SCIENCE FORM 5 CHAPTER 2

CHAPTER 2: NUTRITION AND FOOD PRODUCTION

2.1 Importance of taking good nutrition and practicing good eating habits

Nutrition

 Consumption & use of food substances for living organisms.

 Good nutrition: nutrition which contains all classes of food in the correct quantities &
ratio.

Carbohydrates

Roughage Proteins

7
classes
Water of food Fats

Mineral
Vitamins
salts

 Importance of taking good nutrition:

- For the growth, repair & replacement of damaged cells
- Energy supply
- For the maintenance of good health

Calorific values of different classes of food

 Energy obtained due to the oxidation of food is used to carry out all physical activities,
physiological process & mental processes.
 Unit (energy from food): Calories (cal) / kilocalories (kcal)
 Calorific value of food: quantity of energy released when 1 gram of food is completely
burnt
 Unit: joule (J) / kilojoules (kJ)
1000 cal = 1 kcal
1000 J = 1 kJ
1 cal = 4.2 J
1 kcal = 4.2 kJ

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 1 cal is the amount of energy needed to raise the temperature of 1 g of water by 1ͦC
 All classes of food supply energy except vitamins & mineral salts
 Bomb calorimeter measured the calorific value of food

 Sources of energy: carbohydrates, proteins & fats

 Fats have twice the calorific value of carbohydrates
 High calories => heart diseases & obesity

 Example calculation:4.2J of energy is needed to increase the temperature of 1g of water

by 1°C. the calorific value of 1g of food can be calculated:

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Example of 100g Class of food Mass / g Total calorific value in Total

food each class of food / kJ calorific
value of
food / kJ
Rice Carbohydrates 90 90 x 16.7 = 1503.0 1503.0 +
Proteins 8 8 x 22.2 = 177.6 177.6 + 75.2
Fats 2 2 x 37.6 = 75.2 = 1755.8

Factors that affect the total calories required by an individual

a) Sex
b) Age
c) Body size
d) Physical activity / occupation SABPCS
e) Climate / surrounding temperature
f) State of health

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•Men use energy more than women of the same age group
Sex •they have a higher calorific requirement because: - bigger & weigh more,
higher metabolic rate , more active

Physical •Physical activities invlove the contraction of musles for budy movement
which requires energy
activity / •do light / less active work require less calories of energy
•menial workers & actice sportmen require more energy because of higher

occupation metabolic rates

Body size •bigger individual requires more calories because: - bigger body size, more
body cells , more energy, have higher basic metabolic rates

State of •Sick / weak individuals are encouraged to eat more nutritious food: -
need more energy to fight illness & to repair damaged tissues in order to

health recover faster, to strengthen immune system to withstand infections

Climate / •maintain body temperature at 37ͦC

surrounding •living in a cold climate require more energy because: -need more heat to
keep body , to replace body heat that is lost to the surroundings

temperature
•children require more energy compared to adults & senior citizens
becuase: need more active, higher growth rate, higher metabolic rate

Age •adolescence: daily energy requirements are the highest because of very
rapid growth rates & hign metabolic rates
•senior citizens: low energy requirements - low metabolic rates

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Health problems related to nutrition and eating habits

 Balance diet: contains all the classes of food in the correct quantities to meet daily
requirements.
 Balance diet important to:
- Ensure the good health
- Prevent diseases
- Ensure the normal growth for children & adolescents
 Unbalanced diet: lack of or excessive consumption of a particular class of food.
 Unbalance diet gives rise to:
- Malnutrition 营养不良
- Obesity 肥胖
- Anorexia nervosa 神经性厌食症
- Unhealthy eating habits 不健康的饮食习惯
(a) Malnutrition
 Arises when there is a lack of one / more classes of food in the daily diet (eating
unbalanced diet)
 Being choosy in food consumption
 Leads to various health diseases

(b) Obesity
 More eating& exceeds his or her daily requirements
 An obese person is one whose body weight is 20% more than the ideal weight
that corresponds with his / her height & age

(c) Anorexia nervosa

 Less eating
 A psychological disorder which arises from a misconception of being overweight
& a fear of becoming fat

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 Prevalent among female adolescents

 Starves, uses laxatives / vomits in order to lose weight
 Treated by: balanced diet & through psychological counselling

Nutrient lacking Disease Main symptoms Food that needs to

be consumed
Carbohydrates Marasmus Thin, weak, lack of Rice, noodles, wheat,
energy bread, macaroni &
potatoes
Proteins Kwashiorkor Loss in appetite, Meat, milk, fish &
stunted growth, scaly nuts
skin, swollen legs,
bodies & stomach
&diarrhoea
Vitamins: A Night-blindness Blurred vision at night Cod fish oil, butter &
egg yolk
B1 Beri-beri Lack of appetite, Liver, eggs & food
nervous system which contains yeast
disorder, loss in
feeling in certain body
parts, swollen legs &
paralysis
B2 Pellagra Blue black marks Liver, kidney, yeast,
around the neck egg yolk & fresh
vegetables
C Scurvy Bleeding gums, Fresh vegetables &
cracked lips & fruits
wounds that have
healed may bleed
again
D Rickets Brittle bones & tooth Milk & more expose
decay, bow legs, to sunlight
enlarged head &
beaded ribs
Mineral salts: Iron Anaemia Lack of red blood cells Egg yolk, liver & green
& haemogloblin & leafy vegetables
loss in appetite
Iodine Goiter Enlarged thyroid Seafood, seaweed

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glands &iodised salt

Calcium Rickets Brittle bones, tooth Milk, cheese,
decay, slow clotting of anchovies, cereals &
blood & muscle vegetables
cramps
Malnutrition

(d) Unhealthy eating habits

(i) Excessive consumption of food which is rich in cholesterol
- Cholesterol
 Present in animal fats (saturated fats)
 Produced from liver cells
 Exists as low density lipoprotein cholesterol (LDL) & high density
lipoprotein cholesterol (HDL)
 Involved in the production of steroid hormones, vitamin D, bile salts &
the formation of external membrane of nerves
- A high level of cholesterol in the body → arteriosclerosis, coronary thrombosis
冠状动脉血栓形成& high blood pressure
- A high cholesterol level can be controlled by:
 Reduce the intake of oily / fatty food
 Use unsaturated oil (soya bean / corn oil) for cooking
 Taking regular exercises
- Arteriosclerosis 动脉硬化
 Deposition of cholesterol & calcium on the arterial wall
 Results in the arterial wall becoming thicker, the lumen becoming
smaller & blood flow becoming slower, the leads to high blood pressure

- Thrombosis
 To the clotting of blood in the arteries & causes blockage, resulting in
organs receiving a reduced supply of oxygen
 If it occurs in the coronary artery, it causes coronary thrombosis / heart
attack
 If thrombosis occurs in the brain, it can result in a stroke & cause
paralysis / death

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(ii) Excessive consumption of sugar

- Diabetes mellitus
 Happen when body can’t produce enough insulin to deal with excess
glucolin
 Characterized by:
- the presence of sugar in the urine
- frequent urination
- tired, thirsty & hungry all the time
- weight loss
- itchiness
- Dental caries 蛀齿
 Causes:
- Food remnants which are rich in sugar are converted by bacteria in the
mouth into acids which then corrode the enamel layer of the teeth &
cause caries.
- Obesity
 Increase in body weight & other health problems
- Kidney damages, gangrene (deep-rooted ulcer), blindness & heart diseases
(iii) Excessive consumption of salt (sodium chloride)
- Used in the food industry as a flavouring & as a preservative
- Should eat less salted food & use less salt in cooking
- The body needs salt to prevent muscle cramps & for osmoregulation of the
kidneys
- When salt is consumed excessively, it becomes harmful & leads to health
problems:
 Increase the osmotic pressure of the body fluid
 Cause high blood pressure – heart diseases
 Cause the formation of kidney stones

Importance of taking good nutrition and practising good eating habits

(i) The growth & healthy development

(ii) Maintain body health

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(iii) Supply energy

2.2 Nutrient Requirements of Plants

 Produce carbohydrates but they need nitrogen, sulphur & phosphorus for building plant
proteins, nucleic acids 核酸, adenosine triphosphates (ATP)三磷酸腺苷& others.
 Plant nutrients are divided into 2 main groups:
(a) Macronutrients
(b) Micronutrients

https://www.youtube.com/watch?v=FXSKDTu7fd0

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Macronutrients 大量营养素

 Minerals required by plants in large amount for their healthy growth.

 Carbon, hydrogen & oxygen are 3 macronutrients that can be easily obtained from
carbon dioxide in the air & water from the soil.
 Phosphorus, nitrogen, sulphur, potassium, calcium & magnesium.

Macronutrient Function Effect of deficiency

Carbon (C) To form carbohydrates, proteins and
fats
Nitrogen (N) To form hormones, proteins, nucleic Stunted growth
acid and chlorophyll Weak stems
Leaves turn yellow
(chlorosis)
Phosphorus (P) To form proteins and nucleic acid Lack of DNA & ATP
To stimulate the production of flowers Ark green leaves
and fruits Red / purple spots on old
leaves
Poor growth & development
of roots
Potassium (K) To form carbohydrates, proteins and Stunted growth
new cells Yellow edges & spots on
To build up resistance for disease leaves
Poor growth of flowers
Calcium (Ca) To form cell walls Stunted growth
For growth (formation of spindle Shape of leaves becomes
fibres during cell division distorted & cupped
Yellow areas in between the
veins of leaves
Magnesium To form chlorophyll Chlorosis in leaves
(Mg) To activate certain enzymes Red spots appear on leaves
Involved in carbohydrate metabolism Stunted growth
Sulphur (S) To form certain amino acids Poor development of roots
For growth Leaves shed easily

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Micronutrients 微量营养素

 Trace elements which are required in small quantities by plants.

Micronutrient Function Effect of deficiency

Boron (B) To help in the breaking up of the Stunted 发育不良&
carbohydrates abnormal growth
Helps in the absorption & Death of terminal buds
translocation of calcium ions Leaves become thickened,
Germination of pollen grains & the brittle & curled.
development of buds
Molybdenum To help nitrogen to carry out its Stunted growth
(Mo) functions Mottled leaves with irregular
Leaf formation & the synthesis of areas showing chlorosis
plant hormones
Zinc (Zn) To activate certain enzymes
Manganese Activates enzymes for respiration, Small leaves
(Mn) photosynthesis & metabolism 代谢 of Brown spots on leaves
nitrogen
Copper (Cu) To form enzymes for photosynthesis Stunted growth
Required for the formation of flowers Brown spots on leaves
Death of tips of young shoots
Ferrum/ Iron To form chlorophyll Chlorosis of leaves 叶子的绿
(Fe) To increase cell respiration 化
Important for the growth of young
parts of plants
 Culture solution: contains all the mineral elements required for the normal & healthy
growth of plants. Is used to study the importance of different nutrients for the plant
growth.

Effects of nitrogen, phosphorus and potassium deficiency on the plant growth

(i) Nitrogen
 Weak stems & stunted growth
 Small, pale green leaves on the upper part of the stem
 Older, yellow leaves on the lower part of the stem
 Normal flower & fruit yield
 Normal root development
(ii) Phosphorus
 Stunted growth
 Stunted formation of roots
 Weak stems
 Small, purple leaves on the upper part of the stem
 Poor flower & fruit yield
 Poor root development

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(iii) Potassium
 Stunted growth
 Leaves formed are yellow with dead brown spots
 Tissues around or at tip of the leaves die
 Poor flower & fruit yield
 Normal root development

2.3 Nitrogen Cycle and Its Importance

 Nitrogen makes up about 78% of atmosphere air.

 Cannot be used directly by both plants & animals
 To be changed into nitrite & nitrates before it can be used by plants to build plant
proteins.
 Animals obtain nitrogen when they feed on plant proteins, then convert them into
animal proteins.
 When plants & animals die, decomposition by microorganisms returns nitrates to the
soil
 The nitrates are broken down & nitrogen gas is returned to the atmosphere.
 The transfer of nitrogen & compounds of nitrogen among plants, animals & atmosphere
forms a cycle – nitrogen cycle.

2.3.1 Processes which add nitrates to the soil

 Nitrogen fixation
- Nitrogen gas is changed into nitrates

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- Involve the action of nitrogen-fixing bacteria in the soil & inside the root
nodules of leguminous plants.
- Nitrogen-fixing bacteria convert nitrogen gas in the air & inside the soil into
nitrates, then absorbed through the roots of plants.
 Lightning
- Increase the temperature of the air & causes nitrogen & oxygen in the
atmosphere to combine & for nitrogen oxide & nitrogen dioxide
- The oxides dissolve in rainwater to form nitric acid & nitrous acid (acid rain).
- Acid rain dissolves into the soil & reacts with mineral salts in the soil to form
nitrates.

 Decomposition & nitrification

- Decomposition by decaying bacteria & fungi breaks down decayed plants &
animals into ammonium compounds in the soil
- Then converted into nitrites & then into nitrates through nitrification 硝化作用
process. It is carried by nitrifying bacteria found in the soil.
 Human activity
- Nitrate contents in the soil can be increased by adding chemical fertilisers
(ammonium nitrate & ammonium sulphate 硝酸铵和硫酸铵)

2.3.2 Importance of the nitrogen cycle

 Maintaining the concentration of nitrogen gas in the atmosphere

 Supplying nitrates to plants
 Ensuring a continuous supply of plant & animal proteins for human beings
 Controlling pollution
 Maintaining soil fertility

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2.4 Importance of Having Good Nutrition

2.4.1 Practising healthy eating habits

 A healthy body depends on a healthy diet & healthy eating habits.

 Healthy diet provides essential minerals, vitamins, amino acids & fatty acids required by
the body.
 Healthy eating habits:
- Eat 3 regular meals containing a balanced diet a day
- Eat variety of nutritious food
- Eat plenty of fresh fruits & vegetables
- Eat moderately in each meal & chewing the food supply
- Avoid taking fatty food
- Drink 2-3 liters of water per day for easy excretion of waste materials

2.4.2 Managing food resource to avoid wastage

 Malaysia is suitable for agriculture & can provide a wide variety of food resources on a
large scale
 To ensure an adequate supply of food resources
 About half of the food produced is wasted from the time it is harvested, processed and
supplied to consumers due to poor management :
- Poor harvesting methods
- Poor storage methods
 Methods of proper management of food resources:
- Expand agro-based industries for better production & effective use of local food
resources
- Improve harvesting, processing & transporting methods
- Use good breed 品种 to ensure high yields 产量
- Ensure there is no overproduction which results in wastage & economic loss.

2.4.3 Benefits of having healthy eating habits

 Too much food can make a person overweight & put a strain on the heart
 Lack of certain vitamins / minerals from a person’s diet can cause the person to fall sick
 Benefits of having healthy eating habits:
- Body stay healthy & young
- Health problems are avoided / reduced
- Our mind is able to function well

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