← Nutrition & Food Science syllabus

SingaporeNutrition & Food Science

Nutrients and Their Functions

6 dot points across 6 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What are the different types of carbohydrate, what do they do, and why is dietary fibre important even though it gives little energy?

Classify carbohydrates as sugars, starches and fibre, explain their functions, and explain the importance of dietary fibre
A focused answer on carbohydrates - sugars, starches and dietary fibre - their functions as the body's main energy source, the role of fibre in gut health, and the difference between refined and wholegrain choices.
8 min answer →

What do fats and oils do in the body, how do saturated and unsaturated fats differ, and why does the type of fat matter for health?

Explain the functions of fats and oils, distinguish saturated from unsaturated fats, and relate fat type to health
A focused answer on fats and oils - their functions as concentrated energy, insulation and vitamin carriers, the difference between saturated and unsaturated fats, and how fat type affects heart-disease risk.
8 min answer →

What are the macronutrients, what does each one do, and how much energy does each provide?

Identify the three macronutrients, state their main functions, and compare the energy each provides per gram
A focused answer on the three macronutrients - protein, carbohydrate and fat - their main functions in the body, and the energy each provides per gram, with a worked daily energy calculation.
8 min answer →

Why does the body need minerals such as calcium and iron, and why is water counted as an essential nutrient?

State the functions, sources and deficiency effects of key minerals, and explain the importance of water in the diet
A focused answer on the key minerals - calcium, iron, sodium - their functions, sources and deficiency effects, plus why water is an essential nutrient and how much the body needs.
8 min answer →

What is protein made of, what does it do in the body, and why are some protein sources better than others?

Describe the structure of protein, explain its functions, distinguish high and low biological value proteins, and identify good food sources
A focused answer on protein - its amino-acid structure, its functions in growth and repair, the difference between high and low biological value proteins, complementation, and good food sources.
8 min answer →

What are the main vitamins, what does each do, and how can cooking destroy some of them?

Distinguish fat-soluble and water-soluble vitamins, state the functions and sources of key vitamins, and explain deficiency effects
A focused answer on vitamins - fat-soluble A, D, E, K and water-soluble B and C - their functions, food sources, deficiency diseases, and why water-soluble vitamins are easily lost in cooking.
9 min answer →