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1A Examine the possible causes and effects of dehydration and the importance of maintaining
fluid intake.
2.B Examine reference nutrient intake (RNI)
3.C Examine basal metabolic rate (BMR) and the factors that can alter it.
4,D Explore how glycogen loading is achieved.
5.E Examine the main categories of food additives, including E numbers, distinguishing between
artificial and natural food additives, and the impact of additives on health.

Section 2

1. i Discuss groups of people that may be susceptible to nutrient deficiency.
   ii. Discuss how one might cook prepare foods high in vitamins and minerals in order to
   preserve the vitamin and mineral content.
2. “Health is so important”, fibre can play a key role in preventing disease, discuss soluble
   and insoluble fibre.
3. Discus the signs and symptom and suggest treatments for the two following conditions:
   Obesity and Anorexia.
4. Discuss the Digestion of food under the following headings Ingestion, Mechanical and
   chemical digestion, propulsion, Absorption, Elimination.
   Explain all the terms above and discuss what occurs at each stage.
5. What role does diet play in creating illnesses like, Coronary heart disease, high blood
   pressure types of cancers, type 2 diabetes, osteoporosis and dental health. Explain
   how you would measure the nutritional status of an individual.
6. Explore the role of the diet in the treatment of a number of diseases to include diabetes
   mellitus, coeliac disease, cystic fibrosis and lactose intolerance.