| Interpret the properties of foods to be chosen in special cases (patient, elderly, child, etc.). |
| Select the cooking methods of food in special cases (patient, elderly, child, etc.). |
| Apply cooking methods according to the features of foods. |
| Select the storage methods suitable for the features of foods. |
| Demonstrate the effects of changes in food on human health. |
| Explain the importance of nutrients in human nutrition in terms of variety and nutrients. |
| Explain the functions of fats in the body. |
| Explain the functions of vitamins and minerals in the body. |