Anatomy & Physiology Made Incredibly Easy! (2009) 3rd ed. Philadelphia, PA: Lippincott Williams & Wilkins
Barasi, Mary E. (2003) Human Nutrition: A Health Perspective. 2nd ed. London: Arnold
Bender, David A. (2008) Introduction to Nutrition and Metabolism. 4th ed. Boca Raton: CRC Press
Coventry University (2008) The Harvard Style: A Guide to Referencing Resources (n.d.)
Dictionary of Food Science and Nutrition (2006) London: A & C Black
Geissler, Catherine and Powers, Hilary (2005) Human Nutrition. 11th ed. Edinburgh: Elsevier
Geissler, Catherine and Powers, Hilary J. (2011) Human Nutrition. 12th ed. Edinburgh: Churchill Livingstone
Gibney, Michael J., Kok, Frans J., Vorster, Hester H., and Nutrition Society (2002) Introduction to Human Nutrition. vol. The Nutrition Society textbook series. Oxford: Blackwell Science
Gibson, Rosalind S. (2005) Principles of Nutritional Assessment. 2nd ed. New York: Oxford University Press
Gregory, Jan, Henderson, Lynne, and Swann, Gillian (2002) The National Diet and Nutrition Survey: Adults Aged 19 to 64 Years, Vol. 1: Types and Quantities of Foods Consumed. London: Stationery Office
Halliday, Anne and British Nutrition Foundation (1992) Dietary Reference Values: What Are They and How Should They Be Used? vol. Briefing paper / British Nutrition Foundation. London: British Nutrition Foundation
Insel, Paul M., Turner, R. Elaine, and Ross, Don (2010) Discovering Nutrition. 3rd ed. Sudbury, Mass: Jones and Bartlett Publishers
Insel, P.M., Ross, D., McMahon, K., and Bernstein, M. (2016) Discovering Nutrition. Fifth edition. Burlington, MA: Jones & Bartlett Learning
Mann, Jim and Truswell, A. Stewart (2012) ‘Chapter 25 of Essentials of Human Nutrition - “Food Groups”’. in Essentials of Human Nutrition [online] 4th ed. Oxford: Oxford University Press. available from <https://contentstore.cla.co.uk/secure/link?id=78891bbb-c604-e711-80c9-005056af4099>
Mann, Jim and Truswell, A. Stewart (2007) Essentials of Human Nutrition. 3rd ed. Oxford: Oxford University Press
McCance, R. A., Widdowson, Elsie M., AFRC Institute of Food Research, and Food Standards Agency (Great Britain) (2002) McCance and Widdowson’s The Composition of Foods. 6th summary ed. Cambridge: Royal Society of Chemistry
Mills, Alison, Crawley, Helen, Patel, Sejal, and Great Britain (1996) Food Portion Sizes. 2nd ed. London: H.M.S.O.
Panel on Dietary Reference Values and Great Britain (1991) Dietary Reference Values for Food Energy and Nutrients for the United Kingdom. vol. Report on health and social subjects. London: H.M.S.O.
Webb, G.P. (2012) ‘Chapter 2 of Nutrition: Maintaining and Improving Health - “Food Selection”’. in Nutrition: Maintaining and Improving Health [online] 4th ed. London: Hodder Arnold. available from <https://contentstore.cla.co.uk/secure/link?id=e0209fcc-c804-e711-80c9-005056af4099>
Whitney, Eleanor Noss and Rolfes, Sharon Rady (2008) Understanding Nutrition. 11th [international student] ed. Belmont, CA: Thomson/Wadsworth