Diet
8.1What the syllabus asks of you
- 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
- Name the diseases and describe the symptoms resulting from deficiencies of vitamin C (scurvy), vitamin D (rickets), calcium (rickets) and iron (anaemia)
- Understand the concept of a balanced diet
Read the notes first
Chapter 8: Diet
Drill this topic
Every question on Diet, untimed, marked as you go.
Make a worksheet
Choose the years and how many questions, then print it with the answers on separate pages.
3 questions
1Oct / Nov 2020 · Paper 12 · Q10Also set in Oct / Nov 2020 Paper 11Show mark scheme →
Aliver as a source of iron
Bmilk as a source of calcium
Coily fish as a source of vitamin D
Doranges as a source of vitamin C
Mark scheme
2May / June 2020 · Paper 12 · Q10Show mark scheme →
Achild is U; retired man is R
Bmanual worker is T; child is S
Cmother is S; manual worker is R
Dretired man is R; mother is U
Mark scheme
3Oct / Nov 2019 · Paper 12 · Q8Also set in Oct / Nov 2019 Paper 11Show mark scheme →
A5, male, high, 18
B25, male, low, 85
C30, female, high, 82
D65, female, low, 75
Mark scheme