| 1 |
Literature review, Individual research |
Health: Health, Nutrition, Adequate and Balanced Nutrition, Nutrition Guides, Population Studies, Nutrition/Food/Nutrient, Nutrition in Special Conditions |
Lecture, Discussion |
| 2 |
Literature review, Individual research |
Macro-Micro Nutrients: Food Groups, Principles of Menu Planning, Four-Leaf Clover/Food Pyramids/Healthy Plate Models, LAB: Lab Rules |
Lecture, Discussion |
| 3 |
Literature review, Individual research |
Sustainability: Sustainable Nutrition, Waste Management, LAB: Cooking and Measurement Methods |
Lecture, Discussion |
| 4 |
Literature review, Individual research |
Carbohydrates: Monosaccharides-Disaccharides, General Properties, Classification, Chemical Properties, Functions |
Lecture, Discussion |
| 5 |
Literature review, Individual research |
Carbohydrates: Polysaccharides, General Properties, Classification, Chemical Properties, Functions |
Lecture, Discussion |
| 6 |
Literature review, Individual research |
Carbohydrates: Absorption, Digestion, Glycemic Index/Load, Requirements, Sources |
Practice |
| 7 |
Literature review, Individual research |
Grains Structure, Varieties, Gluten Complex, Use in Food Industry, Chemical Reactions, LAB: Grains |
Lecture, Discussion |
| 8 |
- |
MID-TERM EXAM |
- |
| 9 |
Literature review, Individual research |
Proteins: General Properties, Classification, Chemical Properties, Functions, Essential Amino Acids |
Lecture, Discussion |
| 10 |
Literature review, Individual research |
Proteins: Absorption, Digestion, Requirements, Sources, LAB: Quality Evaluation (NPU) |
Lecture, Discussion |
| 11 |
Literature review, Individual research |
Eggs: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Eggs |
Practice |
| 12 |
Literature review, Individual research |
Meat-Chicken-Fish: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Meat-Chicken-Fish |
Practice |
| 13 |
Literature review, Individual research |
Milk: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Milk |
Practice |
| 14 |
Literature review, Individual research |
Legumes: Structure, Nutrients, Use in the Food Industry, Chemical Reactions, Purchasing, Storage, Cooking, LAB: Legumes |
Practice |
| 15 |
Literature review, Individual research |
Alternative Protein Sources |
Lecture, Discussion |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |