Relationship of food, nutrition, and health -- Relationship of diet, nutrition, and health -- Functional foods and dietary supplements: product safety, good manufacturing practice regulations, and stability testing -- Thermal and nonthermal preservation methods -- Flavoring systems for functional foods -- Measurements of nutrients and chemical components and their bioavailability -- Infant formulas and medical foods -- Dietary supplements -- Dairy ingredients as a source of functional foods -- Pre- and probiotics -- Fats and oils and their effects of health and disease -- The soybean as a source of bioactive molecules -- Human consumption of soy foods -- Composition of soybeans and soy products -- Digestion and absorption of lipid-soluble molecules -- Nutrient molecules -- Non-nutrient molecules: absorbable -- Non-nutrient molecules: nonabsorbable -- Nutritional aspects -- Dietary fiber and its physiological effects -- Food fortification with vitamin and mineral nutraceuticals -- Brief history of nutrient additions to food -- Antioxidants and their effect on health -- Assessment of safety and efficicy of functional foods and ingredients -- Regulatory issues -- U.S. Government regulation of food with claims for special physiological value -- Regulatory issues: Europe and Japan.