iron, and fiber. Its delicate flavor blends well. Proper storage and handling techniques which retard spoilage and prevent nutrient loss are demonstrated. Such cooking methods as steaming under pressure, simmering, baking, and stirfrying are illustrated. Sample squash dishes, including "zucchini sprout salad," "baked acorn squash rings stuffed with meat," and "butternut-apple-bacon bake" represent economical choices for school lunch dishes. (nzm).

Abstract: A handbook for health professionals provides information on various feeding methods and foods for infants from birth through weaning. The composition, advantages, and disadvantages of human milk, cow's milk and commercial formulas are described, as well as the advisability of nutrient supplementation. Other topics include equipment selection and sanitation, comparative costs of formulas, the introduction of solid foods and the relative merits of home prepared or commercial varieties. What to expect during weaning focuses on eating skills, teething, and potential problems such as gastrointestinal ailments or food allergies. If a vegetarian diet is pursued, great care must be taken to ensure adequate nutrition for children, whose needs for protein, calcium, and calories are proportionately higher than adults and may not be met by vegetarian diets, especially those without dairy products.

Foram induzidas deficiências de micronutrientes em duas cultivares de Vigna sinensis, "Dorminhoco" e "Pitiúba" cultivadas em solução nutritiva. A determinação de matéria seca das diferentes partes permitiu verificar o efeito de falta de cada elemento no crescimento e na produção. As análises minerais das folhas deram dados que servem para a avaliação do estado nutricional. | Vigna sinensis, varieties "Dorminhoco" and "Pitiúba" were grown in nutrient solution both in the presence and in the absence of micronutrients dry matter production was measured either at the end of life cycle or whenever symptoms of deficiency were sufficiently acute to warrant an early harvesting; leaves were then analysed for mineral composition. Dry matter production obeyed the following decreasing order: Complete > - Mn = - Mo = - Cu > - Zn > - B; pods were formed and filled in all treatments except the last two; yield, however, was much lower than in the full strength solution which gave an average equivalent to 1.5 ton per hectare of dry beans. Leaf analyses showed consistently that lack of a nutrient in the substrate leads to a decrease in its contents in the tissue. Other variations were induced in leaf composition by the different treatments being all of them in agreement with common cases of dilution and interionic effects on uptake and in translocation. The inverse relationship between Fe and Mn, however was not substantiated. Tentatively the following leaf levels (in ppm) could be considered as satisfactory: B = 203 ± 31; Cu = 6±0.79; Fe = 817 ± 103; Mn = 148 ± 21; Mo = 0.24 ± 0.05; Zn = 43 ±9; deficient levels could be considered: B = 44 ± 25;Cu=5±1.2; Fe = 337 ± 31; Mn = 24 ± 6; Mo = 0.20 ± 0.08; Zn = 24 ± 5.