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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 FROMThe 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. DESCRIPTORSAbstracts; 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:

Telephone:

Visitors:The Food and Nutrition Information

and Educational Materials Center

National Agricultural Library,

Room 304

Beltsville, Maryland

20705

AC 301/344-3719 (24 hour

telephone monitor)

Office Hours:

8:00-4:30

Monday-Friday

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 Information

and Educational Materials Center (FNIC) is designed to disseminate information on school food service train- ing. FNIC was developed cooperativelyby 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, in- cluding 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 inselecting materials

of interest, each document selected for inclusion in this catalog has been indexed using a specialized vocabulary specifically developed for this col- lection. An informative abstract, extract, orannotation is also included.

The Catalog

contains a listing of materials acquired bythe Center from April, 1971 through April, 1973.

Supplementary catalogs will be issued

as warranted by the number of acquisitions processed for thecollection 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,

4

U S DEPARTMENT OF HEALTH.

EDUCATION & WELFARE

NATIONAL INSTITUTE OFEDUCATIONTHIS DOCUMENT HAS SEENREPRODUCED EXACTLY AS RECEIVEDFROMTHE PERSON OR ORGANIZATIONORIGINATING IT POINTS OF VIEW OR OPINIONSSTATED DO NOT NECESSARILYREPRESENT OFFICIAL NATIONAL INSTITUTEOFEDUCATION POSITION OR POLICY

AVAILABILITY OF REFERENCES CITED

The Food and Nutrition Information and Educational Materials

Centeraccepts requests for materials by mail, telephone, and personalon-sitevisits.(See front inside cover)

Loans:

The FNIC lends most print and non-print media in theCollection tothe 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 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 which arerequested outside the Washington area.Inasmuch as one copy of these publica-

tions are purchased and shelved by the Center, directloan of magazines andnewsletters is not feasible.

Free Distribution:

Most of the printed publications of the Department of

Agriculture, and publications issued by the State ExperimentStations andthe 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 personnelfrom timeto time.nailing lists are maintained by the Center for distributionofthese 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 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 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. ,ThrrA.-1t. q) that the user may focus his

Attention

un a!:n tnr, fie:o4**,od sot-vice and nutrition education Alch is f. .1;m.1, -)o,191ble by ne grouping ofdocuments ant 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, 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.

Retrieval

This Catalog provides the user with several

access points tothe FNIC Collection.The broad subject categories group citations within designated areas of interest.

When trying to locate a particular document by

a specifiedauthor, title, or on a specific subject,use the indices at the backof the catalog.These indices will aid in locating relevant documents

in the main bibliography section of the Catalog. vi

Accession Number,,,,,

12-73 Title

PLANNING THE SCHOOL LUNCHROOM

US Dept. of Agriculture

School Lunch Division

Personal AuthorMargaret M. Morris

Washington 9 p. illus. 1947

FNIC Call Number TX655.U5 F&N

Facilities planning and layout

School food service, School

lunch programs Notes

Reprinted from The American

School and University, 1946

edition

Abstract:

With proper planning,

minimum lunchroom requirements can be met on a budget while allowing for future expansion.

Sample floor plans are shown,

and the important factors af- fecting planning are discussed.SAMPLE CITATIONS

Book Citation

Accession Number

Journal Article Citation

250-73

OPTIMIZING OUR HUMAN RESOURCES

Personal Author

J. E. Shinn

Journal Title Abbrev.

Sch Lunch J 25(4): 28-30, Apr 1971

Call Number

389.8 SCH6Pagination, Date

Food service occupations, School

food service, Training, Work simpli- fication s----'Descriptor Terms

Abstract:

Suggestions for efficient

Informative Abstract

use of food service personnel. by management through improved perform- ance, training, and work methods.Corporate Author

Place of Publication

Pagination, Date

Descriptor Terms

Informative

Abstract

Title

Vol., Issue, Inclusive

vii 10

SOURCE JOURNAL INDEX

Articles from the following journals were included in this Catalog:

J. Title Abbrev.

Amer School Board J

Audiovisual Instruction

Borden's Rev Nutr Res

Chem Eng News

Congr Record

Cooking for Profit

Cornell Hotel and Restaurant

Admin Quarterly

Dairy Counc Dig

Family Econ Review

Fast Food

Food and Nutr News

Food Mgt

Food Nutr

Food Prod Dev

Food Sery

Food Technol

Forecast Home Econ

Givaudan Flavor

Harvard Bus Rev

Instit/Vol Feeding

J Am Diet Assoc

J Can Diet Assoc

J Home Econ

J Nutr Educ

Marketing and Transport Sit

Modern Schools

Nat Food Situation

Nation's Schools

Nutr Program News

Nutr Today

Quick Frozen Foods

Sch Foodsery J

Sch Lunch J

School Mgt

Training and Dev J

Training in Business and

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