Nutrition refers to the physiological and biochemical process for the utilization of food by living organisms to support life. Food nutrients, such as carbohydrates, proteins, minerals, vitamins, fats, fiber and water help organisms to grow, survive and reproduce. When the essential nutrients are not made available through diet in the right proportion, deficiency diseases may occur such as anemia, scurvy, blindness, stillbirth, preterm birth, etc. High consumption of certain nutrients can also lead to conditions such as metabolic syndrome, obesity, diabetes, and cardiovascular diseases, among others. This book is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of food and nutrition. Different approaches, evaluations, methodologies and advanced studies on nutrition and human diet have been included herein. This book is a collective contribution of a renowned group of international experts.