| Shows the relationship between adequate and balanced nutrition and health. |
| Shows the daily consumption amounts of nutrients and compares them to recommendations. |
| Outlines the general nutritional status, eating habits, and dietary patterns. |
| Organizes nutritional recommendations according to different ages and groups. |
| Applies menu planning principles and forms appropriate menus. |
| Adheres to sustainable nutrition principles and manipulates preparation, cooking, and measurement methods. |
| Explains the general properties, digestion, and absorption processes of carbohydrates, and their importance for body functions. |
| Explains the general properties, digestion, and absorption processes of proteins, and their importance for body functions. |
| Shows the sources of carbohydrates and proteins and computes their requirements. |
| Follows the preparation and cooking techniques of grains, eggs, dairy, meat, and legumes, and explains the resulting chemical reactions. |
| Applies and follows preparation, cooking, and measurement techniques that prevent vitamin and mineral loss. |