Question 1: Define the term 'micronutrient' and explain why they are important for our health.

Answer: Micronutrients are vitamins and minerals needed in small amounts for the body to function properly. They are important because they support processes like immune function, growth, and energy production.

Question 2: Name three different vitamins and describe one key function of each.

Answer: Vitamin A: helps maintain healthy vision. Vitamin C: supports the immune system. Vitamin D: aids in calcium absorption for healthy bones.

Question 3: Identify two minerals that are essential for maintaining strong bones and explain their role.

Answer: Calcium: provides strength to bones and teeth. Phosphorus: works with calcium to build and maintain bone density.

Question 4: List three food sources rich in iron and explain why iron is important.

Answer: Red meat, spinach, and lentils are rich in iron. Iron is important because it helps form hemoglobin, which carries oxygen in the blood.

Question 5: Describe a deficiency disease caused by a lack of vitamin C and identify common symptoms.

Answer: Scurvy is caused by vitamin C deficiency. Symptoms include fatigue, bleeding gums, and swollen joints.

Question 6: Draw a simple plate illustrating a balanced meal with sources of at least three different micronutrients. Label each food item and the micronutrient it provides.

Answer: A correct sketch would show a plate divided into sections with foods such as: carrots (vitamin A), fish (iodine), and citrus fruits (vitamin C). Each food is labeled with its micronutrient.

Question 7: Explain how a poor intake of iodine can affect the body and what food sources can prevent this deficiency.

Answer: Iodine deficiency can lead to goitre, a swelling of the thyroid gland, and cause developmental issues. Seaweed, seafood, and iodised salt are good sources to prevent this deficiency.

Question 8: Identify two vitamins that are fat-soluble and explain how they are stored in the body.

Answer: Vitamins A and D are fat-soluble and are stored in the liver and fatty tissues for future use.

Question 9: Describe how cooking methods can affect the vitamin content of vegetables.

Answer: Cooking methods like boiling can cause water-soluble vitamins such as vitamin C to leach into the water, reducing their content. Steaming or microwaving helps retain more vitamins.