Nutrition is the science that deals with food and its relation to health. Food Science is the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and the concepts underlying food processing. A balanced diet provides all essential nutrients in adequate amounts to maintain health and prevent deficiency diseases.

Macronutrients are required by the body in large amounts and provide energy.

1. 1. Carbohydrates: Primary source of energy. Classified as simple (sugars like glucose, fructose) and complex (starches like cereals, potatoes, fiber). Fiber aids digestion but provides no energy.
2. 2. Proteins: Bodybuilding nutrients. Composed of amino acids (essential and non-essential). Sources include pulses, dairy, meat, eggs. Crucial for growth, repair, enzyme production, and hormone synthesis.
3. 3. Fats (Lipids): Concentrated source of energy, aids absorption of fat-soluble vitamins, protects organs, and insulates the body. Classified as saturated (animal fats), unsaturated (plant oils like olive, sunflower), and trans fats (harmful).

• ›Why this matters for the exam: Distinguish between the primary functions of each macronutrient. Understand the difference between essential and non-essential amino acids, and the role of fiber vs. other carbohydrates.