Examine the general properties of basic food groups (respectively milk and dairy products, meat, poultry, fish, eggs, legumes, oilseeds, fruits and vegetables, bread and cereals, fats and sugars), discuss the basic principles of preparation and cooking, examine the daily intake recommendations based on different age and gender, compare in terms of nutrient content, assess its place in a healthy nutrition of nutrients involved in these food groups.

Identification, classification, physicochemical properties, daily intake recommendations, energy and nutrient content, effects on health of foods that involved in the food groups will be investigated.