Information For Authors

Thank you for your interest in Nutrition & Foodservice Edge® magazine, the official publication of Association of Nutrition & Foodservice Professionals (formerly Dietary Managers Association), one of the oldest and largest foodservice associations in the country.

Nutrition & Foodservice Edge® is a trusted source of management and nutrition information for more than 14,000 foodservice professionals across the country. Our members are dedicated professionals who work in senior healthcare (46%), hospitals (22%), assisted living/CCR/retirement (11%), school foodservice (3%), and other settings including schools, corrections, and military (18%). They seek the latest information on nutrition and foodservice management. Just a sampling of the many topics we cover are: food safety and sanitation, medical nutrition therapy, patient care planning, foodservice equipment and technology, staffing issues, employee training, professional development, budgeting – and more.

Publication of Articles

We encourage and welcome submissions to Nutrition & Foodservice Edge®. But before preparing an article for us, please discuss your idea with the editor. Upon receipt of your submission, please allow two to three weeks for manuscript review. Once accepted, your article will be assigned to an upcoming issue. Your article may be edited for brevity and clarity. After it appears in Nutrition & Foodservice Edge® magazine, you will receive at least two complimentary copies of the issue featuring your submission, along with a PDF.

Editorial Considerations

Your article submission should:
  • Credit any sources used in the creation of your article, and cite references if appropriate.
  • Include a working title.
  • Get to the point as soon as possible.
  • Be well-written and factual.
  • Run between 1,000-1,500 words, depending on subject matter.
  • Include pertinent charts, graphs, photographs, and/or sidebars.
  • Use subheads to signal shifts in topic and bullets for better readability.
  • Include a one sentence bio on you, listing your name, title, company, city/state, and an email or website address.
  • Your article submission should not promote a product, service, or company.

Editorial Calendar

For your information and inspiration, following is our current editorial calendar. In addition to the featured theme, each issue of Nutrition & Foodservice Edge® covers several timely and important topics. Themes, it should be noted, may be amended or re-scheduled without prior notice.


January/February
Workforce Development and Staff Engagement
Materials Deadline: November 30, 2018

March/April
Culinary Trends and Innovations
Materials Deadline: January 31, 2019

May/June
The Food Safety Issue
Materials Deadline: March 29, 2019

July/August
Commercial Kitchen Innovations
Materials Deadline: May 31, 2019

September/October
Medical Nutrition Therapy
Materials Deadline: July 31, 2019

November/December
Holiday Menus and Events
Materials Deadline: September 30, 2019



Your Expertise is Appreciated

Although financial compensation is generally not provided for writing articles, we sincerely appreciate your efforts and willingness to share your expertise. By contributing to Nutrition & Foodservice Edge magazine, you’ll have the satisfaction of knowing you are helping advance the nutrition and foodservice management profession. In addition, publishing articles is an excellent networking tool. Remember, more than 14,000 nutrition and foodservice professionals look to Nutrition & Foodservice Edge to help them meet job goals and challenges.

Editorial Contact

Queries and manuscripts should be submitted to:

Diane Everett, Editor
Nutrition & Foodservice Edge®

406 Surrey Woods Drive
St. Charles, IL 60174
(630) 587-6336, Ext. 119
Fax: (630) 587-6308
E-mail: deverett@ANFPonline.org