Michigan State University

Collection Development Policy Statement: Food Science and Human Nutrition

Levels of Collecting Intensity

Using WLN/OCLC Conspectus

Levels:

  1. Out-of-scope, not collected
  2. Minimal information level
  3. Basic information level
  4. Study or instructional support level
  5. Research level
  6. Comprehensive level

Please note that where the entire category was deemed to be collected at the same level of intensity, that category was collapsed to only display its highest-level categorization. Within a category, individual call numbers collected at a different level than the overall category are pulled out as needed.

Call # Ranges

Subject

Level

QP 141-159

Physiology: Nutrition and Digestion

4

QP 171-177

Metabolism

4

QR 115-129

Food Microbiology

4

RA 601-602

Food and Food Supply in Relation to Public Health

4

RC 143

Food Poisoning

4

RC 596

Food Allergies

4

RC 620-632

Nutritional and Metabolic Disease

4

RM 214-260

Diet and Vitamin Therapy

3

SF 250.5-275

Dairy Processing, Dairy Products

4

SF 490.8

Egg Processing and Preservation

3

SH 334.9-336.5

Fishery Processing

3

TP 368-456

Food Processing and Manufacture

4

TP 500-660

Fermentation Industries, Beverages, Alcohol

3

TP 670-699

Oils and Fats

3

TS 195-198.8

Packaging

4

TS 1950-1982

Animal Products Industries (poultry, meat processing)

4

TS 2120-2159

Cereals and Grain, Milling Industry

4

TX 341-641

Nutrition, Foods and Food Supply (including analysis, handling, additives, adulteration, food values, preservation and storage)

4

TX 642-840

Cookery: limited selection for Main (see also Cookbook and Food Collection Policy)

2

TX 943-946.5

Food Service: limited selection for Main (see also Hospitality/Business Policy)

2