Glucksman Library, Referencing Guide

Referencing is an essential part of your academic work. Books, articles, websites, and any other sources you use in your writing must be acknowledged by providing references to them. Failing to cite or reference your sources may open you to suspicion of plagiarism, the passing off of another's work as your own. This offence is taken very seriously by UL. For more information on Plagiarism see I-Skills tutorial section 9.

The Glucksman Library has compiled a set of resources to help students with referencing. The information on this website provides access to referencing tutorials, guidelines on particular referencing styles, and shows you examples of how to reference specific types of research material.

Note different disciplines use different referencing styles. Check with your supervisor or departmental guidelines for advice on which referencing style to use.

Below is an extract from a sample paper with a reference list (in Harvard/Name/Date style):

Numerous studies involving large numbers of children and adolescents have proven a definite link between high rates of fast food consumption and risk of obesity (Bowman et al. 2004; Caroli 2004). While there is some criticism in the literature regarding the labelling of fatness as a disease and slimness as equal to beauty or social normality (Beardsworth and Keil 1997, p.176), Critser argues that in the United States the rise in obesity grew from a “boundary-free culture of American food consumption” (2003, p.31).

Reference List

Beardsworth, I. and Keil, T. (1997) Sociology on the Menu: an Invitation to the Study of Food and Society, London: Routledge.

Bowman, S.A., Gortmaker, S.L., Ebbeling, C.B., Pereira, M.A. and Ludwig, D.S. (2004) 'Effects of fast-food consumption on energy intake and diet quality among children in a national household survey', Pediatrics, 113(1), 112-118.

Caroli, M. (2004) 'Childhood obesity and the role of television', Journal of Obesity, 28(5), 43-44.

Critser, G. (2003) Fat Land, London: Allan Lane.

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