Food is any substance consumed to provide nutritional support, supplying the macronutrients, micronutrients, and bioactive compounds that sustain growth, metabolism, and health. In nutrition science, food is studied not only as a vehicle for energy and essential nutrients but also for its composition, processing, pr…
Food is any substance consumed to provide nutritional support, supplying the macronutrients, micronutrients, and bioactive compounds that sustain growth, metabolism, and health. In nutrition science, food is studied not only as a vehicle for energy and essential nutrients but also for its composition, processing, preservation, safety, and its role in shaping dietary patterns and disease risk. Core areas include food composition and energy density, functional foods that confer benefits beyond basic nutrition, natural preservation of foods against microbial spoilage and oxidation, dietary guidelines, and regulation of the food environment. The peer-reviewed work in this area reflects this breadth, encompassing studies of food-energy-density patterns in weight management, the principles of a balanced diet, functional-food concepts, plant extracts such as oregano and rosemary used for food preservation and health promotion, food-based dietary guidelines including vegetarian patterns, complementary food supplements for the management of malnutrition, serving-size and labeling practices, and the regulation of foods offered to schoolchildren. Methods range from food composition and sensory analysis to dietary assessment, clinical and observational studies, and food-safety evaluation. This body of research treats food as a multidimensional determinant of health whose nutritional value, safety, and consumption patterns can be measured and improved.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 360 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 Food, linking to each citing work.