Nutrition and the Science of Food is a hands‑on, project-based middle school through high school course that explores the science of nutrition and food through the lens of a Christian worldview. Students will investigate the chemical, biological, and physical principles of food, learning how ingredients interact, why cooking techniques work, and how the human body processes nutrients.

Through experiments, lab-based cooking activities, and real‑world problem‑solving, students will:

• Examine the structure and function of nutrients and how they support human health

• Analyze food labels, dietary guidelines, and current nutrition research

• Explore food systems, sustainability, and global food challenges

• Investigate food safety, preservation, and the science behind flavor and sensory evaluation

• Design and test recipes using scientific methods

Alongside scientific study, the course emphasizes biblical teachings about the body as God's creation and the importance of stewardship, self-discipline, and gratitude in our eating habits. By the end of the course, students will understand how food is engineered, how nutrition impacts lifelong health, and how thoughtful design can create meals that are both nourishing and innovative. This class is ideal for students interested in culinary arts, health sciences, biology, or simply understanding the science that shapes what we eat every day.