Firstly, it delves into the fundamentals of nutrition, encompassing the study of nutrients and calories, providing students with a solid understanding of the essential building blocks of the human diet. Secondly, the course explores macronutrients, including carbohydrates (CHO), proteins (P), and fats, examining their roles, sources, and recommended daily intake. Moving on to micronutrients, students will gain insights into vitamins and minerals, their functions, and the importance of maintaining a balanced intake. The syllabus also includes a section on basal metabolic rate (BMR) and its influencing factors, guiding students on how to calculate BMR and its applications in determining ideal body weight (IBW) and body mass index (BMI). Lastly, the course covers menu planning, food pyramid concepts, and recommended dietary allowances (RDA) tailored to specific populations, providing practical knowledge for designing balanced diets to promote health and well-being.
