Explains the general properties of fats, the digestion and absorption processes, and their importance for body functions. |
Explains the general properties, classification, absorption processes, and importance of vitamins and minerals for body functions. |
Shows the sources of fats, vitamins, and minerals and computes their requirements. |
Follows the preparation and cooking techniques for fats and discovers the resulting chemical changes. |
Follows the preparation and cooking techniques for fruits, vegetables, and oily seeds, and explains their chemical reactions. |
Applies and follows preparation, cooking, and measurement techniques that prevent the loss of vitamins and minerals. |
Follows different food preservation methods and uses appropriate storage strategies in accordance with nutrition principles. |
Uses direct/indirect calorie calculation methods and PAL (physical activity level) to measure energy requirements. |
Identifies the roles of water and electrolytes in the body and computes their requirements. |
Identifies the roles of water and electrolytes in the body and computes their requirements. |