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In recent years, Americans have become active researchers into health-related topics such as nutrition, and a vast amount of literature has been generated on this subject.

Food and Nutrition offers, in one comprehensive microfiche collection, over 1,000 documents from the Food and Nutrition Information Center (FNIC) of the U.S. Department of Agriculture.

This authoritative reference program meets a wide range of research needs for institutions supporting programs in food service management, nutrition, public health, home economics, dietetics, social work, and related disciplines. Included are materials on the components of good nutrition, as well as the technical aspects of food preparation.

The resources found in Food and Nutrition can aid researchers asking these types of specific questions:


  • Malnutrition: how does it affect learning and behavior?
  • Menu planning: which foods comprise a balanced meal?
  • Obesity: what are its causes, cures, and contra-indications on general health?
  • Convenience foods: are they nutritionally sound?
  • Food poisoning: how can it be prevented?

In addition to the literature available on food and nutrition, the collection features essential background information on the changes, setbacks, progress, and achievements in the food industry and in consumer education programs. Drawn from FNIC holdings prepared for the respected AGRICOLA database, Food and Nutrition offers a diversity of opinions and possible solutions to nutritional problems.

The collection is conveniently organized into 13 subject categories covering virtually every aspect of food and nutrition:


  • consumer protection
  • diet and diet-related diseases
  • nutrition education and career development
  • food composition
  • food service management
  • home economics
  • human nutrition
  • legislation
  • nutrition legislation
  • outlook, policies, programs
  • physiology of human nutrition
  • general information

Food and Nutrition consists of the base collection and an update, and includes only materials selected by a FNIC nutrition specialist for this microfiche program.

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