3.2.2.2 Dietary Minerals — AQA Food Preparation and Nutrition 8585

Identify key dietary minerals: calcium, iron, sodium (salt), fluoride, iodine, and phosphorus.
Explain the functions and main dietary sources of these minerals.
Analyze the effects of mineral deficiency and excess, and state related dietary reference values.
Apply practical skills by preparing vegetables, meats, or alternatives that are high in iron.
Prepare dairy foods that are high in calcium, such as making a white sauce.
Demonstrate how to reduce salt in recipes by tasting, seasoning, and replacing salt with herbs and spices.

Dietary Minerals