3.

1 : analysing classes of food

3.2: evaluating the importance of a balance diet
3.3: understanding the digestive system
3.4: understanding the process of absorption of
digested food
3.5 understanding the reabsorption o water
and defecation
3.6 put into practice the habits of healthy eating
a. Contain carbon,
hydrogen, and
oxygen.
b. Function: Supply
most of the
energy our body
needs.
c. Examples:
sugar, rice,
potato,sweet potato
noodle,flour and
bread.
a. Contain carbon,
hydrogen, oxygen,
and nitrogen.
b.Needed for growth
and repair of body
tissues.
c. Examples: fish,
meat, egg
a.Contain
carbon,
hydrogen, and
oxygen.
b.Help to keep us
warm and
protect internal
organs.
c.Examples:
butter, coconut
oil, corn oil,
margarine,
a.Organic compounds
needed in small
amounts by our
body.
b.Needed for health
and growth.
Vitamin Source Function Deficiency
Disease
A Carrot, liver, ◼ For night vision ◼ Night blindness
fish liver oil, ◼ Healthy skin ◼ Skin infections
and green
vegetables
B Eggs, milk, ◼ Releases energy ◼ Beriberi
meat, yeast, from ◼ Anaemia
and cereals carbohydrates
◼ Healthy nervous

system
◼ Healthy skin

◼ Formation of red

blood cells
C Fresh fruits and ◼Healing of ◼Scurvy (bleeding
vegetables wounds gums)
◼ Resistance to

Diseases
Vitamin Source Function Deficiency
disease
D Made by our ◼Strong bones ◼Rickets (soft
body in and teeth bones and dental
sunlight, also decay)
found in milk,
eggs, fish liver
oil
E Vegetable oil, ◼May be needed ◼ Sterility
whole grains, for reproduction
nuts, ◼ Helps to fight
wheatgerm against diseases
K Made in the ◼ Clotting of blood ◼Prolonged
human bleeding
intestines, also
found in egg
yolk, green
vegetables
DISEASE: GOITRE
CAUSES: LACK OF IODINE
DISEASE: KWASIORKOR
CAUSES: LACK OF PROTEIN
DISEASE: BERIBERI
CAUSES: LACK OF VITAMIN B
DISEASE: RICKET
CAUSES: LACK OF VITAMIN D, CALCIUM
OR PROTEIN
DISEASE: SCURVY (BLEEDING GUMS)
CAUSES: LACK OF VITAMIN C
a.Inorganic
compounds
needed by our
body,
b.Needed for
healthy growth
and development.
Mineral Source Function Deficiency
disease
Calcium Cheese, ◼Strong bones and ◼ Rickets
milk, eggs, teeth ◼ Osteoporosis
green ◼ Blood clotting ◼ Prolonged
vegetables ◼ Muscle and nerve bleeding
activities ◼ Muscular cramps

Sodium Table salt, ◼ Maintains body ◼ Muscular cramps

cheese, fluid
meat ◼Proper

functioning of
nerves
Iron Meat, eggs, ◼Needed to form ◼ Anaemia
green haemoglobin in red
vegetables blood cells
Iodine Seafood, ◼Needed to make ◼Goitre (swelling of
iodised salt harmones of the the thyroid gland in
thyroid gland the neck)
 Mineral Source Function Deficiency disease
Phosphorus Eggs, meat, ◼Strong ◼ Rickets
milk, cheese, bones and ◼ Weakness
vegetables teeth
◼ Muscle

contraction
◼Stores

energy

Potassium Meat, nuts, ◼Maintains ◼ Weak muscles

bananas body fluid ◼ Paralysis

◼Proper

functioning of
nerves
◼Regulation

of heartbeat
a.Made up of cellulose
b.Prevent constipation
c.Sources of food:
green vegetables,
oat, and fruits.
a. Solvent for many
substances in the
body

b.Regulate body
temperature