| Objectives: |
It's aimed to gain knowledge, attitudes, and skills regarding the relationship between nutrition and health, sustainable nutrition, the structure, digestion, metabolism, and requirements of carbohydrates and proteins, as well as the methods of preparation, cooking, and storage. |
| Content: |
The importance of nutrition and its relationship to health, an overview of nutrition, the significance of food groups and elements, general working principles in the laboratory, sustainable nutrition and waste management, the structure and functions of carbohydrates and proteins, food groups (grains, meat, eggs, dairy, legumes) and laboratory applications, industrial use of foods, chemical reactions, and methods of purchasing, storage, and cooking. |