“A Textbook of Human Nutrition and Food Science” offers a comprehensive examination of the science that underpins food and nutrition, with an emphasis on their impact on diseases and health. Detailed information regarding the various classes of nutrients—macronutrients, micronutrients, vitamins, and minerals—and their critical functions in the preservation of human health is provided in this textbook. It also explores food science topics, including food composition, food processing, preservation, and safety.

The chapters are organised to provide a foundational understanding of nutrition, which is then followed by discussions of applied concepts that demonstrate the impact of nutrition on public health, lifestyle diseases, and overall well-being. The book also underscores the practical aspects of diet planning, nutrition education, and strategies for promoting healthy eating practices. This book addresses a wide range of topics that are pertinent to the current challenges confronting global food security and nutrition by focussing on both individual and community nutrition. This textbook is particularly well-suited for students who are pursuing degrees in nutrition, food science, health sciences, and public health, as well as professionals in these disciplines who need a comprehensive, empirically grounded understanding of human nutrition.