| 1 | To teach the basic concepts of an adequate and balanced diet |
| 2 | To understand the role of macro- and micronutrients in health and be able to make informed judgements |
| 3 | To ensure that the relationship between physical activity and diet is understood and that daily energy requirements are estimated on this basis |
| 4 | To ensure that individuals develop recommendations appropriate to their nutritional needs by determining their nutrient requirements |
| 5 | To ensure that information on the correct preparation, cooking and storage of food is reinforced |
| 6 | To ensure that they learn appropriate cooking techniques for healthy meals in practice and put this information into practice |
| 7 | To ensure that students acquire the knowledge and skills necessary to prepare nutrition plans for different age groups |
| 8 | To analyze the composition of different food groups using laboratory applications and interpret changes in nutrients |
| 9 | To ensure that they can analyse the effects of diet on different diseases and develop effective strategies to prevent these diseases |
| 10 | To develop individual and collective nutrition plans based on healthy and sustainable principles |