Finding Articles Online
The articles inside magazines, journals & periodicals are very useful sources of information. Articles are different from books because:
- they are much more up-to-date
- they are shorter (less to read!)
- they concentrate on topics or specific aspects of topics
- there are many articles being published all the time so you have more choice.
The library catalogue, OPAC, does NOT tell you what articles the Library has, only which journals or periodicals, so the easiest way to find articles is to use the online databases.
Newspaper Articles
Newspaper articles are also very useful sources of information, and can be found in the LexisNexis Academic and the Factiva databases.
Click here for a list of all the databases subscribed to by TP Library.
Recommended Websites
Asia Pacific Food Industry - features current and previous issues of digital edition of Asia Pacific Food Industry. Primarily about the processing and packaging of food, raw materials and ingredients. Note: the library has the hardcopy journal at TP369 ASI.AP.
American Dietetic Association - serves as a national network of referral service that links consumers, physicians, food manufacturers, distributors or restaurant owners or managers with dietetics professionals. Available are the Nutrition Fact Sheet and excerpts + articles on Food + Nutrition. Provide links to other food, nutrition and health resources.
Food Infoquest - an in-depth guide from the International Food Information Service (IFIS) on how to find and use food science information.
Food Law: a reading - covers key topics such as Food Additives + Food Labeling. Information and links to UK Food Regulations, European Food Safety Authority and International Food Standards. Includes links to Codex and WTO documents as well as links to websites on food law.
Food Technology - a monthly publication, providing news of the development, use, quality, safety, and regulation of food sources, products, and processes for food scientists and other interested individuals in the food and supplier industries, government, and academia. The library has the hardcopy journal at TP368 FT.
International Food Information Council Foundation (IFIC) - science-based information on food safety and nutrition for health and nutrition professionals, educators, journalists, government officials and others providing information to consumers. Search and browse information and articles pertaining to food safety, nutrition and health.
United States Department of Agriculture: National Agricultural Library - covers resources on all aspects of agriculture and allied disciplines, including animal and veterinary sciences, entomology, plant sciences, forestry, aquaculture and fisheries, farming and farming systems, agricultural economics, extension and education, food and human nutrition, and earth and environmental sciences. Online Catalogue and Journal Article Citation Index are available for searching relevant materials + publications.
United States Department of Agriculture: Nutrient Data Laboratory - develop authoritative food composition databases and state of the art methods to acquire, evaluate, compile and disseminate composition data on foods available in the United States. Data on calculation of nutrient retentions and food yields, formulation/recipe estimations + Internet links to food composition and nutrition are also available.
United States Food & Drug Administration: Center for Food Safety & Applied Nutrition - provides information on regulations pertaining to additives, dietary supplements, food labeling, import, exports as well as information on food borne illnesses, HACCP, contaminants, safety of cosmetics and more.
The World of Food Science - packed with the latest information in the form of news headlines, directories, reports and more. Brought to you by the Institute of Food Technologists and International Union of Food Science and Technology.
American Dietetic Association (2009). International dietetics and nutrition terminology (IDNT) reference manual: Standardized language for the nutritionc are process. Chicago, Ill: American Dietetic Association.
Coultate, T.P. (2009). Food: The chemistry of its components. Cambridge: Royal Society of Chemistry.
Drummond, K.E., & Brefere, L.M. (2009). Nutrition for foodservice and culinary professionals. Hoboken, N.J.: Wiley.
DeBruyne, L. K., Pinna, K. & Whitney, E. (2008). Nutrition and diet therapy: Principles and practice. Belmont, CA: Thomson/Wadsworth.
