Subject Guides in the Health and Life Sciences

Resources in Human Biochemistry and Nutrition: Nutrition, Health and Fitness

Note: Materials are located in the Biomedical Library’s reference stack unless otherwise indicated.

  • Adams, Catherine F. Nutritive Value of American Foods in Common Units.
    Call number: QU 16 A211n 1975
    Provides values for calories and nutrients supplied by various household measures and market units of food. Includes data on 1,500 foods—both ready-to-eat and those used as ingredients in preparation of other products.

     

  • Altman, Philip L., and Dittmer, Dorothy S. Metabolism.
    Call number: SRLF - QU 16 C737m 1968
    Includes sections on food composition and energy values, animal nutrition, plant nutrition, digestion and absorption, nutrient function, deficiency and excess, animal energy exchange, metabolic pathways, plant metabolism, and metabolic end products.

     

  • Bender, David A., and Bender, Arnold E. Bender’s Dictionary of Nutrition and Food Technology. 7th ed.
    Call number: SRLF - QU 13 B434b 1999
    Contains nutrient composition data for 287 foods. Covers all aspects of food and nutrition study, and provides definitions of words used currently and historically.

     

  • Berdanier, Carolyn D. CRC Desk Reference for Nutrition. 2d ed.
    Call number: QU 13 B486c 2006
    Answers questions regarding nutrition as it relates to human health and well being. The book includes many common medical terms as well as descriptions of biochemical pathways and physiological processes. Descriptions of nutrition-related genetic diseases are also included.

 

  • Bowes & Church’s Food Values of Portions Commonly Used. 18th ed.
    Call number: QU 145 P414b 2005
    Supplies authoritative data on the nutritional values of foods. Intended as an aid for dietitians and nutritionists to provide dietary information to their patients and clients. Main table provides values for thirty nutrients in about 8,100 foods.

     

  • Lagua, Rosalinda T., and Claudio, Virginia S. Nutrition and Diet Therapy Dictionary. 5th ed.
    Call number: QU 13 L138n 2004
    Online Access: Table of Contents available
    Presents up-to-date and complete information on terms used in nutrition. Has international scope. Outstanding feature is the thorough treatment of clinical nutrition and diet as it relates to disease.

     

  • The Columbia Encyclopedia of Nutrition.
    Call number: SRLF - QP 141 C69 1988
    Focuses on nutrition and diet issues that are most concerned with the ability to lower the risk for certain diseases and to prolong good health and well being. Entries on proteins list physical properties, purification methods, structure, and function as well as information on whether the protein has been studied by recombinant DNA technology.

     

  • Davies, Jill, and Dickerson, John. Nutrient Content of Food Portions.
    Call number: SRLF - QU 16 D256n 1991
    Entries for more than 600 foods indicating calories, protein, carbohydrates, fats, mineral and vitamin content for an average serving.

     

  • Encyclopedia of Human Nutrition. 2d ed. 4 v.
    Call number: QU 13 E57 2005
    Includes physiological aspects of nutrient and energy requirements by different population groups, measurement of dietary intake and nutritional status, and the nutrient composition of the main food groups. Covers such topics as the associations between diets, lifestyles, and disease; clinical applications of nutrition to improve health; topical issues relating to the food-processing industry; influences on food choice and eating behavior; and nutritional guidelines. Also discusses public health policies in both developed and developing countries, international aspects of food labeling, and more.

     

  • Food Composition and Nutrition Tables. 2d ed.
    Call number: QU 145 F691
    Entries in German, English, and French. Tables include nutritional (energy) values, information on waste, and concentration of food constituents such as water, protein, fat, carbohydrates, dietary fiber, and minerals.

     

  • Foods & Nutrition Encyclopedia. 2d ed. 2 v.
    Call number: SRLF - QU 13 F686 1994
    Online Access:  The concise encyclopedia of foods & nutrition version available 
    Covers all aspects of food, nutrition, and health with adequate historical and interpretive context. Attention is paid to use of nutrition to prevent disease. Food Guide Pyramid and the six food groups are featured in the “F” section of the encyclopedia. More than 1,600 pictures and figures including sixteen pages of color pictures are included. The Food Composition Table (F-36) has pages with black edges for easy location.

 

  • Frank, Robyn C., and Irving, Holly B. The Directory of Food and Nutrition Information for Professionals and Consumers. 2d ed.
    Call number: QU 22.1 D597 1992
    Directory of organizations, academic programs, software, databases, key reference material, consumer information, and more. Emphasis is on nutrition education, food science, food service management, and related aspects of applied nutrition.

     

  • Frisancho, A. Roberto. Anthropometric Standards for the Assessment of Growth and Nutritional Status.
    Call number: QU 16 F917a 1990
    Provides the theoretical rationale for the use of anthropometic dimensions in the evalutation of nutritional status, a unified set of anthropometic techniques for data collection, standards, reference tables, and graphs.

     

  • Garrison, Robert H., Jr., and Somer, Elizabeth. The Nutrition Desk Reference. 3d ed.
    Call number: College Library Reference Wall QP 141 G33 1995
    Call number: 1st ed. Biomed General Stacks - QU 39 G242n 1990
    Covers topics such as general information on macro-nutrients (carbohydrates, proteins and lipids, vitamins and minerals), vitamin and mineral research, nutrition as it relates to cancer, cardiovascular disease, and disease in general, dietary recommendations, and nutrition and drugs.

     

  • Harris, Dan R. Diet and Nutrition Sourcebook.
    Call number: QU 145 D5653 1996
    Contains basic information about nutrition, including the dietary guidelines for Americans, the food guide pyramid, and their applications in daily diet. Articles discuss 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. Also includes numerous individual documents produced by several government agencies such as the Food and Drug Administration, the Department of Health and Human Services, and the United States Department of Agriculture.

     

  • McCance and Widdowson’s The Composition of Foods. 5th ed.
    Call number: QU 16 M122m 1991 and Supplements 1–4
    Supplies nutrient information on 1,188 foods. Information on each food includes amount of water, protein, fat, carbohydrate, and energy values, fatty acids, dietary fiber, inorganic constituents, and vitamins contained in each item. Supplement 1: Fruit and Nuts. Supplement 2: Vegetable dishes Supplement 3: Fish and fish products. Supplement 4: Miscellaneous foods.

     

  • Murray, Frank. 100 Super Supplements for a Longer Life.
    Call number: General Stacks - QU 145.5 M981o 2000
    Explains why natural treatments work by furnishing the reader with comprehensive information on natural supplements useful for the prevention and treatment of disease conditions.

     

  • National Research Council (U.S.). Subcommittee on the Tenth Edition of the RDAs. Recommended Dietary Allowances. 10th ed.
    Call number: General Stacks - QU 145 N2135r 1989
    Discusses RDAs (the levels of intake of essential nutrients that, on the basis of scientific research, have been judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of health people). Covers carbohydrates and fiber, proteins and amino acids, vitamins, minerals, and trace elements.

     

  • Nutrition Bytes
    Nutrition Bytes was first published in 1995 by Felice Kurtzman, who teaches nutrition to medical students attending the David Geffen School of Medicine at UCLA. It features the most outstanding papers written by the first-year medical students each year. In 2005, Nutrition Bytes relocated to eScholarship as a solely electronic publication. Medical students are encouraged to explore a topic of personal interest or relevance. Topics of these nutrition review papers have included biochemical, psycho-social, epidemiological, clinical and public health issues of nutrition. Recently, papers have also included the use of herbs and drug-nutrient interactions.

     

  • Nutrition Monitoring in the United States: Chartbook I: Selected Findings from the National Nutrition Monitoring and Related Research Program. (Adobe Reader required for viewing)
    Call number: General Stacks - QU 146 AA1 N975 1993
    Divided into five sections: nutritional status and related health measurements; food and nutrient consumption; knowledge, attitudes, and behavior assessment; food composition and nutrient databases; and food supply determination. Includes reports related to body mass, weight loss practices, maternal weight gain, low birth weight, breast-feeding trends, nutrient consumption among Hispanics, and per capita use of selected foods.

     

  • Russell, Percy J., and Williams, Anita. The Nutrition and Health Dictionary.
    Call number: SRLF - QU 13 R966n 1995
    Includes diagrams, tables, and metabolic maps allow tracing of nutrients from ingestion to incorporation and elimination. Food additives, natural toxins, and food processing are discussed in relation to health and disease.

     

  • Third Report on Nutrition Monitoring in the United States. Volumes one and two bound as one. (Adobe Reader required for viewing online)
    Call number: QU 145 T445 1995
    Online Access: Executive Summary
    Contains information collected from surveys, surveillance systems, and other monitoring activities that provide information about the dietary, nutritional, and nutrition-related health status of Americans; the relationship between diet and health; and the factors that influence dietary and nutritional status.

     

  • Tver, David F., and Russell, Percy. The Nutrition and Health Encyclopedia. 2d ed.
    Call number: SRLF - QU 13 T968n 1989
    Covers topics in nutrition, nutrients and their sources, nutritional diseases, and the relationship between nutrition and specific bodily functions with a particular emphasis on human nutrition. Contains some diagrams and tables.

     

  • USDA Nutrient Database for Standard Reference.
    Contains the USDA Nutrient Database for Standard Reference, Release 21, which is the major source of food composition data in the United States. Has information on more than 7,412 food items.
    Related Online Access: USDA National Nutrient Database for Standard Reference.

     

  • Woteki, Catherine E., and Thomas, Paul R., eds. Eat for Life: The Food and Nutrition Board’s Guide to Reducing Your Risk of Chronic Illness.
    Call number: SRLF - QU 145 E14 1992
    A practical guide on how to incorporate dietary guidelines into everyday life written for individual and families interested in improving their health. Discusses the impact of the food one eats on health, disease, and general well being.