Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Theoretical Framework
2.2 Overview of Ascorbic Acid
2.3 Overview of Tocopherol
2.4 Overview of Vitamin A
2.5 Relationship between Boiling and Nutrient Content
2.6 Previous Studies on Boiling Effects on Nutrient Content
2.7 Factors Affecting Nutrient Retention in Boiling
2.8 Methods to Preserve Nutrients During Boiling
2.9 Health Implications of Nutrient Loss through Boiling
2.10 Summary of Literature Review

Chapter THREE

3.1 Research Design and Rationale
3.2 Sampling Methods
3.3 Data Collection Techniques
3.4 Variables and Measurements
3.5 Data Analysis Procedures
3.6 Ethical Considerations
3.7 Pilot Study
3.8 Instrumentation

Chapter FOUR

4.1 Overview of Research Findings
4.2 Analysis of Ascorbic Acid Content
4.3 Analysis of Tocopherol Content
4.4 Analysis of Vitamin A Content
4.5 Comparison of Boiled and Unboiled Samples
4.6 Discussion on Nutrient Retention
4.7 Factors Influencing Nutrient Loss
4.8 Implications for Public Health

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion
5.3 Recommendations for Future Research
5.4 Practical Implications
5.5 Contribution to Knowledge