| 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 carbohydrates in the body. |
| Explain the functions of proteins in the body. |
| Explain the benefits of food groups (cereal and cereal products, meat and meat products, milk and dairy products, etc.). |