At the end of this activity, students should be able to describe the importance of the organic constituents of food: proteins, fats, carbohydrates, vitamins and fibre, describe the importance of water and mineral ions, indicate the sources of nutrients, explain the factors affecting nutritional requirements, describe the effects of nutrient deficiencies, and give examples of the use of preservatives and colourings in foods.

Originally released by Learnetic, 2016.