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

2.21 •carbohydrates: •immediate energy / throughout the day

                  •e.g rice 

          

        •lipids: •long term energy with storage, insulation and protection 

                  •e.g butter 

        •proteins: •growth and repair, emergency energy

                  •e.g meat 

        •vitamin A: •improve vision, healthy hair and skin, immunity 

                 •e.g carrots

                           

        •vitamin C: •prevents scurvy, fights infection

                  •e.g oranges 

        •vitamin D: •calcium absorption

                  •e.g eggs

        •calcium: •makes bones and teeth, muscle and nerve function

                 •e.g milk

        •iron: •needed to make haemoglobin for healthy blood

               •e.g red meats

         •water: •chemical cell reactions, replacement of lost water

                   •e.g water 

          •dietary fibre: •aids the movement of digestion 

                   •e.g wholemeal bread