| Topic |
Sub-topic |
Topic 1. Introduction.
|
Food Concept. Components of food.
Classifications.
|
| Topic 2. Meat and meat products. |
Chemical composition. Nutritive value. |
| Topic 3. Fish, seafood and derived products. |
Classification, composition and nutritive value. |
Topic 4. Eggs and its derivatives.
|
Composition and nutritive value. |
Topic 5. Milk and dairy products.
|
Composition and nutritive value. |
| Topic 6. Oils and edible fats. |
Chemical composition, properties and nutritive value. |
Topic 7. Cereals and its derivatives.
|
Different types of cereals. Composition and nutritive value. Bread and pasta. Composition and nutritive value. |
Topic 8. Legumes, tubers and derivative products.
|
Composition and nutritive value. |
| Topic 9. Vegetables. |
Composition and nutritive value. |
Topic 10. Fruits.
|
Composition and nutritive value.
Nuts. Composition and nutritive value.
Fruit derivatives. Composition and nutritive value. |
Topic 11. Natural sweeteners and sub-products.
|
|
| Topic 12. Alcoholic beverages. |
Composition and nutritive value. |
| Topic 13. Non-alcoholic beverages. |
Natural, mineral and table water. Refreshing drinks. |
| Topic 14. Stimulating foods and derivative products. |
|
| Topic 15. Condiments and spices. |
|
Subjects
