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Nutritional biochemistry is a fundamental aspect of nutritional sciences, a field that focuses on studying nutrients and other components of food. It specifically examines how these substances operate and impact the physiology, health, and behavior of mammals. The covered themes include the classification and roles of nutrients, counterfeiting of foods, therapeutic diets, and the growing public health concerns associated with non-communicable diseases. It also covers the nutrient's physiological roles and concludes with an examination of disorders that can arise from deficiencies or toxicities, along with a clinical perspective. In addition, the book illustrates the molecular underpinning of physiological responses and stipulates connections between these reactions and symptoms, thereby uncovering the underlying pathology. This textbook is designed for college-level learners studying subjects such as Biochemistry, biological and Natural Sciences, Life Sciences, Home Science, Nutrition and Dietetics, Clinical Nutrition and Dietetics, and Nursing.