The exam focuses on food preparation and nutrition, addressing macronutrients, micronutrients, food safety, and sustainable practices. Key themes include energy balance, the role of vitamins and minerals, and food storage techniques. Practical applications involve analyzing hygiene rules for meal preparation, evaluating meal suitability, and troubleshooting common cooking issues. Scientific processes such as gelatinisation, dextrinisation, and shortening are examined alongside dietary factors for bone health and the impact of processed foods. Topics also explore consumer behavior, ethical food production, and methods for enhancing dietary fiber. Questions emphasize critical thinking, real-world application, and sustainability in food systems.