Skip to About the Library Menu
Skip to Main Content
 

UHM LIBRARY COLLECTION POLICIES


Food Science and Human Nutrition


PROGRAM INFORMATION

Research and instruction in food science and human nutrition is included in the Human Nutrition, Food and Animal Sciences Department. The program has a strong science base that is applied to food and human nutrition.

At the undergraduate level, the program offers a BS in food science and human nutrition. Options in the curricula include dietetics, human nutrition, and science education. The dietetic option has been approved by the American Dietetic Association. The human nutrition option can be directed toward nutrition education, sports nutrition, or other interests. The human nutrition option can serve as a pre-professional program in medicine, dentistry, nutrition, or other scientific graduate programs. The science education option provides students with a curriculum that fulfills the academic requirements for a chemistry, biology, or general science certification as a secondary school science teacher.

At the graduate level, the program offers an MS (Plan A and Plan B) in food science, an MS in nutritional sciences (Plan A and Plan B), and participates in an inter-college PhD program in nutrition. The MS in food science offers areas of concentration in food safety and quality, food processing and engineering, food chemistry and biochemistry, food microbiology, product development, and food science education. For the MS in nutritional sciences, the subject areas of concentration include obesity, bioactive food components, diet and cancer, mineral nutrition and toxicology, sports nutrition, nutrition education, nutritional product development, community and international nutrition, nutritional biochemistry, and nutritional epidemiology. The nutrition PhD program integrates faculty and resources from the instructional and research programs housed in the College of Tropical Agriculture and Human Resources (CTAHR), the John A. Burns School of Medicine (JABSOM), and the Cancer Research Center of Hawai'i (CRCH).

COORDINATION OF COLLECTING RESPONSIBILITIES

In addition to its own literature, nutrition depends heavily on the literature in biology, biochemistry, physiology, medicine, and other biomedical sciences. The food science program is supported by its own literature, but also draws heavily on the literature of agriculture, biology, biomedical sciences, chemistry, microbiology, and travel industry management.

Additional food science and nutrition materials relating to Hawaii and the tropical Pacific are occasionally acquired through Special Collections. The Hawaiian Collection is the primary repository for material originating in Hawaii. The Pacific Collection includes materials about islands of the Pacific. These departments sometimes purchase duplicate copies of heavily used titles for the general circulating collection. The Government Documents Collection provides national and international government publications from the U.S. Department of Agriculture, the United Nations Food and Agriculture Organization, and the World Health Organization.

The collection at the Health Sciences Library at the John A. Burns School of Medicine also supports this program.

GUIDELINES TO MATERIALS COLLECTED OR EXCLUDED

Language: Primarily English; foreign language materials are not usually acquired. Asian language material can be found in both the Science and Technology Wing and in the Asia Collection.

Chronological: No limitations; the emphasis is on current theories and research.

Geographic: No limitations; selected food composition and applied nutrition literature is collected from Asia and the Pacific.

Date of Publication: Current materials are emphasized; gaps are filled as needed.

Types and Formats of Materials Collected: Scholarly journals are of primary importance in these disciplines; where available and financially feasible, Web access is preferred for journal subscriptions. Web-accessible journal article databases, including back files, are acquired as funds permit. Monographs and monographic series on current research in the field are generally collected in print format, but e-book availability is increasing. Conference proceedings are collected selectively in either print or Web accessible electronic format. Reference materials such as dictionaries, encyclopedias, handbooks, and bibliographies are collected and Web access is preferred when available. Dissertations and theses in print format are collected on a very selective basis. Audiovisual materials and microforms are purchased only when requested by faculty. Excluded are manuscripts and preprints and reprints of journal articles.

Electronic Format: See Types and Formats of Materials Collected.

Treatment: All treatments are included, with the exception of popular works and lower level textbooks. Upper level textbooks are selectively collected. Both research and applied aspects are collected.

GIFTS

Books that document food science and human nutrition scholarly research and university level textbooks no more than five years old may be accepted. Gifts in other formats that are relevant to the research or instruction mission of the food science and human nutrition program will also be reviewed. Popular magazines, short journal runs, materials that duplicate items already in our collections, and materials in poor condition generally are not accepted. Contact the food science or human nutrition subject librarian (http://www.hawaii.edu/sciref/reference2008.html) to discuss the nature, extent and timing of your donation. Gifts of archival materials that relate to the history of the university should be discussed with the University Archives (http://libweb.hawaii.edu/libdept/archives/).

When donated items are accepted by the UH Manoa Library they become the possession of the Library. The Library reserves the right to make decisions about the disposition of these materials. A letter of acknowledgement will be sent to donors, but the Library cannot provide monetary appraisals of gifts.

NOTE: This policy replaces the previous policies for Food Science and for Human Nutrition.

Compiled by: Eileen Herring
Date: June 2008




Home | Research Tools | Personal Services | About the Library
Terms of Use | UH Manoa | UH System | Contact Us