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 use of: (a) enzymes in biological washing powders (b) pectinase for fruit juice production (c) lactase for lactose-free milk

Explain the importance of breast-feeding for the development of passive immunity in infants