NUTRITION

• Nutrition  Process by which organisms obtain

food and energy for growth, repair and maintenance
of the body
• Nutrition consists of :
• Feeding or ingestion
• Digestion
• Absorption
• Assimilation
 NUTRITION
• Feeding or Ingestion : Food is taken
into the body
• Digestion : Large food molecules are
broken down into smaller, soluble and
can be absorbed into the body cell
• Absorption : Digested food
substances are absorbed into the
body cell
• Assimilation: some of the absorbed
food substances are converted and
used to provide energy
DIGESTIVE SYSTEM
• The digestive tract:
Mouth  esophagus  stomach  small
intestine  large intestine rectum
anus
• The digestive glands: salivary glands,
gastric glands, liver and pancreas
The Digestive System
(Breaking food down into smaller pieces)
Let’s find out what happened to your breakfast today!
• Mouth
• Oesophagus
• Stomach
• Small Intestine
• Liver
• Large Intestine
• Gall Bladder
• Pancreas
• Rectum
• Anus
 MOUTH
• Teeth  chewing action
 breaks down large
piece of food into smaller
pieces  so enzyme can
act more efficiently
• Salivary gland  secrete
saliva (from saliva ducts)
into the mouth
• Tongue  help mix the
food with saliva.
Mouth • Teeth
(for mechanical breakdown)
• Incisors used for cutting
• Canines used for stabbing and
holding
• Molars large surface area used
for grinding
• Saliva
(for chemical breakdown)
• Enzyme (speeds up reactions in
the body)
• Breaks down carbohydrate
 TONGUE

• Muscle tissue in the

back of the mouth
base
• Can move freely
• Help to place the food
in the correct position
• Help to pushing the
food to esophagus
 SALIVA
• 3 Pairs saliva gland
• pH = around 7
• Ptyalin enzyme =
amylase
• Amylase break down
CARBOHYDRATE 
Maltose and Glucose
• Digestion process that
helped by enzyme 
Chemical Digestion
 PHARYNX
• Connect mouth and
oesophagus.
• Epiglottis  open
and close while
eating or breathing
(prevent food from
going down the
wrong way)
Oesophagus
• Approximately 25cm long
• Moves food from the throat to
the stomach
• Muscle movement called
peristalsis contraction
• At the top of oesophagus
epiglottis close during
swallowing to prevent food
entering the trachea
• If acid from the stomach gets in
here that’s heartburn.
Peristaltic
• Is the rhythmic, wave-like
muscular contractions in the
wall of the alimentary canal
• When circular muscle
contract  longitudinal
muscle relax  the wall
constricts  esophagus
narrower  food squeezed
(pushed forward)
Stomach
• Located in the upper left
part of the abdomen
• Distensible (can stretched
or expanded)
• Chemically breaks it down
into tiny pieces
• Mixes food with digestive
juices
• Acid (HCl) in the stomach
kills bacteria & Convert
pepsinogen pepsin
 STOMACH
• Secretes :
• Gastric
• Enzyme :
• Pepsin: protein-> pepton
• Rennin: emusifies protein in milk
• HCL: kills bacteria inside the food
• Devided into 3 parts:
• Cardia
• Fundus
• Pylorus
STOMACH
• Sphincter muscle 
control the food from
entering and exiting
• Cardiac sphincter
between stomach &
esophagus
• Pyloric
sphincterbetween
stomach & small intestine
 Small Intestine
• Small intestines are
roughly 6 metres long.
• Villi increase the surface
area to help absorbtion.
• Nutrients from the food
pass into the bloodstream
through the small intestine
walls.
• Divided into 3 parts:
• Duo denum (us. 12 jari)
• Jejunum (us. Kosong)
• ileum( (us. Penyerapan)
Duodenum
• Ducts from the pancreas
and gallbladder (kantung
empedu)

• In duodenum food is broken

down and chemically
converted by enzyme
produced in pancreas and
gallbladder
 Pancreas
• Produces Enzymes: T-A-Li
• Tripsinogenactivated by Enterokinase
Enzyme  Tripsin
• Tripsin  breakdown protein(pepton) into 
amino acid
• Amylase (amylopsin)  breakdown
carbohydrate into monosaccharides (maltose)
• Lipase breakdown Fat fatty acid and
glycerol
• Neutralizes acids that enter small intestine
• Regulates blood sugar by producing insulin
Liver
• Directly affects digestion
by producing bile(empedu)
and stored in gall bladder
• Bile  breakdown fat
• Processes nutrients in the
blood, filters out toxins and
waste.
Gall Bladder (Empedu)
• Stores bile from the
liver
• Delivers bile when
food is digested
• Fatty diets can cause
gallstones( batu
empedu)
 JEJUNUM
• Food being processed for
last time.
• Ex:
• Carbohydrate 
broken down 
disaccharides,
monosaccharides
• Protein amino
acid
• Fats  fatty acid &
glycerol
 Jejunum
• Food is being processed
again...

• Produced:
• Maltase  breakdown maltosa 
Glucose
• Lactase  breakdown lactose
glucose and galactose
• Sucrase  breakdown Sucrose 
glucose&fructose
• Tripsin breakdown pepton  amino
acid
• Enterokinase activated tripsinogen
tripsin
ileum
• Place where the food
ABSORBTION occurs
• Have Villi (for increasing
the surface area for food
absorbtion)
 ileum
• Inside the villi:
• Blood cappilaries (for
transport Amino acid,
Glucose, Vitamins,
Minerals throughout the
body)
• Lymph vessel ( For
transport Fat acid &
glicerol into portal vein
under the pelvis)
Large Intestine
• About 1.5 metres long
• Accepts what small
intestines don’t
absorb.
• Absorbs water and
minerals from the
waste matter.
• Absorption means
taking into the body
via the blood stream.
LARGE INTESTINE
• Function:
• Control the amount of
water in the waste
material
• If too much
waterabsorb
• If low of wateradd
some water
• In large intestine contain
bacteria Eschericia coli 
decompose waste
Rectum and Anus
• Rectum
• About 15cm long
• Stores waste before
egestion.
• Anus
• Muscular ring that
controls egestion.
Write the name of each colored organ:
• Green:
• Red:
• Pink:
• Brown:
• Purple:
• Green:
• Yellow:
 NUTRIENTS
Function of foods :
• Provide energy for vital activities
• Provide raw materials to make new protoplasm 
to grow, reproduce and repair cells
• Help to stay healthy  provide vitamins
 FOOD
• Food provide nutrient for body growth and
regeneration
• Helps body fluid stay in balance
• Provide energy to conduct activities
• The unit to measure energy  kilocalories
or kilo joule ( 1 kilocalorie = 4.2 kilo joule)
• 6 major classes of nutrient:
1. Carbohydrate 4. vitamins
2. Fat 5. minerals
3. Protein 6. water
 WATER
• Function:
• Dissolving nutrients and accelerating
chemical reactions
• Key component of tissues  cells,
tissue fluid, digestive juices, blood
• Controlling body temperature 
sweat
• Transporting dissolved substances 
Carrying metabolic waste, carrying
nutrients to body parts

• Lack of water: Dehydration

 WATER
• Lost from body  exhaled, in the urine,
faeces, sweating
• Amount of water needed, depends on:
• How active a person
• How healthy the person
• The environmental conditions
CARBOHYDRATE

• C6H12O6
• Organic molecules made
up of elements carbon,
hydrogen and oxygen.
• Classified as single sugar,
double sugar or complex
sugar.
 MONOSACCHARIDES

• Monos  Single, Sacchar  Sugar

• Monosaccharides  the smallest sugar molecules
• Can pass through cell membranes and absorbed
directly to the cells
• Example : Glucose, Galactose , Fructose

Single Sugar Occurrence

Glucose Found in plants and animals
Galactose Common in plants but rare in animals

Fructose Presents in milk sugar in mammals

 Disaccharides
• C12H22O11
• Di  Two , Sacchar  Sugar
• Made up of two molecules of single sugar
bonded together
• Example: Maltose, Lactose, Sucrose
 Polysaccharides

• Poly  Many, Sacchar  Sugar

• Consist of many monosaccharides molecules
joined together
• Example : Starch, Glycogen, cellulose
 CARBOHYDRATES

• Functions:
• Provide energy for cell activities (respiration,
metabolism)
• For supporting structures (cell wall in plants)
• For formation of DNA
• Synthesis mucus
• Synthesis the nectar in some flowers
 CARBOHYDRATE
• Source of energy
• Excess of carbohydratestoredin
liver and muscles
• 1 gram of carbohydrate = 4 kilo calories
• Source of carbohydrate:
• Rice, potatoes, corn, cassava, sweet
potatoes
• In digestion process, carbohydrates are
brokendown into: glucose, fructose,
galactose (MONOSACCHARIDES)
 CARBOHYDRATE
• If consume more carbo than our body needs
converted  glycogen and fat
• Glycogen  stored in liver and muscle
• Fat  stored in area around waist
(pinggang), kidney, under the skin
• Lack carbo  thin and weak body  lack of
energy  reduced body immunity
• Too much carbo  fat body
CARBOHYDRATE
 FAT
• Function:
• source energy
• Food store  stored under the
skin  prevent the loss of body
heat
• Protect vital organs  eye,
kidney, heart
• Helps to dissolve Vit. A,D,E, and
K easily absorbed
• 1 gram of fat = 9 kilo calories / 38
kilojoules
• Animal fat = meat,butter,milk,egg,cod
fish oil
• Vegetable fat= coconuts, peanuts,
avocado
FAT
 PROTEIN
• Made of amino acid
• Function:
• Synthesis of new protoplasm  cell
regeneration
• Synthesis of enzyme and some
hormone
• Formation main structure of the
body
• Coordination of biological
processes in the body
• Formation of antibodies to combat
disease
• 1 gram protein = 4 KILOCALORIES
 PROTEIN
• Animal protein  meat, fish, eggs, cheese,etc.
• Vegetable protein  soybeans, peanuts, green beans
• Protein  broken down  pepton
Helped by

Pepsin enzyme
( in STOMACH) Trypsin enzyme
(In the INTESTINE)

• Pepton  broken down  amino acid (helped by erepsin

enzyme in small intestine)
• AMINO ACID  absorbed
 PROTEIN
• The average adult needs 50-100gr protein a day
• Lack of protein : Causing KWASHIORKOR 
• Swollen stomach
• Their skin crack and scaly
PROTEIN
Food tests
Food type Test
• Protein • Biuret turns purple if
protein is present
• Sugar • Benedicts turns from blue
to red/brown if sugar is
present
• Greaseproof paper gets
• Fat an oily residue
• Iodine turns blue/black if
• Carbohydrate starch is present
 VITAMIN
• Lack of vitamin  avitaminosis
• Function:
- as a coenzyme (substance that help
accelerate chemical reactions in the body)
• Based on solubility:
• Fat-souble vitamins ; Vit. A,D,E and
K
• Water-soluble vitamins ; B and C
(cannot stored in the bodywe only
use as much as it needs and
excretes the rest)
 VITAMIN A
• Function:
• body immunity
• Keep the eyes and epithelium in good condition
• Found naturally in liver, cod liver, animal fat, eggs, and
yellow-colored vegetables
• Lack of Vit. A =
• Xerophthalmia (the eyes are sensitive to light,
stoped secretion of lubricating tears)
• Nyctalopia (night-blindness)
• Dry skin, slow body development
Vitamin A

XEROPHTALMIA
VITAMIN B1
• Function: helps the body
oxidize food to acquire
energy
• Found in green beans,
vegetables, liver, milk and
meat
• Lack of vit. B: Beriberi,
neurodegeneration
• Symptoms of beriberi:
• Appetite loss, pain
in the limb, edema
VITAMIN B2
• Function:
• Keeping the corneas
and nervous system
in good condition
• Inproving the transfer
of stimulus to the
eyes nerves
• Lack of Vit. B2: Catarac,
keratomalacia
(inflammation of the corea),
blurry eyes, lesion at the
corner of the mouth
VITAMIN B6
• Function:
• Process proteins
• Cellular respiration
• Found in: meat, eggs, potatoes,
cabbage
• Lack of Vit. B6: Anemia, Pellagra
• Anemia: Lack of haemoglobin in
blood cell
• Pellagra :pains in mouth and tongue,
along with skin, digestive and
nervous disorder
VITAMIN B12

• Function: help blood cell

regeneration
• Found in: meat, milk, yeast
• Lack of Vit. D: pernicious
anemia ( red blood cell
become fragile and
diminished)
VITAMIN C
• Function;
• synthesis of collagen
• Maintenance of epithelium
• Preventing nose and
esophagus infection
• Accelerating the
development of
haemoglobin
• Found in: fresh vegetable, and
fruits; lime, papayas, tomatoes, etc
• Deficiency of vit. C: scurvy
VITAMIN D
• Function: help the body to absorbed the
calcium from the food
• Lack of Vit. D: Rickets
VITAMIN E
• Function:
• Prevent the infertility
• Skin healthy
• Deficiency vit. E : dry skin,
infertility
• Found in: cereal, vegetables,
eggs, butter, milk,
VITAMIN K
• Function:
• for blood clotting (ex: forming the
prothrombin in the liver)
• Deficiency of vit K: Inability of blood to
clot
• Found in: vegetables, liver, cereals
MINERALS
• Calcium (Ca)
• Iron (Fe)
• Iodine (I)
• Phosphorus(P)
• Sodium ( Na)
• Flourine (F)
AMOUNT OF FOOD NEEDED
• Depends on:
• ACTIVITIES
• GENDER
• BODY WEIGHT
• BODY CONDITION
• AGE
 Disorder in Digestive System
• Appendicitis =
immflamation of the
appendix
• Constipation = the delay
passage of waste
• Diarrhea = water
absorbtion of fecal
material is disturbed by
virus/bacteria
• Xerostomia = dry mouth
(disturbed production of
saliva)
Digestion process