| 1 | NUTRITION: concepts, classification, aims. |
| 2 | HEALTHY NUTRITION: nutrients, nutrient requirements (minimum & optimal), factors affecting nutrient requirement |
| 3 | CARBOHYDRATES: basic concepts, digestion, absorption, convection, aminoacids, relationship between obesity and carbohydrates, diseases caused by carbohydrate malabsorption. |
| 4 | FATS AND LIPIDS: physical and chemical structures of fats, fatty acids, functions of fats and lipids, digestion and absorption, essential fatty acids, deficiency of EFA |
| 5 | PROTEINS: terminology, chemical structure, aminoacids and peptide bonds, essential aminoacids, classification, digestion and absorption, protein requirement, protein content of foods, |
| 6 | WATER AND ELECTROLYTES: fluid intake regulation, regulation of fluid disposal, types of fluid disposal, retansion of fluids, dehydration, electrolytes, sodium and potassium problems |
| 7 | MINERALS AND TRACE ELEMENTS: classification, calcium, phosphorus, magnesium, sulfur, iron, iodine, zinc, copper, chrome, fluorine, selenium. |
| 8 | VITAMINS |
| 9 | FOOD GROUPS: basic food groups, milk & milk products, meat and meat products, fish, eggs, legumes, grains,fresh vegetables and fruits. |
| 10 | NUTRITION IN PREGNANCY AND LACTATION |
| 11 | NUTRITION DURING INFANCY |
| 12 | NUTRITION AT PRE-SCHOOL PERIOD |
| 13 | NUTRITION IN CHRONICAL DISEASES |
| 14 | NUTRITION DURING SENESCENCE |
