Overview: The Science Of What We Eat

concepts · 6

1. 01

   Food Diversity & Culinary Practices

   Understand how geography, climate, and time shape what we eat and how we cook it.

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2. 02

   Macronutrients & How To Test Them

   Understand the roles of Carbohydrates, Fats, and Proteins, and learn the laboratory tests used to detect them in food.

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3. 03

   Protective Nutrients: Vitamins & Minerals

   Identify the functions of specific vitamins and minerals, and correlate their deficiencies with specific diseases.

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4. 04

   Dietary Fibres, Water & The Balanced Diet

   Understand the non-nutrient essentials (fibre, water) and how all components combine into a balanced diet, contrasting with junk food.

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5. 05

   Millets & Food Miles

   Appreciate the nutritional value of native grains (millets) and understand the environmental and social journey of food (food miles).

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6. 06

   Chapter Review: Mindful Eating

   Synthesize and test the learner's knowledge of nutrients, their tests, deficiency diseases, and sustainable eating habits.

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