| 1 | Be able to recognize the five basic food groups and learn their structures and applications in food chemistry. |
| 2 | Understand the structure, role, and importance of carbohydrates in nutrition. |
| 3 | Learn how cooking affects the chemical structure of carbohydrates, and thus the nutritional quality. |
| 4 | Understand the structure, role, and importance of fats found in the basic food groups. |
| 5 | Learn how cooking affects the chemical structure of fats, and thus the nutritional quality. |
| 6 | Understand the structure, role, and importance of proteins found in the basic food groups. |
| 7 | Learn how cooking affects the chemical structure of proteins, and thus the nutritional quality. |
| 8 | Learn the structure of fiber and its importance in food chemistry and health. |
| 9 | Recognize the importance of water as a good solvent in laboratories and for the body, understanding its crucial role in life. |
| 10 | Vitamins and theirsUnderstand the importance of maintaining an appropriate body mass index (BMI) based on age, gender, and height, and learn what should be done for it. importances in nutrition and health. |
| 11 | Understand the structure of vitamins found in the basic food groups, their role in food chemistry, and their importance in nutrition. |
| 12 | Understand the role and importance of elements found in the basic food groups in food chemistry and nutrition. |
| 13 | Learn how cooking affects the chemical structure of vitamins and thus the nutritional quality. |
| 14 | Develop an interest in scientific research related to these topics, read, and study them. |
| 15 | Desire to conduct research themselves and gain the skills to do so. |