Basic nutrition principles, history of nutrition as a science and its presence in written and verbal culture, evolution of the science of nutrition/dietetics and achievements though time, factors effecting human nutrition (psychological, social, financial, cultural, genetic, religious, geographical etc), ideal nutritional standards (energy needs, variety of foods, quality-quantity of nutrients, meal distribution, physical activity etc), the impact of nutrients on health-Guideline Daily Amounts (GDAs), nutrition and life cycle, nutritional guidelines for health maintenance and promotion-disease prevention, international organizations (FAO, WHO, UN, UNESCO) and their role on prevention and management of nutrition related disease, food technology, food categories, food pyramid, food preservation methods and their advantages/disadvantages, nutrient loss/deterioration reasons and prevention techniques, HACCP.
