2.24 identify sources and describe functions of carbohydrate, protein, lipid (fats and oils), vitamins A, C and D, and the mineral ions calcium and iron, water and dietary fibre as components of the diet

Functions and sources of:

Carbohydrate: Main fuel for providing cells with energy (source: bread)

Protein: Need for growth and repair of tissues. All cells contain protein (source: Meat)

Lipid: Form an essential part of cellular structure. Fat is deposited in parts of body as long term storage of energy (source: Milk)

Vitamin A: Makes a chemical in the retina and protects surface of eye (source: Carrot)

Vitamin C: Sticks together cells lining surfaces such as the mouth (source: fresh fruit)

Vitamin D: Helps bones absorb calcium and phosphate (source: fish oils, liver)

Calcium: Making teeth and bones strong (source: vegetable)

Iron: part of hemoglobin in red blood cells (souce: red meat)

Water: essential for many bodily processes including cell respiration and hydration

Fiber: keeps digestive system healthy (source: vegetables)