Modul 7 - Nutrition

7/29/2019 Modul 7 - Nutrition

http://slidepdf.com/reader/full/modul-7-nutrition 1/17

TOPIC : NUTRITION

CONTENTS : i) Analysing the Classes of Foodii) Food testiii) Human Digestive System

CHAPTER HIGHLIGHT : (20 minutes)

Class of Food Compound Function Deficiency Example

Carbohydrate Carbon,hydrogen,oxygen

• Supply energy

• Form supportingstructure (cell walls inplants)

Sugar, starch,glycogen, cellulose

Protein Carbon,hydrogen,oxygen,nitrogen

(sometimephosphorusand sulphur arepresent too)

• Supply energy

• Repairing andreplacing damage tissue

Kwashiorkor (weakmusclesand

swollen)

Beef, mutton, fish,chicken, (bean, pea- from plants)

Minerala) Calcium

• Maintaining goodhealth

• Help in clotting theblood

• Required for formingstrong bones and teeth

RicketsShrimps, greenvegetables

b) Sodium • Prevent muscle

cramps• For forming bloodplasma

Muscle

cramps

Common salt,

eggs, meat

c) Iron • Forming hemoglobin Anaemia(paleness)

Meat, eggs, liver,green vegetable

d) Iodin • Help the thyroidgland to function

Goiter Fish, cockles,seaweeds, greenvegetable

e) Potassium • For the nervoussystem to functionhealthily

Contractionof muscles

Meat, fish,vegetables

f) Phosphorus • Forms strong bones

and teeth

Contraction

of muscles

Meat, fish,

vegetablesVitamins

a) A• Essential for generalhealth

• Healthy skin

• Prevent infection of nose and throat

• Prevent nightblindness

NightblindnessSkininfections

Green vegetables,carrots, milk, fish,liver oil

1



b) B • Provides appetite for food

• Help the body toobtain energy from food

Beri-beri Whole meal bread,beans, greenvegetable, milk,eggs, yeast

c) C • Needed for healthygums

scurvy Oranges, lemons,tomatoes, guava,green vegetable

d) D • Enable the body toabsorb calcium andphosphorus

Tooth decayRickets

Fish, egg, liver cheese

e) E • Prevent sperms fromdying quickly

• Prevent foetal deathfor pregnant women

sterility Green vegetable,cereals

f) K • To make sure clot inwounds

Causesbleedingfrom

wounds

Green vegetable,carrot, milk, fish,liver oil

Fat Carbon,hydrogen,oxygen

• Supply energy (twiceas much ascarbohydrates)

Butter, palm oil,cheese, fatty meat

Water Hydrogen,oxygen

• Transport digestedfood to the cells of theblood

• Transport wasteproducts to the organs for excretion

• Transport other substances (blood cells,

hormones)• Maintaining theturgidity of the bodytemperature

Dietary Fiber • Absorb water andharmful wastes from thefood during digestion

• Forms a firm bulkymass – stimulates thewall of intestines andencourages

constipation Fruits, greenvegetables

2



Food test

3



Human digestive system

CARBOHYDRATE ( GLUCOSE )

INDICATOR :Benedict SolutionOBSERVATION : brick-red precipitate is formed

FAT

INDICATOR : Filter paper OBSERVATION : translucent mark on the

filter paper

PROTEIN

INDICATOR : Millon’s reagent

OBSERVATION : brick – red coagulation isproduced

STARCH

INDICATOR : Idone solution

OBSERVATION : food sample will turn darkblue or black

FATINDICATOR : Ethanol + mashed food and distill water OBSERVATION : A milky solution is formed

4



1. Pathway of food through the alimentary canal :

Mouth esophagus stomach duodenum small intestine large intestine anus

2. A summary of what happen to the food as it passes along the alimentary canal.

Part of digestivesystem

Secretions Enzyme Food acted on Reaction

Mouth Saliva Amylase Starch Starch glucose

Oesophagus Mucus(alkaline)

- - No chemical reaction.Carry out peristalsis

Stomach Gastric juice(acid)

Hydrochloricacid

Protease Protein a) protein peptones

b) kill bacteria

Duodenum Bile (alkaline) - Fats Emulsifies facts

Pancreatic juice(alkaline)

a) amylaseb) proteas

ec) lipase

a) carbohydrate

b) proteinc) fats

a) carbohydrate glucose

b) protein aminoacid

c) fats fatty acids+ glycerol

Small intestine - - - Absorption of food

Large intestine - - - Reabsorption of water

anus - - - Defecation

ACTIVITY 1 (20 minutes)

5



1. Complete Table 1, by starting the class of food, one important function of the class of foodand one example of food where they are found.

Table 1

Class of food Function Example of food

Carbohydrates (a) (b)

(c) (d) fish

(e) (f) Margarine

Water (g) (h)

(i) for a healthy body (j)

(k) (l) Fruits

(m) Prevent constipation (n)

2. Table 2 shows the results of food test carried out on food A, B, C.

Table 2

Test Food A Food B Food C

Iodine test Yellowish-brown Yellowish-brown Blue-black

Benedict’s test Red precipitateformed

Red precipitateformed

Blue solution

Millon’s test Colourless solution Brick-red precipitateformed

Brick-red precipitateformed

Emulsion test Colourless solution White colour formed Colourless solution

6



a) State the nutrients present in each foodi) Food A contains _____________________________

ii) Food B contains _____________________________

iii) Food C contains _____________________________

b) How do you carry out the Benedict’s test? ____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

ACTIVITY 2 (20 minutes)

Figure 1

1. Figure 1 above shows the alimentary canal of human.

a) Complete the pathway of alimentary canal

b) Name the labeled parts as shown in Figure 2.

P : ________________________________

Q : ________________________________

7

mouth

Small intestineanus



R : ________________________________

S : ________________________________

U ; ________________________________

V : ________________________________

W : ________________________________

c) State the labeled part where digestion of the following food begins.

i) Rice : ______________________________

ii) Milk : _______________________________

iii) Meat : ______________________________

d) Name an enzyme produced by each of the following organs:

i) S : __________________________________

ii) T : __________________________________

iii) U : _________________________________

e) What happen if the part labeled T sops secreting digestion juice?

________________________________________________________________________

f) What is the function of the part labeled Q?

_________________________________________________________________________

ASSESSMENT

Section A (20 minutes)

1. Which of the following classes of food assists in the movement of food in the intestine?

A CarbohydratesB ProteinsC FatsD Fibre

2. Which of the following mineral salts is necessary to prevent anaemia, rickets and goiter?

8



Anaemia Rickets Goitre

A Iron Calcium Iodine

B Potassium Iodine IronC Phosphorus Iron Iodine

D Iodine Calcium Iron

3. Table 1 shows results obtained when the food tests were carried out on a food, P .

Test Result

Iodine Dark blue solutionBenedict’s test Blue solution

Millon’s test Brick-red precipitateEmulsion test White solution

Which of the following nutrients are present in P ?

A Starch and fatsB Starch, glucose and fatsC Glucose, fats and proteinD Starch, proteins and fats

4. Which class of food would you recommend to a boy who wishes to build up his body?

A CarbohydrateB VitaminC ProteinD Fat

5. Which of the following vitamins is produced by our skin in sunlight?

A Vitamin AB Vitamin BC Vitamin CD Vitamin D

6. Which mineral is wrongly matched with its function in the body?

A Sodium – to prevent beri-beriB Iron – to build healthy haemoglobinC Calcium – to build strong bonesD Iodine – to prevent goiter

7.

9



The experiment shown above is set up and left aside. After a few minutes, which of the

following will be present in the distilled water?

A Amino acid

B Starch

C Peptone

D Glucose

8. Which of the following characteristics of the small intestine help in the absorption of

food?

I It has a large surface area

II It has very thin wall

III It has an abundant supply of blood vessels

A I and II only

B I and III only

C II and III only

D I, II and III

9.

The figure above shows part of the digestive system. Identify the organs of X, Y and Z.

X Y Z

A pancreas Duodenum Liver

B stomach pancreas Gall bladder

C Gall

bladder

colon Duodenum

D stomach liver Urinary bladder

10. Which of the following best describes the characteristics of enzymes?

A It breaks down large food particles

B It produces food

10



C It speeds up the rate of digestion

D It combines a few small molecules into larger molecules

Section B ( 40 minutes)

1.

The figure above shows some foodstuff.

a) Name a food rich in vitamins and minerals.

___________________________________________________________________

( 1mark)

b) Name the minerals or vitamins which can protect the body from

i) scurvy

______________________________________________________________________

( 1 mark)

ii) goiter

______________________________________________________________________

(1mark)

d) Why are vitamins and minerals important to the body?

______________________________________________________________________ ( 1mark)

11



2. Complete the process of digestion in each of the following parts of the human digestive

system.

12

A: mouth

Enzyme : ………………

Carbohydrate ………………

B : 0esophagus

Process : …………………….

C : …………………

Enzyme : …………..

Protein amino acid

D : ……………………….

Enzyme : ………………….

Carbohydrate glucose

Enzyme : protease

…………….………………

Enzyme : ………………..…………..… fatty acid and

…………….

……………………

E :…………………………

Absorption of digested food

F : Large intestine

……………….. of water.

G : anus

………………………………



( 15 marks)

3. Figure 4.1 shows an experiment to study the action of saliva on starch.The result of the experiment after 30 minutes is shown in table 4.2

Figure 4.1

Test Tube Presence of StarchX No

Y YesTable 4.2

Based on Figure 4.1 and Table 4.2 ,answer the following question.

(a) (i) Why must test tube X and Y be kept in the water bath at 370C?

__________________________________________________________________ ( 1 mark)

(ii) State the reason why there is no starch in test tube X.

__________________________________________________________________

13



__________________________________________________________________ ( 2 marks)

(iii) In which part of the alimentary canal does the same enzyme action occurs as in thetest tube X?

__________________________________________________________________

( 1 mark)

(b) Figure 4.2 shows picture of several foods.

Based on the pictures, complete the table below by writing the different food classes and

their food samples.

Food Classes Food Sample

14



(i) Carbohidrate Bread

(ii)

(iii)

(iv)

(v)

(vi)( 5 marks)

MARKING SCHEME

NUTRITION

ACTIVITY 1

1.a. supply energyb. ricec. proteinsd. Repair damaged cellse. fatsf. store energyg. dissolve chemicalsh. fruitsi. Minerals

j. vegetablek. vitaminsl. for healthy bodym. fibren. fruits, vegetable

2. a) i) glucoseii) glucose, protein, fatsiii) starch, proteins

b) Add 2cm3 of Benedict’s solution into 2cm3 of food extract. Heat the mixture in a hot bath. Abrick-red precipitate is produced if glucose is present.

ACTIVITY 2

1. a) oesophagus, stomach, duodenum, large intestine

b) P : mouthQ : liver R : gall bladder S : small intestine

15



T : stomachU : pancreasV : large intestine

W : anus

c) i) P (ii) T (iii) T

d) i) amylaseii) proteaseiii) lipase

e) no digestion of protein takes place in the part labeled T.f) Q produce bile.

ASSESSMENT

Section A1. D 5.D

2. A 6.A3. D 7.D4. C 8.D5. D 9.B6. A 10.C

Section B

1. a) pineapple, spinachb) i) Vitamin C

ii) iodinec) They protect the body from certain diseases and maintain the good health of the body.

2.

16

A: MOUTH

Enzyme : amylase


B : OESOPHAGUS

Process : peristalsis

C :STOMACH

Enzyme : protease

Protein amino acid

D : DUODENUM

Enzyme : amylase


Enzyme : protease

Protein amino acid

Enzyme : protease

fats fatty acid and glycerol

……………………

E :SMALL INTESTINE

Absorption of digested food

F : LARGE INTESTINE

reabsorption of water.

G : ANUS

defecation



3. (a) (i) Test tubes X and Y must be kept in the water bath at 370C as our body temperature.Enzyme in the saliva functions best at body temperature and is destroyed at hightemperatures

(ii) The enzyme in saliva has changed the starch into a simple sugar( maltose)/ Thestarch has changed into maltose by the action of salivary amylase.

(iii) In the mouth/ in the duodenum(b) Food class Food sample

(i) protein fish(ii) fat margarine(iii) vitamins tomato/orange(iv) protein fresh milk(v) vitamins/fibre vegetable

17

Modul 7 - Nutrition

Documents

Transcript of Modul 7 - Nutrition