ISSN: 2642-4878
Journal of Human Nutrition is an international, open access, peer reviewed, scholarly journal dedicated to publish provision of essential nutrients necessary to support human life and health. The journal provides a forum for academicians, researchers, students, physicians, dieticians and nutritionists to share articles from all facets of nutrition including nutrition, nutrition therapy, dietary intake, weight management, metabolic syndrome, nutritional biochemistry, vitamin and mineral research and put forth articles challenge the present models and dogmas.
The journal invites manuscripts from various researchers in a wide range of format such as original, reviews, commentaries, cases, images, rapid communication and other short articles. Journal of Human Nutrition is launched successfully and is established under the presence of subject peers who closely analyze each of the submitted content to ensure high impact quality and scientific validity.
All the published content with Journal of Human Nutrition can be freely accessed without any restriction barriers under Creative Commons Attribution License.
Senior Scientist/Pre-Clinical Manager
Repros Therapeutics
The Woodlands,Texas
United States of America
Tel: 281-719-3455
Professor
Department of Food Science & Nutrition
Institute of Food and Agricultural Sciences
University of Florida
United States of America
Professor
Department of Food Science and Nutrition
Pukyong National University
South Korea
Tel: 82-51-629-5847
Associate Professor
Department of Nutrition
Byrdine F Lewis School of Nursing and Health Professions
Georgia State University
United States of America
Head
Department of Geography
Technical University of Liberec
Liberec
Czech Republic
Associate Professor
University of Agricultural Sciences and Veterinary Medicine
Cluj-Napoca
Romania
Tel: +40722617140
Submit your manuscript to this journal through online or email us at editorialoffice@scholars.direct
Original Article
The fundamental quest for food safety and security fit for consumption cannot be underscore. Cinnamon has been known to possess wide variety of biolog... Read more
Research Article
Hypovitaminosis D is Associated with the Components of Metabolic Syndrome in Brazilian Women
Low vitamin D status and oxidative/nitrosative stress have been recognized as risk factor for chronic diseases such as metabolic syndrome (MetS). The ... Read more
Prospective Study
The Combination of Red Yeast Rice Extract, Oatmeal and Olive Oil Reduces Serum Cholesterol
Elevated serum cholesterol is a significant risk factor for morbidity and mortality. The main approach to reduce cholesterol is the use of statin drug... Read more
Review Article
Tea has been gaining in popularity due to its potential health benefits and the three predominant forms of tea are black, oolong and green tea. Whilst... Read more
Research Article
A chronic low-grade inflammation is considered as a consequence of obesity, and linked with multiple complications. However, it is under-investigated ... Read more
Review Article
Food insecurity is defined as situation that exists when all people, at all times, have no physical, social and economic access to sufficient, safe an... Read more
Review Article
Children in developing countries may survive the critical stage of the first 1000 days of life but may still carry unresolved micronutrient deficienci... Read more
Research Article
Acceptability and Reliability of the Paper and Online Versions of the MEPA-III Screener
The relative validity of a brief online dietary tool to assess accordance to a Mediterranean diet pattern, the Mediterranean Eating Patterns of Americ... Read more
Research Article
Role of Bile Acids and Gut Microbiota in Parenteral Nutrition Associated Injury
Total Parenteral Nutrition (TPN) is a life-saving therapy where all nutritional requirements are provided intravenously. While this therapy is essenti... Read more
Research Article
Enriched Bread Preparation of Fiber Flour from Passiflora edulis (Purple Passion Fruit)
The importance of this theme is demonstrated by the fact promote the use of parts of the food with the potential nutritional value that are usually ... Read more
