Nutrition: The Seven Food Groups

Seven Food Groups

• The body requires seven different food groups to maintain health.
• These groups are: carbohydrates, proteins, fats, vitamins, minerals, fibre and water.

Carbohydrates

• Provide a source of energy.
• Glucose is essential for respiration.
• Found in foods like potatoes, bread, rice and pasta.

Proteins

• Essential for the growth and repair of cells and tissues.
• Involved in the production of hormones, enzymes and antibodies.
• Found in foods like fish, meat, eggs, pulses and beans.

Fats/Lipids

• Provide a source of energy and insulation.
• Serve as a long-term energy store.
• Found in foods like oils and butter.

Fibre

• Cannot be digested by the body.
• Comprised of plant cell walls (cellulose).
• Aids in the smooth passage of food through the digestive system, preventing constipation

Vitamins

• Necessary for the efficient use of other nutrients by the body.
• Required in small amounts.
• Example: Vitamin C helps in the production of collagen in skin and nails.
• Found in fruits and vegetables.
• Example: Vitamin D promotes calcium absorption.
• Found in oily fish.

Minerals

• Necessary for the efficient use of other nutrients by the body.
• Required in small amounts.
• Example: Iron aids in the transport of oxygen around the body (haemoglobin).
• Found in red meat and spinach.
• Example: Calcium strengthens teeth and bones.

Water

• Essential for hydration and metabolic reactions.

The Seven Food Groups

• The body requires seven different food groups: carbohydrates, proteins, fats, vitamins, minerals, fibre, and water.
• Each food group plays a vital role in maintaining a healthy body.

Carbohydrates

• Provide a source of energy, for example glucose, which is crucial for respiration.

Proteins

• Important for growth and repair of cells and tissues.
• Also play a vital role in the production of hormones, enzymes, and antibodies.

Fats

• Can be used as a source of energy and insulation.

Fibre

• Cannot be digested by the body.
• Made up of plant cell walls (cellulose)
• Promotes a smooth passage of food through the digestive system, preventing constipation.

Minerals

• Essential for the body to use other nutrients efficiently.
• Only needed in small amounts.
• Examples include iron and calcium.

Vitamins

• Essential for the body to use other nutrients efficiently.
• Only needed in small amounts.
• Examples include vitamin C and vitamin D.

Water

• Essential for hydration.

Food Tests

• Food tests can be used to determine the presence of different food groups in food samples.

Starch Test

• Uses iodine solution, which is orange-brown to start.
• A positive test for starch results in a blue-black color change.

Protein Test

• Uses biuret solution, which is blue to start.
• A positive test for protein results in a lilac/purple color change.

Fat Test

• Uses ethanol, which is colorless to start.
• A positive test for fats results in a cloudy white emulsion.

Food Tests

• Food tests can be used to determine which molecules are present in food
• Proteins are tested using Biuret solution
  • Biuret solution is blue and turns purple when proteins are present
• Starch is tested using iodine solution
  • Iodine solution is brown/yellow and turns blue/black when starch is present
• Reducing sugars are tested using Benedict's solution
  • Benedict's solution is blue and turns green, yellow, orange, or brick red based on the amount of reducing sugars present
  • Larger amounts of sugar turn the Benedict's solution brighter red
  • Benedict's solution must be heated in a water bath for the test to be successful
• Fats are tested using ethanol solution
  • Ethanol solution is colorless and turns cloudy white in the presence of fat
  • Water is added to the ethanol solution separate from the food sample to cause the cloudiness
• Ethanol and water are added to the food sample in separate test tubes
• Ethanol is then poured into the water to observe the cloudiness

Lipids

• Cracker: Positive for fats
• Crisp: Positive for fats
• Bread: Positive for Fats
• Potato: Positive for fats
• Apple: Negative for fats
• Cheese: Positive for fats
• Milk: Positive for fats
• Egg White: Negative for fats

Reducing Sugars

• Cracker: Positive for reducing sugars
• Crisp: Positive for reducing sugars
• Bread: Positive for reducing sugars
• Potato: Positive for reducing sugars
• Apple: Positive for reducing sugars
• Cheese: Negative for reducing sugars
• Milk: Positive for reducing sugars
• Egg White: Negative for reducing sugars

Carbohydrates

• Carobhydrates are divided into two types:
  • Starch
  • Reducing Sugars (e.g., glucose)
• The text specifies glucose as an example of a reducing sugar

Health Problems Associated with Obesity

• Obesity can lead to coronary heart disease due to fatty deposits in arteries, reducing blood flow to the heart, potentially causing heart failure
• High blood pressure is another health risk associated with obesity, causing headaches, chest pain, or blood in the urine
• Arthritis, or joint pain, is also associated with obesity, as extra weight on joints can damage them
• Type II diabetes is a serious health concern often associated with obesity, where individuals cannot control their blood glucose levels

Malnutrition vs. Starvation

• Malnutrition is a state of poor nutrition, which can be caused by an insufficient or unbalanced diet
• Starvation occurs when the body is deprived of essential nutrients, leading to severe malnutrition, which can be life-threatening

Effects of Overeating

• Overeating can lead to obesity, a condition characterized by excessive body fat accumulation

Deficiency Diseases

• Vitamin C deficiency can cause scurvy, leading to inflamed and bleeding gums, tooth loss, poor wound healing, and fatigue
• Vitamin D deficiency can lead to rickets, a condition characterized by bone softening and weakening, often causing bendy bones, particularly in the legs
• Iron deficiency can lead to anemia, a condition where there is insufficient hemoglobin in the red blood cells, resulting in symptoms such as weakness, tiredness, breathlessness, and dizziness
• Calcium deficiency can lead to brittle bones, tingling fingers, muscle cramps, fatigue, poor appetite, and abnormal heartbeat

Protein Deficiency

• Protein deficiency can lead to Kwashiorkor, characterized by a swollen belly, swollen ankles, diarrhea, fatigue, tiredness, increased infections, and low body weight
• Marasmus is a similar disease to Kwashiorkor, characterized by similar symptoms except no swollen belly, and caused by a general energy deficiency in the diet

Balanced vs. Unbalanced Diet

• A balanced diet includes the correct proportions of all food groups, providing enough energy for daily activities
• An unbalanced diet can lead to malnutrition, which can manifest as either overweight or underweight, or a deficiency disease

Seven Food Groups

• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
• Fibre
• Water

Balanced Diet

• Balanced diet: consuming the correct proportions of different food groups to provide sufficient energy for daily activities.
• Unbalanced diet: not having the correct proportion of food groups in your diet, leading to malnutrition.
• Malnutrition: a condition caused by an unbalanced diet, resulting in being overweight, underweight, or suffering from a deficiency disease.

Deficiency Diseases

• Vitamin C: needed for collagen production, which is found in teeth and gums.
  • Deficiency causes scurvy: inflammation of gums, bleeding and swollen gums, loss of teeth, poor wound healing and fatigue.
  • Fresh fruit and vegetables should be prioritized to avoid vitamin C reduction due to storage and cooking.
• Vitamin D: mainly obtained through sunlight exposure.
  • Deficiency causes rickets: softening or weakening of the bones.
  • Common symptoms include bendy bones, particularly in the legs.
• Iron: essential for haemoglobin production, which carries oxygen in red blood cells.
  • Deficiency causes anaemia: symptoms include weakness, tiredness, breathlessness and dizziness.
  • Good sources include dark green vegetables, legumes, and red meats.
• Calcium: mineral found in bones and teeth, regulates muscle contraction.
  • Deficiency causes brittle bones, tingling fingers, muscle cramps, lethargy, poor appetite, and abnormal heartbeat.
  • Good sources include dairy products like milk, yogurt and ice cream.
• Protein: needed for growth and repair, found in meats and pulses.
  • Deficiency can cause Kwashiorkor: swollen belly, swelling of the ankles, diarrhoea, fatigue, tiredness, increased infections, low body weight.
  • Marasmus: similar symptoms to Kwashiorkor but without a swollen belly, caused by general energy deficiency.
• Overeating: leads to obesity, contributing to:
  • Coronary heart disease: fatty deposits in arteries reduce blood flow to the heart, leading to heart problems.
  • High blood pressure: causes headaches, chest pain, and blood in urine.
  • Arthritis: extra weight on joints damages them, causing pain.
  • Type II diabetes: inability to control blood glucose levels.
• Under-eating: leads to anorexia, causing:
  • Tiredness, fatigue, lack of menstrual cycle, poor immune system, slow growth.

Food Groups

• The seven food groups we need for a healthy diet:
  • Carbohydrates
  • Proteins
  • Fats
  • Vitamins
  • Minerals
  • Fibre
  • Water

Food Testing

• Proteins: Biurets solution changes from blue to lilac/purple in the presence of proteins.
• Reducing Sugars: Benedicts solution changes from blue to brick red/orange in the presence of reducing sugars.
• Starch: Iodine solution changes from orange/brown to blue/black in the presence of starch.
• Lipids/Fats: Ethanol solution becomes a milky white emulsion in the presence of lipids/fats.

Important points

• We can get various important nutrients like Vitamin C and D from sunlight.
• Malnutrition can be caused by both overeating and undereating.
• While deficiency diseases are often associated with underdeveloped countries, overnutrition is more common in developed countries.

Diarrhoea Treatment

• Oral Rehydration Therapy (ORT) helps replace lost fluids and electrolytes
• ORT solution typically contains sugar and salt

### Rickets

• A condition affecting bone development due to poor nutrition
• Vitamin D is essential for calcium absorption.
• Food B (containing calcium and vitamin D) is the best for a child with rickets.

Balanced Diet

• Dry mass of a balanced diet is mostly composed of carbohydrates, fats, and proteins.

Vitamin C Deficiency

• A diet lacking fresh fruits and vegetables can lead to Vitamin C deficiency.
• Vitamin C deficiency can cause bleeding gums.

Constipation Prevention

• High-fibre diets help prevent constipation
• Meal C is the most effective at preventing constipation due to its high fibre content.

Brittle Bones

• Consuming plenty of fresh fruits and vegetables can help prevent brittle bones.

Oxygen Transport

• Iron is essential for the formation of haemoglobin, which carries oxygen in the blood.
• Eggs are the richest source of iron among the given foods.

Food Testing

• Biuret's test detects proteins
• Benedict's test detects reducing sugars (e.g., glucose in solution X)
• Iodine test detects starch (e.g., starch in solution X)

Food Composition

• Food A contains: reducing sugar, starch, and protein
• Food B contains: starch, and protein
• Food C contains: reducing sugar and starch
• Food D contains: reducing sugar and starch

Positive Biuret Reagent

• Indicates the presence of protein

Onion Composition

• The correct results for the onion tests are:
  • Benedict's solution: Blue (No reducing sugar present)
  • Iodine solution: Blue-black (Starch present)

Diarrhoea

• Drinking a sugar and salt solution is a recommended treatment for persistent diarrhoea.

Rickets

• Rickets is a condition where bones fail to develop properly.
• It can be caused by poor nutrition.
• A child with rickets requires a diet high in Vitamin D and Calcium.
• Food B is the best choice for a child with rickets as it contains both Vitamin D and Calcium.

Balanced Diet

• Carbohydrates, fats, and proteins make up the majority of the dry mass of a balanced diet.

Vitamin C

• A diet lacking in Vitamin C can lead to bleeding gums.
• Vitamin C is an important component of a healthy diet.
• A child who only eats meat, oily fish, cheese, bread and drinks water will have low levels of Vitamin C.

Constipation

• A diet rich in fibre is effective at preventing constipation.
• Meal C contains the most fibre and will be the most effective in preventing constipation.

Brittle Bones

• Brittle bones can sometimes be prevented by eating plenty of fresh fruit and vegetables.
• A diet rich in calcium can be beneficial for bone health.

Oxygen Transport

• Eggs are the richest source of essential vitamins and minerals for oxygen transport in the blood.
• Iron is crucial for oxygen transport.

Food Testing

• Food A contains Protein but not reducing sugar or starch.
• A purple colour with the biuret solution indicates the presence of protein.
• A positive biuret test occurs when the reagent changes colour from blue to purple.
• Food D contains both protein and starch.
• Benedict's reagent tests for the presence of reducing sugars.
• Iodine solution is used to test for starch.
• The results of the Benedict's and iodine solution tests for onion indicate that the onion contains starch but not reducing sugar.

Balanced Diet

• A balanced diet provides all the nutrients the body needs in the correct proportions.

Nutritional Needs

• Age - Children and adolescents require more nutrients for growth and development.
• Gender - Men generally require more calories than women.
• Activity Level - Athletes require more energy and nutrients than sedentary people.

Mineral Ions

• Calcium is needed for making bone.
• Iron is needed for making haemoglobin.
• Vitamins are another type of nutrient required in small quantities.

Haemoglobin

• Haemoglobin's function is to transport oxygen around the body.
• It is made up of amino acids and a haem group.
• Iron is needed in the diet to make haemoglobin.

Athlete Diets

• Protein is needed for muscle growth and repair during training.
• Carbohydrates are a source of energy and are stored as glycogen in the liver and muscles. Eating plenty of carbohydrates the days before a marathon race ensures adequate energy stores for the race.

Food Groups

• Our bodies need seven different food groups: carbohydrates, proteins, fats, vitamins, minerals, fibre and water.

Deficiency of Vitamin C

• Vitamin C is required for wound healing and supporting connective tissues.
• Oranges are a good source of vitamin C.
• Deficiency in Vitamin C causes scurvy.
• Symptoms of scurvy include bleeding and swelling of the gums, loss of teeth, tiredness, muscle and joint pain.

Vitamin C Test

• We can test for the prescence of vitamin C using the DCPIP reagent.
• DCPIP starts as a dark blue solution.
• If vitamin C is present, the DCPIP will turn colourless.
• If vitamin C is not present, the DCPIP will remain blue.
• The fewer drops of a solution needed to turn the DCPIP colorless, the increased amount of vitamin C is present.

Vitamin C Test Method

• Add drops of fruit juice or other solutions to DCPIP one by one.
• Shake the tube well after each addition.
• Count the number of drops needed to turn the DCPIP colorless.
• Repeat the experiment twice for each fruit juice or solution.

Vitamin C Test, Variables

• Independent variable: Type of fruit juice or solution.
• Dependent variable: Amount of vitamin C measured by drops needed for DCPIP to become colourless.
• Control variables: Volume of drops of solution, volume of DCPIP, concentration of DCPIP, amount of shaking.

Vitamin C Test Results

• The result is displayed in a table showing the number of drops of solution needed to turn the DCPIP colorless for each test.
• Reliable results are obtained by carrying out the experiment twice and calculating the mean number of drops for each solution.

Balanced Diet

• A balanced diet consists of the correct proportions of food groups to fulfill an individual's energy requirements.

Energy Requirements Differ

• Teenage individuals require higher energy from their diet compared to elderly individuals due to growth and development.
• Active individuals, whose muscles work harder, require more energy than non-active individuals.
• Males usually have higher energy needs than females.
• Pregnant women have higher energy requirements than non-pregnant women.
• Breastfeeding women also have increased energy needs compared to women who are not breastfeeding.

Factors Influencing Dietary Requirements

• Age impacts energy needs.
• Gender influences energy requirements and nutrient needs, particularly iron for females between 13-50 years old.
• Body mass/weight plays a role in determining energy needs.
• Lifestyle or activity level significantly contributes to energy requirements.
• Occupation can affect energy needs due to varying activity demands.
• Pregnancy and breastfeeding significantly increase dietary needs.

How to Measure Food Energy

• An experiment can be conducted to measure the amount of energy in food:
  • Fill a boiling tube with cold water.
  • Record the initial temperature of the water.
  • Note the mass of the food sample.
  • Burn the food until it catches fire.
  • Use the flame from the burning food to heat the water.
  • Record the final temperature of the water and calculate the temperature rise.
• Energy is typically measured in kilojoules (kJ) per 100g of food.

Food Tests

• Iodine solution is used to test for starch.
• Iodine solution starts off orange-brown and turns blue-black in the presence of starch.
• Benedict's solution is used to test for reducing sugars, such as glucose.
• Benedict's solution starts off blue and turns brick red in the presence of lots of reducing sugar.
• Benedict's solution also turns orange in the presence of small amounts of reducing sugar.
• Biuret reagent is used to test for proteins.
• Biuret reagent starts off blue and turns purple in the presence of protein.
• Ethanol is used to test for lipids.
• Ethanol is colourless to start with and turns cloudy/milky in the presence of lipids.
• DCPIP is used to test for Vitamin C.
• DCPIP starts off blue and turns colourless in the presence of Vitamin C.

Balanced Diet

• A balanced diet contains the right proportions of different food groups to provide enough energy.
• A lack of a balanced diet leads to malnutrition.

Malnutrition

• Malnutrition is caused by an imbalance in the diet.
• There are different types of malnutrition depending on the cause of the imbalance.

Types of Malnutrition

• Starvation: Caused by consuming less energy than the body uses.
  • Effects include tiredness, fatigue, lack of menstrual cycle, poor immune system, slow growth, and weight loss.
• Coronary Heart Disease: Caused by a diet high in saturated fat and cholesterol.
  • Effects include blocked coronary arteries, reduced oxygen flow to heart cells, heart attack, and death.
• Obesity: Caused by consuming more energy than the body uses.
  • Effects include coronary heart disease, high blood pressure, arthritis, and type 2 diabetes.

Deficiency Diseases

• Deficiency diseases are caused by a lack of a specific component in the diet.

Calcium Deficiency

• Lack of calcium: Causes brittle, weak bones and muscle spasms or cramps.
• Solution: Consume more calcium-rich foods like butter, cream, and yogurt.

Vitamin D Deficiency

• Lack of vitamin D: Causes rickets: weak and soft bones, stunted growth, and bone pain.
• Solution: Get vitamin D from sunlight or fatty fish like mackerel and tuna.

Vitamin C Deficiency

• Lack of vitamin C: Causes scurvy: bleeding gums, loose or falling out teeth, and easy bruising.
• Solution: Consume citrus fruits and green leafy vegetables like spinach and green beans.

Iron Deficiency

• Lack of iron: Causes anemia: tiredness, fatigue, shortness of breath, dizziness, and leg cramps.
• Solution: Get iron from meat and spinach.

Protein Energy Malnutrition (PEM)

• PEM is a common type of malnutrition in many countries due to factors like droughts, disasters, wars, and poverty.
• Two types of PEM: Kwashiorkor and Marasmus.

Kwashiorkor

• Caused by a lack of protein in the diet.
• Most common in children under 2.
• Symptoms include fatigue, dehydration, diarrhea, vomiting, loss of muscle mass, failure to grow, swollen ankles, feet, and belly.

Marasmus

• The most severe form of PEM, caused by a lack of both protein and energy.
• Symptoms include lack of growth, persistent dizziness, diarrhea, vomiting, dehydration, weak hair and nails, and increased susceptibility to infections.

Balanced Diet

• A balanced diet provides all the nutrients the body needs in the correct amounts and proportions.
• Provides energy, growth, and repair.

Food Groups

• There are 5 main food groups:
  • Carbohydrates
  • Proteins
  • Fats
  • Vitamins and minerals
  • Fibre

Carbohydrates

• Provide the main source of energy for the body.
• Found in bread, pasta, rice, and potatoes.
• Broken down into glucose, which is used by cells for respiration.
• Simple carbohydrates provide quick energy but are low in nutrients.
• Complex carbohydrates provide slow energy and are a good source of fiber.

Proteins

• Needed for growth and repair.
• Found in meat, fish, eggs, beans, and nuts.
• Broken down into amino acids, which are used to build and repair tissues.

Fats

• Provide energy, insulation, and protection for organs.
• Found in butter, oil, and fatty meats.
• Saturated fats are solid at room temperature and can increase the risk of heart disease.
• Unsaturated fats are liquid at room temperature and are a good source of essential fatty acids.

Vitamins

• Essential organic compounds that are needed in small amounts by the body.
• Help regulate metabolic processes.

Vitamin C

• Needed for the formation of collagen, a protein that helps to hold tissues together.
• Found in citrus fruits, kiwi fruit, and peppers.
• Deficiency can lead to scurvy, a disease characterized by bleeding gums, fatigue, and weakness.

Vitamin D

• Needed for the absorption of calcium from the gut.
• Found in oily fish, eggs, and fortified milk.
• Deficiency can lead to rickets, a disease characterized by soft bones and bone deformities.
• Can be produced in the skin by exposure to sunlight.

Minerals

• Essential inorganic substances that are needed in small amounts by the body.

Iron

• Needed for the production of haemoglobin, a protein in red blood cells that carries oxygen to the body.
• Found in meat, fish, eggs, and leafy green vegetables.
• Deficiency can lead to anaemia, a condition characterized by fatigue, shortness of breath, and pale skin.

Calcium

• Needed for strong bones and teeth.
• Found in milk, cheese, yogurt, and green leafy vegetables.
• Important for muscle contraction and nerve function.
• Deficiency can lead to brittle bones.

Haemoglobin

• A protein found in red blood cells.
• Contains iron.
• Responsible for carrying oxygen around the body.

Collagen

• A protein that helps to hold tissues together.
• Found in skin, bone, cartilage, and tendons.

Fibre

• A type of carbohydrate that cannot be broken down by the body.
• Found in fruits, vegetables, and whole grains.
• Helps to regulate bowel movements and prevent constipation.
• May reduce the risk of colon cancer.
• Adds bulk to stools, promoting regular bowel movements.

Water

• Essential for all bodily functions.
• Makes up about 60% of the body's weight.
• Needed for hydration, regulation of body temperature, and transportation of nutrients.

Constipation

• Difficult or infrequent bowel movements.
• Can be caused by a lack of fibre, not drinking enough water, and lack of exercise.
• Can be treated with a high-fibre diet, plenty of fluids, and exercise.

Colon Cancer

• A type of cancer that affects the large intestine.
• May be caused by a high-fat diet, lack of fibre, and smoking.

Peristalsis

• The muscular contractions that move food through the digestive system.

Benedict’s Solution

• A chemical test to detect reducing sugars such as glucose.
• Blue in colour, turns brick red in the presence of reducing sugars.

Iodine Solution

• A chemical test to detect starch.
• Brown in colour, turns blue-black in the presence of starch.

Biuret Solution

• A chemical test to detect proteins.
• Light blue in colour, turns purple in the presence of proteins.

Ethanol

• Alcohol produced during fermentation.

DCPIP

• A chemical used to detect the presence of Vitamin C.
• Blue in colour, turns colourless in the presence of vitamin C.

Scurvy

• A disease caused by a deficiency in Vitamin C.
• Symptoms include bleeding gums, fatigue, and weakness.

Anaemia

• A condition caused by a deficiency in iron.
• Symptoms include fatigue, shortness of breath, and pale skin.

Rickets

• A disease caused by a deficiency of Vitamin D.
• Symptoms include soft bones and bone deformities.

Brittle bones

• A condition caused by a lack of calcium.
• Bones become weak and easily break.

Kwashiorkor

• A form of malnutrition caused by a deficiency of protein.
• Symptoms include swollen belly, lethargy, and skin problems.

Marasmus

• A form of malnutrition caused by a deficiency of calories and protein.
• Symptoms include extreme weight loss, muscle wasting, and dry skin.

Malnutrition

• A condition caused by an inadequate intake of nutrients.
• Can lead to a variety of health problems.

Deficiency Disease

• A disease caused by a lack of an essential nutrient.
• Examples include scurvy, rickets, and anaemia.

Obesity

• A condition characterized by excessive body fat.
• Can be caused by a high-calorie diet and lack of exercise.
• Increases the risk of health problems such as heart disease, stroke, type 2 diabetes, and some types of cancer.

Arthritis

• Inflammation of the joints.
• Causes pain, stiffness, and swelling.
• There are many different types of arthritis, the most common being osteoarthritis and rheumatoid arthritis.

Type II Diabetes

• A disease in which the body does not produce enough insulin or cannot use insulin properly.
• Insulin is a hormone that helps to control blood sugar levels.
• Symptoms include fatigue, increased thirst, frequent urination, and blurred vision.
• Can be managed with diet, exercise, and medication.

Food Groups

• Growth and repair: Proteins
• Energy and insulation: Fats
• Collagen in gums and skin: Vitamin C
• Metabolic Reactions: Vitamins and Minerals
• Cannot be digested, prevents colon cancer and constipation: Fibre

Minerals

• Eggs, cheese, milk and yogurts: Calcium
• Spinach and other leafy greens: Iron

Vitamins

• Fatty fish and made by the body using sunlight: Vitamin D

Food Groups

• Meats, fish, legumes and pulses: Proteins

Food Tests

• Reducing sugars: Benedict's solution (blue to brick red when heated)
• Starch: Iodine solution (yellow to blue-black)
• Proteins: Biuret solution (blue to purple/lilac)

Deficiency Diseases

• Iron: Anemia
• Vitamin C: Scurvy
• Vitamin D: Rickets
• Protein-energy: Kwashiorkor

Symptoms

• Calcium: Weak bones and teeth, muscle spasms
• Anemia: Fatigue, dizziness, pale skin
• Kwashiorkor: Swollen belly, skin discoloration, hair loss

Health Problems

• Obesity: Heart disease, type 2 diabetes, stroke, some cancers, osteoarthritis
• Under-eating/Anorexia: Fatigue, weakness, hair loss, bone loss, problems with menstrual cycles, infertility
• Scurvy: Bleeding gums, slow wound healing, joint pain

This quiz covers the seven essential food groups that are crucial for maintaining health. Each group plays a specific role in the body's functioning, including energy provision and cellular repair. Test your understanding of carbohydrates, proteins, fats, vitamins, minerals, fibre, and water.