This book enlightens the readers about the practical aspects of Nutritional Science and its applicability for management of diseases. The case studies are elaborated in such a manner giving examples of rare and common combinations of two or three disorders that occur simultaneously in people and as the consequence the availability of food options is scarce. Such cases are a challenge for a nutritionist / dietician to handle and manage. This book will help the readers in such a manner that they can opt for food options available freely and seasonally. This book guides the readers to prepare and planning of combination diets.