List the principal sources of, and describe the dietary importance of, carbohydrates, lipids, proteins, vitamins (C and D only), mineral salts (calcium and iron only), fibre (roughage) and water

Describe the functions of amylase, maltase, protease and lipase, listing the substrates and end-products, limited to: (a) amylase breaks down starch to maltose (b) maltase breaks down maltose to glucose (c) protease (pepsin and trypsin) breaks down protein to amino acids (d) lipase breaks down lipids to fatty acids and glycerol