← Nutrition & Food Science syllabus

SingaporeNutrition & Food Science

Nutrients and Their Functions

5 dot points across 5 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What does carbohydrate do in the body, what are the different types, and why is too much free sugar a problem?

Describe the functions, types and food sources of carbohydrate, and explain the effects of eating too much or too little
A simple, focused answer on carbohydrate for N(A)-Level Nutrition and Food Science: the functions, the difference between simple sugars and complex starch, food sources, and the effects of too much free sugar or too little carbohydrate.
7 min answer →

What does fat do in the body, what is the difference between saturated and unsaturated fat, and why does too much matter?

Describe the functions and food sources of fat, distinguish saturated from unsaturated fat, and explain the effects of eating too much or too little
A simple, focused answer on fat for N(A)-Level Nutrition and Food Science: the functions of fat, saturated versus unsaturated fat, food sources, fat-soluble vitamins, and the effects of too much or too little.
7 min answer →

What does protein do in the body, where do we get it, and what happens if we eat too little or too much?

Describe the functions, food sources and effects of deficiency or excess of protein, and explain high and low biological value protein and protein complementation
A simple, focused answer on protein for N(A)-Level Nutrition and Food Science: what protein does, the foods that supply it, high and low biological value protein, complementation, and the signs of too little or too much.
7 min answer →

What do vitamins and minerals do in the body, and what happens when key ones such as vitamin C, calcium and iron are missing?

Describe the functions, food sources and deficiency effects of the main vitamins and minerals, including vitamins A, C and D, calcium and iron
A simple, focused answer on vitamins and minerals for N(A)-Level Nutrition and Food Science: the functions, food sources and deficiency signs of vitamins A, C and D, and the minerals calcium and iron, plus water-soluble versus fat-soluble vitamins.
8 min answer →

Why are water and dietary fibre essential even though they give no energy, and what happens when we go short of them?

Describe the functions and sources of water and dietary fibre, and explain the effects of having too little of each
A simple, focused answer on water and dietary fibre for N(A)-Level Nutrition and Food Science: why both are essential, their functions and sources, and the effects of dehydration and a low-fibre diet such as constipation.
7 min answer →