Keep in touch with JHND

Keep in touch with JHND

There have been a number of changes at the Journal of Human Nutrition and Dietetics over 2013. The main thing that most of you will notice is that the journal is now available only online, a change that may make it less visible to many BDA members. It is important to remember though, that JHND very much remains as the official BDA journal and is easy to access via this link. Bookmark it!  Papers accepted for publication in the journal appear on the website ahead of formal publication as part of our Early View section. On the website you will find back-issues of the journal and also our new Virtual Issues, which are open-access collections of previously published papers, organised around specific themes.

You can also keep up with news about the journal via the Journal Editor blog, which is accessible via the journal home page. The blog provides summaries of new articles as they come on to Early View, stories about our progress towards JHND strategic targets and also features articles that may be of use to those involved in peer review (Guide to Peer Review), and who have or are considering submitting a manuscript (Guide for First Time Authors, Dealing with Rejection). I am also keen to have open dialogue with all members of the profession and the wider JHND readership about the future direction of the journal and welcome constructive comments posted on the blog. The Editor also tweets JHND news as @JHNDEditor.

JHND has recently published the second of its’ virtual issues, entitled “Qualitative methodology; obesity prevention and weight loss interventions”. Virtual issues are bundled collections of previously published papers, which have been made free to access. The new issue, edited by Dr Judy Swift, provides an overview of qualitative methodology and examples of how such approaches have been applied to obesity research. Obesity prevention and weight loss interventions require people to change their relationship with food, and success depends on how well these relationships are re-negotiated. Qualitative research is ideally suited for studying this complex and dynamic process as it investigates how and why people behave in certain ways.


Calling all student dietitians

Calling all student dietitians

Student dietitians all over the world!

For those who are 1st years, then welcome to the start of you career in dietetics. For are in 2nd, 3rd or 4th years then we hope your studies and placements have gone well.

Evidence-based practice is essential to being a successful student and a successful dietitian. Therefore keeping up to date with newly published research, systematic reviews and clinical guidelines is essential.

The Journal of Human Nutrition and Dietetics is the official journal of the British Dietetic Association and is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. A new issue is published every 2 months and we encourage you to read this journal regularly.

The journal can be accessed here:

You can register to receive an email alerting you when a new issue is published every two months, details are here:

In addition, the editor regularly published a blog, details of which are here:

You can also follow the editor on twitter, including details of new research papers and discussions in dietetics:

Good luck in your studies.

Prof Simon Langley-Evans
University of Nottingham

Prof Kevin Whelan
Associate Editor-in-Chief
Kings College London



For the first t…

For the first time, we have provided the lipid profile of standardised traditional dishes consumed in Nigeria

Lipid composition of some commonly consumed traditional Nigerian dishes

Onanbanjo et al., 2013

Burabisko (a millet based dish) had the lowest free fatty acid (0.1 mg per 100 g) and cholesterol (1. 9 mg per 100 g) contents, yam with eggs (7.1 mg per 100 g) and miyan-kuka with semovita (415.9 mg per 100 g) contained the highest amounts of free fatty acid and cholesterol, respectively. The total lipid and triacylglycerol content were lowest in gbegiri with eko (2.6 g per 100 g) and 3.1 mg per 100 g respectively. Stewed beans with fried plantain, however, had the highest total lipid (86.5 g per 100 g) content and yam with eggs had the highest triacylglycerol (122.5 mg per 100 g) contents.


Summer Editorial Blues

Summer Editorial Blues

Summer is always a tough time for journal editors and all the best laid plans about manuscript turnaround times and efficiency of processes can evaporate with the vigour of the rain from the seafront in a British coastal town. There are two problems that conspire to confound:

1. A lot of academic researchers are freed from teaching commitments and other non-research activities (which my boss likes to call ‘treacle’). As a result they have time to write papers and get them submitted. For the journal editor the summer can be a time of high submission and a bloated journal inbox.

2. Academics will insist on spending the summer doing fun things like going to conferences, working in the field, bothering their students in the lab, or even (shock horror) taking some time off to be with their families. As a result there is a shortage of reviewers to consider journal submissions. The editorial inbox swells still further with ‘Out of Office’ messages.

Put these two together and the Editor has a tricky mix. At JHND we have tried to keep the ship afloat, but if we have kept you waiting longer than usual for a decision, please accept my apologies. Summer is ending, so normal service will be resumed. And if you don’t believe summer has ended- here in sunny Nottingham today it is 10 degrees C and in the office yesterday people were wearing their coats.

Systematic review available on Early View

The association between dietary patterns and type 2 diabetes: a systematic review and meta-analysis of cohort studies

Alhazmi and colleagues report the findings of their meta-analysis that shows the strength of the relationship between dietary patterns and type 2 diabetes. The review included 15 papers which featured a measure of T2DM and dietary pattern. Dietary patterns that were classified as less healthy (high meat, high fatty foods, sugar sweetened beverages, processed meats) were found to be significantly associated with diabetic risk (RR 1.44, 9%% CI 1.33-1.57).