1. Protein and Nutritional Deficiencies – Elements in protein, deficiency diseases, animal food sources, digestion, and effects of heat on protein.

2. Calcium and Dietary Importance – Functions of calcium in the body and its role in preventing diseases like rickets and osteoporosis.

3. Carbohydrates and Dietary Fibre – Functions of sugar in food, health issues from low fibre intake, and ways to increase dietary fibre consumption.

4. Baking and Food Preparation – Chemical and mechanical raising agents, effects of sugar on cupcake texture, and functions of eggs in baking.

5. Food Additives and Labeling – Uses of antioxidants, other common additives, and benefits of food labels for consumers.

6. Vegetarianism and Budgeting for Food – Factors influencing vegetarian lifestyle choices and strategies for economical shopping while maintaining a balanced diet.