The aim of this course is to enable students to learn the basic principles of healthy and balanced nutrition, evaluate current nutritional approaches, make food choices based on scientific principles, and understand the relationship between nutrition and health.

This course covers the basic concepts of nutrition, principles of healthy and balanced nutrition, food groups, body mass index, functional foods, probiotics and prebiotics, protein sources, nutritional models, sustainable nutrition, carbon and water footprints, the relationship between healthy nutrition and diseases, current dietary approaches, risky diet practices, food literacy, and nutrition misinformation.