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Nutrition Bulletin

What is Nutrition Bulletin?

Nutrition Bulletin provides a unique blend of scientific reviews on aspects of nutrition and news of important or emerging issues in the field of human nutrition. Its particular focus is the interface between the needs of nutritionists in research, health promotion, policy and teaching, and those working in the food industry. 

 

It is read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dietitians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition. 

 

Nutrition Bulletin provides a unique blend of scientific reviews on aspects of nutrition and news of important or emerging issues in the field of human nutrition. Its particular focus is the interface between the needs of nutritionists in research, health promotion, policy and teaching, and those working in the food industry. 

 

Anne de la Hunty, Editor, Nutrition Bulletin

Aims and scope

Published quarterly, the Bulletin presents original and comprehensive review articles on diverse aspects of the science and application of nutrition. The scientific quality of the Bulletin is maintained through a stringent editorial policy and through submission of all review articles and original research to a peer review process, which is overseen by an international Editorial Board.

 

Topics addressed in reviews cover the many and diverse areas that together comprise nutrition science, including: 

  • the biochemical and physiological basis for the role of various nutrients in the body; 
  • psychobiological aspects of human nutrition; 
  • discussion of observational (epidemiological) associations between diet/nutrients and aspects of health; 
  • the application of nutrition to disease prevention or the particular needs of population sub-groups; 
  • the impact of methods of food production and processing on the composition of food, and general aspects of nutrition policy and its communication; 

In addition, sections feature: 

  • updates on EU and UK-funded research; 
  • commentaries on recent government activities; 
  • brief synopses of recent scientific papers and policy documents; 
  • insights into the facts behind the food and nutrition media headlines.

An underlying theme to many of the subjects considered is their application to decisions made within food production and distribution, and in public health nutrition policy. 

Edited by: Anne de la Hunty, Sara Stanner and Judy Buttriss   

  • Impact factor: 2.7
  • 2022 Journal Citation Reports (Clarivate Analytics)

Online ISSN: 1467-3010
Frequency: 
Quarterly
Published by: 
Wiley

 

Online submission 

 

You can submit papers online and throughout the year via ScholarOne. Click here to submit a paper. 

 

Contact 

 

For further information about Nutrition Bulletin please contact Anne de la Hunty a.delahunty@nutrition.org.uk 

Nutrition Bulletin is available from the Wiley website and via Google Scholar and Scopus.

Spotlight: Ultra-Processed foods

October 2023

Food processing is vital to feed a global population of 8 billion people. However, recent research suggests that high levels of food processing may be detrimental to health, although the mechanisms, which are likely to be many and varied, behind any adverse effects are uncertain.

 

The NOVA classification system classifies foods according to their level and purpose of processing rather than by their nutrient composition, with ultra-processed foods (UPF) being the most processed. UPF consumption has been associated with adverse health outcomes in many observational studies but the extent to which this is explained by the generally high levels of saturated fat, salt and sugar of UPF foods is not clear.

 

This Spotlight on Ultra-Processed Foods brings together a number of articles published recently in Nutrition Bulletin looking at different aspects of the topic.

Other Spotlights

Virtual Issue: Changing the retail food environment

November 2023

Poor diets present one of the most prominent public health challenges in the United Kingdom. Less than 1% of the population is eating a diet reflective of government healthy eating guidance, which has profound consequences for both population and planetary health. Dietary risk factors are major contributors to the burden of disease and the food systems which support these diets are responsible for a considerable proportion of greenhouse gas emissions and freshwater use.

 

Altering the direction of travel requires a considerable shift in the way that food and drink are produced and consumed. At the consumer level, food and drink choices are influenced by a complex system of interdependent variables and the food retail environment exerts considerable influence on these variables. Supermarkets play a crucial role in the lives of many UK shoppers and just eight supermarkets hold 93% of the grocery market share in Great Britain.

 

This Virtual Issue: Changing the retail food environment brings together a number of articles published recently in Nutrition Bulletin looking at different aspects of the topic.