1. Macronutrients & Digestion | Protein structure, digestion, absorption, functions of calcium, dietary sources of polyunsaturated fats, and emulsification of fats. 2. Vitamins & Their Functions | Roles of vitamin E, importance of dietary fiber (NSP), sources, and health benefits. 3. Food Preparation & Cooking Methods | Garnishing, functions of sugar, creaming method in baking, mechanical raising agents, and common baking issues. 4. Food Labeling & Consumer Benefits | Importance of weight, volume, storage instructions, and food additives. 5. Nutritional Science & Alternative Proteins | Nutrients in soya beans, benefits of textured vegetable protein (TVP), and alternative protein sources. 6. Dietary Choices & Economic Factors | Strategies for economical shopping, meal planning, and factors influencing vegetarianism.