Feeding Principles III

Course ID
BES 205
Department
Nutrition and Dietetics
Semester
3rd Semester
Credit
3.00

To interpret the relationship between nutrition and health, to evaluate carbohydrates, proteins, fats, vitamins and minerals grouped as nutrients in terms of dietary sources, needs of various age groups, metabolism. 

To interpret the relationship between nutrition and health, to evaluate carbohydrates, proteins, fats, vitamins and minerals grouped as nutrients in terms of dietary sources, needs of various age groups, metabolism. Students are informed about the contents of foods, proper preparation and cooking methods, loss during preparation and cooking and application of some basic and traditional food recipes in the laboratory environment based on nutrition principles.