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.

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.