Nutrition and Diet Care

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Current Issue :  Volume 1 - Issue 1 - 2020

Nutrition and Diet Care : Open Access

About the Journal

Journal of Nutrition and Diet Care is an open access peer reviewed bimonthly international journal publishes research articles covering all aspects of experimental nutrition in humans and other animal species; Dietetic Practice and Public Health Nutrition. It publishes articles on different aspects viz., Dietary Interventions, Practice, Nutritional Guidelines, Nutrigenomics, Molecular Nutrition, Appetite, Diet and Disease, Dietary Intake, Dietary Surveys, Eating Disorders, Food Intake and Nutritional Status, Food Processing and Technology, Food, Macronutrients, Malnutrition, Metabolic Syndrome, Micronutrients, Nutrition and Food Health, Nutrition Therapy, Nutrition, Nutritional Epidemiology, Nutritional Status, Obesity, Vitamins, Weight Control, Weight Management, etc., special articles such as reviews and life story of prominent nutrition scientists; and issues, opinions, and commentaries on divisive issues in nutrition.

This journal also allows articles on dietetics and food processing. JNDC will support the up-and-coming scientists, scholars, academicians, researchers, and students by providing Open access platform for publishing their articles. Original Research, Reviews, Case Reports, Commentaries, Short Communications etc., are invited for possible publication from every corner of the globe.

Every article submitted by authors are evaluated by editorial board members or a group of peer review experts in the field confirming that the published articles are of high quality and that the information they contain is accurate and reliable.

Open Access Publication and Creative Commons Licensing:

This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms.

Ahead of Print policy:

Articles published online under the Ahead of Print model are considered published and can be cited and quoted using the DOI as the reference source. Acquaint has a policy that changes will not be made after publication of an article without following accepted procedures for making corrections to the scientific record.

 

Major Subject Areas Of Interest In Nutrition And Diet Care Include, But Are Not Restricted To The Following Fields

Applied Human Nutrition

Analytical Methods In Nutrition & Food Sciences

Advanced Microscopy of Foods

Antioxidants and Phytochemicals in Food

Biotechnology in Agricultural Food Production

Culinology

Clinical Nutrition

Calorie Intake and Consumption

Carbohydrates and Fibers

Consumer attitudes to food and risk assessment

Consumption and eating habits

Dietetics

Diets and Diseases

Dietary surveys

Dietary supplement

Experimental Methods in Proteins

Food Safety and Hygiene

Food Science

Food Engineering

Food Chemistry

Food allergies and intolerances

Food rheology

Food fortification

Food Toxicology

Food Microbiology and Safety

Food Analysis

Food Processing Technology

Food preservation

Food packaging

Food function and relationships between diet and disease

Food and bioprocess technology

Fish Nutrition

Family Meal Management

Healthy Eating Initiatives

Human Nutrition Over the Life Span

Lipids in Foods and Nutritional Implications

Microencapsulation Applied to Foods and Nutrients

Metabolism and Nutrition Physiology

Nutraceutical

Nutrification

Nutritional Deficiencies And Related Diseases

Nutritional Epidemiology

Nanoscale Food Science, Engineering, and Technology

Probiotics

Principles Of Nutritional Problem Diagnosis

Research Methods in Human Nutrition

Sports Nutrition

Sensory and Food Quality

Vitamins and Minerals

World Problems in Nutrition

Applied Human Nutrition

Analytical Methods In Nutrition & Food Sciences

Advanced Microscopy of Foods

Antioxidants and Phytochemicals in Food

Biotechnology in Agricultural Food Production

Culinology

Clinical Nutrition

Calorie Intake and Consumption

Carbohydrates and Fibers

Consumer attitudes to food and risk assessment

Consumption and eating habits

Dietetics

Diets and Diseases

Dietary surveys

Dietary supplement

Experimental Methods in Proteins

Food Safety and Hygiene

Food Science

Food Engineering

Food Chemistry

Food allergies and intolerances

Food rheology

Food fortification

Food Toxicology

Food Microbiology and Safety

Food Analysis

Food Processing Technology

Food preservation

Food packaging

Food function and relationships between diet and disease

Food and bioprocess technology

Fish Nutrition

Family Meal Management

Healthy Eating Initiatives

Human Nutrition Over the Life Span

Lipids in Foods and Nutritional Implications

Microencapsulation Applied to Foods and Nutrients

Metabolism and Nutrition Physiology

Nutraceutical

Nutrification

Nutritional Deficiencies And Related Diseases

Nutritional Epidemiology

Nanoscale Food Science, Engineering, and Technology

Probiotics

Principles Of Nutritional Problem Diagnosis

Research Methods in Human Nutrition

Sports Nutrition

Sensory and Food Quality

Vitamins and Minerals

World Problems in Nutrition