This course is intended for both the science and non-science major. Coverage includes the fundamental biochemical aspects of the essential nutrients and their effects when consumed in less than recommended or excessive amounts. These nutritional facts help answer some of the questions brought forward concerning the relationship between food and heart disease, weight control, preservatives, cancer, athletic performance, vegetarianism, pregnancy and lactation, just to name a few. Beyond these facts is the understanding of the non-nutrient characteristics of food as related to culture, family and society. Most importantly, this course presents the tools necessary to properly evaluate the purchase and preparation of nutritious foods via personal assessment.