This course explores the relationship between good health and nutrition. The six classes of nutrients, their functions, food sources and deficiency diseases are discussed. The Recommended Dietary Allowances for key nutrients are investigated; personal dietary intakes are evaluated and compared to these recommendations. The U.S. Dietary Guidelines are studied with applications made in meal planning for personal nutritional benefit. Energy metabolism is discussed, along with making a personal energy expenditure calculation. The dangers of fad diets and the importance of an informed public on nutritional matters are explored.