Nutrition and Food Sciences ***

CABI's Nutrition and Food Sciences internet resource is widely used by:

• Lecturers, researchers and students
• Government scientists and policy makers
• Industry food scientists and technologists
• Food safety authorities
• Nutrition professionals
• Dieticians

Users can quickly and easily find relevant research that matters to them. They are able to:

• quickly drill down to the content they need using search filters and refine options
• easily access the best available evidence using the “evidence-based research” filter
• keep up-to-date with trends and research with news and reviews
• save searches, export and share records for collaborative projects via the ‘My Nutrition’ function
• do systematic and specific searches taking advantage of the indexing using CAB Thesaurus and Advanced search
• ensure their systematic review is comprehensive by searching hard-to-find grey literature

Librarians can customize the links of most value to their users because the database is OpenURL compliant. 

As well as the best-known journals, we select relevant material from publications that other databases do not include so that users can see all the research:

• 13% of records are indexed from books, conferences, grey literature, reports, theses
• 50% of journals we scan are not in PubMed
• 88% of journals we scan are not in FSTA

CABI’s Nutrition and Food Sciences internet resource covers the whole food chain, from the properties of raw ingredients to the dietary effects of food and food components in humans, including:

General nutrition & diet

• Diet and behaviour
• Diet studies 
• Nutrition and growth
• Nutrition at different life stages (breastfeeding, infants, children, mothers, elderly)
• Nutrition education
• Sociological and cultural aspects of food and diet

Clinical nutrition

• Food allergies and intolerance
• Foodborne diseases
• Nutrient-drug interactions
• Nutrition in disease states
• Nutritional epidemiology, role of nutrients in disease
• Nutritional support: enteral and parenteral feeding
• Obesity and malnutrition
• Therapeutic diets, hospital food, dietetics

Physiology & animal models

• Appetite, taste, smell, satiety
• Digestion, absorption, physiology and metabolism of nutrients
• Effects of antioxidants and phytochemicals 
• Effects of nutrients on the body: tissues, blood values, biochemical parameters, body composition, gastroenterology
• Nutrient requirements
• Nutrition and exercise, sports nutrition

Food processing & technology

• Biotechnology 
• Food additives
• Food additives fermentation and brewing
• Food technology
• Processing

Food science

• Animal products (meat, fish, eggs, milk and seafood)
• Beverages (fruits, wine, teas, beers, etc)
• Consumer studies
• Food chemistry
• Food composition and quality
• Food microbiology 
• Food service
• Food supplements
• Functional foods
• Marketing
• Novel foods and ingredients
• Physical properties of food
• Plant products (fruit, vegetables, cereals, nuts) 
• Processed foods (baked, canned, dried, convenience foods, etc)
• Sensory science
• Techniques and analysis

Food safety & storage

• Food safety, hygiene and contaminants
• Packaging
• Preservation and storage
• Transport and distribution

Food law & economics

• Food aid, emergency feeding, food programmes
• Food and nutrition policy
• Food security

View our latest Hot Topic flyers:

• Obesity and Gut Flora
• Vitamin D and immunity

We offer a variety of promotional materials for use in your library.

To download these materials please select from the links below:

Nutrition and Food Sciences Database Brochure - English

Nutrition and Food Sciences Database Brochure - Française

Nutrition and Food Sciences Database Brochure - Español

Nutrition and Food Sciences Database Brochure - Português

Nutrition and Food Sciences Database Brochure - Italiano

Nutrition and Food Sciences Database Poster (English)

Nutrition and Food Sciences Database Web Banners - 300x250, 160x600, 728x90

Nutrition and Food Sciences Database Screensaver - 1366x768, 1280x800, 1920x1080

Further promotional materials for CABI's products and resources are available to download from our Information for Librarians area.

We are pleased to offer institutions and companies a free trial of the Nutrition and Food Sciences internet resource.

Individual students/researchers:  we hope you find the Nutrition and Food Sciences internet resource open access news and our CABI books useful for your studies. Please recommend our resources and books to your Librarian or Department.

To find out what training and support materials are available please visit our Product Training area.