Directory Of Food And Nutrition Information For Professionals And Consumers

Emphasizes nutrition education, food science, food service management, and related aspects of applied nutrition. Part I has chapters on: organizations that provide information services and/or resources on food and nutrition; academic programs; software; and databases. Part II is composed of annotated bibliographic entries and lists of organizations. Intended to assist nutritionists, dietitians, health professionals, educators, librarians, and consumers in identifying sources of food and nutrition information.

Directory intended to assist nutritionists and other interested professionals as to sources of food and nutrition information. Emphasis is on management, education, food science, and related aspects of applied nutrition. Arranged under nine chapters dealing with such topics as databases, reference materials, and organization and agencies. Each entry gives discription. Subject, geographical, organization and program indexes.

First multi-year cumulation covers six years: 1965-70.

The book is divided into four parts covering oral communications, written communications, visual communications, and issues in professional communications. Written for dietetics professionals who wish to improve their communications skills.