Special Issue "Food Choice and Nutrition"
A special issue of Nutrients (ISSN 2072-6643).
Deadline for manuscript submissions: 1 September 2019.
This Special Issue on “Food Choice and Nutrition” deals with the relation between the food choices of different population groups or consumer segments and their impact on nutritional status, the improvement of dietary quality, food and nutrition-related behavior, food preferences, taste education, sensory characteristics of foods and their role in consumer choice, etc. It addresses why people make food choices, when they choose some foods instead of others, the influence of company (with whom) on the choice, and the aspects of where foods are eaten or chosen.
The Special Issue welcomes original articles based on interventions towards healthy, sustainable and/or ethical food consumption, such as e.g. nudging, social media campaigns or taste learning. It also welcomes systematic reviews or meta analyses on food choice and nutrition. It also welcomes qualitative research articles that provide strong knowledge on the issues around food choice and nutrition. It welcomes original research based on primary data obtained from questionnaires or surveys, or based on the secondary analysis of datasets such as demographic and health surveys or household surveys. The issue also welcomes papers on the adherence to current nutrition guidelines. It also welcomes papers dealing with diet-related lifestyle choices explaining the growing shift towards flexitarian, vegan, vegetarian or plant-based diets.
Although most people are aware of nutrition recommendations towards healthy eating (like five-a-day fruits and vegetables), compliance is low. This issue encourages cross-disciplinary research to provide better understanding of the road towards successful nutrition related behavior change in terms of food choices (e.g. healthier food consumption, sustainable food choices, ethical food choices, etc.) and the impact these choices have on nutritional status, dietary quality, food literacy and food preferences.
Assoc. Prof. Dr. Armando Perez-Cueto
Assoc. Prof. Dr. Annemarie Olsen
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- Food choice
- Eating behavior
- Nutrition recommendations
- Food preferences
- Behavioral nutrition
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Author: Prof. Miguel Angel Martinez-Gonzalez
Affiliation: University of Navarra, Spain
Topic: A provegetarian food pattern emphasizing preference for healthy plant-derived foods reduces the risk of overweight/obesity in the SUN cohort
Author: Asso. Prof. Agnès Giboreau,
Affiliation: Institute Paul Bocuse Research Centre & University of Lyon
Topic: Measuring Food Waste and Consumption by Children Using Photography
Author: Prof. Wim Verbeke
Affiliation: Ghent University
Title: Older consumers’ readiness to accept more sustainable protein sources in the European Union
Author: Assoc. Prof. Dr. Armando Perez-Cueto, Assoc. Prof. Dr. Annemarie Olsen
Affiliation: Department of Food Science, University of Copenhagen, Copenhagen, Denmark
Topic: Food Choice and Nutrition: a Scoping Systematic Review