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.
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.
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.
|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.
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