The course provides students with an overview of the physiological functions and effects of nutrient deficiencies and trends in the consumption of carbohydrates, protein and lipids.  Emphasis will be given to food as a source of energy; functions and distribution of minerals in the human body; dietary sources, deficiency symptoms, human requirements for minerals. Topics such as trace elements in human nutrition and requirements; landmarks in the discovery of vitamin and their functions, recommended intakes, dietary sources; effects of deficiencies of fat soluble and water soluble vitamins will be covered.