Post on 21-Dec-2015
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
Water
Fibres
Minerals
Cikgu
Perlu
Fikir
Virus
Menyerang
Fikiran
Waras
Types of Carbohydrates
Starch
Sugars Glycogen
Cellulose
Found in leaves,stems and fruitsof plants. Exm:1. Rice 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 can’t digest it.
Basic Unit : GlucoseFunction: Supply energy to our body
PROTEIN
Basic Unit : Amino AcidsFunction: For growth & repair of damaged cells/tissues
Two types of proteins:
Animal Protein Plant Protein
Fish, meat, eggs and milk
Nuts, beans, otherTypes of bean and
cereals
Fats
Basic Unit : Glycerol & Fatty AcidsFunction: 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
VitaminsTwo types : 1. Water soluble – vitamin B & C
2. Fat soluble - vitamin A,D, E, K
Function : 1. help keep our body healthy
A shortage of vitamins in our
bodies will lead to deficiency diseases.
REFER TEXT BOOK PG 41 !!!!!!
MINERALS
A shortage of minerals in ourbodies will lead to
deficiency diseases.
REFER TEXT BOOK PG 42 !!!!!!
C - CalciumI - IronP - PhosphorusP - PotassiumF - FlourineI - IodineS - Sodium
Fats
Carbohydrates
Classes of Food
Protein
Sugar, starch, cellulose and
glycogenOilEgg, cheese, nuts,
Made up of basic units called amino acids Made up of basic
units called glucose
Made up of basic units fatty acid and
glycerol
Provide us with energy
Needed for growth and repair of
damaged tissues
Medium for the uptake of vitamins A, D, E, K
Needed for the production of enzymes
and hormones
Provide us twice as much energy as carbohydrates of
the same mass
Sample B + Ethanol
(Emulsion test)
Kwashiorkor disease is related
to lack of
Marasmus disease is related to …Prevent
constipation
Fibre/roughage
Food test
3. Protein – Millon’s2. Glucose – Benedict’s1. Starch- Iodin solution
4. Fat 1. Filter paper 2. Ethanol & water ( fat emulsion test )
Protein
Fat
Testing for the presence of starch
brown
starchdark blue
Testing for the presence of glucose
Glucose +
Benedict’s reagent
Blue
Brick red precipitate
Testing for the presence of protein
Protein +
Millon’s reagent
White
Brick red precipitate
Protein
Food test
Protein – Millon’sGlucose – Benedict’s
Brick-red precipitate
BlueM White
Grease spot was formed
Testing for the presence of Fat
Sample A
Spot test
Fat
Fat
Grease spot was formed
Testing for the presence of Fat
Milky-white emulsion is formed
Testing for the presence of Fat
Sample B
+ ethanol
Emulsion test
Fat
1 2 3
……………………… ………………….
Maltose Protease Starch Amylase
THE DIGESTION OF STARCH IN THE MOUTH
Enzyme
4
Digestion of starch
Starch Maltose (Sugar)
Salivary gland producessaliva (contains amylase)
1 3
……………………… ………………….
Amino acids Protease Protein Amylase
THE DIGESTION OF PROTEIN
Enzyme
42Stomach secreteshydrochloric acid, water & protease( a digestive enzyme)
Protein Amino acids
Digestion of protein
1 2 3
…………… …………………. + ................................
Fat Glycerol Lipase Fatty acids
THE DIGESTION OF FAT
Enzyme
4
Digestion of fat
Duodenum (the first part of the small intestine)
Digestion of fat
Fat Fatty acids + glycerol
1 2 3
……………………… ………………….
Maltose Maltase Glucose Amino acid
THE DIGESTION OF STARCH IN THE SMALL INTESTINE
Enzyme
4
Small intestine
Maltose glucose Sucrose glucose Lactose glucose
Chapter 2: DIGESTIVE SYSTEM
Small intestine
Large intestine
Large intestine
Appendix
RectumAnus
Chapter 2: DIGESTIVE SYSTEM
Gallbladder
Chapter 2: ALIMENTARY CANAL
C
A
D
EF
GH
Rectum
Stomach
Anus
Oesophagus
Large intestine
Mouth
Duodenum
Small intestine
BLabelling
Appendix
Chapter 2: DIGESTIVE SYSTEMMouth
Oesophagus
Stomach
Rectum Anus
Large intestine
Small intestine
W
X
Y
Z
LabellingGall bladder
Liver
Salivaryglands
Pancreas
Chapter 2: DIGESTIVE SYSTEMMouth
Oesophagus
Stomach
Rectum Anus
Large intestine Small intestine
Pancreas
Salivary glands
Gall bladder
Produce saliva that helpsto digest starch into sugar
Liver
FunctionStores bileProduces bileBreaks up foodinto small pieces
Absorbs water fromthe undigested foodUndigested food isformed into faeces
Produces and secretespancreatic juice
Completes digestion andabsorbs the digested food
The digestion of fatstakes place
Duodenum
A small opening through whichfaeces pass out of the body
Sends food to the stomachby peristalsis process
Produces gastric juices anddigestion of proteins begins
Appendix
The juices contains lipaseamylase and protease enzymes
The juices contains proteaseenzyme and hydrochloric acidThe secretion contains mucus
and amylase enzyme
Chapter 2: DIGESTIVE SYSTEMMouth
Stomach
Large intestine
Small intestine
Digestion of starchDigestion of food
Duodenum
Digestion of proteinDigestion of fatStarch maltoseProtein amino acidsFat fatty acids + glycerolMaltose glucoseLactose glucoseSucrose glucose
Salivary glands
Pancreas
Digestion of fibre
Chapter 2: DIGESTIVE SYSTEM
Y
Lacteal Z
Absorb fatty acid, glycerol, and vitamin A, D, E, K.
Tiny finger-shaped projection that absorbed the digested foodAbsorb glucose, amino acid,
and minerals
VillusX
Blood capillaries