Directory of Food and Nutrition Information for Professionals and Consumers

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Robyn C. Frank, Holly Berry Irving
Oryx Press, 1992 - Cooking - 332 pages
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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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Contents

Organizations
3
Academic Programs
101
Software
132
Databases
155
Key Reference Materials
173
Abstracting Indexing and Current Awareness Services
183
Museums and Special Collections
203
Book Audiovisual and Software Producers
210
Cookbooks
222
Consumer Magazines
231
Consumer Reading Lists
238
TollFree Numbers Hotlines Helplines and Clearinghouses
244
Appendix
269
Subject Index to Part I
275
Subject Index to Part II
315
Copyright

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