Last revised: August 2007

NUTRITION AND FOOD SCIENCE

Contents

• Guides to the Nutrition and Food Science Literature
• Encyclopedias and Dictionaries
• Handbooks and Other Selected Reference Sources
• Locating Sources Using the Catalog
• Review Sources
• Internet Sources
• Hot Topics

Guides to the Nutrition and Food Science Literature

• Brodgon, Jennie, and Wallace C. Olsen. The Contemporary and Historical Literature of Food Science and Human Nutrition.
  Ithaca, NY: Cornell University Press, 1995.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: TX357.C564 1995
  Summarizes the development and trends in the published literature of food science and human nutrition over the last twenty-five years in developed countries and the third world, and delineates the differences and overlaps between them. It ranks core journals, major monographs, and valuable reference tools.

• Subject Bibliography SB-291 Nutrition.
  Washington, DC: U. S. Government Printing Office, 1999.
  LOCATION: GOV DOC Quick Reference; NETWORK WWW
  CALL NUMBER: SUDOC GP3.22/2:291/999
  List of nutrition-related sources available for sale from the U.S. Government Printing Office. Many of these sources are found in our Government Documents collection.

• Frank, Robyn C., and Holly Berry Irving. Directory of Food and Nutrition Information for Professionals and Consumers. 2nd ed.
  Phoenix, AZ.: Oryx Press, 1992.
  LOCATIONS: McKeldin Library Reference Stacks, EPSL Reference
  CALL NUMBER: TX353.D56 1992
  This directory can help you identify sources of food and nutrition information. The emphasis is on nutrition education, food science, food service management, and related aspects of applied nutrition. It lists organizations, academic programs, and bibliographic materials such as reference books, abstracts and indexes, and professional journals and newsletters.

• Bellenir, Karen (ed.). Diet and Nutrition Sourcebook.
  Detroit, MI.: Omnigraphics, 1999.
  LOCATION(S): McKeldin Library Reference Stacks
  CALL NUMBER: RA784.D534 1999
  Provides basic consumer health information about dietary guidelines, recommended daily intake values, vitamins, minerals, fiber, fat, weight control, diet supplements and food additives. Includes a special section on nutrition needs throughout life and for people with medical concerns such as high blood pressure and diabetes.

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Encyclopedias and Dictionaries

• AccessScience UM only
  Browse the topic area Food Science & Technology-Food Engineering for encyclopedia articles on food, food engineering, and food manufacturing and for research updates on food biotechnology, food irradiation and food safety. You can also browse the Nutrition category under the Medicine topic area.

• Bender, Arnold E. Dictionary of Nutrition and Food Technology. 7th ed.
  London, England and Boston, MA: Butterworths, 1999.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: TX349.B4 1999
  Includes bibliographical references.

• Roberts, Arthur J., Mary E. O'Brien, and Genell Subak-Sharpe (eds.). Nutraceuticals : The Complete Encyclopedia of Supplements, Herbs, Vitamins, and Healing Foods.
  New York, NY: Perigee Book, 2001.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: RM258.5 .N88 2001
  Includes a list of disorders and recommended nutraceuticals. It also lists the top 200 nutraceuticals divided into sections on vitamins, minerals, nutraceutical supplements, and botanical medicines. The appendixes have information on resources and guidelines for buying and using nutraceuticals and a selected bibliography.

• Laqua, Rosalinda T. Nutrition and Diet Therapy Reference Dictionary. 4th ed.
  New York, NY: Van Nostrand Reinhold, 1996.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: RM217.L34 1996
  Includes almost 4,000 terms used in nutrition and diet therapy. Contains bibliographical references.

• Ensminger, Audrey H, et al. The Concise Encyclopedia of Foods and Nutrition.
  Boca Raton, FL: CRC Press, 1995.
  LOCATION: McKeldin Library Reference Stacks, EPSL Reference
  CALL NUMBER: TX349.F573 1995

• Encyclopedia of Food Science and Technology. 2nd ed., 4 vols.
  New York, NY: Wiley, 2000.
  LOCATION: McKeldin Reference Stacks
  CALL NUMBER: TP368.2.E62 2000
  Includes bibliographical references and index.

• Kent, Michael. Food and Fitness: A Dictionary of Diet and Exercise.
  Oxford, England: Oxford University Press, 1997.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: RA784.K397 1997
  Topics covered include diets, food ingredients, sports, and exercise.

• Ensminger, Audrey H. Foods and Nutrition Encyclopedia. 2nd ed., 2 vols.
  Boca Raton, FL: CRC Press, 1994.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: TX349.F575 1994
  Covers commodities, nutrients, concepts, nutrition disorders, and simple nutrition biochemistry. Includes tables, illustrations and index.

• Igoe, Robert S., Hui, Y.H. Dictionary of Food Ingredients. 3rd. ed.
  New York, NY: Chapman & Hall, 1996.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER:TX551.I26 1996

• Ronzio, Robert A. Encyclopedia of Nutrition and Good Health. 2nd ed.
  New York, NY: Facts on File, 2003.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: RA784.R646 2003
  

• Russell, Percy J., and Anita Williams. The Nutrition and Health Dictionary.
  New York, NY: Chapman and Hall, 1995.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: QP141.R93 1995

• Sadler, Michele (ed.). Encyclopedia of Human Nutrition. 3 vols.
  San Diego: Academic Press, 1999.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: QP141.E526 1999
  Broad coverage of all aspects of nutrition, including dietetics. Has a contents list arranged alphabetically by keyword to link readers to the appropriate article.

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Handbooks and Other Selected Reference Sources

• Duyff, Roberta Larson. The American Dietetic Association Complete Food and Nutrition Guide. 2nd ed.
  New York, NY: Johnn Wiley & Sons, 2002.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: RA784.D89 2002
  Practical resource for healthy eating.

• Gropper, Sareen Annora Stepnick. The Biochemistry of Human Nutrition: A Desk Reference. 2nd ed.
  Belmont, CA: Wadsworth Thomson Learning, 2000.
  LOCATION: McKeldin Reference Stacks
  CALL NUMBER: QP141.G76 2000
  Alphabetical listing of biochemical terms and concepts for nutrition science. It includes structural formulas and biochemical pathways.

• Pennington, Jean A.T. Bowes and Church's Food Values of Portions Commonly Used. 18th ed.
  Philadelphia, PA: Lippincott, Williams & Wilkins, 2005.
  LOCATION: McKeldin Library Stacks
  CALL NUMBER: TX551.P385 2005
  Major, comprehensive source of American food composition tables.

• Joint FAO/WHO Codex Alimentarius Commission. Codex alimentarius.
  Rome: Food and Agriculture Organization of the United Nations : World Health Organization, 2001.
  LOCATION: McKeldin Library Stacks
  CALL NUMBER: TP374.5.C631 2001
  Collection of internationally adopted food standards.

• Berdanier, Carolyn D. CRC Desk Reference for Nutrition.
  Boca Raton, FL: CRC Press, 1998.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: QP141.B523 1998
  Alphabetical list of entries range from descriptions of nutrition concepts to brief essays on nutrition topics. It includes tables and diagrams.

• Altman, Tracy A. FDA and USDA Nutrition Labeling Guide.
  Lancaster, PA: Technomic Pub. Co., 1998.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: KF1620.F66A95 1998
  Provides hands-on information about food labeling regulations as well as a "plain-English" analysis of FDA and USDA Food Safety and Inspection Service (FSIS) labeling rules.

• Redman, Nina. Food Safety: A Reference Handbook.
  Santa Barbara, CA: ABC-CLIO, 2000.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: TX531.R44 2000

• Roberts, Cynthia A. The Food Safety Information Handbook.
  Westport, CT: Oryx Press, 2001.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: TX531.R57 2001

• Food Safety Sourcebook.
  Detroit, MI: Omnigraphics, 1999.
  LOCATION: McKeldin Reference Stacks
  CALL NUMBER: TX531.F5685 1999

• Manual of Clinical Dietetics. 6th ed.
  Developed by the Chicago Dietetic Association, The South Suburban Dietetic Association, and the Dietitians of Canada.
  Chicago, IL: American Dietetic Association, 2000.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER: RM216.M29 2000
  Practice guidelines for therapeutic nutrition interventions. "Best practices" for nutrition care in North America.

• McCance, R. A. McCance and Widdowson's The Composition of Foods.
  Compiled by the Food Standards Agency and the Institute of Food Research.
  6th ed.
  Cambridge, England: Royal Society of Chemistry, 2002.
  LOCATION: McKeldin Libary Reference Stacks
  CALL NUMBER: TX551.M1
  Supplements, I (Fruits and Nuts); II (Vegetable Dishes); III (Fish and Fish Products), (Cereals and Cereal Products); IV(Miscellaneous Foods),(Milk Products and Eggs); VI (Meat Products and Dishes).

• Garrison, Robert H. The Nutrition Desk Reference (www.Net Library.com)
  New Canaan, CN: Keats Pub., 1995.
  LOCATION:MDL WWW
  CALL NUMBER: QP141.G33 1995eb
  This electronic reference book provides basic nutrition information as well as information about nutrition research.

• Gebhardt, Susan E. Nutritive Value of Foods.
  Washington, DC: USDA Human Nutrition Information Service, 2002.
  LOCATION: GOVDOC
  CALL NUMBER: SUDOC A 1.77:72/2002
  Chiefly tables. Includes bibliographical references.

• National Research Council. Subcommittee on the Tenth Edition of the RDAs. Recommended Dietary Allowances. 10th rev. ed.
  Washington, DC: National Academy Press, 1989.
  LOCATION: McKeldin Library Reference Stacks
  CALL NUMBER:TX551.N393 1989
  

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Locating Sources Using the Catalog