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r Bibliography/
Sources
Please note that older sources included here are considered classics in the
field, groundbreaking works, or contain unique, valuable information
unavailable in more recent publications.internet nutrient databases
Institute of Medicine. National Institutes of Health. Food and Nutrition.
URL: http://www.iom.edu/CMS/3708.aspx.
U.S. Department of Agriculture, Agricultural Research Service. USDA Nutri-
ent Data Laboratory. USDA National Nutrient Database for Standard
Reference. URL: http://nal.usda.gov/fnic/foodcomp/search/.books
American Dietetic Association. Handbook of Clinical Dietetics. New Haven,
Conn.: Yale University Press, 1981.
Arkin, Freda. Kitchen Wisdom. New York: Holt, Rinehart and Winston, 1977.
Berkow, Robert, ed. The Merck Manual. 17th ed. Whitehouse Station, N.J.:
Merck Research Laboratories, 2006.
———. The Merck Manual. 16th ed. Rahway, N.J.: Merck Research Labora-
tories, 1992.
———. The Merck Manual. 14th ed. Rahway, N.J.: Merck, Sharp & Dohme
Research Laboratories, 1982.
Braun, Stephen. Buzz. New York: Oxford University Press, 1996.
Briggs, George M., and Doris Howe Calloway. Nutrition and Physical Fitness.
11th ed. New York: Holt, Rinehart and Winston, 1979.
Cook, L. Russell. Chocolate Use and Production. New York: Books for Industry,
1972.
Davidson, Alan. The Oxford Companion to Food. Oxford: The Oxford Univer-
sity Press, 1999.
DeVore, Sally, and Thelma White. The Appetites of Man. New York: Anchor
Books, 1978.
Farb, Peter, and George Armelagos. Consuming Passions. Boston: Houghton
Mifflin Company, 1980.
Griggs, Barbara. Green Pharmacy. New York: Viking, 1981.
Grosser, Arthur P. The Cookbook Decoder. New York: Warner Books, 1981.