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© 1998 - 2015
Association of Nutrition & Foodservice Professionals ·
406 Surrey Woods Dr. ·
St. Charles, IL 60174

Tel: 800.323.1908 ·
Fax: 630.587.6308 ·

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Magazine Writer’s Guidelines

Thanks for your interest in Nutrition & Foodservice Edge magazine, the official publication of Association of Nutrition & Foodservice Professionals (formerly Dietary Managers Association), one of the oldest and largest foodservice associations in the country. Nutrition & Foodservice Edge is a trusted source of management and nutrition information for more than 16,000 foodservice professionals across the country. Our readers are dedicated professionals who work in nursing homes (57%), hospitals (37%), corrections, military and related settings (4%), or in schools and community feeding programs (2%), and seek the latest information on nutrition and foodservice management. Just a sampling of the many topics we cover are: food safety and sanitation, medical nutrition therapy, patient care planning, foodservice equipment and technology, staffing issues, employee training, professional development, budgeting – and more.

Publication of Articles

We encourage and welcome submissions to Nutrition & Foodservice Edge. But before preparing an article for us, please discuss your idea with the editor. Upon receipt of your submission, please allow two to three weeks for manuscript review. Once accepted, your article will be assigned to an upcoming issue. Your article may be edited for brevity and clarity. After it appears in Nutrition & Foodservice Edge magazine, you will receive at least two complimentary copies of the issue featuring your submission, along with a PDF.

Editorial Considerations

Your article submission should:

  • Include a working title.
  • Get to the point as soon as possible.
  • Be well-written and factual.
  • Run between 1,500-2,500 words, depending on subject matter. * Include pertinent charts, graphs, photographs, and/or sidebars.
  • Use subheads to signal shifts in topic and bullets for better readability.
  • Include a one sentence bio on you, listing your name, title, company, city/state, and an e- mail or website address.
  • Your article submission should not promote a product, service, or company.

Editorial Calendar

For your information and inspiration, following is our current editorial calendar. In addition to the featured theme, each issue of Nutrition & Foodservice Edge covers several timely and important topics. Themes, it should be noted, may be amended or re-scheduled without prior notice.

Issue Theme Editorial Deadline
January Leadership and Professional Education November 15
February Human Resources Management December 15
March Nutrition & Medical Nutrition Therapy January 15
April Culinary Trends and Annual Meeting Preview February 15
May Cost Control and Sustainability March 15
June Marketing Your Food Service April 15
July/August Foodservice Equipment Trends & Purchasing May 15
September Menu Planning July 15
October Holiday Meal Trends August 15
November/December Technology/Buyer’s Guide September 15

Your Expertise is Appreciated

Although financial compensation is generally not provided for writing articles, we sincerely appreciate your efforts and willingness to share your expertise. By contributing to Nutrition & Foodservice Edge magazine, you’ll have the satisfaction of knowing you are helping advance the nutrition and foodservice management profession. In addition, publishing articles is an excellent networking tool. Remember, more than 16,000 nutrition and foodservice professionals look to Nutrition & Foodservice Edge to help them meet job goals and challenges.

Editorial Contact

Queries and manuscripts should be submitted to:

Diane Everett, Editor

Nutrition & Foodservice Edge

406 Surrey Woods Drive

St. Charles, IL 60174

(630) 587-6336, Ext. 119

Fax: (630) 587-6308