Nutrition Sciences is one of the of the subjects taught in the framework of agricultural sciences and intended for high school students studying for the 5 point matriculation exam in agricultural sciences. The topics of study in this track are based on chemistry and biology in the context of nutrition. The program has two main parts:

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.