The aim of lesson is learning the importance of energy and macronutrients of body function and healthy nutrition and being able to assess foods according to energycarbohydrate, protein and fat contents and learning daily energy, carbohydrate, protein and fat requirements and food sources and amounts according to gender and ages, be able to interpret the dietary patterns of this groups.

The importance of nutrition, structures, definitions, classifications, functions, sources, recommended dietary allowances, and excessive intakes of carbohydrates, lipids and proteins. To teach of foods nutrient contents, preparations and cooking methods of foods and the applications of some basic and conventional recipes in the laboratory, according to the nutritional principles.