Talk:Clive McCay

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Chronology for Clive McCay

Shurtleff, William; Aoyagi, Akiko, compilers (2009). Clive M. McCay and Jeanette B. McCay, History of work with soyfoods, the New York state emergency food commission, improved bread, and extension of lifespan, (1927-2009): extensively annotated bibliography and sourcebook (PDF). LaFeyette, CA: Soyinfo Center. ISBN 978-1-928914-27-3 (Clive M. McCay ad Jeanette B. McCay: Bibliography and Sourcebook). {{cite book}}: Check |isbn= value: invalid character (help)CS1 maint: multiple names: authors list (link)

A very thorough chronology can be found on pages 7-9 of this document. DonaldRichardSands (talk) 02:32, 16 December 2011 (UTC)[reply]

Clive Maine McCay (1898-1967), A Biographical Sketch

Loosli, J. K. (1973). "Clive Maine McCay (1898-1967), A Biographical Sketch" (PDF). The Journal of Nutrition. 103: 1–10. Retrieved 2011-12-16.

Cornell's Memorial Statement for McCay

Cornell University Library. eCommons@Cornell:McCay, Clive Maine http://ecommons.library.cornell.edu/bitstream/1813/18908/1/McCay_Clive_Maine_1967.pdf

Suggested Outline

1 Early years
2 Higher education
3 Personal life
4 Career
5 Legacy
6 Honors and awards
7 Publications
8 See also
9 Notes
10 References
11 Further reading
12 External links

American Society for Nutritional Sciences (ASNS), formerly American Institute of Nutrition (AIN)

Clive McCay was a charter member of the American Institute of Nutrition.

This quote provides a citation for the name change of AIN to ASNS:

Professional associations often serve as the interface between the food (end of p. 60) industry, the food service delivery industry, and the food-consuming public. In the nutrition and foods area, these include the American Society for Nutritional Sciences (ASNS) (formerly the American Institute of Nutrition), the American Dietetic Association (ADA), the Society for Nutrition Education (SNE), the American Society for Parenteral and Enteral Nutrition (ASPEN), the American Society for Clinical Nutrition (ASCN), the American School Food Service Association, and the Institute of Food Technologists (IFT). Each of these professional associations is keenly aware of issues that affect its members; for example, the American School Food Service Association, the American Dietetic Association, and the Society for Nutrition Education would work together to influence funding for programs such as the National School Lunch Program, while groups like the American Scoeity for Nutrition Sciences, the American Socity for Clinical Nutrition, and the American Dietetic Association often band together for policy issues involving funding for nutrition research.Sims, Laura S. (1998). The politics of fat: food and nutrition policy in America (Google eBook) (Second ed.). Armonk, NY: M. E. Sharpe. pp. 60, 61. ISBN 0-7656-0194-X.