The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition. Topics addressed in reviews cover the many and diverse areas that together comprise nutrition science, including:

• The biochemical and physiological basis for the role of various nutrients in the body
• Discussion of observational (epidemiological) associations between diet/nutrients and aspects of health
• The application of nutrition to disease prevention or the particular needs of population sub-groups
• The impact of methods of food production and processing on the composition of food, and general aspects of nutrition policy and its communication.