Human nutrition and foods and exercise

Statement of programs and library needs

The Department of Human Nutrition and Foods and Exercise offers programs leading to the B.S., M.S., and Ph.D. degrees.

Faculty research within the department is varied. Topics of recent interest include eating disorders (physical effects and recovery), geriatric nutrition, maternal and infant nutrition, and nutrition and the treatment of AIDS. Researchers in human nutrition and foods share interests with those in many other disciplines, such as biology, chemistry, biochemistry, medicine, agriculture, economics, and business.

Undergraduate majors may choose from five options: Dietetics (requires completion of a supervised practice); Exercise and Health Promotion; Science of Food, Nutrition and Exercise; Consumer Foods; or Community and International Nutrition. The options all prepare students for positions in research and public or private agencies. The Science of Food, Nutrition and Exercise option places a greater emphasis on the biological and physical sciences while the Consumer Foods option provides students with an in-depth background of foods and nutrition combined with academic preparation in marketing, communications, and management. Graduate students may specialize in Foods, Nutrition, Community and International Nutrition, Clinical Excersize Physiology, Nutrition in 'Sports,' and Chronic Diseases or Muscle Physiology and Biochemisty, support of Cardiac program, etc. Examples of research areas include protein evaluation, mineral metabolism and bone status, maternal/child health, international nutrition and agriculture, and nutrition education.

I. Collection areas

A. Area: Human Nutrition and Foods and Exercise

B. Classes and Levels

HD 9000-9490    SpecialIndustries & Trades, Agric.         	Study
K 3926          Food Processing Industries (Regulation)    	Study
QH              Biology            				Research
QP              Physiology         				Research
QR              Microbiology       				Research
RA              Public Aspects of Medicine                 	Study
RA 781          Exercise For Health, Nutrition             	Research
RC 596          Food Allergies     				Study
RM 214-258      Diet Therapy       				Research
TP 368-659      Food Technology    				Research
TS 195-198      Packaging          				Research
TS 1950-1981    Animal Products    				Research
TS 2120-2159    Cereals and Grain  				Research
TX 341-535      Food Research      				Research
TX 551-560      Dietary Studies    				Research
TX 599-612      Food Preservation and Storage              	Research
TX 645-840      Cookery            				Study

C. Chronology

Emphasis is placed on the acquisition of current materials.

D. Geographic Guidelines

None.

E. Languages

English is the primary language of the collection.

F. Treatment

Emphasis is on the acquisition of research materials, however some popular material is purchased when it is deemed necessary.

G. Formats

Primarily print for monographs and most journals, though electronic full-text is also of growing importance for journals. Bibliographic databases are available through the Internet. The libraries support access to key bibliographic databases in agriculture, nutrition, medicine, biology, and chemistry. Videos are sometimes acquired upon faculty request.

H. Multiple copies

Multiple copies (usually one extra copy) are occasionally purchased for heavily used titles as funds permit.

II. Acquisition Strategy

Materials are selected by the human nutrition and foods and exercise bibliographer, with priority given to faculty and student requests. The libraries maintain an approval plan for books from many university press and significant trade publishers and standing orders for many important serials. Gifts are not an important means of acquisition and there is no systematic retrospective purchasing. Most federal documents of interest are received through the depository program.

III. Collection Notes

Lower division undergraduate textbooks and theses and dissertations from other institutions are not ordinarily purchased unless by faculty request. Medical books and serials are important in this area, but they are bought only on a very selective basis with available funds. Emphasis placed on those titles that best represent different cuisines, culinary institutes or important health trends. Since the program is multidisciplinary, it draws heavily on materials in chemistry, biochemistry, microbiology, medicine, biology, educational psychology, and business. The selection of material is coordinated with these areas.

Revised 11/2000