The National Cancer Institute provides the following precise, yet thorough, description of nutrition: The taking in and use of food and other nourishing material by the body. Nutrition is a 3-part process. First, food or drink is consumed. Second, the body breaks down the food or drink into nutrients. Third, the nutrients travel through the bloodstream to different parts of the body where they are used as "fuel" and for many other purposes. To give the body proper nutrition, a person has to eat and drink enough of the foods that contain key nutrients. (From The Dictionary of Cancer Terms, National Cancer Institute, U.S. National Institutes of Health)
The study of Nutrition Science is multidisciplinary and easily partnered with other research areas. Specialty areas such as biomedicine, agriculture, anthropology, social services, public policy, agriculture, humanitarian assistance, food and environment, health promotion, community and public health and disease prevention are often researched within a nutrition framework.
Nutrition science concentrates on the study of metabolic (metabolism and metabolic pathways) and physiological responses of the body to diet, along with the biochemical processes through which food substances change during metabolism.
- Dietary Guidelines for Americans
- Dietary Supplements Fact List, Office of Dietary Supplements (ODS), National Institutes of Health (NIH)
- FDA Acronyms and Abbreviations – Quick reference to FDA acronyms and abbreviations.
- The Nutrition Source: Nutrition A-Z (Department of Nutrition at Harvard School of Public Health) – Alphabetical index of definitions and descriptions of nutrition topics.
- Kansas State University Human Nutrition Flexbook – An open-textbook on Google Docs. This resource covers the basics in human nutrition, diet, metabolism and related topics.
- Nutrition Science Animations (Jones & Bartlett Publishers) – Animations of nutrition scientific concepts and physiological principles.
- Principles of Human Nutrition (Course and Lecture Notes) – This is an online course provided by Johns Hopkins Bloomberg School of Public Health Open Courseware initiative.
- Food & Nutrition Policy - This is an online course with free access to lecture materials, offered through the Johns Hopkins Bloomberg School of Public Health Open Courseware initiative. The course instructors include faculty from Johns Hopkins Department of International Health.
- International Nutrition - This is an online course with free access to lecture materials, offered through the Johns Hopkins Bloomberg School of Public Health Open Courseware initiative. The course intsructors include faculty from Johns Hopkins Department of International Health.
- United States Department of Agriculture (USDA): USDA’s Nutrition Evidence Library (NEL) – Systematic reviews of federal nutrition policies and programs.
- edX- Nutrition and Health Part 1: Macronutrients and Overnutrition - This is part 1 of a free online nutrition course provided by Wagenin University and Research. This is an introductory nutrition course which focuses on the relationship of nutrition to human health.
- edX- Nutrition and Health Part 2: Micronutrients and Malnutrition - This is part 2 of a free online nutrition course provided by Wagenin University and Research. This course focuses on undernutrition and vitamins and minerals and how they relate to human health.
- edX- Nutrition: Healthy Food for Better Living - This is another free online nutrition course provided by Wagenin University and Research. It offers an introduction to the field of nutrition.
- Understanding the Nutrition Facts Label - This is an online tutorial on the nutrition information contained in product labels.