| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY146E | PRINCIPLES AND PRACTICES OF NUTRITION II | 2 | 6 | 4 | 6 |
SOURCE MATERIALS & RECOMMENDED READING |
|---|
| Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences. |
| Molt, M. (2001). Food for fifty. Prentice Hall. |
| Ozilgen, Z. S. (2019). Cooking as a chemical reaction: Culinary science with experiments. CRC Press. |