Bibliography

	Sign In Sign-Up

The small numbers throughout the text of Food Banking for Today's Family refer to this Bibliography Section. For example: 12-244 ,l 1 The first number refers to reference number 12; the number following the dash indicates the page. The 11 following the comma refers to reference number 11 with no particular page cited. Sam Andy encourages everyone to pursue answers to questions and issues concerning food storage plans.

NUTRITIONAL INFORMATION:
1. Amino Acid Content of Foods. United States Department of Agriculture, Washington, D.C.
2. Biological Energy Interrelationships and Glossary of Energy Terms. Prepared by Lorin E. Harris, National Academy of Sciences National Research Council, Washington, D.C.
3. Conversion Factors and Weights and Measures. Statistical Bulletin 362 USDA, Economic Research Service .
3a. Dietary Fat and Human Health. National Academy of Sciences, National Research Council, Washington, D.C.
4. Fatty Acids In Food Fats. United States Department of Agriculture, Washington, D.C.
5. Food Composition Tables For International Use. Published by FAO - United Nations.
6. Food Composition Tables - Minerals and Vitamins for International Use. Prepared by Charlotte Chatfield.
7. Foods for Fallout Shelters. Robert E. Farreel, et al, Food Technology, Vol. XVI, No. 8 pp. 21-27, No. 9. pp. 3949.
8. Foods for Shelter Storage: A Literature Review for the OCDM. J.C. Woodroff, and O. Lebedeff. Experiment, Georgia.
9. Food Supply for Fallout Shelters. Robert W. Olson, Project Leader. Western Utilization Research and Development Division, Agriculture Research Service USDA, Albany, CA.
10. ood for Survival After a Disaster. R. S. Hutchinson, Melbourne University Press.
11. Food Values of Portions Commonly Used. Bowes and Church, Revised by Charles FrederIck Church and Helen Nichols Chusch. J. B. Lippincott Company, PA.
12. Food. The Yearbook of Agriculture, USDA, Washington, D.C., Foreword: Ezra Taft Benson, Secretary of Agriculture.
13. In Time of Emergency. Department of Defense, Office of Civil Defense.
14. The National Academy of Sciences. Report of Frank B. Jewett, Washington, D.C.
15. Nutrition. An integrated approach, Ruth L. Pike and Myrtle L. Brown, John Wiley and Song, New York.
16. Nutrition and Physical Fitness. L. Jean Bogart, George M. Briggs, Doris Howes Calloway, W. B. Saunders Co., Philadelphia.
17. Nutritional Aspects of the All Purpose Survival Ration: A Critical Appraisal Interim Report No. 25-29. U.S. Quartermaster Food and Container Institute for the Armed Forces.
18. Nutritive Value of Foods. United States Department of Agriculture, Washington, D.C.
19. Prospects of the World Food Supply. National Academy of Sciences, Washington, D.C.
20. Recommended Dietary Allowances. Food and Nutrition Board, National Academy of Sciences-National Research Council. Revised.
21. Rice and Rice Diets. Food and Agriculture Organization of the United Nations.
22. United States - Canadian Tables of Feed Composition. National Academy of Sciences. Washington, D.C.
23. Dictionary of Commercial Chemicals. Foster Den Snell and Cornelia T. Snell (Includes a summary of the Food, Drug and Cosmetic Act, Federal Insecticide, Fungicide and Rodenticide Act, permissible maxima for atmospheric contaminants in parts par million, official tares set by the New York Board of trade, etc.1 D. Van Nostrand Co., Princeton, New Jersey.
24. The Chemical Analysis of Foods and Food Products. Morris B. Jacobs (standards of identity, purity, or value and the means to determine them) D. Van Nostrand Co., Inc., Princeton, New Jersey.

FOOD ADDITIVES INFORMATION:
1. Food Additive Control in Canada. L.I. Pugsley, Food and Drug Directorate, Department of National Health and Welfare, Ottawa, Canada. UNIPUB, 317 East 34th Street, New York, New York 10016.
2. Food Additives. Manufacturing Chemists' Association, Inc., 1825 Connecticut Ave., N.W,, Washington 9, D.C.
3. Evaluation of the Carcinogenic Hazards of Food Additives. Fifth Report of the Joint FAO/WHO Expert Committee on Food Additives. UNIPUB, 317 East 34th Street, New York, New York 10016.
4. Evaluation of the Toxicity of a Number of Antimicrobials and Antioxidants. Sixth Report of the Joint FAO/WHO Expert Committee on Food Additives. UNIPUB, 317 East 34th Street, New York, New York 10016.
5. Food Additive Control in France. by R. Truhaut, Professor of Toxicology at the Faculty of Pharmacology of Paris and R. Sourverain, Divisional Inspector of the Service for Prevention of Fraudulent Practices. UNIPUB, 3t7 East 34th Street, New York, New York 10016.
6. Food Additive Control in the Federal Republic of Germany. Dr. Volker Hamann. UNIPUB, 317 East 34th Street, New York, New York, 10016.
7. Food Additive Control in the Netherlands. Dr. W. Meijer. UNIPUB, 317 East 34th Street, New York, NewYork 10016.
8. Food Additive Control in the United Kingdom. C.L. Hinton, UNIPUB, 317 East 34th Street, New York, New York 10016.
9. Editor Thomas E. Furia, Punished by The Chemical Rubber Co., t89Ot Cranwood Parkway, Cleveland, Ohio 44128. UNIPUB, 317 East 34th Street, Nem, York New York 10016.
10. Problems in the Valuation of Carcinogenic Hazards from the Use of Food Additives. National Academy of Sciences, National Research Council, Washington, D.C.
11. Radionuclides In Food. National Academy of Sciences, National Research Council, Washington, D.C.
12. Some Considerations in the Use of Human Subjects in the Safety Evaluation of Pesticides and Food Chemicals. National Academy of Sciences, National Research Council,Washington, D.C.
13. Second Joint FAO/WHO Conference on Food Additives. Published jointly by FAO and WHO and issued also as World Health Organization: Technical Report Series, No. 264. Food and Agriculture Organization of the United Nations. UNIPUB, 317 East 34th Street, New York, New York 10016.
14. Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluations. Some Antimicrobials, Antioxidants, Emulsifiers, Stabilizers, Flour-Treatment Agents, Acids, and Bases. Ninth Report of the Joint FAO/WHO Expert Committee on Food Additives. UNIPUB, 317 East 34th Street, New York, New York 10016.
15. Specifications for the Identity and Purity of Food Additives. Vol. 1. Antimicrobial preservatives and antioxidants. UNIPUB, 317 East 34th St., New York, New York 10016.
16. Specifications for the Identity and Purity of Food Additives. Vol. 11 Food Colors. Published under the auspices of the Food and Agriculture Organization of the United Nations and the World Health Organization. UNIPUB, 317 East 34th Street, New York, New York 10016.
17. Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Emulsifiers, Stabilizers, Bleaching and Maturing Agents. Seventh Report of the Joint FAO/WHO Expert Committee on Food Additives. UNIPUB, 317 East 34th Street, New York, New York 10016.
18. Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Food Colours and Some Antimicrobials and Antioxidants. Eighth Report of the Joint FAO/WHO Expert Committee on Food Additives. UNIPUB, 317 East 34th Street, New York, New York 10016.
19. The Use of Chemicals in Food Production, Processing, Storage and Distribution. National Academy of Sciences-National Research Council, Washington, D.C
20. Use of Human Subjects in Safety Evaluation of Food Chemicals. National Academy of Sciences, National Research Council, Washington. D.C.

CHEMISTRY INFORMATION:
1. Atoms, Molecules and Chemical Change. Russell H. Johnsen, Ernest Grunwald, Prentice-Hall, Inc. Englewood Cliffs, N.J.
2. Chemistry. B. Richard Siebring, The MacMillan Company, New York, The University of Wisconsin-Milwaukee.
3. Nitrogen In Industry. Marshall Sittig, D. Van Nostrand Company, Inc., Princeton, New Jersey.

[top]