2.25: Identify the Sources and Describe the Functions of Carbohydrate, Protein, Lipid (Fats and Oils), Vitamins A, C, and D, the Mineral Ions Calcium and Iron, Water and Dietary Fibre as Components of the Diet

DIET	FUNCTION
CARBOHYDRATE	Direct energy source Deficiency: Lack of energy Source: Meat, Starch
PROTEIN	Growth and repair Deficiency: Marasmus - poor growth Source: Meat
VITAMIN A	Healthy eyesight Deficiency: Night Blindness Source: Carrots
VITAMIN C	Heal wounds and rebuilds tissue Deficiency: Scurvy - bleeding gums Source: Lemon
VITAMIN D	Strengthen teeth and bones Deficiency: Rickets - curvature of bones Source: Margarine
LIPID	Insulation and Energy Storage Source: Meat
DIETARY FIBRE	Lowers Cholesterol Deficiency: Constipation Source: Vegetables
CALCIUM	Strengthen Teeth and Bones Deficiency: Rickets - curvature of bones Source: Milk
IRON	Promote Haemoglobin Deficiency: Anaemia - poor Oxygen transport Source: Meat
WATER	Allows chemical reactions to occur Source: Water