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3. Protective Foods.

(a) Sources of Minerals as in 2 (c).
(6) Sources of Vitamins.

Vitamin A.
	Vitamin D.
	Vitamin B.
	Vitamin C.

Fish liver       Vitaminised
	Fish liver
	Pork.
	Oranges.

oils.                 margarine.
	oils.
	Pulses.
	Tomatoes.

Fat fish,
	Fat fish.
	Wholemeal
	Other fresh fruit

e.g., herring
	Milk.
	flour.
	Potatoes.

& salmon.
	Butter.
	Oatmeal.
	Fresh

Milk.
	Cheese.
	Milk.
	vegetables.

Butter.
	Eggs.
	Cheese.
	

Cheese.
	Vitaminised
	
	

Eggs.
	margarine.
	
	

Yellow and
	
	
	

green vegetables
	
	
	

and fruits.
	
	
	

Tomatoes.