1. Learners will develop a fundamental understanding of the principles of nutrition, including the role of macronutrients and micronutrients in maintaining health and well-being.
2. Learners will be able to identify the nutritional requirements of individuals across different age groups and physiological conditions.
3. Learners will gain knowledge of balanced diet planning and will be able to design appropriate meal plans for healthy individuals.
4. Learners will understand the relationship between diet and diseases and will be able to suggest basic dietary modifications for common health conditions such as diabetes, hypertension, and obesity.
5. Learners will acquire practical skills in food selection, preparation, and preservation to ensure nutritional quality and food safety.
6. Learners will be able to interpret food labels and make informed choices regarding packaged and processed foods.
7. Learners will understand the importance of hygiene, sanitation, and safe food handling practices in maintaining health.
8. Learners will develop awareness about public health nutrition issues and government initiatives related to nutrition and food security.
9. Learners will be able to apply basic diet management principles in daily life and promote healthy eating habits within the community.
10. Learners will enhance their communication skills to provide basic nutritional guidance and counseling.