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
Protein Fats Vitamins Minerals Fibres Water

Cikgu
Perlu Fikir

Virus
Menyerang Fikiran

Waras

Types of Carbohydrates
Starch Sugars Found in leaves, stems and fruits of plants. Exm: 1. Rice Glycogen

Cellulose

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

Found in liver and muscles of animals and humans.

Found in plant cell walls.Human cant digest it.

Basic Unit : Glucose Function: Supply energy to our body

Two types of proteins:

PROTEIN
Animal Protein
Fish, meat, eggs and milk

Plant Protein
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 REFER TEXT BOOK PG 42 !!!!!!

A shortage of minerals in our bodies will lead to deficiency diseases.

Classes of Food

Carbohydrates Fibre/

Protein roughage Fats

Sample B + Ethanol

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

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 . of protein
Enzyme

Protein

Amino acids

THE DIGESTION OF FAT

1

Fat

2 Glycerol 3 Lipase

Fatty 4 acids

Digestion of fat Enzyme

Duodenum (the first part of the . + ................................ small intestine)

Fat

Fatty acids + glycerol

THE DIGESTION OF STARCH IN THE SMALL INTESTINE

1 Maltose

Amino Glucose 2 Maltase 3 4 acid

. Small

Enzyme

intestine

Maltose Sucrose Lactose

glucose glucose

Chapter 2:

DIGESTIVE SYSTEM

Large intestine

Small intestine Large intestine Rectum

Appendix

Anus

Chapter 2:

DIGESTIVE SYSTEM

Gall bladder

Chapter 2: ALIMENTARY CANAL

Oesophagus

Stomach

Duodenum
Small intestine

B Labelling C
D F
Appendix

Rectum Mouth Anus Large intestine

E
H G

Chapter 2:
Pancreas
Gall bladder Salivary glands

DIGESTIVE SYSTEM
Mouth

W
Oesophagus

Labelling
X Y Z
Large intestine Anus

Liver

Stomach

Small intestine

Rectum

Chapter 2:
Mouth Liver Gall bladder Duodenum Large intestine
Appendix

DIGESTIVE SYSTEM
Salivary glands Oesophagus Stomach Pancreas Small intestine

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 absorbs takes the digested place food

Function Stores bile Produces bile

Chapter 2: DIGESTIVE SYSTEM Salivary glands Mouth

Duodenum

Stomach Pancreas

Large intestine

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

Villus

Lacteal
Blood capillaries

Absorb glucose, amino acid, Tiny finger-shaped projection Absorb fatty acid, glycerol, that absorbed the digested minerals and and vitamin A, D, E, K. food