Nutrition Science is one of the subjects studied within Agricultural Sciences, comprising 5 units toward the matriculation exam.

The program topics are based on chemistry and biology study units in relation to nutrition content. The program includes two main parts:

Part A: Includes five chapters addressing different aspects of food consumption: food components and their function in the human body, energy and food, health and food, recommended food consumption quantities, and food consumerism in cultural-social aspects.

Part B: Includes one chapter on food technology.

The program deals with various aspects of nutrition, emphasizing the connection between food and its components and the proper use of food as a factor affecting human health. The program includes theoretical learning content and practical learning (Hands on activities).