(α)

Nutrients

1. Protein
2. Carbohydrate
3. Fats and oils
4. Vitamins
5. Minerals
6. Water

(β)

Functions of protein

1. Helps build or form new tissues and nerve (cells) especially in growing children
2. Repairs damaged cells and replaces worn out tissues in the body
3. Promotes quick and normal body growth and development

Functions of carbohydrate

1. It supplies heat and energy for use by the body
2. It produces fluids which regulates the body processes
3. It provides fibre/roughage to aid digestion

Functions of fats and oilds

1. It provides heat and energy
2. It greases the body
3. It reduces the effects of poison or toxin in the body
4. Fat carries fat-soluble vitamins (Vitamin A,E,D and K)
5. Protects some internal organs such as kidney and liver in the body

Functions of vitamins

1. For regulating body processes
2. For protection against diseases

Functions of minerals

Calcium

1. Helps blood clotting.
2. Helps muscle contraction and nerve function.
3. Essential for building strong and healthy bones.

Chloride

Maintains proper blood volume, blood pressure, and pH of our body fluids.

Copper

1. Formation of red blood cells.
2. Helps with the functioning of the nervous system.

Iodine

1. Promotes the normal functioning of the thyroid gland.
2. Helps in the proper functioning of brain functions.
3. Promotes normal growth and development of cells.

Iron

1. Helps in transporting oxygen to all parts of the body.
2. Produces and stores the energy for further metabolisms.

Magnesium

1. Provides structure for healthy bones.
2. Produces energy from the food molecules.
3. Maintains proper functioning of muscle and nervous system.

Manganese

1. Helps maintain water balance.
2. Controls nerve impulse transmissions.

Sodium

1. Maintains cellular osmotic pressure.
2. Helps in maintaining blood volume and blood pressure and fluid balance in the body.

Sulfur

1. Involved in protein synthesis.
2. Protects your cells from damage.
3. Helps in promoting the loosening and shedding of Skin.

Phosphorus

1. Helps the body store and use energy.
2. Works with calcium in the formation of strong, healthy bones and teeth.

Potassium

1. Controls nerve impulses and muscle contractions.
2. Helps in maintaining fluid balance in the body.
3. Maintains proper functioning of muscle and nervous system.

Zinc

1. Aids in wound healing.
2. Supports the immune system.
3. Helps in the formation of strong bones.
4. Controls the functioning of the sense organs in the nervous system.
5. Important and essential process of cell division and reproduction.

Any two of the above functions

Functions of water

1. It is required for all body fluids, e.g. saliva, mucus, blood, sweat, urine, digestive juices
2. It is required as part of many metabolic reactions / body processes
3. Some nutrients dissolve in water for proper absorption
4. It helps regulate body temperature
5. It helps with easy bowel movement / prevents constipation / It helps with egestion
6. It lubricates joints and membranes
7. It quenches thirst
8. It prevents dehydration

(γ)

Sources of protein

1. Meat
2. Eggs
3. Fish
4. Liver
5. Milk
6. Beans
7. Shrimps
8. Snails
9. Chicken
10. Beans
11. Mushrooms
12. Nuts
13. Wheat
14. Soyabeans
15. Millet

Sources of carbohydrate

1. Raw sugar
2. Honey
3. Fruits
4. Cassava
5. Yam
6. Cocoyam
7. Maize
8. Rice
9. Millet
10. Corn

Sources of fats and oils

1. Butter
2. Cheese
3. Bacon
4. Oily fish
5. Meat
6. milk
7. Chicken
8. Nuts oil
9. Olive oil
10. Soya beans
11. Margarine
12. Avocado pear

Sources of vitamins

1. Cold olive oil
2. Egg
3. Fish
4. Kidney
5. Milk
6. Butter
7. Cheese
8. Liver
9. Carrot
10. Tomatoes
11. Orange
12. Salad
13. Mango
14. Cabbage
15. Spinach
16. Green vegetables

Sources of minerals

1. Calcium: Almonds, Carrots, Milk, Broccoli, Canned Fish, Papaya, Garlic, and Cashew
2. Chloride: Table Salt, Soy Sauce, liver Unprocessed Meat, Milk and Peanuts
3. Copper: Crab, Lobster, Mussels, Oysters, Nuts, Wholegrains and Yeast extract
4. Iodine: Seafood, Seaweed and Iodised salt
5. Iron: Meat, Eggs, Beans, Baked Potato, Dried Fruits, Green Leafy Vegetables, Whole and Enriched Grains
6. Magnesium: Honey, Almonds, Seafood, Tuna, Chocolates, Pineapple, Pecans, Artichokes, and Green Leafy Vegetables
7. Manganese: Cereals, Nuts, Oils, Vegetables and Wholegrains
8. Sodium: Table Salt, Cheese, Milk, Soy Sauce, and Unprocessed Meat
9. Sulfur: Cheese, Eggs, Nuts, Turnips, Onions, Fish, Wheat Germ, Cucumbers, Corn, Cauliflower, and Broccoli
10. Phosphorus: Mushrooms, Meat, Cashews, Oats, Fish, Beans, Squash, Pecans, Carrots, and Almonds
11. Potassium: Spinach, Apples, Oranges, Tomatoes, Papaya, Bananas, Lemons, Celery, Mushrooms, Pecans, Raisins, Pineapple, Rice, Cucumbers, Strawberries, Figs, Brussels Sprouts, and Legumes
12. Zinc: Beef, Pork, Dark Meat, Chicken, Cashews, Almonds, Peanuts, Beans, Split Peas, and Lentil

Sources of water

1. Cucumbers
2. Carrots
3. Spinach
4. Cauliflower
5. Tomatoes
6. Watermelon
7. Strawberries
8. Grapefruit

(α)

Primary colours are colours found naturally or produced by man which cannot be obtained by mixing any other colours. Its from these colours that all other colours are obtained.

Examples of primary colours

1. Red
2. Blue
3. Yellow

(β)

Secondary colours are colours obtained by mixing equal proportion of any two of the primary colours.

Examples of secondary colours

1. Violet = Red + Blue
2. Orange = Red + Yellow
3. Green = Blue + Yellow

(γ)

Intermediate colours are colours obtained by mixing a primary colour with a neighbouring secondary colour.

Examples of intermediate colours

1. Yellow-orange
2. Red-orange
3. Red-violet
4. Blue-violet
5. Blue-green

(θ)

Tertiary colours are colours obtained by mixing equal proportions of any two secondary colours and primary colours.

Examples of tertiary colours

1. Yellow Green = Yellow + Green
2. Red Violet = Red + Violet
3. Red Orange = Red + Orange
4. Blue Violet = Blue + Violet
5. Bluish Green = Blue + Green