Food & Nutrition Collection Development Policy

Bobst Library, New York University
Kara Whatley, Selector for Nutrition


The collection supports undergraduate and graduate instruction, and faculty and student research in the Department of Nutrition and Food Studies within the School of Education. Subject areas covered in the curriculum and research are diverse and include clinical nutrition, dietetics, public health, food management, restaurant management, as well as the cultural, historical, and sociological aspects of food preparation and food behavior. Undergraduate, masters and doctoral programs prepare students for a variety of careers in various aspects of private industry, government service and the nonprofit sector including health care, the food service industry, retail businesses, restaurants, and education.

Degrees offered through the Department of Nutrition and Food Studies:

School of Education

B.S. Nutrition and Dietetics
B.S. Food Studies
B.S. Food and Restaurant Management

Graduate School of Education

M.A. Food Studies
M.A. Food Management
M.S. Clinical Nutrition
M.S. Food and Nutrition
M.P.H. Public Health Nutrition
Ph.D. Food, Nutrition and Dietetics
Ph.D. Food and Food Management

The nutrition collection is also of particular interest to students and researchers in the School of Education's Nursing program (B.S., M.A. and Ph.D.), as well as students in the Physical Therapy (B.A., M.A., D.P.S., Ph.D.) and Occupational Therapy programs (M.A., Ph.D.). Students of Robert F. Wagner School of Public Service's Health Policy and Management (M.P.A.), and Health Services Management (M.P.A.) programs also make use of the collection.


  1. Subject

    Sub-disciplines covered include nutrition, clinical nutrition, food studies, history of food, cookery, applied food science, food management, restaurant management, and public health aspects of nutrition.
  2. Language

    The collection comprises primarily English language materials. French, German and Italian monographs are collected on a highly selective basis.
  3. Geographical Areas

    In subjects that may be influenced by geography, such as food studies, primary collection emphasis is on North American, northeastern regional and local works. History of food and cookery and other works that cover other geographic areas are selected when there is a specific need or when the work deals with a particular topic that is unique, comprehensive or of overriding contemporary social, historical, cultural, policy, ethical, or philosophical importance.
  4. Chronological Periods

    While the heavy emphasis is on current materials, important works covering historical aspects are collected.

Types of Materials

  1. Included

    Reference Collection

    The collection includes major abstracting and indexing services in print and/or electronic format (Web-based online access, Telnet online access, networked CD- ROM, and standalone CD-ROM). Source books, dictionaries, encyclopedias, handbooks, biographical and organizational directories are collected in print form. U.S. government documents are collected in reference on a highly selective basis.

    General Collection

    Scholarly monographs, monographic series, conference proceedings of U.S. and International symposia and congresses, textbooks, and U.S. government documents are collected. Cookbooks are collected widely. Selection of reprint editions is done on an extremely selective basis and only for important works not currently owned, editions in need of replacement, or when editions contain new and important introductory material. Scholarly journals are collected in print, and highly selectively in electronic format.

  2. Excluded

    Reference collection

    Equipment manuals, cookbooks.

    General Collection

    Pamphlets and ephemera, lecture notes, reprints of single journal articles, preprints, reprint editions, technical reports, newsletters, manuscripts, juvenile works.

Strengths & Weaknesses of the Collection

The program in Nutrition and Food Studies has evolved over the years, historically focusing on home economics and nutrition. Thus earlier monograph holdings in the collection are stronger in home economics and similarly, there was greater emphasis on trade journals in the serials collection. Collections in nutrition were selected at levels appropriate to support graduate and undergraduate instruction.

Over the last ten years selection has occurred at the research level, developing significant depth and breadth in the collection. Home economics is no longer collected, and trade related literature is not emphasized. At the same time holdings in food science, food studies and clinical nutrition have grown. The nutrition and food monographs and journals classed as physiology (Library of Congress Call Number QP)and applied science (Library of Congress Call Number TX) in this collection are complemented by a number of nutrition journals classed as medicine (Library of Congress Call Number R). For information on the medicine and health aspects of nutrition see the collection development policy statement for Medicine.

Monographs and serials in hospitality, lodging and restaurant management that support instruction and research in the School of Continuing and Professional Studies' Center for Hospitality, Tourism and Travel Administration are collected independently of food and nutrition collections. The hospitality holdings emphasize the marketing and business aspects of these service industries. The food and nutrition collection is additionally complemented by works emphasizing the business, economic, marketing, governmental and social aspects of nutrition and food.

One strength of the collection is the Anne Kane Schrader Cookbook and Nutrition Collection donated by Michael E. Schrader. The collection represents a broad range of cultures and countries, and is augmented by small numbers of cookbooks that Mr. Schrader continues to donate periodically.

Other Resources

Other Collections at NYU

Biological Sciences

Other Libraries in New York City

Columbia University Biological Sciences Library.

Conrad N. Hilton Library at the Culinary Institute of America - located in Hyde Park, New York, the library contains a large collection of specialized literature in foodservice and hospitality.

Ehrman Medical Library - NYU's medical library offers great depth in the medical and clinical aspects of nutrition.

Subjects & Collecting Levels

Introduction to Collection Development Policy Statements. Coverage defines the depth of the collection in a particular subject area and may range from basic to intensive. The following section describes the existing collection strength (ECS), the current collecting intensity (CCI), and the desired collection strength (DCS).

TX 1-1107.4 Home Economics.
1-299 General History C C C
301-340 The Home: Logistics, Finance, Care. Clothing Exclude
341-641 Nutrition. Food. Food Supply C C C
645-840 Cookery B B B
851-885 Dining-Room Service A C C
901-946.5 Hospitality Industry. Hotels. Clubs. Restaurants. Food Service C C C
950-953 Taverns, Barrooms, Saloons C C C
955-985 Building Operation and Housekeeping C C C
1100-1107 Mobile Home Living Exclude
1110 Recreational Vehicle Living Exclude

Weeding & Retention Policies

  • Monographs

    Materials must be relevant to curriculum and/or research needs. The subject area must be one that is collected, and the level of work must be appropriate to undergraduate and graduate instruction, graduate or faculty research. Materials being considered for the collection come to the attention of the selector through faculty requests, the approval plan, interlibrary loan reports, publisher catalogues, journal book review sections or by identification in standard collection development tools.


    Physical quality of the monograph. Quality of content. Credentials/affiliations of publishing house, author, editors, contributors.


    Availability through other NYU libraries, consortia, or other New York City libraries.


    Price, anticipated short-term use and long term value to the collection must be considered. Monographs priced over $250 must be approved by the science bibliographer.

  • Journals

    Material must be relevant to curriculum and/or research needs. The subject area must be one that is collected, and the level of work must be appropriate for undergraduate instruction, graduate research or faculty research. Journals being considered for the collection come to the attention of the selector through faculty requests, interlibrary loan reports, document delivery requests, publisher advertisements, or journal citation evaluations.


    Physical quality of the journal. Quality of content, including any special or unique characteristics. Credentials/affiliations of publisher, editor, editorial board and contributors. Rank in citation evaluations. Indexed in available abstracting and indexing services.


    Availability through other NYU libraries, consortia, other New York City libraries, interlibrary loan or document delivery. Alternately, tables of contents through an electronic alerting service or journal web sites.


    Price, estimated number of readers, and alternatives are considered in an informal cost/benefit analysis.

  • Electronic Resources
    The general criteria outlined above are used for electronic resources as well. In addition, the following aspects are considered:

    Local and remote access; access method - Web-based online access, Telnet online access, networked CD-ROM, or standalone CD-ROM.


    Method of archiving old issues; Length of time old issues will be archived.

    Hardware/Software Requirements

    Hardware and software is required for public access terminals.

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