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Week - 1 |
Definition and importance of collective nutrition, the importance of menu planning in adequate and balanced nutrition |
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Week - 2 |
Factors to be considered in menu planning, menu types |
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Week - 3 |
Menu model development stages and principles |
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Week - 4 |
Menu planning principles for pregnancy and lactation period |
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Week - 5 |
Menu planning principles for preschool children |
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Week - 6 |
Menu planning principles for school-age children |
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Week - 7 |
Evaluation of nursery, kindergarten and full-time school menus and menu planning application |
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Week - 8 |
Menu planning principles for nursing homes |
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Week - 9 |
Menu planning principles for workers |
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Week - 10 |
Evaluation of menus prepared for nursing homes and workers in various business lines and menu planning application |
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Week - 11 |
Menu planning principles for athletes |
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Week - 12 |
Menu planning principles for vegetarian and various dietary habits |
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Week - 13 |
Diet menu planning principles, menu planning application for hospitals |
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Week - 14 |
Evaluation of menus prepared for athletes, vegetarians and hospitals and menu planning application |
Anadolu Info Package 
Turkish 
English