Introduction: 
Since the late 1980s nutrition has experienced a second renaissance with the growing perception that the knowledge gained did not equip mankind to solve the global problems of food insecurity and malnutrition. The emphasis shifted from the medical or pathological paradigm to a more psychosocial, behavioral one in which nutrition is defi ned as a basic human  right, not only essential for human development but also as an outcome of development. In this fi rst, introductory text, the focus is on principles and essentials of human nutrition, with the main purpose of helping the nutrition student to develop a holistic and integrated understanding of this complex, multifaceted scientifi c domain.

Objective: 

• The clinical field, where students’ knowledge of the body functions in health, illness, or disability will qualify them to help both healthy and sick people alike, providing targeted nutritional counselling, according to their physiological and pathological needs, their personal preferences, and socioeconomic, cultural, and religious background.
• Community and public health areas; students will be qualified to work on public policies, epidemiological studies, nutrition and dietetics programmes, and on food policies in order to promote food habits and prevent related illnesses.
• Community and mass catering; our graduates will be able to manage and organize food services, and to coordinate professional development programmes.
• Food industry; students will be qualified to foster innovative products, assess nutritional quality, health benefits, and work on food-related social marketing.
• Teaching; students will be qualified to work in both public and private institutions teaching courses on nutrition, dietetics, and health.
• Research; our graduates will be able to work in a multidisciplinary team and promote research in the areas of nutrition, dietetics, and health.