Finding Background Information: Foods and Nutritional Sciences

Credo Reference Guides

Culinary Arts
Health: Nutrition

These can be a good starting point to explore resources on the history of food, culinary styles, and food science and nutrition. Includes encyclopedias, dictionaries, books, and audio-visual material. Use the tabs at top to browse through the reference guides. 

Atlases

Canada's Nutrition and Health Atlas - Website

Atlas includes maps and tables that make it easy to access information about the health and nutrition of Canadians.

Dictionaries

Bender's dictionary of nutrition and food technology (2006) - eBook
The latest edition of this work (2014) is available through our Oxford Reference Online subscription. See Food and Drink under the Subjects heading.

Dictionary of food science and nutrition - eBook
This dictionary provides a basic vocabulary of terms used in food science and nutrition. It is ideal for all students of food technology and related subjects, as well as those working for the first time in jobs such as catering, dietetics and public or environmental health.

Handbooks

Canadian Nutrient File (CNF) - Database
CNF is a comprehensive, computerized bilingual database that reports up to 143 nutrients in over 5500 foods. The database can help you find values for nutrients such as vitamins, minerals, protein, energy, fat and many more, and is updated periodically.
Nutrient Value of Some Common Foods - eBook
A resource that lists 19 nutrients for 1000 of the most commonly consumed foods in Canada.
Canada's Food Guide
The health professional's guide to popular dietary supplements - Print Resource
RM258.5.S27 2007 STACKS
This guide comphrensively explores the media claims, drug-supplement interactions, dosage information and relevant research for more than 100 of today's most popular dietary supplements. 

Encyclopedias

Encyclopedia of food sciences and nutrition - Print Resource - Reference Collection
TX349.E63 2003 REF
Comprising ten volumes, this new edition provides a comprehensive coverage of the fields of food science, food technology, and nutrition.

Larousse Gastronomique: the New American Edition of the World's Greatest  Culinary Encyclopedia - Reference Collection
TX349.M613 1988 REF