Part A: Includes 5 chapters that address different aspects of food consumption: food components and their function in the human body, energy and food, recommended amounts of food for consumption and the social and cultural aspects of food consumption.
Part B: includes one chapter on food technology.
The program deals with various aspects of nutrition while emphasizing the relationship between food and its components and the proper use of food as a factor affecting human health. It includes theoretical studies as well as hands on activities.