Annual Review of Nutrition

Annual Review of Nutrition is an annual peer-reviewed journal published by Annual Reviews, covering significant developments in nutrition. Founded in 1981, it is one of the most influential review journals in nutrition, with a 2025 impact factor of 13.3, indexed in SCIE.《营养学年度评论》（Annual Review of Nutrition）是由 Annual Reviews 出版的年度同行评审期刊，涵盖营养学的重要进展。该刊创刊于 1981 年，是营养学领域最具影响力的综述期刊之一，2025 年影响因子为 13.3，被 SCIE 收录。

Scope

The journal's stated aim is to cover the significant developments in the field of nutrition, with its official scope covering:刊物官方宗旨为涵盖营养学领域的重要进展，官方声明的征稿范围包括：

• Nutrients and metabolism: reviews on the metabolism, functions, and requirements of macronutrients and micronutrients, including carbohydrates, proteins, lipids, vitamins, minerals, and bioactive compounds.营养素与代谢： 关于宏量营养素与微量营养素（包括碳水化合物、蛋白质、脂质、维生素、矿物质与生物活性化合物）代谢、功能与需求的综述。
• Nutritional biochemistry and molecular biology: reviews on the biochemical and molecular mechanisms by which nutrients affect gene expression, cellular signalling, and metabolic regulation.营养生物化学与分子生物学： 关于营养素影响基因表达、细胞信号传导与代谢调控的生化与分子机制的综述。
• Clinical and public health nutrition: reviews on nutritional assessment, dietary guidelines, the role of nutrition in disease prevention and treatment, and public health nutrition interventions.临床与公共卫生营养： 关于营养评估、膳食指南、营养在疾病预防与治疗中的作用以及公共卫生营养干预的综述。
• Nutrition across the lifespan: reviews on nutrition during pregnancy, infancy, childhood, adulthood, and older age, including the nutritional needs of different populations and life stages.毕生营养学： 关于孕期、婴儿期、儿童期、成年期与老年期营养的综述，涵盖不同人群与生命阶段的营养需求。
• Article types: annual comprehensive review articles, each providing an authoritative synthesis of significant developments in a specific area of nutrition over the preceding years.栏目设置： 每年发表综合性综述文章，每篇对营养学某一特定领域近年来的重要进展进行权威综述。

History

• Founding: the Annual Review of Nutrition was founded in 1981 by Annual Reviews, a nonprofit publisher dedicated to synthesising and integrating knowledge for the progress of science and medicine.创刊： 《营养学年度评论》于 1981 年由非营利出版机构 Annual Reviews 创办，该机构致力于为科学与医学进步综合与整合知识。
• Annual Reviews publication: the journal is part of the Annual Reviews series, applying the consistent model of annual, authoritative, invited review articles across scientific disciplines.Annual Reviews 出版： 该刊是 Annual Reviews 系列的一部分，采用各科学领域每年发表权威特邀综述的统一模式。
• Long publication history: with over four decades of continuous publication, the journal has grown alongside the field of nutrition, reflecting advances from nutritional biochemistry to public health nutrition.悠久出版史： 该刊已连续出版逾四十载，与营养学领域共同发展，反映了从营养生物化学到公共卫生营养的进步。
• High impact: the journal has become one of the most highly cited and influential journals in nutrition, consistently ranking among the top nutrition journals by impact factor.高影响力： 该刊已成为营养学领域被引最高、最具影响力的期刊之一，影响因子长期位居营养学期刊前列。

Editors

The journal is led by an editor supported by associate editors and an editorial committee:该刊由编辑领导，副编辑与编辑委员会协助工作：

• Editor: Patrick J. Stover, Professor and Director of the College of Medicine at Florida State University, serves as the editor.编辑： 佛罗里达州立大学医学院教授兼院长帕特里克·J. 斯托弗（Patrick J. Stover）担任编辑。
• Associate editors: the journal is supported by associate editors, including Tracy G. Anthony of Rutgers University and Martha S. Field of Cornell University, with expertise in key areas of nutrition.副编辑： 该刊由副编辑支持，包括罗格斯大学的特雷西·G. 安东尼（Tracy G. Anthony）与康奈尔大学的玛莎·S. 菲尔德（Martha S. Field）等，具备营养学关键领域专长。
• Editorial committee: the journal is guided by an editorial committee comprising leading nutrition researchers from major subfields of nutrition worldwide.编辑委员会： 该刊由涵盖营养学主要子领域的全球顶尖营养学研究人员组成的编辑委员会指导。
• Review process: invited manuscripts undergo editorial review and revision, with the editors working closely with authors to ensure the highest quality and comprehensiveness of each review.评审流程： 特邀稿件经过编辑评审与修改，编辑与作者密切合作以确保每篇综述的最高质量与全面性。