Food science involves the study of nutrients, additives, and changes that occur during food processing and preparation. Nutrients are classified as macronutrients, which are needed in large quantities, or micronutrients, which are needed in small amounts. Food science helps retain nutrients and ensures food is safe, wholesome and palatable through understanding physical and chemical changes during cooking and preservation. The functions of food include building the body, providing energy, regulating processes, and maintaining health. Food is essential for sustaining life.