Clinical Nutritional Science applies knowledge of Physiological Chemistry, Organic Chemistry, Biochemistry, Anatomy, and Physiology in order to gain the most complete understanding of food chemical composition, metabolism, digestion, and absorption. By integrating these diverse fields of science, we are able to study the use of nutrients in the human body, the nutrient requirements at various stages of life, the prevention of diseases, and the consequences of nutritional deficiencies and excesses.

Furthermore, for the common good and well-being of humanity, as well as the health of our planet’s ecosystem, Clinical Nutritional Science focuses on the relationship between diet, chronic disease, monitoring nutritional content of our food supply, and promoting a continuous healthy lifestyle that never includes dieting.