Guide to Nutrition,
Food Science
and Hospitality
Research
Reference
Sources
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The following reference sources provide information relevant to nursing topics. They are available in the Hilton M. Briggs Library collection or via the web if indicated.
Reference Books
Alternative medicine sourcebook.
(Reference R733
.A475 1999)
Basic consumer health information about alternatives to conventional
medicine, including acupressure, acupuncture, aromatherapy, ayurveda,
environmental medicine, essence therapy, food and nutrition therapy, herbal
therapy, homeopathy, imaging, naturopathy, reflexology, meditation, sound
therapy, vitamins, mineral therapy, yoga.
Annual Review of Nutrition. http://arjournals.annualreviews.org/loi/nutr
The American Dietetic Association's Complete Food and Nutrition Guide. (Reference RA784 .D89 1996) Provides research on food and nutrition and helps readers translate this information into lifestyle choices. Includes USDA Dietary Guidelines, kitchen nutrition tips, etc.
The Cambridge World History of Food. (Reference TX353 .C255 2000)
The Columbia Encyclopedia of Nutrition. (Reference QP141
.C69 1988)
Includes information on what is known and what is not known about
nutrition, what dietary changes are appropriate and what are not, when
supplements should be taken and when they are unnecessary, and which supplements
may be dangers and at what levels.
CRC Handbook of Nutritional Supplements. (Reference QP141 .B523 1998) Multi-volume work that supplies an overview of nutritional knowledge including information on experimental and applied human, animal, microbial, and plant nutrition presented in concise, tabular, graphical, or narrative form and indexed for ease of use.
Dictionary of Nutrition and Food Technology.
(Reference TX349 .B4)
An alphabetical listing of key terms in the areas of
nutrition and food technology.
Dictionary of Food and Nutrition.
(Reference QP141 .A37813)
An alphabetical listing of key terms in the areas of
food and nutrition.
The Doctor's Vitamin and Mineral Encyclopedia.
(Reference QP771 .H363)
Nutritional news based on biochemical insights,
laboratory and clinical research and available research literature. Provides
information on nutritional and supplemental substances and explains how to use
them individually and in a variety of combinations.
Encyclopaedia of Food Science, Food Technology and Nutrition.
(Reference TX349 .E47)
A thorough coverage of nutrition including the
physiological basis of nutritional studies including information on the
handling, composition and nutritional value of most important foodstuffs.
Guidance is given for further reading in the area.
Everything Added to Food in the United States.
(Reference TX553 .A3 E94)
A USDA publication containing selected information on
2,922 total food additives.
Food Additives Book.
(Reference TX553 .A3 F73)
An overview of research regarding the safety of food
additives covering over 100 food categories and more than 6,000 branded foods.
Fast-Food Guide.
(Reference TX945 .J3)
Provides complete, detailed nutrition information
available on all the major fast-food chains.
Food and Nutrition Information Guide.
(Reference TX601 .B1)
A reference material on human nutrition, dietetics, food
science and technology, and related subjects such as food service. Most
citations are annotated.
Foods and Nutrition Encyclopedia. (Reference TX349 .F575)
This reference work is an alphabetical listing of topics
covering all aspects of foods, nutrition, and health and useful for individuals
in medicine, dentistry, nursing, dietetics, teaching, nutritional science,
public health, athletics, homemaking, and food production, processing,
distribution, and marketing.
Food Sciences Sourcebook.
(Reference TX349 .O3)
This reference includes a dictionary interpretation of
terms used in food science and technology, tabular material giving detailed
information on food composition and properties, chemical formulas and
structures, uses of foodstuffs, harvesting, slaughtering and related information
concerning the meat industry as well as other information pertinent to the food
sciences.
Food Values of Portions Commonly Used.
(Reference TX551.B64 1998)
Listings for more than 8,100 common foods organized by food type
and including essential information on nutritional content.
Handbook of Nutritive Value of Processed Food.
(Reference TX551 .H264)
This source is intended to serve as ready reference for
current information on experimental and applied human, animal, microbial, and
plant nutrition and is presented in concise tabular, graphical, or narrative
form and indexed for ease of use.
healthopedia.com
This medical resource provides comprehensive
and reliable information from trusted sources in patient-friendly language.
Browse specific areas: Diet & Nutrition; Medical Symptoms; Medical Tests &
Exams; Children's Health; Pictures & Images; News; Quick Drug Information; etc.
Information Sources in Agriculture and Food Science.
(Reference S494 .I47 I53)
A guide to world-wide agricultural literature and
information sources.
Jean Carper's Total Nutrition Guide.
(Reference RA784 .C285)
This resource identifies what are the nutrients people
need, where to find them, and how to use them.
Melting Pot.
(Reference TX353 .B1 N48)
An annotated bibliography and guide to food and
nutrition information for ethnic groups in America.
Nutrition and Health Encyclopedia.
(Reference QP141 .T88)
An alphabetical listing covering information in molecular
biology, physiology, chemistry, nutritional diseases, drugs, toxins, chemicals,
food additives, various foods, etc.
The Nutrition Desk Reference: NDR.
(Reference QP141 .G33)
This reference provides basic nutrition information as
well as recent findings including information on diet, minerals and vitamins,
the ties between disease and nutrition, etc.
The Penguin Encyclopaedia of Nutrition.
(Reference TX349 .Y92)
An encyclopedia of short articles on key concepts related
to nutrition.
The Prentice-Hall Dictionary of Nutrition and Health.
(Reference TX349 .A54)
An alphabetical listing of terms related to nutrition and
health.
Sourcebook on Food and Nutrition. (Reference QP141 .S567)
This is a reference tool that provides dietary
information on a list of topics including dietary guidelines, the ties between
nutrition and the lifecycle, and resources for further study.
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For more in-depth information or for assistance in using these sources, ask a librarian.
Contact Information:
Hilton M. Briggs Library, SBL 2115, SDSU, Brookings, SD 57007-1098,
Phone: 605-688-5570, Fax: 605-688-6133,
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Updated: 14 February 2008 by me