Food and nutrition science is concerned with the study of nutritional value of food and analysis of nutritional contribution in growth, health, reproduction and immunity of a living organism. For the improvement and management of health, it is necessary to consume rich amount of nutrients in the form of a balanced diet. Macronutrients like carbohydrates, fats and proteins provide structural material for cell membranes and also provide energy. Micronutrients such as minerals and vitamins are essential for good health of living organisms. The aim of this book is to present crucial principles and methods relevant to this field in a comprehensive manner while also bringing into focus, their practical ramifications in the field of health management. It brings forth some of the most innovative concepts and elucidates the unexplored aspects of food and nutrition science. Researchers and students in this field will be assisted by this book.