The first aim of the book Food, Eating and Nutrition: A multidisciplinary approachwas to explore the common ground between all the professionals working within oraround the area of the mouth and on the mechanics of eating food such asdentists, speech pathologists, lactation consultants or otolaryngologists. However,this project, over time, thanks to the contributions of many specialists, has cometo include the impact of food on the whole body by focusing on functions, organsand on how eating keeps us in health or in disease. The authors also covered thetopic of social, cultural, and geographical influence on nutrition. Consisting of 38chapters divided into six sections, the book covers not only topics such aschewing, malocclusion, obesity and diabetes but also the impact of food onkidneys, eyes, and the cardiovascular system, just to name a few. The authorsexplored the impact of eating and nutrition on the human body from birth to oldage, from our social mores to religious rites, and even from eating in microgravityto the impact of eating on professional scuba divers. This book supports the workof a wide variety of professionals as it allows a multidisciplinary awareness of howthese topics are examined and managed differently but in a complementaryfashion. In the end, it may also be useful to parents and teachers as well sincethey are on the forefront of prevention of diseases and promotion of wellbeing, oneforkful at the time.