The course objective is to offer students a comprehensive introduction to basic human nutrition through a combination of readings, discussions, activities, and lab investigations. Key topics include macro nutrients (proteins, carbs, lipids, water) alcohol, micronutrients (vitamins, minerals, electrolytes), nutrient requirements at various life cycles such as infancy, childhood, adolescence, young adults, middle aged adults, as well as geriatric nutrition. Additionally, diseases due to deficiencies or excesses of each nutrient are discussed. Both the textbook and writing assignments emphasize real world applications of nutrition. Students will develop critical thinking skills in evaluating nutritional information, understanding dietary guidelines, and applying nutritional knowledge to promote healthy eating habits. The course will also examine the social, cultural, and environmental factors that influence food choices and nutritional status.