Contents:

1.  Basic five food groups, dietary guidelines and food pyramid

2. Standardization of common recipes

3 Planning and preparation of:

i- Energy dense recipes, low glycemic and high glycemic food,

ii- Protein rich recipes

iii- High fibre recipes

iv- Low fat recipes

v- Low sodium recipes

vi Antioxidant rich recipe

4. Health parameters: - blood group test, measurement of blood pressure, pulse rate, hemoglobin test  

5. Visits to human performance / physiology labs. Doing studies on body composition, energy expenditures in sports and dope tests.