| Weeks | Topics |
| 1 |
Nutritional status and importance of nutrition, proper nutrition guidelines, nutrition and health, emotions and food choice
|
| 2 |
Traditional and other forms of nutrition, food pyramids, metabolism, food digestion, human body structure and composition of
|
| 3 |
Nutrition for the energy, calculation of basal metabolism and energy needs daily
|
| 4 |
Carbohydrates, structure, functions, digestion, storage and use of resources and the need for carbohydrates, foods rich in carbohydrates
|
| 5 |
Carbohydrates, structure, functions, digestion, storage and use of resources and the need for carbohydrates, foods rich in carbohydrates
|
| 6 |
Proteins, structure, function, nitrogen balance and protein requirement of the use of proteins in the body, and the quality of protein sources
|
| 7 |
Lipids structure, functions, use of body fat, oil resources and the need for
|
| 8 |
The importance of water balance and water, other drinks other than water
|
| 9 |
Vitamins, mechanism of action, lack of vitamins, fat-and water-soluble vitamins, vitamin-rich foods
|
| 10 |
The importance of minerals and nutrition in terms of macro elements, Trace elements mineral matter rich foods
|
| 11 |
Institutional food industry
|
| 12 |
Daily meal plans
|
| 13 |
Adequate nutritional status of pregnant and lactating women in the shapes of people feeding the elderly nutrition feeding of children
|
| 14 |
Feeding patients
|