This book consists of 10 chapters and equal emphasis for discussion on various aspects is being given for all chapters. Efforts have been made to incorporate information on nutrients : macro and micro, food, metabolism and energy, foods: nutrition and health, disorders of nutrition, food stuffs: structure and culinary uses, food adulteration, food preservation, improving nutritional quality of foods, cooking methods and national food security bill 2013, annexure and bibliography have also been appended at end of the book. The book can be used as a valuable reference text for the undergraduate and post-graduate students of Food Science and technology, human nutrition and home science.