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BAB 1 : Makanan dan pemakanan
BAB 2 : Diet
BAB 4 : Pemilihan dan penyimpanan makanan
BAB 5 : Prinsip memasak
BAB 6 : Pengurusan sajian
BAB 7 : Sanitari makanan
BAB 8 : Kajian fabrik
BAB 9 : Membuat pakaian
BAB 10 : Wardrobe
BAB 11 : Label jagaan tekstil antarabangsa
BAB 12 : Belanjawan keluarga
BAB 3 : Pencernaan dan penyerapan
BAB 13 : Keluarga dan komuniti
BAB 14 : Konsumerisme
BAB 15 : Tempat kediaman dan teknologi
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BAB 9 : Membuat pakaian
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