CHAPTER 2: NUTRITION
2.1
Classes of Food
Fats
Carbohydrat
es
Proteins
Classe
s of
Food
Minerals
Fibre
Classes
Vitamins
Water
Functions
Examples
sugars: cakes, cholates, fruits
Carbohydrat
es
Fats
Proteins
Vitamins
Minerals
Fibre
Water
starch: rice, bread, potatoes
Supply main energy to body
Supply more energy & give heat to
body
For growth, repair and replace
damaged cells
Maintain good health
For proper growth & development of
body
To stimulate peristalsis
Medium for chemical reaction in the
body
Regulate body temperature
Transport digested food & waste
materials
cellulose: vegetables, fruit
glycogen (stored in the liver &
muscle)
butter, cheese, margarine
meat, fish, milk, eggs, beans,
peas, nuts
vegetables & fruits
meat, milk, banana, seafood, eggs
fruits & vegetables
water
Excess carbohydrates stored as fat in the body.
Vitamins A, D, E, K fats soluble
Vitamins B, C Water soluble
Vitamins required in small quantity for body
Vitamin
s
A
B
C
D
E
K
Minerals
Sodium
Potassium
Calcium
Iron
Iodine
Phosphoru
s
Functions
To promote healthy skins &
eyes
Maintain healthy skin &
nervous system
To increase immunity against
diseases
Maintain healthy skin, teeth,
gums
Maintains healthy & strong
teeth & bones
Promotes calcium &
phosphorus absorption
Maintain healthy
reproduction system
Blood clotting
Examples
carrot, tomatoes, green
vegetables
yeast, liver, vegetables
guavas, grapes,
tomatoes,
Deficiency
diseases
Dry skin , night
blindness
Beri-beri, Pellagra,
Anaemia
Scurvy
citrus fruit, vegetables
milk, eggs, fish
Rickets, softening of
bones
& teeth
seeds, nuts, egg yolk,
whole grain
liver, egg yolk, green
vegetables
Functions
Maintain body fluid balance
Examples
cheese, meat, table
salt
For nerve & muscle activities
bananas, fish, meat
Maintain strong & healthy teeth &
bones
Helps blood clotting
Formation of haemoglobin in red
blood cell
Make the hormones of the thyroid
gland
Help in muscle contraction, make
healthy
milk, eggs,
anchovies,
green vegetables
liver, egg yolk,
meat
Sterility
prolong bleeding
Deficiency
diseases
muscle cramps
paralysis, weak
muscles
Rickets,
Osteoporosis,
prolong bleeding
Anaemia
seafood, seaweed
Goitre
cheese, milk, eggs
Rickets, tooth
decay,
bones, and teeth
weak muscle
Beri-beri (disease of nervous system)
Pellagra (skin disease)
Anaemia (shortage of red blood cell)
Scurvy (bleeding gums)
Rickets (stunted growth)
Goitre (swollen
neck)
Kwashiorkor (lack of protein)
Food Test
3
Classe
s
Type of test
Reagent
Result
Starch
Iodin test
Iodine
brown colour Iodine change into
blue black
Glucose
Benedict's
test / Fehling's
test
Benedict's
solution
brick-red precipitate formed
Proteins
Millon's test
Millon's
reagent
white precipitate - red colour
Etanol
milky solution or white emulsion
formed
Filter
paper
A translucent spot formed
Fats
Emulsion test
Factors affecting balanced diet
Balanced diet Diet which contains all seven types of food classes in the right
quantities & proportions.
Factors
Age
Gender
Explanation
babies, children, & teenagers need
more
energy than adults
Men need more energy than woman
Reason
Babies, children, and teenagers
more active & life process faster
Men are more active than
woman
of the same age & body size
Body
size
Health
conditio
n
Type of
job
Climate
Big size individuals need more energy
than small size individual
Big size individual need more
energy for life process
Patients needs more energy than
Patients need more energy to
someone who is healthy
recover from diseases.
Heavy work need more energy
Heavy work need more
than light work
energy to perform
Individual live in cold weather need
more
energy than individual live in warm
weather
More energy required in cold
weather
to maintain body temperature
Calorific value of food
Human digestive system
1. Digestion process of breaking down large food molecules into smaller molecules
that can be absorbed by body.
2. Physical digestion breaking down food into smaller particles by teeth.
3. Chemical digestion breaking down food by enzymes.
Mouth
Oesophagus
Stomach
Duodenum
5
Anus
Rectum
Large intestine
Small intestine
Organs
Functions
Mouth
Cut & chews the food into smaller molecules
Oesophagus
Channels food (bolus) to stomach through peristalsis action
Stomach
Begins the digestion of protein
Duodenum
Secret pancreatic juices to digest protein, carbohydrate, & fats
Small intestine
Complete the food digestion and absorb end product of
digestion
Large intestine
Reabsorb water & minerals from indigested food
Rectum
Store the faeces
Anus
Removes faeces from body
Salivary glands
Produce saliva which contain amylase enzyme
Liver
Secrets bile to emulsify fats
Gall bladder
Store bile which is secreted by liver
Pancreas
Produce digestive enzymes (amylase, protease, lipase)
4. Peristalsis Contraction & relaxation of digestive tract to channel the food
throughout the digestive tract.
Organs
Juices
Mouth
Saliva (alkaline)
Amylase
Starch - Maltose
Gastric juice
Protease
Protein - Polypeptide or Peptone
Casein/Rennin
Liquid milk protein - Solid form
Hydrochloric
acid
Kills bacteria in the food
Pancreatic juice
Amylase
Starch - Maltose
(secreted by
pancrease)
Protease
Protein - Polypeptide or Peptone
Lipase
Fat - Fatty acid + Glycerol
Stomach
Duodenum
(acidic)
(Alkaline)
Enzyme
Bile (alkaline greenish
fluid secreted by liver)
Small
intestine
Intestinal juice
Functions
Emulsify fats & oils into globules
Maltase
Maltose - Glucose
Protease
Peptone - Amino acid
Lipase
Fat - fatty acid + Glycerol
Water, minerals, vitamins are need
not to be digested because these
food are very small and simple
molecules that can be absorbed into
body.
Food class
Carbohydra
te
Protein
End product
Glucose
Fat
Glycerol + fatty acid
Amino acid
Absorption of digested food
1. Absorption of end product take place in small intestine through the diffusion
process.
2. Length of small intestine 6 metre. Walls of small intestine is folded to increase its
surface area.
3. Features of small intestine:
a. Have many finger-like projections known as villi (singular: villus).
b. Have many blood capillaries to facilitate absorption.
c. Very long about 6 m allows greater absorption.
d. Very thin so that small molecules can enter the blood capillaries.
e. Moist lining enables food molecules to dissolve easily.
4. Vilus or Villli the surface of small intestine covered with millions of tiny finger-like
projections.
5. Functions of vilus Absorb digestion food effectively.
Reabsorption of water &
defecation
1. Undigested food enters the large intestine.
2. Reabsorption of water & minerals from undigested food (e.g cellulose, fibre) take
place.
3. Defecation process where faeces removed from body.
4. Faeces is formed and stored in the rectum. Then, removed through anus.
Good eating habits
1. Good eating habits Eating nutritious food in right quantities & proportion.
2. Healthy eating habits:
a. Eat plenty of vegetables & fruit.
b. Consume less sugar & salt
c. Eat in moderation
d. Drink plenty of water
e. Chew food thoroughly before swallowing
f.
Eat nutritious food
g. Avoid junk food
3. Unhealthy eating habits:
a. Consume high sugar lead to diabetes
b. Consume high salt lead to blood pressure
c. Consume too much fat lead to high blood cholesterol and heart diseases
4. Constipation difficulty to defecate hard faeces from body.
5. Causes of constipation lack of water & roughage in diet. To avoid constipation,
must eat food such as fruits, vegetables, and grains.
6. Over weight/ Obesity Excess body fat which can cause health problem such as
diabetes, hypertension, heart diseases, cancer, & failure in respiratory and
excretory systems.
8
7. Causes of obesity Genetic, lack of exercise, unbalanced nutrition
8. Saturated fat is bad for body because fat will accumulate in the blood stream and
cause blockage of blood vessels and lead to heart attack and stroke.
