Nutrition Subject Guide
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Websites:
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Professional associations: American Dietetic Association (ADA) The official website of the ADA, America's largest organization of food and nutrition professionals. Provides information via links to nutrition fact sheets, as well as addressing current issues concerning careers, students, conferences, and professional development. Some website resources are limited to ADA members.
Institute of Food Technologists - The Society for Food Science and Technology The IFT is a non-profit scientific society with members working in food science and food technology. The website provides links to PDF versions of IFT publications, research, and reports, as well as other food industry resources.
International Association for Food Protection This website of the non-profit association of food safety professionals is dedicated to keeping abreast of the latest technologies in food safety and sanitation. Some of the website is restricted to members, but the links page provides numerous resources.
Government websites: The two main government organizations with major roles in nutrition and dietetics are the U.S. Food and Drug Administration and the U.S. Department of Agriculture. With their wealth of information, government websites can be overwhelming; specific links within their broad spectrum have been highlighted (each main site is searchable and cross linked). U.S. Food and Drug Administration U.S. FDA/ Center for Food Safety and Applied Nutrition http://www.cfsan.fda.gov/list.html Offering links and further information on such topics as Recent News, National Food Safety Programs, Program Areas, Special Interest Areas, and Other Sources of Information. FDA/CFSAN - Inspections, Compliance, Enforcements and Recalls http://www.cfsan.fda.gov/~lrd/inspect.html Offering links to articles, manuals, regulations, and program descriptions on food safety inspections, compliance, enforcements, and recalls. More technical and legal in its terminology. www.FoodSafety.gov - Gateway to Government Food Safety Information A more consumer friendly approach, this related website offers links on food safety tips, recalls, and videos on food safety training.
United States Department of Agriculture United States Department of Agriculture - Food and Nutrition http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?navtype=SU&navid=FOOD_NUTRITION Offers links on reports, publications, and events on dietary health and guidelines, nutrient research, food safety, etc. Includes links on food assistance, distribution, labeling and packaging, quality, recalls, safety, security, and technology. Center for Nutrition Policy and Promotion With a more consumer friendly approach, this USDA agency combines the most current scientific research with the nutritional needs of the public. Offers links to MyPyramid.gov, a health and diet assessment tool, the current dietary guidelines recommended for Americans, and other fact sheets on American diets. Food Safety and Inspection Services A public health agency, the FSIS offers information on the safety of commercial meat, poultry, and egg products. Includes links on food safety education, science, regulations and policies, and recalls, as well as fact sheets and career opportunities. Food and Nutrition Information Center Intended to serve both professionals and consumers, the FNIC, in conjunction with the National Agricultural Library, offers over 2000 links of current and reliable information covering Dietary Guidance, Lifecycle Nutrition, Diet and Disease, Food Composition, Weight and Obesity, Food Safety, Food Labeling, Dietary Supplements, Nutrition Assistance Programs, Surveys, Reports, and Research, and Professional and Career Resources. Nutrient Data Laboratory http://www.ars.usda.gov/nutrientdata Relying on more technical and scientific terminology, this website of the Agricultural Research Service provides information on various research and programs, products and services, as well as an extensive database on nutrient values and food composition (use of this database requires the free downloadable software provided; for a quick search of the USDA National Nutrient Database for Standard Reference, go to http://www.nal.usda.gov/fnic/foodcomp/search/). Dietary Guidelines for Americans http://www.health.gov/dietaryguidelines/ The direct link to the Dietary Guidelines for Americans website, published jointly by the USDA and the Department of Health and Human Services (HHS) every five years. Also includes links to supplemental information in other brochures, guidebooks, etc.; downloadable as PDF files.
Other websites to consider: Center for Science in the Public Interest This science based organization determined to advocate for consumers on issues of nutrition and health and food safety, provides original articles on current issues in the dietary field as well as scientific data on the safety of food additives.
NutritionData A quick stop for nutritional analysis data and a glossary of nutritional terminology; relies on data provided by the USDA and FDA.
Traditional Diet Pyramids http://oldwayspt.org/pyramids.html Provides a consideration for Mediterranean, Asian, Latin American, and Vegetarian diet pyramids, as well as other original articles on food and health. The links page offers further resources. Maintained by Oldways, a non-profit food issues advocacy group focusing on consumer accessibility to nutritional science.
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Print Resources:
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Bowes & Church’s food values of portions commonly used / Jean A.T. Pennington and Judith Spungen Douglass. Reference TX551 .B64 2005 First published in 1937, and currently in its 18th edition (2005), Bowes & Church's is a recognized reference source for organized data concerning the nutritional values of food. The majority of the content is in table form, and relies on scientific terminology. The tables cover 32 different types of food, and values for 30 nutrients in approximately 8500 food items, including generic and brand names. Includes supplemental information and an index. Bibliography continues from previous editions; Dominican also holds the 17th (1998), 16th (1994) and 15th (1989) editions.
The Oxford encyclopedia of food and drink in America / Andrew F. Smith, editor in chief. Reference TX349 .E45 2004 This two volume set of 770 alphabetical entries from nearly 200 contributors covers a variety of American food topics, including history, geography, ethnic and cultural cuisines, food staples, cooked and processed foods, drinks and beverages, preparing, serving, and distributing food, meals and eating customs, and so on. Each entry is bibliographed, cross referenced, end referenced, and indexed. Includes photographs, sidebars, and reprints of old advertisements where appropriate. Appendixes provide further resources; the bibliography includes books, periodicals, and websites, and the contact information of culinary library collections, museums, organizations, and festivals. Easy to read and accessible information.
The encyclopedia of nutrition and good health / Robert Ronzio. Reference RA784 .R646 2003 The non-scientific and easy accessible language combined with objective, relatively current and comprehensive information make this encyclopedia a useful sourcebook in the field of nutrition. The more than 1800 alphabetically listed entries cover specific foods and nutrients, including vitamins, minerals, fats, carbohydrates, and proteins; herbs and plant products; and food related conditions, including eating disorders, obesity, addiction, weight loss and management, food sensitivities, diabetes, aging, cancer, and other chronic degenerative conditions. Much of the information is gathered from scientific papers. Entries are cross referenced; includes a brief glossary and index.
Encyclopedia of food sciences and nutrition / editor-in-chief Benjamin Caballero; editors, Luiz C. Trugo and Paul M. Finglas. Reference TX349 .E63 2003 This second edition, at ten volumes, is the most comprehensive resource on Dominican's shelves. Offering over 1,000 articles authored by an international group of contributors, the encyclopedia covers an A-Z list, from "Acceptability of Food" to "Zoonoses." Each detailed entry includes a See Also section and an extensive Further Reading section. Clearly organized and fully indexed.
The food safety information handbook / Cynthia A. Roberts. Reference TX531 .R57 2001 This handbook, as written by the coordinator of the USDA/FDA Foodborne Illness Education Information Center, offers information in two parts, in a straightforward fashion on the state of food safety within America. Part I provides an overview, considers issues, provides a chronology of related events, as well as regulations, statistics, and careers related to the field. Part II is devoted to various resources, and includes chapters on Reports and Brochures; Books and Newsletters; Internet Websites and Electronic Media; Educational Material; and Organizations, Cooperative Extension, Hotlines, and Government Agencies. Each chapter has a bibliography; handbook includes a glossary and index.
Food safety sourcebook: basic consumer health information about the safe handling of meat, poultry, seafood, eggs, fruit juices, and other food items, and facts about pesticides, drinking water, food safety overseas, and the onset, duration, and symptoms of foodborne illnesses, including types of pathogenic bacteria, parasitic protozoa, worms, viruses, and natural toxins, along with the role of the consumer, the food handler, and the government in food safety; a glossary, and resources for additional help and information / edited by Dawn D. Matthews. Reference TX531 .F5685 1999 Part of the Health Reference Series, this sourcebook covers food safety issues for consumers and workers in the food industry. Includes chapters on Common Foodborne Pathogens, and the Consumer's, Food Handler's, and Government's Role in Food Safety, as well as a section for Additional Help and Resources. Much of the articles are reprinted from government sources.
Nutrition and diagnosis-related care / Sylvia Escott-Stump. Reference RM216 .E64 1988 An advanced reference source for dieticians, dietetic students, and other healthcare professionals in patient care. Within 17 sections, two appendixes, and a bibliography, this source describes medical nutrition therapy for a variety of diseases and life cycle conditions. Dominican holds the 2nd edition (1988) in the reference section. The 1st edition (1985) and the 4th edition (1998) are held in the main stacks. The 6th and most current edition (2007) is available.
Diet and nutrition sourcebook: basic information about nutrition, including the dietary guidelines for Americans, the food guide pyramid, and their applications in daily diet ; nutritional advice for specific age groups ; current nutritional issues and controversies ; the new food label and how to use it to promote healthy eating ; and recent developments in nutritional research / edited by Dan R. Harris. Reference RA784 .D534 1996 Another text in the Health Reference Series, this sourcebook uses documents from the Food and Drug Administration, the Department of Health and Human Services, the US Department of Agriculture, the Human Nutrition Information Service, and subagencies of the National Institutes of Health. This edition includes chapters on the Foundations of Good Health, Applying Dietary Guidelines, Current Issues in Nutrition, Food Label, Recent Developments in Nutritional Research, and Nutrition in Public Health. The appendices provide useful supplemental information, including contacts and further resources. Dominican holds the 1st edition (1996). The 2nd edition (1999) and the 3rd and most current edition (2006) are available.
Manual of clinical dietetics / the American Dietetic Association; developed by the Chicago Dietetic Association and the South Suburban Dietetic Association. Reference RM216 .A53 1988 Organized in a large 3-ring binder, this manual covers 12 sections on nutrition assessment, nutrition support, and various kinds of diets--general, modified consistency, pediatric, gastrointestinal, cardiovascular, renal, hepatic, calorie-controlled, psychiatric, and miscellaneous and test diets. It combines nutrition, medical, and food science into a standardized guide in diet therapy. Includes an extensive appendix and index. Dominican holds the 4th edition (1992) in the reference section. The 1st edition (1975), the 3rd edition (1988), and the 5th edition (1996) are held in the main stacks. The 6th and most current edition (2000) is held in the reserves.
Encyclopedia of foods: a guide to healthy nutrition / prepared by medical and nutrition experts from Mayo Clinic, University of California, Los Angeles, and Dole Food Company, Inc. In the Pre-Order Process |
Subject Compiled by Teresa Sromek, sromtere@dom.edu
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