How To Contribute
And become a part of about nutrition
If you are interested in science communiation and have a profound knowledge in nutrition, health and food — you’ve come to the right place.
The aim of about nutrition is to communicate scientific topics in a correct, but still simple and easy-to-understand way. We don’t want fake-news or scary headings to confuse or frighten the reader, but science-based information, packed in a light and understandable way. You can find four sections in this publication (although it’s not limited to those), where your story might fit.
In basics, you will find information that is fundamental for you to gain a deep understanding of nutrition. Written in a simple manner, not like from a textbook, it shall give everybody the opportunity to educate themselves properly about food and nutrition — from an independent and unbiased source. Future articles will be about carbohydrates, proteins, fat, micronutrients, food additives, allergies, intolerances, disease, and much more.
Myths is the section for clarifying so-called “nutritional facts” from newspapers, magazines, or social media by looking into scientific papers and explaining them in a simple way. Gaining a critical view and dissecting methods, results, and conclusions of those studies is key for evaluating the information people draw from it. And thus give you the ability to debunk food myths with ease.
To free yourself from prejudices or fear of science, let me give you some insights. Scientific approaches, methods, workflows might be a Blackbox for everybody outside the lab, but are no sorcery. Articles from this section should make you more comfortable and give you more confidence when it comes to scientific terms.
For any food issue, I ask myself “What would the reader like to know (or has to know) about it?”. Sum it up into seven questions and answer them in a simple way— preferably in just a few sentences — and you have your article for this section.
What else to remember?
Check your facts! Cite studies correctly and never “cite just to cite”. You have to know what you’re writing about.
Make your article structured and focused. Nobody is interested in needless phrases and gap fillers. Get to the point.
Of course — check grammar and spelling.
Who to contact?
Hi, my name is Elisabeth and I’m a nutritional scientist from Germany, Potsdam. If you have an idea or maybe already an article ready to be published, send a draft link to me directly (elisabethfriedl@posteo.de) or contact me on LinkedIn — I will answer as soon as possible!
Contributors
I’d like to thank all contributors for their work and for choosing about nutrition to publish. Together we will bring science-based information about food and nutrition to the next level and I’m grateful for your support! Danke!
Simon Spichak — Neuroscientist and Science Communicator
vikoletta — PhD in Mathematics, Teacher, Coach/Counselor
Ruth Burrowes — Foodie and nutrition nerd with a passion for running in circles
