Advances in Nutrition
Advances in Nutrition is a bimonthly peer-reviewed journal of the American Society for Nutrition, published by Oxford University Press, publishing review articles in nutrition science. Founded in 2010, it is a leading review journal in nutrition, with a 2025 impact factor of 12.6, indexed in SCIE and Scopus.《营养学进展》（Advances in Nutrition, 全称 Advances in Nutrition: An International Review Journal）是美国营养学会的双月刊同行评审期刊，由牛津大学出版社出版，发表营养科学领域的综述文章。该刊创刊于 2010 年，是营养学领域的顶级综述期刊，2025 年影响因子为 12.6，被 SCIE 与 Scopus 收录。
Scope
The journal's stated aim is to publish critical reviews that synthesize recent advances in nutrition research, with its official scope covering:刊物官方宗旨为发表综合营养研究最新进展的批判性综述，官方声明的征稿范围包括：
- Nutrition and metabolism: comprehensive review articles on macronutrient and micronutrient metabolism, energy balance, and the metabolic effects of dietary components.营养与代谢： 关于宏量营养素与微量营养素代谢、能量平衡以及膳食成分代谢效应的综合性综述。
- Nutrition and health: reviews on the relationships between nutrition and chronic disease, aging, cognitive function, cardiovascular health, and overall well-being.营养与健康： 关于营养与慢性病、衰老、认知功能、心血管健康及整体福祉关系的综述。
- Clinical nutrition: reviews of evidence on dietary interventions, nutritional support, nutrition in disease management, and clinical practice guidelines.临床营养： 关于膳食干预、营养支持、疾病管理中的营养及临床实践指南证据的综述。
- Public health nutrition: reviews on population-level nutrition, dietary patterns, food security, nutrition policy, and global nutrition challenges.公共卫生营养： 关于人群层面营养、膳食模式、食物安全、营养政策与全球营养挑战的综述。
- Article types: the journal publishes review articles, invited reviews, perspectives, and commentaries, with an emphasis on synthesizing and critically evaluating recent research.栏目设置： 该刊发表综述、特邀综述、观点与评论，强调对最新研究的综合与批判性评价。
History
- Founding: the journal was launched in 2010 by the American Society for Nutrition to provide a dedicated forum for high-quality review articles in nutrition science.创刊： 该刊于 2010 年由美国营养学会创办，旨在为营养科学领域的高质量综述文章提供专门论坛。
- Review focus: unlike primary research journals, Advances in Nutrition is exclusively devoted to review articles, filling a niche for synthesizing the rapidly expanding nutrition literature.综述定位： 与原创研究期刊不同，《营养学进展》专门刊载综述文章，填补了综合快速增长的营养学文献的空白。
- Growth and impact: the journal has grown rapidly in impact since its launch, becoming one of the highest-cited nutrition journals.成长与影响： 自创刊以来，该刊影响力迅速增长，已成为被引最高的营养学期刊之一。
- Society journal: it is the official review journal of the American Society for Nutrition, aligning with the society's mission to advance nutrition science and practice.学会期刊： 该刊是美国营养学会的官方综述期刊，契合学会推进营养科学与实践的使命。
Editors
The journal is led by an editor-in-chief supported by associate editors and an editorial board:该刊由主编领导，副主编与编委会协助工作：
- Editor-in-chief: Steven A. Abrams, MD, of the University of Texas at Austin Dell Medical School serves as the editor-in-chief, providing leadership in pediatric and nutritional science.主编： 得克萨斯大学奥斯汀分校戴尔医学院的史蒂文·A·艾布拉姆斯医学博士（Steven A. Abrams, MD）担任主编，在儿科与营养科学领域提供领导。
- Associate editors: the editor-in-chief is supported by associate editors with expertise in various subfields of nutrition science.副主编： 主编由具有营养科学各分支领域专长的副主编协助。
- Editorial board: the journal has an international editorial board of nutrition researchers and clinicians.编委会： 该刊拥有由营养学研究者与临床医生组成的国际编委会。
- Open access option: authors can choose to publish open access in this journal, making their articles freely available to readers upon publication in exchange for an article processing charge.开放获取选项： 作者可选择在该刊发表开放获取文章，使论文发表后即向读者免费开放，并支付文章处理费。