Eggs are a good source of protein,calcium,iron and vitamins A,D, and B. The fat present is easy to digest. Eggs lack carbohydrate

Savoury dishes, as a binding ingredient,glazing,sandwiches,coating, baking, desserts, emulsions or cooking them on their own.

Eggs are graded according to size and class. Test eggs for freshness by placing them in water: if they float slightly, they are stale

Store eggs in the fridge away from strong smelling foods and use in rotation

Use eggs at room temperature and cook gently to avoid curdling

Protein sets when eggs are cooked. Lightly cooked eggs are easier to digest

Batter is a mixture of flour, eggs and liquid used for pancakes and for coating food

Custard is a mixture of milk and eggs used for sweet and savoury dishes like quiche and caramel custard

They contain starch, LBV protein, unsaturated fat, vitamin B, calcium and iron. Whole grain cereals supply fibre.

They are of value in the diet because they're nourishing and there's a wide variety of cereals available. They are cheap, filling and easy to store, but they're also high in kilocalories and insipid/bland

Heat causes creak grains to swell,burst and absorb liquid. It so softens cellulose and makes starch more digestible

The cereal grain is composed of the bean layer germ and endosperm

Gluten is a protein in wheat that makes it elastic

Wheat products include flour,pasta,couscous,bean and breakfast cereals

Wheat is milled to produce many different types of lour,including wholegrain,wholemeal,plain,self raising,strong and gluten free

Types of rice include long grain,medium grain, short grain and whole grain

The food is chews and ground into smaller pieces by the teeth.

The chemical changes need enzymes to make them happen

Amino acids

Simple sugars

Fatty acids and glycerol

The digestive system is also known as the digestive tract or alimentary canal

Salivary amylase is the enzyme in saliva

Peristalsis is the muscular action of the digestive system

Absorption is the passing of digested food into the bloodstream,it takes place in the small intestine

Food is broken down by the teeth and mixed with saliva. Starch is changed to maltose

Continued action by the digestive juice (saliva)

Food is churned into chyme fats melt. Proteins are converted to peptides by gastric juices. Bacteria are killed by hydrochloric acid.

Bile emulsified fats. Pancreatic juices change peptides to amino acids, change starch into sugars and work with bile to break down fats. Intestinal juices complete the digestion of proteins,fats and carbohydrates. Digested nutrients are absorbed through the villi

Remaining nutrients are absorbed. Water is absorbed. Waste is excreted. Vitamins B and K are manufactured

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