View More View Less
  • 1 University of Vienna Institute of Nutritional Sciences Althanstrasse 14 1090 Vienna Austria
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Nutrition in Europe is characterised by a positive energy balance, excessive fat and sugar intakes, while consumption of complex carbohydrate sources like bread and potatoes as well as of fruit and vegetables is too low. Together with insufficient physical activity, unhealthy nutrition is considered as the major determinant for the high prevalence of overweight, obesity and related diseases. In addition, current nutrition is often deficient in certain essential micronutrients like folic acid, for instance. Food fortification may help improve the supply, although a diet rich in fruit, vegetables, whole grain cereal and with a moderate fat content is the better option. Fortunately, health awareness of consumers is increasing and this is also mirrored in the popularity of functional food, having beneficial effects on health and wellbeing. While these may contribute to a healthy nutrition, they can only be part of a broad food choice. The requirements of vulnerable population groups are another matter of concern. This is particularly true for the increasing number of elderly that are prone to malnutrition but difficult to reach by new nutrition trends. In conclusion, healthy food choices should be encouraged and special attention be paid to particular risk groups like pregnant women and elderly.

  • Allan, J.L. , Johnston, M. & Campbell, N. (2008): Why do people fail to turn good intentions into action? The role of executive control processes in the translation of healthy eating intentions into action in young Scottish adults. BMC Public Health , 8 , 123.

    Campbell N. , 'Why do people fail to turn good intentions into action? The role of executive control processes in the translation of healthy eating intentions into action in young Scottish adults ' (2008 ) 8 BMC Public Health : 123 -.

    • Search Google Scholar
  • Andrès, E. , Loukili, N.H. , Noel, E. , Kaltenbach, G. , Abdelgheni, M.B. , Perrin, A.E. , Noblet-Dick, M. , Maloisel, F. , Schlienger, J.L. & Blicklé, J.F. (2004): Vitamin B12 (cobalamin) deficiency in elderly patients. C.M.A.J. , 171 , 251–259.

    Blicklé J.F. , 'Vitamin B12 (cobalamin) deficiency in elderly patients ' (2004 ) 171 C.M.A.J. : 251 -259.

    • Search Google Scholar
  • Brownie, S. (2006): Why are elderly subjects at risk of nutritional deficiency? Int. J. Nurs. Pract. , 12 , 110–118.

    Brownie S. , 'Why are elderly subjects at risk of nutritional deficiency? ' (2006 ) 12 Int. J. Nurs. Pract. : 110 -118.

    • Search Google Scholar
  • Chen, C.P. (2008): Syndromes, disorders and maternal risk factors associated with neural tube defects (IV). Taiwan J. Obstet. Gynecol. , 47 , 141–150.

    Chen C.P. , 'Syndromes, disorders and maternal risk factors associated with neural tube defects (IV) ' (2008 ) 47 Taiwan J. Obstet. Gynecol. : 141 -150.

    • Search Google Scholar
  • Elmadfa, I. , Freisling, H. , König, J. , Blachfelner, J. , Cvitkovich-Steiner, H. , Genser, D. , Grossgut, R. , Hassan-Hauser, H.C. , Kichler, R. , Kunze, M. , Majchrzak, D. , Manafi, M. , Rust, P. , Schindler, K. , Vojir, F. , Wallner, S. & Silberszac, A. (2003): Austrian Nutrition Report 2003 , Institute of Nutrition, University of Vienna, Vienna, pp. 1–5, 182-189 and 222-241.

    Silberszac A. , '', in Austrian Nutrition Report 2003 , (2003 ) -.

  • Elmadfa, I. & Weichselbaum, E. (Eds) (2005): European Nutrition and Health Report 2004. Forum Nutr. , 58 , 1–220.

  • Gennari, C. (2001): Calcium and vitamin D nutrition and bone disease of the elderly. Public Health Nutr. , 4 , 547–559.

    Gennari C. , 'Calcium and vitamin D nutrition and bone disease of the elderly ' (2001 ) 4 Public Health Nutr. : 547 -559.

    • Search Google Scholar
  • Joint Health Surveys Unit (2008): Health Survey for England 2006 . Cardiovascular disease and risk factors. The Information Centre: Leeds. Accessible on the internet at: http://www.heartstats.org/atozpage.asp?id=6304

    '', in Cardiovascular disease and risk factors , (2008 ) -.

  • Kearney, J.M. & McElhone, S. (1999): Perceived barriers in trying to eat healthier — results of a pan-EU consumer attitudinal survey. Br. J. Nutr. , 81 (Suppl 2), S133–S137.

    McElhone S. , 'Perceived barriers in trying to eat healthier — results of a pan-EU consumer attitudinal survey ' (1999 ) 81 Br. J. Nutr. : S133 -S137.

    • Search Google Scholar
  • König, H. (2005): Verbraucherschutz und Verbrauchereinstellung heute. -in: Gedrich, K. , Karg, G. & Oltersdorf, U. , Functional Food - Forschung, Entwicklung und Verbraucherakzeptanz . Bericht der Bundesforschungsanstalt für Ernährung und Lebensmittel, Karlsruhe, pp. 35–52.

    König H. , '', in Functional Food - Forschung, Entwicklung und Verbraucherakzeptanz , (2005 ) -.

  • Lake, A.A. , Hyland, R.M. , Rugg-Gunn, A.J. , Wood, C.E. , Mathers, J.C. & Adamson, A.J. (2007): Healthy eating: Perceptions and practice (the ASH30 study). Appetite , 48 , 176–182.

    Adamson A.J. , 'Healthy eating: Perceptions and practice (the ASH30 study) ' (2007 ) 48 Appetite : 176 -182.

    • Search Google Scholar
  • Margetts, B.M. , Martinez, J.A. , Saba, A. , Holm, L. , Kearney, M. & Moles, A. (1997): Definitions of ‘healthy’ eating: a pan-EU survey of consumer attitudes to food, nutrition and health. Eur. J. clin. Nutr. , 51 , S23–S29.

    Moles A. , 'Definitions of ‘healthy’ eating: a pan-EU survey of consumer attitudes to food, nutrition and health ' (1997 ) 51 Eur. J. clin. Nutr. : S23 -S29.

    • Search Google Scholar
  • Mattson, M.P. & Shea, T.B. (2003): Folate and homocysteine metabolism in neural plasticity and neurodegenerative disorders. Trends Neurosci. , 26 , 137–146.

    Shea T.B. , 'Folate and homocysteine metabolism in neural plasticity and neurodegenerative disorders ' (2003 ) 26 Trends Neurosci. : 137 -146.

    • Search Google Scholar
  • McNulty, H. , Pentieva, K. , Hoey, L. & Ward, M. (2008): Homocysteine, B-vitamins and CVD. Proc. Nutr. Soc. , 67 , 232–237.

    Ward M. , 'Homocysteine, B-vitamins and CVD ' (2008 ) 67 Proc. Nutr. Soc. : 232 -237.

  • Menrad, M. , Hüsing, B. , Menrad, K. , Reiss, T. , Beer-Borst, S. & Zenger, C.A. (2000): Functional food. TAPublikation 37/2000 . Published by TA Zentrum für Technologiefolgen-Abschätzung des Schweizerischen Wissenschafts- und Technologierats, Bern, pp. 203, 311.

    Zenger C.A. , '', in Functional food. TAPublikation 37/2000 , (2000 ) -.

  • Paquette, M.-C. (2005): Perceptions of healthy eating. Can. J. Public Health , 96 (Suppl. 3) , S15–S19.

    Paquette M.-C. , 'Perceptions of healthy eating ' (2005 ) 96 Can. J. Public Health : S15 -S19.

    • Search Google Scholar
  • Remer, T. , Fonteyn, N. , Alexy, U. & Berkemeyer, S. (2006): Longitudinal examination of 24-h urinary iodine excretion in schoolchildren as a sensitive, hydration status-independent research tool for studying iodine status. Am. J. clin. Nutr. , 83 , 639–646.

    Berkemeyer S. , 'Longitudinal examination of 24-h urinary iodine excretion in schoolchildren as a sensitive, hydration status-independent research tool for studying iodine status ' (2006 ) 83 Am. J. clin. Nutr. : 639 -646.

    • Search Google Scholar
  • Sichert-Hellert, W. , Kersting, M. , Alexy, U. & Manz, F. (2000): Ten-year trends in vitamin and mineral intake from fortified food in German children and adolescents. Eur. J. clin Nutr. , 54 , 81–86.

    Manz F. , 'Ten-year trends in vitamin and mineral intake from fortified food in German children and adolescents ' (2000 ) 54 Eur. J. clin Nutr. : 81 -86.

    • Search Google Scholar
  • Viaene, J. & Gellynck, X. (1997): Consumer behaviour towards light products in Belgium. Br. Fd J. , 99 , 105–113.

    Gellynck X. , 'Consumer behaviour towards light products in Belgium ' (1997 ) 99 Br. Fd J. : 105 -113.

    • Search Google Scholar
  • Wagner, K.H. , Blauensteiner, D. , Schmid, I. & Elmadfa, I. (2005): The role of fortified foods-situation in Austria. Forum Nutr. , 57 , 84–90.

    Elmadfa I. , 'The role of fortified foods-situation in Austria ' (2005 ) 57 Forum Nutr. : 84 -90.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Feb 2021 4 0 0
Mar 2021 7 0 0
Apr 2021 7 0 0
May 2021 5 0 0
Jun 2021 14 2 3
Jul 2021 3 2 3
Aug 2021 0 0 0