This practical book, appropriate for community nutrition courses, reflects the changes in the health care field facing professionals in the fastest growing area in the field of food and nutrition. The historical evolution of community nutrition is provided, along with an overview of the changing environment. The application of food and nutrition principles is viewed as a process, its users are viewed as customers, and the concept of hospital is replaced by community health facilities. These and other new trends in nutritional care are addressed to prepare students for the planning, intervention, and evaluation services they will provide to individuals and groups when they become practicing professionals.