State the principal dietary sources and describe the importance of: (a) carbohydrates (b) fats and oils (c) proteins (d) vitamins, limited to C and D (e) mineral ions, limited to calcium and iron (f) fibre (roughage) (g) water
Explain the importance of: (a) nitrate ions for making amino acids (b) magnesium ions for making chlorophyll
State the functions of the following components of blood: (a) red blood cells in transporting oxygen, including the role of haemoglobin (b) white blood cells in phagocytosis and antibody production (c) platelets in clotting (details are not required) (d) plasma in the transport of blood cells, ions, nutrients, urea, hormones and carbon dioxide