(a) Name two fat-soluble vitamins. [2] (b) State the functions of vitamin A in the body. [3] (c) Identify two food sources of vitamin C. [2] (d) Explain why...

(a) Name two fat-soluble vitamins. [2] One mark each (max 2): - Vitamin A (1) - Vitamin D (1) - Vitamin E (1) - Vitamin K (1) (b) State the functions of vitamin A in the body. [3] One mark each (max 3): - Helps maintain healthy skin (1) - Needed for good vision, especially in dim light (1) - Helps the immune system to fight infections (1) - Needed for growth in children (1) (c) Identify two food sources of vitamin C. [2] One mark each (max 2): - Oranges/citrus fruits (1) - Peppers (1) - Strawberries (1) - Blackcurrants (1) - Broccoli (1) - Potatoes (1) (d) Explain why some vitamins may be lost during cooking. Suggest ways to reduce this loss. [6] One mark for each valid point (max 6): Loss: - Vitamin C is water-soluble and dissolves into cooking water (1) - Vitamin C is destroyed by heat, especially prolonged cooking (1) - Vitamin C is destroyed by exposure to air (oxidation) (1) - B vitamins are also water-soluble and lost in cooking water (1) Reduction: - Use as little water as possible when cooking vegetables (1) - Cook vegetables for the shortest time possible (1) - Steam vegetables instead of boiling them (1) - Use cooking water in sauces or gravies to retain dissolved vitamins (1) - Prepare vegetables just before cooking to reduce exposure to air (1)