The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, excessive

intakes and toxicity of vitamins and minerals. To teach of foods vitamin and mineral contents, preparations and cooking methods

of foods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles.

By successful completion of this course, students will learn the importance of water and electrolytes in body function, learn the importance of vitamin and minerals in human nutrition, be able to evaluate the foods for the contents of vitamin and minerals, learn daily vitamin and mineral requirements and food sources and amounts according to gender and ages, be able to interpret the dietary patterns of this groups, be able apply for preparing, cooking, and storage of foods by preventing vitamin and mineral losses, to learn factors which effects menu planning and gain the skill at menu planning, to learn the importance and methods of food processing and storage.