Access to a healthy diet that includes high quality food sources is fundamental for maintaining and improving health. CABI’s Nutrition and Food Sciences is a specialist resource covering human nutrition, food science, food technology and food economics. It provides a comprehensive view of the food chain and of the interactions between diet and health.

Key features:

• Contains over 1.9 million records, dating back to 1973
• Updated weekly, and with over 80,000 records added annually
• Records selected from over 6,000 serials and more than 100 report sources
• Over 115,000 full text articles
• Over 18,500 systematic reviews and other evidence-based studies
• Over 2,400 selected news articles, with links to relevant database records
• Over 295 CAB Reviews and datasheets
• Covering literature from 103 countries
• Includes articles written by authoritative in-house experts
• Includes books, conference proceedings, bulletins, reports and published theses
• Calendar of forthcoming conferences and meetings
• Prepared smart searches on hot topics

*Figures correct as of June 2021

CABI’s Nutrition and Food Sciences internet resource is widely used by:

• Lecturers, researchers and students
• Government scientists and policy makers
• Industry food scientists and technologists
• Food safety authorities
• Nutrition professionals
• Dieticians

Users can quickly and easily find relevant research that matters to them. They are able to:

• quickly drill down to the content they need using search filters and refine options
• easily access the best available evidence using the evidence-based research filter
• keep up-to-date with trends and research with news and reviews
• save searches, export and share records for collaborative projects via the My Nutrition function
• do systematic and specific searches taking advantage of the indexing using CAB Thesaurus and Advanced search
• ensure their systematic review is comprehensive by searching hard-to-find grey literature

Librarians can customize the links of most value to their users because the database is OpenURL compliant.

As well as the best-known journals, we select relevant material from publications that other databases do not include so that users can see all the research:

• 13% of records are indexed from books, conferences, grey literature, reports, theses
• 50% of journals we scan are not in PubMed
• 88% of journals we scan are not in FSTA

CABI’s Nutrition and Food Sciences internet resource covers the whole food chain, from the properties of raw ingredients to the dietary effects of food and food components in humans, including:

General nutrition & diet

• Diet and behaviour
• Diet studies
• Nutrition and growth
• Nutrition at different life stages (breastfeeding, infants, children, mothers, elderly)
• Nutrition education
• Sociological and cultural aspects of food and diet

Clinical nutrition

• Food allergies and intolerance
• Foodborne diseases
• Nutrient-drug interactions
• Nutrition in disease states
• Nutritional epidemiology, role of nutrients in disease
• Nutritional support: enteral and parenteral feeding
• Obesity and malnutrition
• Therapeutic diets, hospital food, dietetics

Physiology & animal models

• Appetite, taste, smell, satiety
• Digestion, absorption, physiology and metabolism of nutrients
• Effects of antioxidants and phytochemicals
• Effects of nutrients on the body: tissues, blood values, biochemical parameters, body composition, gastroenterology
• Nutrient requirements
• Nutrition and exercise, sports nutrition

Food processing & technology

• Biotechnology
• Food additives
• Food additives fermentation and brewing
• Food technology
• Processing

Food science

• Animal products (meat, fish, eggs, milk and seafood)
• Beverages (fruits, wine, teas, beers, etc)
• Consumer studies
• Food chemistry
• Food composition and quality
• Food microbiology
• Food service
• Food supplements
• Functional foods
• Marketing
• Novel foods and ingredients
• Physical properties of food
• Plant products (fruit, vegetables, cereals, nuts)
• Processed foods (baked, canned, dried, convenience foods, etc)
• Sensory science
• Techniques and analysis

Food safety & storage

• Food safety, hygiene and contaminants
• Packaging
• Preservation and storage
• Transport and distribution

Food law & economics

• Food aid, emergency feeding, food programmes
• Food and nutrition policy
• Food security

CAB Direct – (CABI’s own platform)

Journal selection criteria for CAB Abstracts and Global Health

Instructions for submitting a journal and an online form are available.

View the list of serials cited as an Excel file.

Printed materials:
Nutrition and Food Sciences

Hot Topics:
Obesity And Gut Flora
Vitamin D and Immunity

If you require further assistance or specific promotional materials please contact the publishing marketing team.