Human Nutrition is a multidisciplinary course that explores the science of food, nutrients, and their impact on human health. It covers the biological, chemical, and physiological processes involved in digestion, absorption, metabolism, and utilization of nutrients. The course examines macronutrients such as carbohydrates, proteins, and fats, as well as micronutrients like vitamins and minerals, emphasizing their roles in growth, development, and disease prevention. 

Students learn about dietary requirements across different life stages, from infancy to old age, and the influence of genetics, lifestyle, and environmental factors on nutritional status. The course also delves into food sources, dietary guidelines, and nutritional assessment techniques to evaluate and improve health outcomes. 

Topics include metabolism, energy balance, food safety, nutritional deficiencies, and the role of diet in managing chronic diseases such as obesity, diabetes, and cardiovascular disorders. Additionally, there is an exploration of public health nutrition, global food security, and the ethical and cultural aspects of dietary habits. 

The course integrates practical applications, such as meal planning, dietary analysis, and nutrition counseling, to prepare students for careers in healthcare, food science, sports nutrition, and community health. Through a combination of theoretical knowledge and hands-on experience, students develop a comprehensive understanding of how nutrition influences overall well-being and disease prevention.