Identify the chemical elements in carbohydrates, fats, and proteins, and describe how their large molecules are formed from smaller basic units.

Explain how the sequence of amino acids determines a protein’s three-dimensional structure and biological function.

Describe the procedures and positive results for iodine, Benedict’s, Biuret, ethanol-emulsion, and DCPIP food tests.

Select positive and negative controls and use test results to identify nutrients in an unknown food sample.

Explain how water acts as a solvent in digestion, transport, and excretion.

Identify the principal sources and functions of carbohydrates, fats, proteins, vitamins C and D, calcium, iron, fibre, and water.

Explain what constitutes a balanced diet and how personal and environmental factors alter dietary and energy requirements.

Explain the causes and effects of starvation, obesity, constipation, coronary heart disease, scurvy, vitamin D deficiency, iron deficiency, kwashiorkor, and marasmus.