| 1 | Main concepts related to occupational health and safety | |
| 2 | Legal practices related to occupational health and safety | |
| 3 | Occupational diseases and the importance of nutrition in health protection | |
| 4 | The importance of nutrition in work productivity | |
| 5 | Energy and macronutrient requirements by occupational groups | |
| 6 | Micronutrient requirements by occupational groups | |
| 7 | Oxidative stress and health risks | |
| 8 | Problems encountered in worker nutrition - risk groups | |
| 9 | Problems encountered in worker nutrition - body weight management | |
| 10 | Planning healthy nutrition in and outside the workplace | |
| 11 | Menu planning principles according to occupational groups - I | |
| 12 | Menu planning principles according to occupational groups - II | |
| 13 | Assessment and monitoring of nutritional status in workers | |
| 14 | Healthy nutrition practices in and outside the workplace | |