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Welcome Editors!
NutriScape’s mission is to provide an opportunity for all dietitian writers to access a large readership within their niche. Your help is essential to providing a supportive editorial environment for peer-reviewing NutriScape content. Thank You!
How Our Peer-Review Process Works
Initial Article Acceptance
Dietitian writers submit their articles to the site by sending them to submit-article@nutriscape.net. The initial editorial review and decision to publish articles is made by The NutriScape Project staff. Articles are posted on the NutriScape.NET consumer site, the RDNutriScape.NET site, or the Food.NutriScape site as soon as they are accepted for publication.
Peer-Review of Published Articles
When an article is published on one of our sites, we also publish it on this peer-review site to invite input from experts across our profession.
The NutriScape Project Philosophy
Quality & Diversity
Our Peer-Review process for nutrition publishing is what sets NutriScape.NET apart from the rest. Through this process, we can assure professional consensus and quality analysis of articles on a vast array of cutting-edge and controversial nutrition topics.
Inclusiveness
NutriScape.NET is designed to be inclusive of a multitude of independent dietitian voices sharing advice and information. Every RDN and dietitian student has the opportunity to share. Our platform has no editorial bureaucracy and believes in maximum autonomy for writers.
Never Bloggy, Academic, or Bland
NutriScape.NET seeks to present the dietetic profession as an authoritative source of nutrition information. The style guidelines used to evaluate articles are designed to offer maximum autonomy to authors while maintaining harmony among the many voices.
Review A Published Article, Download, or Online Course
These articles, downloadable resources, and online courses are ready to be published on NutriScape.NET and RDNutriScape.NET. This final review step allows the NutriScape project to assure each piece of content on our site meets the standards of the vast majority of dietitians.