Journal of Nutrition & Food Sciences is among the best peer-reviewed journals which are characterized by nutrition and food sciences in medical terms that have dimensions towards genetic, psychological and environmental aspects. Articles published in this peer-reviewed journal are properly reviewed by at least two reviewers of the associated fields.
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 one of the top open access publishers with 700+ peer-reviewed journals along with eminent scientists in its Editorial Board and expert reviewers to carry rigorous peer-review process. The peer review process is highly appreciated by researchers globally. Editorial Board Members and Reviewers actively participate in the review process within 21 days and ensure the quality of the manuscripts. In addition to open-access publishing, OMICS also provides E-books, Scholar Central and more than 3000+ International Scientific Conferences under its umbrella.
Last date updated on September, 2024
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