a) These includes;
i. Fatigue
ii. Change in skin and hair colour
iii. Loss of muscle mass
iv. Failure to grow or weight gain
v. Damaged immune system

b) Functions of water includes;
i. Water protects and cushions vital organs
ii. Water helps to convert food into energy
iii. Water helps your body absorb nutrients
iv. Water removes wastef

c) i. Eating enough fiber can prevent or relief constipation, helping waste to move smoothly through the body. It also encourages healthy gut microbiota
ii. They include;
> Vitamin D
> Vitamin A
> Vitamin E
> Vitamin K
They are called fat-soluble vitamins because they are soluble in organic solvents and are absorbed and transported in a manner similar to that of fats.

d) i. To minimize pathogenic bacteria: Food in long-term storage is at serious risk of spoilage due to bacteria such as E.coli, salmonella and other pathogens. Bacteria only need warmth, moisture and time to rapidly multiply in food, but food preservation inhibits one or more of these conditions and stop their growth.
ii. To keep food at its best quality: food deteriorates over time due to spoilage. proper food preservation can help retain some of these qualities as well as the nutritional values of certain foods.
iii. To save money: Various preservation methods helps you keep vegetables, fruits, meats etc well past their usual expiration so there is no need to bin them

e) The body needs iodine to make thyroid hormones. These hormones control the body's metabolism and many other important functions. The body also needs thyroid hormones for proper bone and brain development during pregnancy and infancy.