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