SUBJECT: SCIENCE FORM: 5

1. NUTRITION AND GOOD 2. NUTRIENT

EATING HABITS REQUIREMENT PLANTS

NUTRITION

3. THE NITROGEN 4. MANAGING FOOD

CYCLE RESOURCES

1. NUTRITION AND GOOD EATING HABITS

1.1 NUTRIENTS

• Definition : Chemical substances which all living things need in order to live and
grow healthily.
• Importance: 1. To get energy Gigi
2. To grow Ghazali
3. To build new cell Baru Keyword
4. To repair damaged tissue Rongak,
5. To maintain good health Mak…

• Nutrient can be found in the 5 basic classes of food, there are:

Class of food Example Main Importance

Carbohydrates Bread, Rice, Sugar Energy supplier
Proteins Meat, Fish, Egg “
Fats Butter, Cheese, Oils “
Body’s protection from
Minerals & vitamins Vegetables, Fruits
certain diseases
Dietary fibre “ Constipation prevention
Water - Transportation of
substances in blood
To maintain body’s
temperature (37ºC)

1.2 CALORIFIC VALUES IN FOOD

• Definition: Amount of energy released by one gram of food when it is completely

oxidized (digested)
• How to measure: By using food calorimeter
• Unit: kilojoules per gram (kJ/gram)
• Different type of foods give different calorific values

Calorific values Calorific values

Food Food
(kJ/g) (kJ/g)
Bread 10.6 Milk 2.7
Butter 31.2 Mutton 10.1
• How to calculate energy supplied by food?

Energy supplied = mass of food (in gram) * calorific values

• Example :

1. Find energy supplied by:

1) 80 g of bread
2) 150 g of butter
3) 65 g of milk
4) 500 g of mutton

2. Find the total energy supplied for these foods

1.3 FACTORS AFFECTING ENERGY INTAKE

• Amount of energy required by person depend on:

1. Sex Sheila
Male need more energy than female

2. Body size Basuh

Person who has big size need more energy
than person who has small size
Keyword
3. State of health Stokin
Normal person need more energy than sick person

4. Physical activities Putih

People who do hard job need more energy
than people who do easy job

5. Temperature of surroundings Timah

People who live in cold country need more energy
than people who live in other places
 1.4 BALANCED DIET

• Definition: Diet which consists of all the classes of food, include water and
dietary fibre, in the correct proportions.
• Importance: 1. To get energy Gigi
2. To grow Ghazali
3. To build new cell Baru Keyword
4. To repair damaged tissue Rongak,
5. To maintain good health Mak…

Carbohydrates = 80%
Proteins = 7.5%
Fats = 10%
Minerals & vitamins = sufficient amount
Dietary fibre = sufficient amount
Water = 7-8 glasses

1.5 HEALTH PROBLEM

A lot of problems might be arising from over eating, less eating or eating unbalanced
diet. For example:
a) Malnutrition  (eating unbalanced diet) d) Diseases due to unhealthy eating
b) Obesity  (more eating) habits (eating unbalanced diet).
c) Anorexia nervosa  (less eating)

For part a) malnutrition, diseases might be arising are as follow as:

Nutrient Disease Main symptoms Picture

lacking
Carbohydrate Marasmus Weak, dehydrated, severely underweight
& shrunken appearance

Protein Kwashiorkor Loss of appetite, failure to grow & much

swallowed abdomen

Iron Anaemia Pale appearance & loss appetite

Iodine Goitre Large swelling at the neck

 Calcium Osteoporosis Weak bones and teeth & back bone might
be bent

Vitamin A Night Poor eye sight at night

blindness

Vitamin B Beri-beri Weakness of the legs & lack of nervous

sensation in the fingers and toes

Vitamin C Scurvy Bleeding gums

Vitamin D Rickets Bent legs due to the weak bones

Dietary fibre Constipation Difficulty in getting rid of solid waste

from the body

For part b) obesity,

- It happens due to over eating for long period of time. So, the excess food is
converted into fat and stored under skin (especially in the abdomen). As a result,
person will become very fat or obese

- Diseases might be arising from obesity are:

a) high blood pressure d) stones in the gall bladder

b) heart disease e) bent backbone
c) diabetes

- How to avoid from being obese?

1. Control the way of eating 2. Do exercise regularly

For part c) anorexia nervosa,

- It happens due to insufficient amount of food taking by person especially ladies since
they want to get slim body to look attractive. Eventually, they will vomit the digested
food and as a result, they will become thin, dehydrated, and very undernourished.

- It also classified as social and psychological problem

- How to avoid from being “anorexia nervosa” person?

1. Take nutritious meal 2. See psychiatrist and therapist

For part d) diseases due to unhealthy eating habits,
- Diseases might be arising from these poor habits are:
1. hypertension
- other name for high blood pressure
- affect to the heart
- happens due to taking too much salt
3. tooth decay
- happen due to excess sugar in food,
so bacteria inside the mouth change it
into lactic acid, and this acid destroy
the tooth’s enamel.
- to avoid it, person should:
a) eat less sugary food
b) always brushing the teeth after eat
5. Atherosclerosis
- happens due to excess of cholesterol
in bloodstream
- it makes artery becomes hard, less elastic
and resist blood’s flow
2. stroke
- stroke occurs if artery of the brain bursts
- it can cause paralysis of part of the body
or the whole body
4. diabetes melitus
- happen when body can’t produce enough
insulin to deal with excess glucolin (came
from food)
- it can cause tiredness, coma, even worse
death
- to avoid it, person should:
a) eat less sugary food
b) do exercise regularly
c) control weight
6. Heart attack
- occur when the blood’s flow to the heart
stop and part of the heart die.
- it might be fatal
- to avoid it, person should:
a) give up smoking
 b) control weight
c) do exercise regularly
- side effect: hypertension d) eat healthy food
Importance of Taking Good Nutrition and Practicing Good Eating Habits

o Help us to prevent deficiency diseases such as ricket, goiter, scurvy and etc.
o Help us to prevent health problem such as hypertension, stroke, diabetes and etc.
o Supply necessary energy that required by us
o Maintain our good health

Note:

Good eating habits that we should adopt include the following:

o Eat nutritious food

o Eat food which is rich in dietary fibre
o Avoid taking food which has no nutritional value
o Avoid taking excessive amount of salts, sugars and fats with your food
o Drink 7-8 glasses of water per day

2 NUTRIENT REQUIREMENTS OF PLANTS

2.1 PHOTOSYNTHESIS IN GREEN PLANTS

Definition: Synthesize of food process by green plants in presence of sunlight using

water (H2O) and carbon dioxide (CO2).
sunlight
Water + Carbon Dioxide Glucose + Oxygen
chlorophyll
How photosynthesis occur:

Water Carbon dioxide Sunlight Glucose Oxygen

o Absorbed o Absorbed o Supply o Combination o Waste
through the from air energy for of hydrogen product
roots through the this process and carbon o Released
o Transport stomata in dioxide from leaves
along leaves through
xylem to stomata
the leaves
Chlorophyll
o Absorb
sunlight

Importance of photosynthesis:
o Helps to maintain the balance of carbon dioxide and oxygen in atmosphere
o Supply foods to green plants, animals and human being
2.2 MACRONUTRIENTS

Definition: Minerals required by plants in large amount for their healthy growth

Macronutrients and their functions:

Macronutrient Function
Carbon (C) To form carbohydrates, proteins and fats
Hydrogen (H) “
Oxygen (O) “
Nitrogen (N) To form hormones, proteins, nucleic acid and chlorophyll
Phosphorus (P) To form proteins and nucleic acid
To stimulate the production of flowers and fruits
Potassium (K) To form carbohydrates, proteins and new cells
To build up resistance for disease
Calcium (Ca) To form cell walls
For growth
Magnesium (Mg) To form chlorophyll
To activate certain enzymes
Sulphur (S) To form certain amino acids
For growth

2.3 MICRONUTRIENTS

Definition: Minerals required by plants in very small amount for their healthy growth.
They also have known as trace elements.

Micronutrients and their functions:

Micronutrient Function
Boron (B) To help in the breaking up of the carbohydrates
Molybdenum (Mo) To help nitrogen to carry out its functions
Zinc (Zn) To activate certain enzymes
Manganese (Mn) “
Copper (Cu) To form enzymes for photosynthesis
Iron (Fe) To form chlorophyll

Effects of Deficiency of Nitrogen, Phosphorus and Potassium on Plant Growth

Macronutrient Deficiency symptom

Nitrogen (N) Stunted (short) growth
Leaves are small, yellow and drop off easily
 Phosphorus (P) Poor growth especially the roots.
Few flower and fruits
Potassium (K) Leaves turn yellow (chlorosis)
Plants are weak and die before maturing.
3 NITROGEN CYCLE AND ITS IMPORTANCE.

3.1 NITROGEN CYCLE

Nitrogen in atmosphere
Action of denitrifying Synthesis of nitrogen fixing
bacteria bacteria
Lightning

Nitrates Nitrates

Action of nitrifying bacteria Absorption

Absorption

Nitrites Plant proteins

Decay by bacteria and fungi

Action of nitrifying bacteria Nutrition

Ammonium in compounds Animal proteins

Decay by bacteria and fungi

3.2 IMPORTANCE OF NITROGEN CYCLE

o Maintain soil fertility

o Increasing production of crops
o Maintaining the amount of nitrogen in atmosphere
o Reducing pollution of the environment
4 MANAGING FOOD RESOURCES AND HEALTHY EATING HABITS

- Plant and animals are said to be our food resources. Thus, we should manage these food
resources so that there will be a continuous food supply for us.
- To manage these food resources, we have to do a lot of following things:
 Avoid wastage
 Ensure that we do not cook more than we can eat.

- Besides, we have to practice healthy eating habits in our daily life. It can be done by:
 Eat well-balanced diet
 Avoid skipping meals especially breakfast
 Eat our food slowly so that the brain has enough time to register fullness.
 Avoid taking excessive amount of sugars, salts and fats in our food