Nutrition

2.1 Classes of food

2.2 The importance of a balanced diet
2.3 The human digestive system
2.4 Absorption of digested food
2.5 Reabsorption of water and defecation
2.6 Habit healthy eating

2.1 Classes of food

Carbohydrates

Cikgu
Perlu

Protein

Fikir

Fats

Virus

Vitamins

Menyerang

Minerals

Fikiran

Fibres
Water

Waras

Types of Carbohydrates
Starch

Cellulose
Sugars

Found in leaves,
stems and fruits
of plants. Exm:
1. Rice

Found in ripe
fruit, honey and
milk.Exm:
1. Ripe manggo

Glycogen

Found in liver
and muscles of
animals and
humans.

Basic Unit : Glucose

Function: Supply energy to our body

Found in plant
cell walls.Human
cant digest it.

Two types of proteins:

PROTEIN
Animal Protein

Plant Protein

Fish, meat, eggs

and milk

Nuts, beans, other

Types of bean and
cereals

Basic Unit : Amino Acids

Function: For growth & repair of damaged cells/tissues

Fats
Basic Unit : Glycerol & Fatty Acids
Function: 1. Store & provide energy
2. Keep us warm
3. Transport & store fat-soluble vitamins
(A,D,E,K)
4. Protect our organs

Examples:
Animal fats : butter, cream, meat, eggs
Plant fats : vegetables oils, sunflower oil,
margarine, palm oil

Vitamins
Two types : 1. Water soluble vitamin B & C
2. Fat soluble
- vitamin A,D, E, K
Function : 1. help keep our body healthy

REFER TEXT BOOK

PG 41 !!!!!!
A shortage of
vitamins in our
bodies will lead to
deficiency diseases.

MINERALS
C - Calcium
I - Iron
P - Phosphorus
P - Potassium
F - Flourine
I - Iodine
S - Sodium

A shortage of minerals in our

bodies will lead to
deficiency diseases.

REFER TEXT BOOK

PG 42 !!!!!!

Classes of Food

Carbohydrates
Fibre/

Protein
roughage
Fats

Kwashiorkor
Needed
for
the
Needed
for
growth
Made
Sugar,
up
of
starch,
basic
units
Made
up
of
basic
Marasmus
disease
Provide
us
twice
as
much
Made
up
of
basic
Prevent
Medium
Provide
for
us
the
with
uptake
production
of
enzymes
energy
as
carbohydrates
Oil
of
and
repair
of
disease
is
related
called
amino
acids
Egg,
cheese,
nuts,
units
fatty
acid
and
cellulose
and
is
related
to

units
called
glucose
of
vitamins
energy
A,
D,
E,
K
and
hormones
(Emulsion
test)
the
same
mass
constipation
damaged
toglycogen
lacktissues
of
glycerol
Sample B
+
Ethanol

Food test
1. Starch- Iodin solution
2. Glucose Benedicts
3. Protein Millons
4. Fat
1. Filter paper
2. Ethanol & water
( fat emulsion test )

Protein
Fat

Testing for the presence of starch

brown

dark blue

starch

Testing for the presence of glucose

Glucose
+

Benedicts reagent

Blue

Brick red precipitate

Testing for the presence of protein

Protein
+

Millons reagent

White

Brick red precipitate

Protein

Food test

Blue
Glucose Benedicts
Protein Millons
M White
Brick-red precipitate

Testing for the presence of Fat

Spot test

Fat

Sample A

Grease spot was formed

Testing for the presence of Fat

Fat
Grease spot was formed

Testing for the presence of Fat

Emulsion test
Sample B

Fat

ethanol

Milky-white emulsion is formed

THE DIGESTION OF STARCH IN THE MOUTH

1 Maltose

Salivary 4
gland
Amylase
2 Protease 3 Starch
produces
saliva (contains
amylase)

Digestion

of
starch

Enzyme

Starch

Maltose
(Sugar)

THE DIGESTION OF PROTEIN

Stomach secretes
Protein 4 Amylase
1 Amino acids 2 Protease 3 hydrochloric
acid,
water & protease( a
digestive enzyme)

Digestion
.

Enzyme

Protein

of protein

Amino
acids

THE DIGESTION OF FAT

1

Fat

2 Glycerol 3 Lipase

Digestion
of fat Enzyme

Fat

Fatty
4
acids

Duodenum (the
first part of the
small intestine)

. + ................................

Fatty acids +
glycerol

THE DIGESTION OF STARCH IN THE

SMALL INTESTINE
1 Maltose

Amino
Glucose
2 Maltase 3
4
acid

Enzyme

Maltose
Sucrose
Lactose

Small
intestine

glucose
glucose

Chapter 2:

Large
intestine

Appendix

Anus

DIGESTIVE SYSTEM

Small
intestine
Large
intestine
Rectum

Chapter 2:

Gall
bladder

DIGESTIVE SYSTEM

Chapter 2: ALIMENTARY CANAL

Oesophagus

Stomach
Duodenum

LabellingB

Small
intestine

Rectum

C
D

Mouth
Anus

Large
intestine

Appendix

E
H

Chapter 2:
Pancreas
Gall bladder

DIGESTIVE SYSTEM

Labelling

Oesophagus

Salivary
glands

Liver

Mouth

X
Y

Stomach

Z
Large
intestine
Anus

Small
intestine

Rectum

Chapter 2:
Mouth
Liver

DIGESTIVE SYSTEM
Salivary glands
Oesophagus

Gall bladder

Stomach

Duodenum

Pancreas

Large intestine

Small intestine

Appendix

Rectum

Anus

The
The
Produces
Sends
The
Produce
secretion
juices
juices
food
gastric
saliva
contains
contains
to
contains
the
that
juices
stomach
protease
lipase
helps
mucus
and
A
small
opening
through
which
Produces
Absorbs
Undigested
Breaks
and
water
up
food
secretes
food
from
is
Completes
The
digestion
digestion
of
fats
and
faeces
pass
out
of
the
body
amylase
enzyme
digestion
to
by
digest
and
peristalsis
and
amylase
of
starch
protease
hydrochloric
proteins
enzyme
process
into
enzymes
begins
sugar
acid
the
formed
into
pancreatic
undigested
small
into
pieces
faeces
juice
food
absorbstakes
the digested
place food

Function
Stores
Producesbile
bile

Chapter 2: DIGESTIVE SYSTEM

Salivary glands
Mouth

Duodenum

Large
intestine

Stomach
Pancreas

Small
intestine

Protein
Digestion
Digestion

amino
of
of
protein
starch
acids
Fat
Starch
Digestion
Digestion
fatty
acids
maltose
of
of
+ fibre
glycerol
fat
Digestion
of
food
Sucrose
Lactose
Maltose

glucose
glucose

Chapter 2:

DIGESTIVE SYSTEM
Y

Villus
Lacteal

Blood
capillaries

Absorb
glucose, amino
acid,
Tiny finger-shaped
projection
Absorb
fatty
acid,
glycerol,
that
absorbed
the
digested
food
and minerals