Outline the role of sodium and potassium in the body. (6 marks)
Explain the process of protein digestion and indicate the enzymes involved at the different
stages of the digestive system.
(18 marks)
(a)
Describe how the loss of Vitamin C can be controlled in food preparation and service.
(10 marks)
Explain the role of the following Vitamins in the body;
(i) Vitamin E (5 marks)
(ii) Vitamin B1 (5 marks)

Discuss the determinants of energy requirements of an individual.
Discuss the social functions of food in the community.
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