This introductory Science of Nutrition course provides discussions ranging from the use of scientific inquiry to determine individual nutrient needs to in-depth, life-cycle nutrition issues. It also addresses basic biochemistry and physiology as well as anatomy and physiology from a nutrition science perspective. A four-part “history of nutrition science” required reading provides background for understanding our present level of nutrition knowledge. This course also covers assessment of nutritional status, disordered eating, weight loss and gain, body composition, and factors that influence food choices. In addition, the course addresses issues related to food processing, additives, food-borne toxicants, and concerns about ecological sustainability.