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Week
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Topics
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Study Metarials
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1
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Fat-soluble vitamins-Practise for determining individual food consumption status and physical activity level
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R1 (p.155-184)
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2
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Water-Soluble Vitamins - Laboratory working principles and practices related to food measurement
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R1 (p.188-244)
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3
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Water-Soluble Vitamins II - Practises Related to Oils
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R1 (p.188-244)
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4
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Minerals - Practises Related to Oils (Group 2)
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R1 (p.111-152)
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5
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Minerals II - Vitamin Content Of Nutrients
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R1 (p.111-152)
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6
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Food groups: milk and dairy products - Mineral Content Of Nutrients
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R1 (p.272-279) - R2 (p.123-144)
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7
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Food groups: Cereals - Practises related to milk and cereals
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R1 (p.279-287) - R2 (p.27-70)
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8
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Food groups: Meat ve some types - Practises related to milk and cereals (Group 2)
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R1 (p.254-263) - R2 (p.145-174)
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9
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Food groups:Egg- Practices related to meat and fish
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R1 (p.269-271) - R2 (p.71-92)
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10
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Food groups: dry legumes and oilseeds- Practices related to meat and fish (Group 2)
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R1 (p.264-268) - R2 (p.27-70)
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11
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Food groups: vegetables and fruits and Practises related to vegetables and fruits -Practices related to eggs
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R1 (p.288-298) - R2 (p.197-216)
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12
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Nutrition In Private Groups- Practices related to eggs (Group 2)
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R1 (p.425-514) - SR3
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13
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Nutrition In Private Groups II - Practices related to dry legumes
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R1 (p.425-514) - SR3
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14
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Menu Planning Principles And Practices - Practices related to dry legumes (Group 2)
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R1 (p.377-418)
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