| 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. |