To evaluate the structure, property, classification, function, sources, daily allowance, deficiency, excess intake and toxicity of vitamin and minerals, to evaluate the vitamin & mineral content of foods

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