By the end of this module, the learner should be able to: 1. Explain the effect of processing on the nutrient composition of cereals 2. Demonstrate how to cook tubers, roots and starchy fruits safely 3. Explain the utilisation of milk products in various nutritional conditions 4. Identify wholesome eggs and their role in health 5. Explain the relationship between various meat products and health 6. Promote the use of fruits and vegetables in attaining and maintaining good health 7. Assist consumers to identify fats and oils that promote good health 8. Demonstrate how to prepare and cook legumes and oilseeds safely 9. Identify anti-nutrients present in various food and their effect on health 10. Demonstrate how to prevent microbial food spoilage 11. Educate consumers on the dangers of natural, microbial and chemical food toxins