This course primarily deals with the human body and the associated systems involved in food delivery. The structure of the digestive system, in relation to its functions in digestion and absorption are key aspects of this course. Other focussed areas include blood physiology: blood and other fluid compartments of the body in relation to the transfer of nutrients and metabolites, pre-scientific ideas about foods, pioneers in nutrition, foods and food groups, nutrient contribution of foods, food habits and their influence on nutrition and ethnic diets. The nutritional requirements in pregnancy, lactation, infancy, childhood, adolescents and the aged, the relation between maternal diet and pregnancy outcomes, breastfeeding and nutrition of premature infants will also be discussed.