International, Peer Reviewed, Open Access Journal

World Journal of Nutrition and Food Science

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World Journal of Nutrition and Food Science

Nutrition and Food Science (ISSN: 2766-5801) is an online, peer reviewed, open access journal.

Journal Features

Open Access

All the articles will be published under Open Access model.

Peer Review

Our editorial team performs strict peer-review process.

Publication Ethics

The journal follows standard guidelines to maintain transparency.

Submit Manuscript

The journal accepts all original articles, reviews and more.

About the Journal

World Journal of Nutrition and Food Science (ISSN: 2766-5801) is one of the finest journal of medtext publications introduced with an objective to improve knowledge in human nutrition and to integrate food sciences with human nutrition. The journal is a primary research journal aims to publish original content relevant to human and clinical nutrition with well-controlled clinical studies describing scientific mechanisms and safety of dietary interference in health benefits and disease prevention.

Open Access - World Journal of Nutrition and Food Science

Editorial Board

Nachman Braurbar, MD - World Journal of Nutrition and Food Science

Nachman Braurbar, MD

Queen of Angels/Hollywood Presbyterian Medical Center
United States

Chung-Yi Chen, PhD. Pharm - World Journal of Nutrition and Food Science

Chung-Yi Chen, PhD. Pharm

Dean and Professor, School of Medical and Health Sciences, Fooyin University
Taiwan

Hsien-Yuan Lane, MD, PhD - World Journal of Nutrition and Food Science

Hsien-Yuan Lane, MD, PhD

Professor, Graduate Institute of Biomedical Sciences, College of Medicine
China

Mohamed Fawzy Ramadan Hassanien, PhD - World Journal of Nutrition and Food Science

Mohamed Fawzy Ramadan Hassanien, PhD

Professor, Umm Al - Qura University
Saudi Arabia

Kyriaki Stamatelou, MD, MBA - World Journal of Nutrition and Food Science

Kyriaki Stamatelou, MD, MBA

Galinos” General Hospital
Greece

Krishna P Gupta, PhD - World Journal of Nutrition and Food Science

Krishna P Gupta, PhD

B.B.A.University
India

Qing-Lin Sheng, PhD - World Journal of Nutrition and Food Science

Qing-Lin Sheng, PhD

Northwest University
China

Lucjan Szponar, MD, PhD - World Journal of Nutrition and Food Science

Lucjan Szponar, MD, PhD

Institute of Food and Nutrition (IFN)
Poland

Wen-Huang Peng, PhD - World Journal of Nutrition and Food Science

Wen-Huang Peng, PhD

China Medical University
Taiwan

Shaw Watanabe, MD, PhD - World Journal of Nutrition and Food Science

Shaw Watanabe, MD, PhD

Life Science Promoting Association
Japan

Jie Yin, PhD - World Journal of Nutrition and Food Science

Jie Yin, PhD

Chinese Academy of Sciences
China

Qiangpu Chen, PhD - World Journal of Nutrition and Food Science

Qiangpu Chen, PhD

Department of Clinical Nutriton and Hepatobiliary Surgery
China

Articles

World J Nutr Food Sci. 2022;2(1):WJNFS-02-1006 | Open Access

Functional and Biochemical Characteristics of Extruded Snacks Flourished with Fish Powder and Shrimp Head Exudate During Storage Conditions

Deepika B1*, Dhanapal K1, Madhavan N2, Madhavi K3, Praveen Kumar G1 and Manikandan V1

An experiment was attempted to utilize the fish powder made from the low-value fish to enhance the protein content and shrimp head exudate was utilized to increase the flavour of the extruded product. The nutritious extruded Ready-to-eat (RTE) snack was developed using fish powder (0, 2.5%, 5%, 7.5%) and cereal flour such as cornflour and rice flour and shrimp head exudates (0.25%, 0.5%, 0.75%, 1%). The fish powder, ... Read more

RESEARCH ARTICLE Updated Jan 01, 0001   PDF

World J Nutr Food Sci. 2020;1(1):WJNFS-01-1005 | Open Access

Effect of Functional Property and Anti-Nutritional Factor of Kocho- Flaxseed Flat Bread in Ethiopia

Getinet Fikresilasie Irena1, Solomon Abera2 and Geremew Tassew Weledesemayat1*

Kocho is one of the main energy sources fermented products of Ensete Vetricosum and the most common food in southern Ethiopia. Study was designed to assess functional property and anti-nutritional factor of kocho-flaxseed flat bread. In order to investigate, two factors flaxseed varieties and blending ratio 95:05, 90:10, and 85:15 of kocho to flaxseed flour with control 100% kocho flour using completely randomized design. ... Read more

RESEARCH ARTICLE Updated Nov 10, 2020   PDF

World J Nutr Food Sci. 2020;1(1):WJNFS-01-1004 | Open Access

Nutrigenomics Reveals the Hidden Problem of the World Today

Arefhosseini Seyed Rafie* and Alijani Sepideh

EDITORIAL Updated Nov 02, 0020   PDF

World J Nutr Food Sci. 2018;1(1):WJNFS-01-1003 | Open Access

Rationale Diagnostic Criteria of the Metabolic Syndrome

Makiko Nakade, Akemi Morita, Shaw Watanabe, Naomi Aiba and Motohiko Miyachi

# Read more

PERSPECTIVE Updated Dec 04, 2018   PDF

World J Nutr Food Sci. 2018;1(1):WJNFS-01-1002 | Open Access

Enteral Access for Severe Acute Pancreatitis

Yanyan D, Chen Q, Zheng C and Zhou X

Acute Pancreatitis (AP) is a common cause for hospital admission and may lead to significant complication and mortality. Early enteral nutrition is therapeutic. Provision of the variety of placement techniques of enteral access is necessary, changing the patient's hospital course in a favorable manner. This review discusses the variety and the choice of enteral access for Severe Acute Pancreatitis. Read more

RESEARCH ARTICLE Updated Sep 11, 2018   PDF