To understand the importance of water and electrolytes in the body work, know the importance of vitamins and minerals in human nutrition, to assess in terms of vitamin and mineral content of foods. Principles to be considered in food laboratroy usage, changes happening in carbohydrates, protein and fats during cooking, types of fiber and the effect of acid and base, changes in pigments of foods during preparation and cooking, the use of sugar and salt in food preservation for long-term storage, food drying methods, the use of a refrigerator, placement of foods in it and the cleaning of refrigerators, definition of critical areas for microbial growth in laboratory and issues to be considered in laboratory cleaning, definition and usage principles of cleaning tools and solutions.