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2 marksMicronutrients, Water, and Food Quality

CSEC Food and Nutrition · May/June 2010 · Paper 2 · Question 4(a)(ii)

Nutrient content and availability are influenced by food structure, preparation, and life cycle needs.

State TWO food preparation practices done before cooking that can reduce the nutritive value of coloured vegetables.

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Other parts of this question

  1. 4(a)(i)Name TWO nutrients obtained from the bran layer of a wheat grain.[2 marks]
  2. 4(b)(i)State TWO functions of protein in the diets of pre-school children.[2 marks]
  3. 4(b)(ii)Explain how applying the multi-mix principle ensures adequate protein intake for pre-schoolers.[2 marks]
  4. 4(b)(iii)Suggest FOUR practical guidelines for mothers to ensure pre-schoolers consume nutritious foods.[4 marks]
  5. 4(b)(iv)Explain how ONE physical factor and ONE financial factor can negatively impact the nutrition of elderly individuals.[4 marks]

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