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Nutrition & Dietetics is a peer-reviewed journal published by Wiley, covering Dietetics, Nutrition, and Education, Nutrition and Health in Aging, Nutritional Studies and Diet.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Nutrition & Dietetics 12 (3): 45–58.
Formats any DOI in Nutrition & Dietetics style. No sign-up. |
| Publishes research in | Dietetics, Nutrition, and Education Nutrition and Health in Aging Nutritional Studies and Diet Obesity, Physical Activity, Diet Obesity and Health Practices |
| ISSN | 1446-6368 |
| Citation impact (2-yr) | 2.2 |
| h-index | 55 |
| i10-index | 595 |
| Total citations | 20,565 |
| Article processing charge | $2,780 |
| Top institutions publishing here | University of Wollongong |
| Journal website | onlinelibrary.wiley.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
The lean component of red meat is: An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and, possibly, also vitamin D Relatively low in fat and sodium A source of a range of endogenous antioxidants and…
Abstract Aim: Food security is an important nutrition issue among vulnerable population groups such as the young and socioeconomically disadvantaged. The present study sought to identify and describe the prevalence, distribution and severity of food insecurity, and related behavioural adaptations, among a sample of Australian university students. Methods: A cross‐sectional survey design involving a self‐administered…
Abstract Thickened fluids and texture‐modified foods are provided for the therapeutic treatment of dysphagia. Review of the literature indicated that numerous labels are applied to a small number of food textures and fluid thickness levels. The consequences of inconsistent terminology affect patient safety and the efficiency of communication. A joint project of the Dietitians Association…
