Department of Nutrition and Food Science

Aims and Scope

Food and nutrition influence human health through complex interactions involving dietary composition, nutrient availability, metabolic regulation, food quality and individual and population-level behaviors. The Department of Nutrition and Food Science of The Gazette of Medical Sciences (The GMS) publishes peer-reviewed, open-access research that advances scientific understanding of these relationships. Its editorial scope integrates nutritional sciences, clinical dietetics, food chemistry, food technology, nutritional epidemiology and public health nutrition. The Department welcomes contributions from nutrition scientists, dietitians, food technologists, clinicians, biochemists, epidemiologists and researchers working across the food and health sciences.

Human nutrition and nutritional physiology are central to the Department's mission. Research may investigate energy intake and expenditure, dietary carbohydrates, proteins, lipids, fiber, vitamins, minerals, amino acids and other nutritionally important constituents. Studies examining digestion, absorption, nutrient transport, metabolic pathways, hormonal regulation, appetite, satiety, gut microbiota and the biological consequences of nutritional deficiencies or excesses are encouraged. Particular interest is given to research explaining how dietary composition and nutritional status affect growth, development, metabolic health, physiological adaptation and healthy aging.

The Department places strong emphasis on clinical nutrition and the evaluation of dietary interventions in human health and disease. Contributions may explore nutrition in obesity, diabetes, cardiovascular disorders, gastrointestinal and liver diseases, kidney disease, cancer, immune-related conditions and other acute or chronic illnesses. Relevant areas include medical nutrition therapy, nutritional assessment, enteral and parenteral nutrition, maternal and infant nutrition, pediatric and geriatric nutrition, sports nutrition, eating disorders and the prevention and management of malnutrition. Clinical investigations should use appropriate study designs, clearly report outcomes and distinguish associations from causal effects.

Food science and technology constitute an equally important component of the Department's scope. Research is welcomed on food composition, food chemistry, biochemistry of food constituents, food microbiology, food processing, preservation, preparation, packaging, storage and shelf-life evaluation. The Department encourages investigations into food safety, hygiene, contamination, foodborne hazards, food machinery, sensory evaluation, quality control, food engineering, product development, functional foods and the effects of processing on nutritional quality. Studies of food bioactive compounds, lipid oxidation, antioxidants, fermentation, food structure and molecular gastronomy are relevant when they contribute scientifically supported insights.

At the population level, the Department supports research examining dietary patterns, food environments, consumer choice, nutrition education, food insecurity, nutritional inequalities and the effectiveness of public health nutrition initiatives. Dietary surveys, cohort studies, intervention trials, food consumption assessments and evidence syntheses can help clarify the relationships between food choices and health outcomes. The Department also welcomes interdisciplinary work addressing sustainable food systems, food policy, nutrition labeling, food accessibility and the responsible communication of nutritional evidence. Original research, systematic and narrative reviews, perspectives, case reports, short communications, methodological contributions and editorials are considered, with particular attention to scientific rigor, transparency and ethical research practices.

Areas of Interest

• Calorie Intake and Consumption
• Carbohydrates and Fibers
• Clinical Nutrition
• Consumer Choice
• Dietary Surveys
• Diets and Diseases
• Eating Disorders
• Food Chemistry
• Food Conservation and Preparation
• Food Machinery
• Food Packaging
• Food Processing Technology
• Food Safety and Hygiene
• Healthy Eating Initiatives
• Hormonal Regulations
• Nutritional Immunology
• Macronutrients
• Malnutrition
• Maternal and Infant Nutrition
• Metabolism and Nutrition Physiology
• Micronutrients
• Molecular Gastronomy
• Nutrient Metabolism
• Nutrition and Food Health
• Nutritional Epidemiology
• Obesity and Weight Control
• Proteins and Amino Acids
• Public Health Nutrition
• Sports Nutrition
• Vitamins and Minerals
• Human Nutrition
• Nutrition Biochemistry
• Energy Balance and Expenditure
• Dietary Lipids and Fatty Acids
• Dietary Fiber and Gut Health
• Protein Quality and Requirements
• Mineral Bioavailability
• Vitamin Deficiency and Excess
• Digestion and Nutrient Absorption
• Appetite and Satiety Regulation
• Nutrition and Endocrine Function
• Nutrition and Metabolic Syndrome
• Diabetes and Dietary Management
• Cardiovascular Nutrition
• Dietary Cholesterol and Lipoproteins
• Liver Health and Nutrition
• Renal Nutrition
• Oncology Nutrition
• Gastrointestinal Nutrition
• Nutrition and the Gut Microbiome
• Nutrition in Pregnancy
• Lactation and Infant Feeding
• Pediatric Nutrition
• Geriatric Nutrition
• Community Nutrition
• Medical Nutrition Therapy
• Enteral and Parenteral Nutrition
• Nutritional Assessment
• Dietary Interventions
• Food Consumption Patterns
• Nutrition Education
• Food Security and Food Insecurity
• Nutritional Inequalities
• Food Environments and Consumer Behavior
• Nutrition Policy and Labeling
• Food Composition Analysis
• Food Biochemistry
• Food Microbiology
• Food Preservation and Shelf Life
• Food Fermentation
• Foodborne Pathogens
• Food Contaminants and Toxicology
• Food Quality Assurance
• Food Product Development
• Functional Foods and Nutraceuticals
• Food Bioactive Compounds
• Dietary Antioxidants
• Food Lipid Oxidation
• Food Sensory Science
• Food Engineering
• Food Packaging Materials
• Sustainable Food Systems
• Food Waste Reduction
• Nutrition and Healthy Aging
• Evidence-Based Dietary Guidelines

The Department encourages research that strengthens nutritional knowledge, improves food quality and safety, or contributes to evidence-based dietary and public health practice. All submissions undergo editorial assessment and peer review in accordance with the journal's applicable editorial and publication policies.