| Objectives: |
It's aimed to gain knowledge, attitudes, and skills regarding the digestion and absorption of fats, fruits, and vegetables; the structure, metabolism, and requirements of vitamins and minerals; food preparation, cooking, and storage methods; and the calculation of nutrient and energy content using food composition databases. |
| 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. |