《營養(yǎng)學(xué)雜志》是該領(lǐng)域的首要期刊，其目標(biāo)仍然是發(fā)表基于人類和其他動(dòng)物物種的原始營養(yǎng)學(xué)研究的論文。自1928年起發(fā)行，它是美國營養(yǎng)科學(xué)學(xué)會(huì)的官方月刊。它被分發(fā)到全球4500多個(gè)用戶。該雜志發(fā)表了30多個(gè)國家的作者所報(bào)道的原始研究。為了對(duì)營養(yǎng)研究的許多領(lǐng)域進(jìn)行專家評(píng)估，編輯部由科學(xué)家協(xié)助，這些科學(xué)家擔(dān)任副編輯、區(qū)域通訊員、編輯委員會(huì)成員以及因其營養(yǎng)科學(xué)專業(yè)知識(shí)而選定的特設(shè)評(píng)審員。他們提供建設(shè)性的評(píng)估和公平、快速的編輯處理。發(fā)表了以下和其他營養(yǎng)研究領(lǐng)域的研究報(bào)告：動(dòng)物營養(yǎng)、碳水化合物和纖維、社區(qū)和國際營養(yǎng)、飲食和疾病、能量和大營養(yǎng)代謝、生長和發(fā)育、人類營養(yǎng)、脂類、母嬰營養(yǎng)、代謝和激素調(diào)節(jié)、神經(jīng)系統(tǒng)和神經(jīng)系統(tǒng)。科學(xué)與營養(yǎng)、營養(yǎng)基因相互作用、營養(yǎng)代謝、營養(yǎng)與免疫學(xué)、營養(yǎng)、藥理學(xué)與毒理學(xué)、營養(yǎng)流行病學(xué)、蛋白質(zhì)與氨基酸、公共衛(wèi)生營養(yǎng)與政策、維生素與礦物質(zhì)。

The premier journal in its field, The Journal of Nutrition continues to have as its goal the publication of papers based on original nutrition research in humans and other animal species. In circulation since 1928, it is the official monthly publication of the American Society for Nutritional Sciences. It is distributed to more than 4,500 subscribers worldwide. The Journal publishes original research reported by authors in over 30 countries. To provide expert evaluation of the many areas of nutrition research, the editorial office is assisted by scientists who serve as Associate Editors, Regional Correspondents, editorial board members and ad-hoc reviewers chosen for their nutritional science expertise. They provide constructive evaluation and fair and rapid editorial processing. Reports of research on the following and other areas of nutrition research are published: Animal Nutrition, Carbohydrates and Fibers, Community and International Nutrition, Diet and Disease, Energy and Macronutrient Metabolism, Growth and Development, Human Nutrition, Lipids, Maternal and Infant Nutrition, Metabolism and Hormonal Regulation, Neuroscience and Nutrition, Nutrient-Gene Interactions, Nutrient Metabolism, Nutrition and Immunology, Nutrition, Pharmacology and Toxicology, Nutritional Epidemiology, Proteins and Amino Acids, Public Health Nutrition and Policy, Vitamins and Minerals.