Scholarly Journal of Food and Nutrition (SJFN) is an open access scientific journal, which covers high quality of manuscripts which are both relevant and applicable to the broad field of applied life sciences. Journal aims to reflect contemporary thinking so that professionals can keep pace with the developments in the field of nutrition and food sciences. Nutrition is a multidisciplinary journal, peer reviewed, which focuses on the interaction of nutrients and other substances in food in relation to growth, maintenance, reproduction, health and disease of an organism and also applying knowledge in food and nutrition to improving and maintaining good health. It provides an opportunity to share the information among the medical scientists, researchers, students. The Journal of Nutrition is one of the best Open Access journals of scholarly publishing. The main aim is to publish most complete and reliable source of information on the discoveries and current developments. It also publishes papers on all ranges of cutting edge research conveyed in its field. Aside from this it covers development and specialized advances in the interaction of nutrients and other substances in food.

The use of continuous subcutaneous insulin infusion (CSII) and continuous glucose monitoring (CGM) systems has gained wide acceptance in diabetes care. These devices have been demonstrated to be clinically valuable, improving glycemic control and reducing risks of hypoglycemia in ambulatory patients with type 1 diabetes and type 2 diabetes. Approximately 30–40% of patients with type 1 diabetes and an increasing number of insulin-requiring patients with type 2 diabetes are using pump and sensor technology. As the popularity of these devices increases, it becomes very likely that hospital health care providers will face the need to manage the inpatient care of patients under insulin pump therapy and CGM. The American Diabetes Association advocates allowing patients who are physically and mentally able to continue to use their pumps when hospitalized.