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"Nutrition science" as a book category encompasses works that explore the biological, chemical, behavioral, and social sciences behind food and eating—how nutrients are digested, absorbed and metabolized; how diets influence growth, health, disease prevention and treatment; and how individual, cultural and environmental factors shape food choices. Titles range from technical textbooks and research syntheses in biochemistry, physiology and epidemiology to clinical guides for dietitians, public-health and policy analyses, evidence-based consumer guides, and applied volumes on sports nutrition, maternal and child nutrition, and sustainable food systems. Books in this category emphasize evidence, methodology, and practical implications for health, offering readers scientific explanations, dietary recommendations, meal-planning tools, or critical perspectives on food policy and industry practices.

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