Syllabus
1. Basic terminology. Function diet.
2. Diet as a source of energy. Food as a source of water.
3. Importance of protein in the diet.
4. Importance of carbohydrates in the diet.
5. The importance of lipids in nutrition.
7. Mineral substances and trace elements.
8. Vitamins.
9. Other beneficial dietary components. Increasing the nutritional value of food.
10. Diseases related to nutrition.
Annotation
Nutrition I provides the basic knowledge about food composition, energy intake, nutrition, basic nutrients, minerals and vitamins, metabolismu.Nutritive recommendations with respect to improving nutrition and eating habits.