How do I eat properly? And what importance does nutrition, especially the quality of food, have in light of the ongoing trend of increasing life expectancy? This is a question that interests not only food producers and food chemists but especially consumers. This book examines the health-related positive and negative influences on our nutrition, based on the latest findings from the DGE and the World Cancer Research Fund. It is divided into the following key areas: nutritional situation, nutritional physiology (including digestion, food intolerance, biotransformation, intoxications), nutrition related to time-dependent deficiencies, differentiation of food components, metabolic functions, food components with positive effects, food components with critical effects, nutrition and diseases.