This book investigates the fundamental principles of human nutrition as they apply to the fields of food science and home economics. Written by Ann Walker, it aims to provide a comprehensive understanding of nutrient requirements, metabolism, and the role of diet in health and disease, specifically tailored for professionals and students in these disciplines. The text likely draws upon established nutritional science and dietary guidelines to inform its analysis.

This text is positioned as a foundational resource for students and professionals in food science and home economics. Its focus on applied nutrition suggests a practical and informative approach, likely emphasizing the scientific underpinnings of dietary choices and food preparation. The book aims to bridge the gap between theoretical nutrition and its real-world applications in these specific fields.