This chapter presents some basic concepts of nutrition. It defines nutrition and primary and secondary malnutrition (objectives 1 and 17). It describes the utilization, function, and sources of proteins, carbohydrates, lipids, vitamins, and minerals (objectives
2-5 and 11-15). It explains nitrogen balance, energy, energy value of foods, basal metabolic rate, adequate diet, and desirable weight (objectives 6-10, 16, and 17).

Knowledge of what foods to select and in what quantities provides a firm foundation for the study of nutrition.