Outline:
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1.Relationship between food nutrients, eating habits and health
2.Understanding nutrients and their functions
3.Nutritional requirements and guidelines
4.Dietary guidelines for different age groups
5.Taking care of people with special nutritional needs
6.Dietary management on disease prevention
7.Effects of food preparation on nutrient contents
8.Preserving nutrients during food handling and cooking processes
9.Analyzing food labels
10.Promotion skills on healthy eating
11.Designing menus for different clients
12.Healthy cooking techniques
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