1. Balanced Diet and Nutrients – Definition of a balanced diet, sources of vitamin B12 for vegetarians, and impact of undernutrition.

2. Carbohydrates and Energy Balance – Types of sugars, effects of dry heat on sugar, energy-providing nutrients, and factors affecting energy needs.

3. Vitamins and Minerals – Functions and sources of vitamin A, importance of iodide, benefits of water consumption, and water-soluble vitamins.

4. Food Preparation and Cooking – Functions of flour and fat in shortcrust pastry, causes of pastry faults, and seeds for flavoring.

5. Eggs in Cooking – Functions of eggs in aeration, coating, and other culinary uses.

6. Food Preservation and Labeling – Benefits and limitations of freezing, alternative preservation methods, role of emulsifiers, and food labeling details.

7. Dietary Guidelines and Food Safety – Nutritional benefits of fruits and vegetables, chicken storage and tenderizing methods, and safety measures for food packaging.