Nutrition

杂志介绍

Nutrition杂志介绍

《Nutrition》是一本以English为主的未开放获取国际优秀期刊，中文名称营养，本刊主要出版、报道医学-营养学领域的研究动态以及在该领域取得的各方面的经验和科研成果，介绍该领域有关本专业的最新进展，探讨行业发展的思路和方法，以促进学术信息交流，提高行业发展。该刊已被国际权威数据库SCIE、SCI收录，为该领域相关学科的发展起到了良好的推动作用，也得到了本专业人员的广泛认可。该刊最新影响因子为3.639，最新CiteScore 指数为8.3。

本刊近期中国学者发表的论文主要有：

• Association between body mass index change and mortality in critically ill patients: A retrospective observational stud

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• Association of maternity formula supplementation during pregnancy with small for gestational age birth in Chinese newborn

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• Malnutrition according to the Global Leadership Initiative on Malnutrition criteria is associated with in-hospital mortality and prolonged length of stay in patients with cirrhosi

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• Low-carbohydrate diet score and the risk of stroke in older people: Guangzhou Biobank Cohort Study and meta-analysis of cohort studie

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英文介绍

Nutrition杂志英文介绍

Nutrition has an open access mirror journal Nutrition: X, sharing the same aims and scope, editorial team, submission system and rigorous peer review.

Founded by Michael M. Meguid in the early 1980's, Nutrition presents advances in nutrition research and science, informs its readers on new and advancing technologies and data in clinical nutrition practice, encourages the application of outcomes research and meta-analyses to problems in patient-related nutrition; and seeks to help clarify and set the research, policy and practice agenda for nutrition science to enhance human well-being in the years ahead.