《食品與營(yíng)養(yǎng)生態(tài)學(xué)》是國(guó)際營(yíng)養(yǎng)學(xué)雜志中最廣泛的一本。它強(qiáng)調(diào)食品和食品系統(tǒng)及其利用，以滿足人類營(yíng)養(yǎng)需求，但它也審查了非食品因素，有助于各種營(yíng)養(yǎng)條件，如肥胖和瘦弱，營(yíng)養(yǎng)不良的維生素需求和礦物質(zhì)需求。因此，內(nèi)容范圍很廣；文章可以考慮飲食和營(yíng)養(yǎng)狀況問題，這些問題來自文化禁令、傳統(tǒng)用法以及營(yíng)銷和運(yùn)輸問題。食品營(yíng)養(yǎng)物質(zhì)和有毒物質(zhì)、添加劑和食品質(zhì)量也是人們關(guān)注的話題，民族植物學(xué)、農(nóng)業(yè)和發(fā)展也是如此。《華爾街日?qǐng)?bào)》的許多撰稿人都受過營(yíng)養(yǎng)、營(yíng)養(yǎng)科學(xué)和食品技術(shù)方面的培訓(xùn)，但行為科學(xué)和社會(huì)科學(xué)，包括心理學(xué)、地理學(xué)和經(jīng)濟(jì)學(xué)，也有代表性，食品工業(yè)及其批評(píng)者也有代表性。該雜志的觀點(diǎn)是生態(tài)的和整體的，在處理食物和營(yíng)養(yǎng)問題，并代表了廣泛的學(xué)科，單獨(dú)或結(jié)合。2002年《科學(xué)信息研究所期刊引文報(bào)告》將食品與營(yíng)養(yǎng)生態(tài)學(xué)列為營(yíng)養(yǎng)與營(yíng)養(yǎng)學(xué)（社會(huì)科學(xué)）50種期刊中的45種，影響因子為0.215。

Ecology of Food and Nutrition is an international journal of the nutritional sciences in the broadest sense. It emphasizes foods and food systems and their utilization to satisfy human nutritional needs, but it also examines nonfood factors that contribute to the spectrum of nutritional conditions, such as obesity and leanness, malnutrition vitamin requirements and mineral needs. The content scope is thus wide; articles may consider dietary and nutritional status issues arising from cultural prohibitions, traditional usages, and problems of marketing and transportation. Food nutrients and toxicants, additives and food quality are also topics considered, as are ethnobotany, agriculture and development. Many of the journal's contributors are trained in nutrition, nutritional science and food technology, but the behavioral and social sciences, including psychology, geography and economics, are also represented, as are the food industry and its critics. The perspective of the journal is ecological and holistic in its treatment of food and nutrition issues, and represents a wide range of disciplines, separately or combined. The Institute of Scientific Information Journal Citations Report for 2002 ranks Ecology of Food and Nutrition 45th out of 50 journals in Nutrition & Dietetics (Social Science), with an impact factor of 0.215.