Journal of Nutrition
Journal of Nutrition is a monthly peer-reviewed journal published by the American Society for Nutrition, covering nutrition science. Founded in 1928, it is one of the oldest and most respected journals in nutritional science, with a 2025 impact factor of 4.2, indexed in SCIE.《营养学杂志》（Journal of Nutrition, 简称 J. Nutr.）是由美国营养学会出版的月刊同行评审期刊，涵盖营养科学。该刊创刊于 1928 年，是营养科学领域历史最悠久、最受尊敬的期刊之一，2025 年影响因子为 4.2，被 SCIE 收录。
Scope
The journal's stated aim is to publish original research on nutrition, including the role of nutrients and non-nutrients in health and disease, with its official scope covering:刊物官方宗旨为发表营养学原创研究，包括营养素与非营养素在健康与疾病中的作用，官方声明的征稿范围包括：
- Nutrient metabolism: original research on the absorption, transport, metabolism, and function of nutrients and bioactive compounds.营养素代谢： 关于营养素与生物活性化合物吸收、转运、代谢与功能的原创研究。
- Nutrition and disease: studies on the role of nutrition in the prevention and management of chronic diseases, including obesity, diabetes, cardiovascular disease, and cancer.营养与疾病： 关于营养在慢性病预防与管理中作用的研究，包括肥胖、糖尿病、心血管疾病与癌症。
- Nutritional epidemiology: research on dietary patterns, nutritional status, and their associations with health outcomes in populations.营养流行病学： 关于人群中膳食模式、营养状况及其与健康结局关联的研究。
- Global and public health nutrition: studies on public health nutrition, food security, malnutrition, and nutrition interventions in diverse populations.全球与公共卫生营养： 关于公共卫生营养、食品安全、营养不良以及不同人群营养干预的研究。
- Article types: the journal publishes original research articles, review articles, brief communications, and perspectives on nutritional science.栏目设置： 该刊发表营养科学领域的原创研究论文、综述、简报与观点文章。
History
- Founding: the journal was established in 1928, making it one of the oldest continuously published journals in nutritional science.创刊： 该刊于 1928 年创刊，是营养科学领域连续出版历史最悠久的期刊之一。
- ASN publication: The Journal of Nutrition is published by the American Society for Nutrition, the leading professional organization for nutrition researchers in the United States.ASN 出版： 《营养学杂志》由美国营养学会出版，该学会是美国营养研究者的首要专业组织。
- Foundational journal: throughout its history, the journal has published foundational research that has shaped the field of nutritional science.奠基期刊： 在其发展历程中，该刊发表了塑造营养科学领域的基础性研究。
- Publication frequency: the journal publishes monthly, ensuring timely dissemination of important advances in nutritional science.出版频率： 该刊每月出版，确保营养科学重要进展的及时传播。
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: Xingen Lei, PhD of Cornell University, Ithaca, New York, United States, serves as the editor-in-chief since January 1, 2024.主编： 美国纽约州伊萨卡康奈尔大学的雷兴根（Xingen Lei, PhD）自 2024 年 1 月 1 日起担任主编。
- Associate editors: the editor-in-chief is supported by associate editors with expertise across major areas of nutritional science.副主编： 主编由具有营养科学主要领域专长的副主编协助。
- Editorial board: the journal has a large international editorial board comprising nutritional scientists from leading institutions worldwide.编委会： 该刊拥有大型国际编委会，成员为来自全球顶尖机构的营养科学家。
- 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。