Question 1: Name three micronutrients that are essential for maintaining healthy bones.

Answer: Calcium, Vitamin D, Phosphorus

Question 2: Explain why Vitamin C is important for our body. Include at least two functions.

Answer: Vitamin C helps in the formation of collagen, supports the immune system, and aids in the absorption of iron.

Question 3: Identify which micronutrient is primarily found in citrus fruits and is vital for preventing scurvy.

Answer: Vitamin C

Question 4: Describe the symptoms of a deficiency in iron. Why is iron important for the body?

Answer: Iron deficiency can cause fatigue, weakness, and pale skin. Iron is important for making hemoglobin, which carries oxygen in the blood.

Question 5: Draw a simple plate layout showing a balanced meal that includes sources of Vitamin A, Vitamin C, and Iron.

Answer: A plate divided into sections: one with orange or carrots for Vitamin A, a portion of green vegetables or citrus fruits for Vitamin C, and some lean meat or beans for Iron.

Question 6: List two food sources high in calcium and explain their benefits for teenagers.

Answer: Milk and cheese; they help build strong bones and prevent osteoporosis later in life.

Question 7: Explain how a deficiency of Vitamin D can affect a person's health.

Answer: Vitamin D deficiency can lead to weakened bones, rickets in children, and osteomalacia in adults because it helps the body absorb calcium.

Question 8: Identify the mineral responsible for transporting oxygen in the blood and name two foods rich in this mineral.

Answer: Iron; foods include red meat and spinach.

Question 9: Describe the role of B vitamins in the body. Mention at least two specific B vitamins and their functions.

Answer: B vitamins help convert food into energy; for example, B1 (thiamine) supports nerve function, B12 is important for red blood cell production.

Question 10: Sketch a diagram showing the journey of a micronutrient from food to its use in the body. Include at least three stages or parts.

Answer: A rough sketch showing: (1) food containing the micronutrient, (2) digestion and absorption in the small intestine, (3) transportation via the bloodstream to cells where it is used.