Directory of Food and Nutrition Information for Professionals and Consumers
Robyn C. Frank, Holly Berry Irving
Oryx Press, 1992 - Cooking - 332 pages
With the spiralling costs of health insurance, more people are actively involved in preventive health care. In the Directory of Food and Nutrition Information Services and Resources, Second Edition editors Robyn C. Frank and Holly Berry Irving bring together research and information sources on nutrition education, food science, food service management, and related aspects of applied nutrition for both professionals and consumers.
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Key Reference Materials
Abstracting Indexing and Current Awareness Services
Museums and Special Collections
Book Audiovisual and Software Producers
Consumer Reading Lists
TollFree Numbers Hotlines Helplines and Clearinghouses
Subject Index to Part I
Subject Index to Part II