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Books at URI
CRC Desk Reference for Nutrition.
Call Number: URI Reference QP141 B523 2006
Reference book of terms and definitions related to nutrition and health. Includes many common medical terms and some descriptions of nutrition-related genetic diseases.
Bowes & Church's Food Values of Portions Commonly Used
Call Number: URI Reference TX551 P385 2005
Data on the nutritional values of food based on common measures of portions frequently served. Measures values of vitamins, minerals, fat, cholesterol, water, sugar, protein, etc.
Diet and Nutrition Sourcebook
Call Number: URI Reference RA784 D542 2006
Provides basic information about nutrition including dietary guidelines, Food Guide Pyramid, advice for specific age groups, current issues in nutrition, food labeling, and recent developments in nutritional research.
The Cambridge World History of Food
Call Number: URI Reference TX353 C255 2000
Includes a collection of scholarly essays arranged topically, a dictionary of the world's plant foods, many tables, figures and maps, and subject and name indexes. Essays include bibliographies
The Oxford Companion to Food
Call Number: URI Ref TX349 D36 2006
Publication Date: 2006
Provides historical origins and uses of edible plants, animals, and man-made foods.
Encyclopedia of Food Science and Technology
Call Number: URI Reference TP368.2 E62 2000
Comprehensive guide to information on physical and biological properties of food, quality enhancements, preservation, creation of new foods, food processing, storage and distribution.
Encyclopedia of Human Nutrition
Call Number: URI Reference QP141 E526 2005
Broad-based coverage of nutrition and diet in three volumes. Includes scholarly articles with bibliographies, illustrations, appendixes and an index.
Handbook of Food Additives
Call Number: URI Reference TX553 A3 A84 2002
Several dictionaries in one: Trade name reference, chemical dictionary/cross reference, functional cross reference, manufacturers directory. Various identifying numbers for the additives used in each. Several appendixes provide cross references.
The Corinne T. Netzer Encyclopedia of Food Values
Call Number: URI Reference TX551 N42 1992
Entries include foods listed alphabetically with accompanying values of calories, protein, total fat, saturated fat, cholesterol, sodium and fiber. Separate section lists the vitamin content of foods.
Call Number: URI Reference QP141 N48 1993
Information on "vitamins, minerals, amino acids, macronutrients--beneficial use, helpers, inhibitors, food sources, intake recommendations and symptoms of over or under use."
Composition of Foods: Raw, Processed, Prepared
Call Number: URI Reference TX541 W28 1964
From the Agricultural Research Service, U.S. Department of Agriculture. Nutritional values of over 2000 items covering major components including vitamins and minerals.
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Created and Revised by
R Devin & J Kinnie rev. 5/01; L. Kelland rev. 9/02; J. Austin 07/2010; A. Loffredio rev. 5/13.
This work is licensed under a Creative Commons Attribution 4.0 International License.