DOCUMENT RESUME ED 119 614 IR 003 067 TITLE Food and Nutrition Information and Educational Materials Center Catalog. INSTITUTION National Agricultural Library (DOA), Washington, D.C. PUB DATE 73 NOTE 297p.; For related documents see IR 003 068-072;. Not available in hard copy due to type size of original AVAILABLE FROM The Food and Nutrition Information and Educational Materials Center, National Agricultural Library, Room 304, Beltsville, Maryland 20705 EDRS PRICE MF-$0.83 Plus Postage. HC Not Available from EDRS. DESCRIPTORS 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 avail- able 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 Informationand Educational Materials Center (FNIC) is designed to disseminateinformation on school food service train- ing. FNIC was developed cooperativelyby the National Agricultural Library and the Food and Nutrition Service ofthe U.S. Department of Agriculture. The Center assembles and maintains acollection of materials useful in training personnel for food managementof Child Nutrition Programs, in- cluding School Lunch, Breakfast, andother non-school food service programs. In addition, through the FNIC, usershave access to the total resources ofv,the NationalAgricultural Library. FNIC collects literature related tofood service and nutrition. These materials include books, journalarticles, pamphlets, government documents, special reports, proceedings,bibliographies, etc. In addition, FNIC maintains a collection ofnon-print media in the form of films, film- strips, slides,'games, charts, audiotapesand video cassettes. Documents, articles, and audiovisualaids of substantial interest to the school food service andnutrition education community are selected for inclusion into the Catalog. To further aid the user inselecting materials of interest, each document selectedfor inclusion in this catalog has been indexed using a specialized vocabularyspecifically developed for this col- annotation is also included. lection. An informative abstract, extract, or The Catalog contains a listing of materials acquired bythe Center from April, 1971 through April, 1973. Supplementary catalogs will be issued collection in as warranted by the numberof acquisitions processed for the subsequent periods. Comments and suggestions about the contentof 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 NATIONAL INSTITUTE OF EDUCATION THIS DOCUMENT HAS SEENREPRO DUCED EXACTLY AS RECEIVEDFROM THE PERSON OR ORGANIZATIONORIGIN ATING IT POINTS OF VIEW OR OPINIONS STATED DO NOT NECESSARILYREPRE SENT OFFICIAL NATIONAL INSTITUTE OF 4 EDUCATION POSITION OR POLICY AVAILABILITY OF REFERENCES CITED The Food and Nutrition Information and Educational MaterialsCenter accepts requests for materials by mail, telephone, and personalon-site visits. (See front inside cover) Loans: The FNIC lends most print and non-print media in theCollection 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 materialsare available in the Center for on-site use by other persons working or visiting inthe Washington metropolitan area who are qualified researchers or studentsfrom the general public. Photoduplication: The Center reserves the right to provide photocopy of journal articles or reprints in lieu of loan of the journals whichare requested outside the Washington area. Inasmuch as one copy of these publica- tions are purchased and shelved by the Center, directloan 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 ExperimentStations 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 obtainedin quantity by the Center may be distributed to school food service personnelfrom time to time. nailing lists are maintained by the Center for distributionof these materials. ii 5 ORGANIZATION AND RETRIEVAL The food service and nutrition profession represents adiverse audience--the State School Food Service Administrator,the District Supervisor or Manager, the individual school foodservice personnel, the dietitian, the college teacher, the student orresearcher. The Food and Nutrition Information and EducationalMaterials Center (FNIC) Catalog has been organized to serve the information needsof 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 theCatalog, i.e., 237-73). Following the accession number is the title; author; publisher and place or anabbreviated journal title; volume, issue and inclusive pagination;series number, when appropriate; date of publication; andFNIC's call number. Descriptor terms indicate the subject matter includedin the article. An informative abstract or annotationfollows 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 accessionnumbers of pertinent citations. 4. Corporate Author Index:Name of all corporate authors are arranged alphabetically, followed by accessionnumbers of citations. 5. Title Index: Titles of all citations appear in alphabetical order followed by the accession number. ,ThrrA.-1t. q) that the user may focus hisAttention un a! :n tnr, fie: o4 **,od sot-vice and nutrition education Alch is documents ant f. .1;m. 1, -)o,191ble by ne grouping of .' i'0,.*!-!" thc b!bl,ojraphi. 6 lit 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,