Food and Nutrition Information and Educational Materials ...

[Pages:297]DOCUMENT RESUME

ED 119 614

IR 003 067

TITLE INSTITUTION PUB DATE NOTE

AVAILABLE FROM

Food and Nutrition Information and Educational Materials Center Catalog. National Agricultural Library (DOA), Washington,

D.C. 73 297p.; For related documents see IR 003 068-072;. Not available in hard copy due to type size of original The Food and Nutrition Information and Educational Materials Center, National Agricultural Library, Room 304, Beltsville, Maryland 20705

EDRS PRICE DESCRIPTORS

MF-$0.83 Plus Postage. HC Not Available from EDRS. Abstracts; Breakfast Programs; *Catalogs; *Consumer Education; Cooking Instruction; Cooks; Dietetics; Dietitians; Food; Food Service; Food Service Occupations; Food Service Workers; *Foods Instruction; Food Standards; Indexes (Locaters); *Instructional Materials; Lunch Programs; Nutrition; *Nutrition Instruction

ABSTRACT Intended for use by food service personnel and

management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food service management. The main sections of the catalog are: (1) bibliography--a complete citation of the title, author, source, data of publication, descriptor words, and an informative synopsis of the contents; (2) subject index--a listing according to descriptor terms; (3) personal author index; (4) corporate author index; and (5) title index. This volume lists all entries indexed from April 1971 through April 1973. Supplements issued later list subsequent entries,

(EMH)

***********************************************************************

*

Documents acquired by ERIC include many informal -npublished *

* materials not available from other sources. ERIC makes every effort *

* to obtain the best copy available. Nevertheless, items of marginal *

* reproducibility are often encountered and this affects the quality *

* of the microfiche and hardcopy reproductions ERIC makes available *

* via the ERIC Document Reproduction Service (EDRS). EDRS is not

*

* responsible for the quality of the original document. Reproductions *

* supplied by EDRS are the best that can be made from the original. * ***********************************************************************

CATALOG FOOD AND , NUTRITION INFORMATION AND EDUCATIONAL MATERIALS CENTER

NOV 2

NITED STATES DEPARTMENT OF AGRICULTURE NATIONAL AGRICULTURAL LIBRARY

HOW TO REACH THE CENTER:

Street Address: 10301 Baltimore Boulevard Beltsville, Maryland 20705

Mail Address:

The Food and Nutrition Information and Educational Materials Center National Agricultural Library, Room 304 Beltsville, Maryland 20705

Telephone:

AC 301/344-3719 (24 hour telephone monitor) Office Hours: 8:00-4:30 Monday-Friday

Visitors:

The National Agricultural Library is located at the Intersection of U.S. Route 1 and Interstate Route 495 (Beltway Exit 27 North), Beltsville, Maryland, fifteen miles northeast of Washington, D.C. The visitor parking area is accessible from Route 1 and from Rhode Island Avenue. Shuttle service is available between USDA (downtown Washington) and the Library. Transportation is also available by Greyhound bus and by taxicab.

June 1973

3

CONTENT

The Center's Scope

The Food and Nutrition Information and Educational Materials Center

(FNIC) is designed to disseminate information on school food service train-

ing. FNIC was developed cooperatively by the National Agricultural Library and the Food and Nutrition Service of the U.S. Department of Agriculture.

The Center assembles and maintains a collection of materials useful in training personnel for food management of Child Nutrition Programs, including School Lunch, Breakfast, and other non-school food service programs.

In addition, through the FNIC, users have access to the total resources ofv,the National Agricultural Library.

FNIC collects literature related to food service and nutrition.

These materials include books, journal articles, pamphlets, government documents, special reports, proceedings, bibliographies, etc. In addition, FNIC maintains a collection of non-print media in the form of films, film-

strips, slides,'games, charts, audiotapes and video cassettes.

Documents, articles, and audiovisual aids of substantial interest to the school food service and nutrition education community are selected for inclusion into the Catalog. To further aid the user in selecting materials of interest, each document selected for inclusion in this catalog has been indexed using a specialized vocabulary specifically developed for this collection. An informative abstract, extract, or annotation is also included.

The Catalog contains a listing of materials acquired by the Center from April, 1971 through April, 1973. Supplementary catalogs will be issued as warranted by the number of acquisitions processed for the collection in subsequent periods.

Comments and suggestions about the content of this catalog should be addressed to:

Head, Food and Nutrition Information and Educational Materials Center

Room 304 National Agricultural Library Beltsville, Maryland 20705,

U S DEPARTMENT OF HEALTH.

EDUCATION & WELFARE

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AVAILABILITY OF REFERENCES CITED

The Food and Nutrition Information and Educational Materials Center accepts requests for materials by mail, telephone, and personal on-site visits. (See front inside cover)

Loans:

The FNIC lends most print and non-print media in the Collection to

the following groups for one month:

1. Employees of the Food and Nutrition Service, USDA

2. State School Food Service Directors and Staff

3. School Food Service Personnel involved in local training programs

4. Colleges and Universities offering courses applicable to school food service training

5. Approved professional societies and research institutions

6. Selected libraries with which FNIC shares reciprocal arrangements

Journals and other noncirculating materials are available in the Center for on-site use by other persons working or visiting in the Washington metropolitan area who are qualified researchers or students from the general public.

Photoduplication: The Center reserves the right to provide photocopy of

journal articles or reprints in lieu of loan of the journals which are requested outside the Washington area. Inasmuch as one copy of these publications are purchased and shelved by the Center, direct loan of magazines and newsletters is not feasible.

Free Distribution: Most of the printed publications of the Department of Agriculture, and publications issued by the State Experiment Stations and the State Agricultural Extension Services, may be obtained free-of-charge by applying directly to the issuing agency. The FNIC does not distribute them.

Special bibliographies and lists of materials obtained in quantity by the Center may be distributed to school food service personnel from time to time. nailing lists are maintained by the Center for distribution of these materials.

ii

5

ORGANIZATION AND RETRIEVAL

The food service and nutrition profession represents a diverse audience--the State School Food Service Administrator, the District Supervisor or Manager, the individual school food service personnel, the dietitian, the college teacher, the student or researcher. The Food and Nutrition Information and Educational Materials Center (FNIC) Catalog has been organized to serve the information needs of this audience.

The main sections of the FNIC Catalog are:

1. Bibliography: The bibliography is composed of bibliographic citations of the Materials acquired by FNIC prior to the publication of this Catalog. Each citation includes an accession number (assigned sequentially with the last two digits representing the year of issue for the Catalog, i.e., 237-73). Following the accession number is the title; author; publisher and place or an abbreviated journal title; volume, issue and inclusive pagination; series number, when appropriate; date of publication; and FNIC's call number. Descriptor terms indicate the subject matter included in the article. An informative abstract or annotation follows each citation. (See sample citations, p. vii.

2. Subject Index: Descriptor terms appear in an alphabetical index followed by title arranged numerically by accession number.

3. Personal Author Index: Names of all personal authors are arranged alphabetically, followed by accession numbers of pertinent citations.

4. Corporate Author Index: Name of all corporate authors are arranged alphabetically, followed by accession numbers of citations.

5. Title Index: Titles of all citations appear in alphabetical order followed by the accession number.

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The categories used in this Catalog include:

Consumer Education Consumer Economics, Consumer Protection, Open Dating of Food

Nutritional Science and Nutrition Education Diets, Food Analysis, Food Habits, Food Science, General Works on Nutrition Education, Health, Malnutrition, Nutrition Related Diseases or Disorders, Nutritional Surveys History Food Problems, General Works on Foods and the Food Service Industry, Historical Works Tracing the History of Food Programs

Food Standards and Legislation Food Grades, Food and Nutrition Related Legislation, Food Standards, Labeling, Laws

Management and Administration Administration, Computer Applications, Contracts, Financial Management, Food Preference Surveys, Food Service Management, Personnel Management, Public Relations

Education and Training Adult Education, Audiovisual Aids, Career Education Curriculum, Educational Planning, Educational Programs, Inservice Education, Personnel Training, Teaching Techniques, Vocational Education, Vocational Guidance

Menu Planning Automated Menu Planning, Cycle Menu, Meal Management, Menu Design

iv

Food Preparation and Production Food Delivery Systems, Merchandising, Quantity Food Preparation, Weights and Measures

Equipment Cleaning Equipment, Cooking Equipment, Equipment Standards, Equipment Storage, Facilities Planning and Design, Waste Disposal Equipment

Sanitation and Safety Accident Prevention, Equipment Sanitation, Food Sanitation, Foodborne Illnesses, Hygiene, Pest Control, Safety

Food Technology Food Packaging, Food Processing, Food Preservation, New Products

Programs-General Child Nutrition Programs, Federal Programs, Food Programs, International, National, State, and Local Programs

Recipes The Art of Cooking, Coolsery Native to a Specific Country or Locale, Ree1pes

Reference Materials Dictionaries, Directories, Food Composition Tables, Information Science, Statistical Data

Purchasing, Receiving and Storage Care and Handling of Food, Food Delivery, Food Selection, Food Storage, Purchasing of Food and Equipment.

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