• List the 5 groups of nutrients

• Explain the function of the 5 groups of nutrients

• List 2 food sources for each nutrient

• Explain the difference between fat soluble and water soluble vitamins

• Explain the function of vitamin A,B,C and D

• Explain the difference between macro nutrients and micro nutrients

• List 2 reasons why food labels are important

• List 3 examples of mandatory information found on a food label

• List 3 examples of voluntary information found on a food label

• Explain the meaning of traffic light labelling

Lactose intolerance is an adverse reaction to cow's milk.

People may suffer this adverse reaction because the protein component of milk is not tolerated or because the milk sugar, called lactose, is not tolerated.

If a person is unsure which component of milk they do not tolerate, then it is preferable to avoid both and to follow a milk-free diet.

This would mean avoiding not only cow's milk, but all other animal milks such as sheep, goat and buffalo etc.

Coeliac disease is a common digestive condition where the small intestine becomes inflamed and unable to absorb nutrients.

It is caused by an adverse reaction to gluten, a protein found in three types of cereal - wheat, barley and rye.

Gluten is found in any food that contains these cereals, including:

• Pasta

• Cakes

• Breakfast Cereals

• Most types of bread

• Sauces made with flour

• Some types of ready meals

Coeliac disease can cause a range of symptoms including diarrhoea, abdominal pain and bloating. These symptoms usually disappear when products made using wheat, barley and rye are removed from the diet.

When eating out it is important that a customer identifies the condition so that alternative choices not on the menu can be provided, like a cream sauce instead of a roux sauce or fresh fruit salad instead of a pudding made with flour.