This course aims to provide individuals with the fundamental knowledge and skills necessary to establish a healthy and balanced diet. Students will learn about the functions of nutrients, food groups, and applicable nutritional principles for daily life, while also developing awareness of current issues such as eating disorders and alternative dietary approaches.

The course begins with the fundamental concepts of balanced nutrition and examines macronutrients—carbohydrates, fats, and proteins—in terms of their functions and sources. This is followed by a detailed study of micronutrients, vitamins, and minerals. The topic of food groups provides students with a practical framework for daily nutritional planning. The second half of the course addresses eating disorders of clinical and societal significance; anorexia nervosa and bulimia nervosa are examined separately, and their impact on health is discussed. Finally, vegan nutrition and its variations are evaluated in terms of both nutritional adequacy and ethical and sustainability aspects.