Why write a nutrition book for consumers? I earned my PhD in nutrition at Texas Woman’s University, and I am a registered dietitian nutritionist. My experiences as a clinical dietitian in acute care hospitals brought home the need for fact-based nutrition education that improved health and reduced the risk of chronic disease. As a teacher at the University of North Texas, I saw a need for an open-access resource for the consumer and wrote Nutrition for Consumers as an introduction to nutrition and its application to healthy living. It opens with a chapter on food safety and security (“Food Safety, Security, and Healthy Nutrition”) that describes nutritious foods as safe to eat, available where people live, and easily accessed. Chapter 2, “Nutrition Recommendations,” introduces the reader to healthful eating practices and online food and nutrition resources such as the US Department of Agriculture (USDA) and the Food and Drug Administration. Chapter 3, “Digestion and Absorption of Nutrients,” describes how food and drink are transformed into nutrients that are absorbed and utilized. Chapters 4 through 9 introduce six nutrient categories: “Carbohydrates in Grains, Fruits, and Vegetables” (chapter 4), “Lipids and Fats” (chapter 5), “Protein in Health and Food Sources” (chapter 6), “Vitamins in Health and Disease” (chapter 7), “Mineral Inorganic Nutrients” (chapter 8), and “Water in Health” (chapter 9). Chapter 10, “Nutrition in Healthy Living,” reviews the role that nutrition plays in reducing chronic disease risk. This work is a direct result of my experiences in distant education, where the benefit of open-education resources was both obvious and urgent. Nutrition Consumers is intentionally designed for display on both computers and mobile devices, further expanding access to anyone with a cell phone and an interest in healthy living.