Special Issue on Nutritional Value of Foods

Nutritional Value of Foods refers to the heat energy and nutrient in food, which could meet the needs of human nutrition. Nutritional value is not only including the content of nutrients in food, such as amino acids, unsaturated fatty acids and inorganic salts, but also including the ability of absorption and digestion of nutritious foods. Human body could obtain more high nutritional value from food by the rational diet.

In this special issue, we invite front-line researchers and authors to submit original research and review articles that explore nutritional value of foods. In this special issue, potential topics include, but are not limited to:

•  Food absorption and digestion
•  The types of nutrients
•  Rational diet
•  Nutritional rating systems
•  Nutritive value
•  Health food and green food

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly note that the “Special Issue” under your manuscript title should be specified and the research field “Special Issue – Nutritional Value of Foods” should be selected during your submission.

Also please note the following timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org