Research Topic · Peer-Reviewed

Foods Nutrition

Foods nutrition refers to the nutritional characteristics of foods and the contribution that specific foods and overall dietary intake make to health and the prevention of chronic disease. It encompasses the nutrient and micronutrient content of foods, the effects of dietary patterns on conditions such as cardiovasc…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 194× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Foods nutrition refers to the nutritional characteristics of foods and the contribution that specific foods and overall dietary intake make to health and the prevention of chronic disease. It encompasses the nutrient and micronutrient content of foods, the effects of dietary patterns on conditions such as cardiovascular disease and diabetes, and the food-safety and quality considerations that affect what nutrients are actually delivered. The field combines food composition analysis with assessment of how foods are consumed across populations and settings. Research in this area examines the micronutrient content of fresh and processed foods such as mushrooms, the role of biogenic amines in nutrition toxicology, and vegetarianism within food-based dietary guidelines. Studies also consider dietary intake patterns in specific groups, regulations governing foods offered to schoolchildren, complementary feeding practices among young children, and the relationship between breakfast cereal consumption, body mass index, and diet quality. Further work addresses functional foods, risk factors for stunted growth, culturally tailored nutrition interventions, and dietary diversity in pregnancy. By linking the nutritional properties and safety of foods to dietary patterns and health outcomes, foods-nutrition research informs dietary guidance, food policy, and interventions that aim to improve nutrient intake, prevent deficiency and diet-related disease, and support nutritional status across diverse and vulnerable populations.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2015

Vegetarianism in Food-Based Dietary Guidelines

Baroni LucianaCorresponding author
Primary Care Unit, Northern District, AULSS 9, via Manin 46, I-31046, Oderzo, Treviso, Italy
International Journal of Nutrition Cited by 28 doi:10.14302/issn.2379-7835.ijn-14-588
2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615
2020

The Role of Biogenic Amines in Nutrition Toxicology: Review

Ozcelik FatihCorresponding author
University of Health Sciences, Sultan 2. Abdulhamid Han Training and Research Hospital, Department of Medical Biochemistry, Istanbul, Turkey
International Journal of Nutrition Cited by 20 doi:10.14302/issn.2379-7835.ijn-20-3171

How this research is being cited

The 12 articles above have been cited 194 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Foods Nutrition, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.