1. Nutritional Science & Dietary Requirements | Definition of a balanced diet, importance of iodide, vitamin deficiencies, and food sources. 2. Carbohydrates & Energy Balance | Effects of heat on sugars, energy measurement units, achieving energy balance, and factors affecting energy needs. 3. Food Preparation & Cooking Techniques | Functions of flour and fat in pastry, causes of pastry faults, methods to enhance flavor. 4. Protein & Egg Usage in Cooking | Egg functions in food preparation, aeration, coating, and additional roles in dishes. 5. Food Preservation & Safety | Freezing as a preservation method, its limitations, alternative preservation techniques, and benefits of food labeling. 6. Food Additives & Packaging | Emulsifiers in processed foods, tamper-evident packaging, and consumer safety details on food labels.