Powerpoint lecture covering the following in a modern, concise format:
Specification Point 2.24 - Understand that a balanced diet should include appropriate proportions of carbohydrate, protein, lipid, vitamins, minerals, water and dietary fibre.
Specification Point 2.25 - Identify the sources and describe the functions of carbohydrate, protein, lipid (fats and oils), vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet.
Specification Point 2.26 - Understand how energy requirements vary with activity levels, age and pregnancy.
Complete set of Chapter 2 Lectures are available.
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