Red Flower Publications

Editorial-Chief	Indresh
ISSNp	2322-0775
ISSNe	2455-569X
Frequency	Semiannual
IC Value	IC Value: 2015: 68.67, 2016: 74.95, 2018: 92.76
Impact Factor	-
Publishing Year	2013
Affiliated to	RFPPL own journal
Readership	Academics and researchers in this field, nutritionists, executives of food companies, food research institutes, health professionals, nutritionists.
Abstracting and Indexing information	Index Copernicus, Poland (IC Value: 2015: 68.67, 2016: 74.95, 2018: 92.76) Genamics JournalSeek Gaudeamus Academia Science Library Index International Committee of Medical Journal Editors (ICMJE)
About the Journal	The International Journal of Food, Nutrition and Dietetics (IJFND) is a worldwide peer-reviewed journal that publishes the most interesting studies in the fields of nutrition and food science. The journal covers current thinking about food and nutrition and emphasizes the practical and social application of ideas. Special editions on topics such as micronutrients, special diets to manage health problems and cost-effective kitchens provide readable contents, which are valuable sources for practitioners and academics who want to inform themselves, colleagues or the public about modern thought, research and attitudes to food and nutrition.
Current Issue	Volume 11,Number 3 2023
	Original Article

	Prevalence of Anemia in Pregnant Women w.s.r.t. Socio-economic Status: Observational Study

	Sanjeev S. Tonni, Associate Professor and HOD, Department of Swasthavritta & Yoga, K.L.E.University’s Shri B.M. Kankanawadi Ayurveda College, Shahpur, Belagavi, Karnataka 590005, India.

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	Hygienic Practices of Food Handlers in India

	Gogoi Sukanya, Post Graduate Student, Department of Home Science, Lakhimpur Girls’ College, Lakhimpur, Assam 787031, India.

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	Organoleptic, Physico-Chemical and Nutritional Parameters of Gherkin Pickles Prepared with Indian Spices

	Madhusmita Sahoo, Research Scholar, Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, Karnataka 570006, India.

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	Evaluation of Antioxidant Capacity and Nutritional Composition of Millet Based Low Cost Weaning Food Formulation

	Keshav B. Kamaliya, Principal, Polytechnic in Food Science & HE, Anand Agricultural University (AAU), Anand-388110, Gujarat, India.

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	Consumer Preference and Quality of Bakery Product - Bread

	E. Lakshmi, Head, Department of Nutrition, SRM college of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India.

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	Acceptability Profile of Tomato Soup Prepared Using Flavor Potentiator and Spices

	Prabhavathi S.N., Department of Studies in Food Science and Nutrition, University of Mysore, Mysuru. 570006, Karnataka, India.

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	Status of Education and Training among Food Handlers from Selected Catering Establishments

	Mamatha Mishra, Research Scholar (PhD), Department of Food Science and Nutrition, University of Mysore-570006, Karnataka, India.

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	Organoleptic Properties of a Standardised Food Product (Cookies) Developed from Beet Root Extract and Bengal Gram Flour

	Sharma Luxita, Assistant Professor & Head, G-105 , Surya Vihar, Near Kapashera Border, Gurgaon- 110037, Haryana, India.

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	Adverse Pregnancy Outcomes in Women with Polycystic Ovary Syndrome

	Mohini Paliwal*

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	Nutritional Composition and Sensory Quality of Cookies Incorporated with Little Millet (Panicum Milliarae)

	Jamuna Prakash***

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	Lifestyle Pattern and Food and Nutrient Intake among Hyperlipidemics

	Nalwade Vijaya M.**

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	Review Article

	Spirulina: A Contemporary Food Supplement

	E. Lakshmi, Head, Department of Nutrition, SRM college of Nursing, SRM University, Kattankulathur, Chennai, Tamil Nadu 603203, India.

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	Fat Replacers in Food Production

	Ruma Bhattacharyya, Professor, Dept. of Food Science & Nutrition, Faculty of Home Science, Assam Agricultural University, Jorhat.

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	Pomegranate: An Exotic Fruit with Rich Antioxidants

	K. Silambuselvi, Assistant Professor in Nutrition, S.R.M. College of Nursing, SRM University, Kattankulathur, Kancheepuram-603203, Tamil Nadu, India.

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	Polyphenols in Polycystic Ovary Syndrome: A Perspective

	E. Lakshmi*

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