Part I: Food science and nutrition -- Food Selection -- Food Evaluation -- Chemistry of Food Composition -- Part II: Food service -- Food Safety -- Food Preparation Basics -- Meal Management. Part III: Foods Protein-Meat, Poultry, Fish, Dairy, and Eggs -- Meat -- Poultry -- Fish and Shellfish -- Milk -- Cheese -- Eggs. Phytochemicals-Vegetables, Fruits, Soups, and Salads -- Vegetables and Legumes -- Fruits -- Soups, Salads, and Gelatins. Complex Carbohydrates-Cereals, Flour, and Breads -- Cereal Grains and Pastas -- Flours and Flour Mixtures -- Starches and Sauces -- Quick Breads -- Yeast Breads. Desserts--Refined Carbohydrates and Fat -- Sweeteners -- Fats and Oils -- Cakes and Cookies -- Pies and Pastries -- Candy --Frozen Desserts. Water--Beverages -- Beverages. Part IV: Food industry -- Food Preservation -- Government Food Regulations -- Careers in Food and Nutrition.