CHAPTER 2 NUTRITION

Which food pyramid is the best guide to plan a balanced diet?

PMR 2008

The calorific value of rice is 15 kJ/g. Calculate the calorific value in 100g of rice. A B C D 15 kJ 30 kJ 1500 kJ 3000 kJ PMR 2007

The diagram shows organs in a human digestive system.

Which of the following are the functions of J, K, L and M? J A B C D To digest starch To digest starch To digest protein To digest protein K To perform peristalsis To digest protein To perform peristalsis To digest starch L To digest protein To digest fat To digest fat To perform peristalsis M To digest fat To perform peristalsis To digest starch To digest fat PMR 2006

The diagram shows a boy who is suffering from kwashiorkor disease.

Which of the following is the cause of the disease? A B C D Drinking too much water Lack of protein in the diet Lack of calcium in the diet Too much carbohydrate in the diet PMR 2005

Which of the following pairs of food classes and examples is not correct? Food class A B C D Protein Carbohydrate Roughage Fat Example Chicken meat Noodles Papaya Potato PMR 2004

Figure 1.1 shows the human digestive system.( PMR 2004)

Figure 1.1 (a) (i) Label one of the following structures in Figure 1.1. Pancreas Liver Oesophagus Mouth (1mark) (ii) State one function of the structure in (a) (i). _________________________________________________________________ (1 mark) (b) A student carried out a food test on sample X. Table 1.2 shows the results of the test. Food test Sample X is crushed and added with Millon's reagent Sample X tested on filter paper Observation Red precipitate was formed ___________________ Grease spot was formed ___________________ TABLE 1.2 (i) Complete Table 1.2 by naming the food classes that are present in sample X. (1 mark) (ii) Explain what happens to the food sample X while it is inside structure Q. ___________________________________________________________________ (2 marks) (iii) State what happens to the final product in (b) (ii). __________________________________________________________________ Food class

__________________________________________________________________ (1 mark)

Figure 2.1 shows an experiment to study the action of saliva on starch. The result of the experiment after 30 minutes is shown in Table 2.2. (PMR 2005)

Figure 2.1

Test tube X Y

Presence of starch No Yes

Table 2.2 Based on Figure 2.1 and Table 2.2, answer the following questions. (a) (i) Why must test tubes X and Y be kept in the water bath at 37oC?

_________________________________________________________________ (1 mark) (ii) State the reason why there is no starch in test tube X. ________________________________________________________________ ________________________________________________________________ (2 marks) (iii) In which part of the alimentary canal does the same enzyme action occur as in the test tube X? ________________________________________________________________ (1 mark)

(b) Figure 2.2 shows pictures of several foods.

Figure 2.2 Based on the pictures, complete the table below by writing the different food classes and their food samples. Food classes (i) Carbohydrate Bread Food sample

(ii) ______________________________

______________________________

(iii)_______________________________

______________________________

(iv)_______________________________

______________________________

(v)_______________________________

______________________________

(vi)_______________________________

______________________________

(5 marks)

NUTRITION ANSWER: 1. 2. 3. 4. 5. C C A B D

Nutrition PMR 2004 1(a) (i) Label one of the following structures:Pancreas, liver, oesophagus or mouth (ii) State one function of the labelled structure. Pancreas : Secretes enzyme / examples of enzyme Secretes hormones / examples of hormone Liver : Produces bile / remove toxins from blood / changes excess amino acids to urea / changes glucose into glycogen Oesophagus : Moves the food from the mouth to the stomach Mouth : Churns food Starch is broken down by amylase into maltose.

(b)

(i) 1. Protein 2. Fats (ii) Proteins is broken down into amino acids. Fats is broken down into glycerol and fatty acids (iii) The digested food is absorbed into the blood capillaries.

PMR 2005 2(a) (i) The enzyme in saliva works best at body temperature 37oC. (ii) The enzyme amylase in saliva has changed the starch to sugar. (iii) Mouth (b) Food classes (ii) Protein (iii) Vitamins /fibre (iv) Fats (v) Fibre / vitamin (vi) Water / mineral / fats / proteins Food sample Fish Tomatoes Margarine Vegetables / fruit Fresh milk