To check what books the library has, you use the library's OPAC (Online Public Access Catalogue). This database lists all the material the library has in its collection.
You can quickly search for a particular title, or by author, subject or keyword. The advanced search option allows you to be more specific and gives a more focused list of results. You can access the OPAC from any PC that has an internet connection.
Once you have generated your search result list, click on the link for a particular book and you can see how many copies the library has, how many are available, whether the book is on loan (and the date it's due back), and a summary of the subjects covered. It will also give you the details of the call number e.g. 613.2.
This number is used to find the book on the shelves - for example, most of the books on health promotion and nutrition have call numbers around 613; clinical nutrition is at 615.854 whilst health policy and sociology are to be found at 362.1. The number is always followed by a three-letter code based on the name of the author/editor e.g. 615.854 GIB and books are shelved alphabetically where they share a call number - so 615.854 GIB will be before 615.854 GRO.
If it's an ebook you can click on a link to access it directly.
Ebooks - access information on the go and no fines!
Get access to the full text versions of a number of health-related books - EBook Central contains 77,000 online books on all disciplines
Use Summon to search across Ebook Central, Books@Ovid, Gale Virtual Reference Library, Dawson Era, EBSCO, ScienceDirect
Use Clinical Key to search books on Anatomy Physiology & Nursing
Handbook of Mineral Elements in Food by
Publication Date: 2015-04-20
The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource.