| 1 | 1 understanding of the dimensions that affect the health of nutrition.
2 The definition of what should be a nutritious and healthy diet.
3 The basic components of food (carbohydrates, fats, proteins, vitamins and minerals) definition.
4 basic food components (carbohydrates, fats, proteins, vitamins and minerals) in the body functions, and understand the importance of nutrition.
5 Basic analysis and synthesis of the behavior of the metabolism of food components.
6 assessing the effect of food processing on nutrients.
7 food in the structure of non-nutrient identification of compounds useful
8 food in the structure of non-nutrient compounds useful understanding of the health effects.
Questioning techniques for understanding and reducing food energy 9
10 design of new techniques for reducing the energy of foods.
11 oxidants, antioxidants, and health to obtain information on |