Interpret the properties of foods to be chosen in special cases (patient, elderly, child, etc.). |
Select the cooking methods of food in special cases (patient, elderly, child, etc.). |
Apply cooking methods according to the features of foods. |
Select the storage methods suitable for the features of foods. |
Demonstrate the effects of changes in food on human health. |
Explain the importance of nutrients in human nutrition in terms of variety and nutrients. |
Explain the functions of fats in the body. |
Explain the functions of vitamins and minerals in the body. |