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Nutrition science, also known as nutritiology or nutritive science, is the scientific study of the relationship between food and health. It encompasses the study of the composition, metabolism, and effects of food on the body. Nutrition science aims to understand how nutrients are obtained from food, how they are used by the body, and how they affect health and disease.

The field of nutrition science is interdisciplinary, drawing from various scientific disciplines such as biochemistry, physiology, genetics, and epidemiology. It involves the study of macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals) and their roles in maintaining health. Nutrition science also explores the impact of dietary patterns, food processing, and food safety on health outcomes.

Research in nutrition science is conducted through observational studies, clinical trials, and laboratory experiments. It seeks to identify the optimal dietary patterns for preventing and treating various health conditions, such as obesity, diabetes, cardiovascular disease, and certain cancers. Nutrition science also addresses issues related to food security, sustainability, and the global distribution of food.

Advances in nutrition science have led to the development of dietary guidelines and recommendations for healthy eating. These guidelines are based on scientific evidence and aim to promote public health by encouraging healthy dietary habits. Nutrition science continues to evolve, with ongoing research and technological advancements contributing to a deeper understanding of the complex relationship between food and health.