Sources and functions of dietary components (2.25) | Pearson Edexcel International GCSE (9–1) Biology (Modular) — 4XBI1 | KnowledgeSet

Sources and functions of dietary components

Biology · IGCSE · Edexcel · Pearson Edexcel International GCSE (9–1) Biology (Modular) — 4XBI1 · Specification point · 2.25 · Structure and functions in living organisms: Part 1 · Nutrition

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Learning Objectives

Learners should:
$Humans$
$2.25 identify the sources and describe the functions of carbohydrate, protein, lipid (fats and oils), vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet$