This course provides you with an introduction to and an overview of nutritional issues related to general health and the food supply. Various aspects of food composition and cultural cuisine will be examined and related to the process of food choices and the subsequent effect these choices have on community health issues. The macro and micro-nutrient content of the core food groups will be discussed and the rationale investigated for diet planning principles, food labelling regulations and the setting of national dietary guidelines and recommended dietary intakes (RDI’s). The biochemical principles of carbohydrate, protein and lipid structure, digestion, absorption and metabolism for energy in the body will be outlined and related to the intake and function of the micronutrients such as vitamins and minerals.