Saturday, 17 December 2011

2.24a Sources of Food

Recall 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.

Carbohydrate:
There are a number of different types of grass which having flowered, forms seeds. These seeds are forms of starch provides most of the carbohydrates of our diets, for example, rice and wheat. Another well known source of carbohydrate which are the root tubers of the potatoes. Which is also stored starch and that is a form of carbohydrate. Carbohydrate provides us energy through the process of respiration.

Protein:
Animal  proteins is a well known source of protein and animals such as cows, fishes, pigs, chicken form a large part of the world's protein diet. Plants provide protein through the form of beans or seeds. Protein is associated with growth and repairing cells.

Lipids:
From animals such as cows you would get fat but from animals such as fishes you would get oil and from plants we would get things such as oils, for example, palm oil, sun flower oil. These are associated with stored energy and also insulation.

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