Food & Nutrition Research

Food & Nutrition Research is an open access journal presenting scientific research across the spectrum of human nutrition, from molecular and cellular mechanisms to public health and clinical nutrition.《食品与营养研究》（Food & Nutrition Research）是一份开放获取期刊，发表从分子与细胞机制到公共卫生与临床营养的人类营养全谱科学研究。

Scope

The journal's stated aim is to publish original research studies directly relevant to human nutrition, with its official scope covering:刊物官方宗旨为发表与人类营养直接相关的原创研究，官方声明的征稿范围包括：

• Nutritional biochemistry and metabolism: research on the molecular and cellular mechanisms of nutrient action, including the metabolism of macronutrients and micronutrients, nutrient-gene interactions, and the biochemical pathways underlying nutritional physiology.营养生物化学与代谢： 关于营养素作用的分子与细胞机制研究，涵盖宏量营养素与微量营养素代谢、营养素—基因相互作用以及营养生理学基础的生化通路等。
• Clinical nutrition: studies on the role of nutrition in health and disease, including nutritional assessment, dietary interventions, malnutrition, obesity, diabetes, cardiovascular disease, and the nutritional management of clinical conditions.临床营养： 关于营养在健康与疾病中作用的研究，涵盖营养评估、膳食干预、营养不良、肥胖、糖尿病、心血管疾病以及临床病症的营养管理等。
• Public health nutrition and epidemiology: work on the relationship between diet and population health, including nutritional epidemiology, dietary patterns and guidelines, food security, and the social and environmental determinants of nutrition.公共卫生营养与流行病学： 关于膳食与人群健康关系的研究，涵盖营养流行病学、膳食模式与指南、粮食安全以及营养的社会与环境决定因素等。
• Food science and food-related nutrition: research on the nutritional properties of foods, food composition, bioactive compounds, food processing and its effects on nutrition, and the relationship between food systems and human health.食品科学与食品相关营养： 关于食品营养特性、食物成分、生物活性化合物、食品加工及其对营养的影响以及食物系统与人类健康关系的研究。
• Article types: original research papers, reviews, commentaries, and short communications, with the journal welcoming suggestions for special issues on selected topics in nutrition.栏目设置： 接受原创研究论文、综述、评论与短讯，刊物欢迎关于营养学选定主题特刊的建议。

History

• Founding as Näringsforskning: the journal was established in 1961 under the Swedish title Näringsforskning (meaning Nutrition Research) and was published under that name until 1969, reflecting its origins in the Nordic nutrition research community.以 Näringsforskning 创刊： 该刊 1961 年以瑞典语刊名《Näringsforskning》（意为营养学研究）创刊，并以此名称出版至 1969 年，体现其起源于北欧营养研究共同体。
• Scandinavian renamings: in 1970 the journal was renamed the Scandinavian Journal of Nutrition, and in 1980 it was renamed again as the Scandinavian Journal of Food and Nutrition, broadening its title to encompass food alongside nutrition.斯堪的纳维亚时期更名： 1970 年该刊更名为《斯堪的纳维亚营养学杂志》，1980 年再次更名为《斯堪的纳维亚食品与营养学杂志》，将范围从营养扩展至食品。
• Current title: the journal adopted its current title Food & Nutrition Research in 2006, and is one of the first open access journals in its field, making all published research freely available to readers worldwide without subscription barriers.现名： 该刊 2006 年采用现名《食品与营养研究》，是该领域最早的开放获取期刊之一，所有发表研究均向全球读者免费开放，无订阅壁垒。

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，副编辑与编委会协助工作：

• Editor-in-chief: Asim K. Duttaroy, Professor in the Department of Nutrition at the University of Oslo, Norway, whose research focuses on nutrition, cardiovascular disease, and the role of dietary fatty acids and bioactive compounds in health and disease.主编： 阿西姆·杜塔罗伊（Asim K. Duttaroy），挪威奥斯陆大学营养学系教授，研究方向为营养学、心血管疾病以及膳食脂肪酸与生物活性化合物在健康与疾病中的作用。
• Associate editors: associate editors cover the major areas within the journal's scope, from nutritional biochemistry to clinical and public health nutrition, and support the handling of manuscripts across these areas.副编辑团队： 副编辑覆盖刊物范围内从营养生物化学到临床与公共卫生营养的主要领域，协助处理这些领域的稿件。
• Review model: manuscripts undergo single-blind peer review by external experts, with final decisions made by the editor-in-chief based on scientific rigor, novelty, and relevance to human nutrition.评审模式： 稿件由外部专家进行单盲同行评审，主编基于科学严谨性、新颖性与对人类营养的相关性做出最终决定。