Directory of Food and Nutrition Information for Professionals and Consumers (2 Revised edition)

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.

In 15 chapters, the "Directory" covers 650 organizations; 250 colleges, universities, and tech schools offering degrees in food and nutrition, food service management, and closely related areas of study; 150 software programmes related to food and nutrition; and producer/distributor information for more than 50 major nutrition-oriented databases.

Each entry in the organizations' section contains the name, address, phone, purpose, geographic area served, areas of interest, and services.

Additional chapters include annotated bibliographies of professional journals, newsletters and key reference materials; a list of abstracting and indexing services; and commercial and government producers of print and audiovisual publications. New chapters to the second edition of the "Directory" include annotated bibliographies of cookbooks, consumer magazines, and booklets and pamphlets available to the consumer; an annotated list of food and nutrition-related museums and special collections; and food and nutrition-related grants and funding sources taken from the GRANTS database (Oryx Press).

A list of toll-free numbers, hotlines, and helplines; a list of regional, state and area agencies and organizations; the USDA nutrient tables; and an expanded subject index are also included.