Medical personnel and medical librarians may tend to think of nutrition in medical terms and to forget its interdisciplinary aspects. For this reason, it is desirable for medical librarians to become familiar with a variety of sources of information on the composition of foods, nutrient values, food additives, and food protection. Many of these are government publications from such agencies as the U.S. Department of Agriculture, the National Research Council, and the Food and Agriculture Organization. Less familiar sources include nutrition materials from state agricultural experiment stations and extension services and important data published in a wide range of scientific or agricultural journals, which may be located through Nutrition Abstracts and Reviews, Food Science and Technology Abstracts, and the Bibliography of Agriculture. Sources of current information on nutrition research in progress include the Department of Agriculture's Current Research Information System (CRIS) and selective listings from the Smith-sonian Information Exchange.
