| Objectives: |
It's aimed to gain knowledge, attitudes, and skills regarding the digestion and absorption of fats, the digestion, structure, metabolism, and requirements of vitamins and minerals, the techniques for food preparation and cooking, and the calculation of energy requirements. |
| Content: |
The properties, classification, sources, and requirements of fats, vitamins, and minerals; the digestion and absorption of fats; the absorption of vitamins and minerals; food groups (oily seeds, fruits, and vegetables) and laboratory applications; appropriate preparation, cooking, and storage methods; food preservation techniques; energy metabolism and calculation; and water and electrolyte metabolism. |