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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.
This 15th edition of a yearly report provides a guide to all CD-ROM and multimedia titles published. In addition to a full description of each title, the book contains the names and addresses of all the publishers and information providers.