| 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, digestion and absorption of fats, absorption of vitamins and minerals, food groups (oilseeds, fruits, and vegetables) and laboratory applications, appropriate preparation, cooking and storage methods, food preservation techniques, energy metabolism and calculation, water and electrolyte metabolism. |