Journal of Nutrition & Food Sciences is one of the open access journals in nutrition and food sciences. The open access policy of the journals aims at increasing the visibility and accessibility of the published content and thus providing the desirable researches to the readers.
It mainly deals with Infectious diseases, Nutrition education, Probiotics, Prebiotics, Dietary component, Post harvesting, Nutritional biomarkers, Food chemistry, Neural mechanism.
Nutrition is the nourishment and necessary ailments, required by an organism to stay alive. Today, its meaning has far outreached the aim of just staying alive. Nutrition now also focuses on food related diseases, on the symptoms and conditions and also how to prevent them, with equally focusing on diet control and weight watch. Nutrition is the source of food that is needed in connection to the body's dietary needs. It is a source that provides the energy and nutrients which makes the body healthy. Good Nutrition means putting dietary importance on foods, vegetables, cereals, fish, poultry, meat, and low-fat dairy substances to safeguard the body for consistent and sufficient supply of the supplements it needs. Likewise means overseeing the calorie intake to maintain the fitness of the body.
OMICS Group is among best open access publishers with expert reviewers and renowned scientists in its Editorial Board. Both editors and reviewers actively participate in the peer-review process and help in completing the review process within 21 days. Apart from this OMICS Group organizes more than 3000+ International Scientific Conferences.
Last date updated on February, 2021