Lesson
Lesson-2.4.9- understand how energy requirements vary with activity levels, age and pregnancy.
No content available for this lesson.
Lesson-2.4.8- 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.PreviousLesson-2.4.10- describe the structure and function of the human alimentary canal, including the mouth, oesophagus, stomach, small intestine (duodenum and ileum), large intestine (colon and rectum) and pancreas.Next