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| Front-side | Reverse-side |
|---|---|
| 1. Use of Carbohydrates (1) | 1. Energy |
| 2. Use of Proteins (3) | 1. Build and repair cells 2. Growth 3. Enzymes |
| 3. Use of Fats (5) | 1. Stored Energy 2. Insulation/ Warmth 3. Healthy Nervous System 4. Cell Membranes 5. Gives Buoyancy |
| 4. Use of Fibre (3) | 1. Prevent Constipation 2. Helps absorb water from food 3. Adds Bulk to food so that peristalsis can occur |
| 5.1 Use of Calcium (2) | 1. Healthy Teeth and Bones 2. Helps with clotting of blood |
| 5.2 Use of Iron (1) | 1. Healthy Red Blood Cells (Haemoglobin) |
| 6.1 Use of Vitamin A (3) | 1. Prevents Night Blindness 2. Healthy Skin 3. Resistance to disease |
| 6.2 Use of Vitamin C (2) | 1. Prevents Scurvy 2. Helps immune system – helps to heal wounds and rebuild new tissues |
| 6.3 Use of Vitamin D (2) | 1. Prevents rickets (weak bones) 2. Helps with the absorption of calcium |
| 7. Use of Water | 1. In cells, chemical reactions take place in water 2. Waste chemicals pass out of our bodies in water 3. Blood transports substances dissolved in water 4. Sweat |