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 (47%), hospitals (21%), 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.

For more information, please contact: 

Diane Everett, Editor
Nutrition & Foodservice Edge Magazine
Everett.dianej@gmail.com

2021 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: Strategies for building a great foodservice team through education and training.
Materials Deadline: November 30, 2020

March/April
The Food Safety Issue: An exploration of various sanitation and food protection principles to ensure client safety.
Materials Deadline: February 1, 2021

May/June
Culinary Trends and Innovations: A closer look at current and projected culinary practices for non-commercial operators to consider.
Materials Deadline: April 5, 2021

July/August
Non-Commercial Dining Showcase: Foodservice product and equipment trends enhancing healthcare and other institutional dining programs.
Materials Deadline: May 31, 2021

September/October
Medical Nutrition Therapy: An examination of the impact of food and nutrition on various disease states.
Materials Deadline: August 2, 2021

November/December
Operational Excellence: Achieving a first-rate dining program means adhering to strict quality and service standards.
Materials Deadline: October 4, 2021