Collection profile for nutritional science
Print and electronic resources from the field of nutritional sciences (nutrition, household management and home economics) are a key part of ZB MED’s collection. Its primary goal is to collect scientific works relevant to the value creation chain that extends from the environment to people, nutrition and health.
Key topics include the physiological and biochemical foundations of a nutritious diet as a prerequisite for human health and performance at different ages and at different levels of need. The collection also focuses on food sciences and on research that aims to secure a sustainable supply of food for a growing global population while making sparing and sustainable use of natural resources.
Further key topics include the quality, safety and traceability of food for the purposes of consumer protection as well as the fields of food intolerance, diet-related diseases and preventive nutrition, all of which are closely related to the library’s collection policy in the medical arena.
Certain areas are only given secondary consideration in the active collection, including the history of nutritional sciences as well as general and specialist aspects of politics, sociology and law.
ZB MED’s collection policy also gives a more minor role to economic aspects (including home economics) and to specialist works on technical aspects of fields such as food technology and biotechnological and genetic engineering processes in industrial food production.
Alphabetical keyword and topic overview
- Allergens
- Alternative protein sources
- Antioxidants
- Bioactive ingredients
- Biochemical processes
- Cancer
- Cardiovascular Diseases
- Clinical nutrition
- Consumer behaviour
- Consumer protection
- Designer Food
- Diabetes
- Dietary recommendations
- Dietetics
- Diet-related diseases
- Drug-nutrient interaction
- Epidemiology
- Fermentation
- Flavours
- Food additives
- Food analysis
- Food chain management
- Food Chemistry
- Food coating and packaging
- Food hygiene
- Food ingredients
- Food intolerance
- Food intolerance
- Food microbiology
- Food preparation
- Food processing
- Food quality
- Food science
- Food stabilisers
- Food storage
- Food supplements
- Food supply
- Food Technology
- Food toxicology
- Food value chain
- Functional foods
- Functional Ingredients
- Global food security
| - Global food security
- Healthy Ageing
- Immunology
- Individual foods
- Individualised Nutrition
- Malnutrition
- Metabolic syndrome
- Micro- and nanostructures in food
- Microbiological food safety
- Molecular nutrition research
- Molecular Prevention
- Nutraceuticals
- Nutrigenomics
- Nutrition and health
- Nutrition at different ages
- Nutrition counselling
- Nutrition for special needs
- Nutrition in different cultures and countries
- Nutritional behaviour
- Nutritional ecology Nutritional physiology
- Nutritional factors
- Nutritional medicine
- Nutritional security
- Nutritional teachings
- Nutritional therapy
- Obesity
- Osteoporosis
- Oxidative Damage
- Phytochemistry
- Pollutants
- Post-harvest treatment chain
- Preventive Nutrition
- Quality Management
- Residues in food
- Secondary plant substances
- Sensory analysis
- Special nutrition
- Sustainable food security
- Sustainable nutritional quality
- Toxicology
- Traceability
- Whole Food Nutrition
- World nutrition
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