TOPIC : NUTRITION CONTENTS : i) Analysing the Classes of Food ii) Food test iii) Human Digestive System CHAPTER

HIGHLIGHT : (20 minutes) Class of Food Carbohydrate Compound Carbon, hydrogen, oxygen Carbon, hydrogen, oxygen, nitrogen (sometime phosphorus and sulphur are present too) Function Supply energy Form supporting structure (cell walls in plants) Supply energy Repairing and replacing damage tissue Deficiency Example Sugar, starch, glycogen, cellulose

Protein

Kwashiorkor (weak muscles and swollen)

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

Mineral a) Calcium

b) Sodium

c) Iron d) Iodin e) Potassium f) Phosphorus Vitamins a) A

Maintaining good health Help in clotting the blood Required for forming strong bones and teeth Prevent muscle cramps For forming blood plasma Forming hemoglobin Help the thyroid gland to function For the nervous system to function healthily Forms strong bones and teeth Essential for general health Healthy skin Prevent infection of nose and throat Prevent night blindness

Rickets

Shrimps, green vegetables

Muscle cramps

Common salt, eggs, meat

Anaemia (paleness) Goiter Contraction of muscles Contraction of muscles Night blindness Skin infections

Meat, eggs, liver, green vegetable Fish, cockles, seaweeds, green vegetable Meat, fish, vegetables Meat, fish, vegetables Green vegetables, carrots, milk, fish, liver oil

b) B

c) C d) D e) E

Provides appetite for food Help the body to obtain energy from food Needed for healthy gums Enable the body to absorb calcium and phosphorus Prevent sperms from dying quickly Prevent foetal death for pregnant women To make sure clot in wounds Carbon, hydrogen, oxygen Hydrogen, oxygen Supply energy (twice as much as carbohydrates) Transport digested food to the cells of the blood Transport waste products to the organs for excretion Transport other substances (blood cells, hormones) Maintaining the turgidity of the body temperature Absorb water and harmful wastes from the food during digestion Forms a firm bulky mass stimulates the wall of intestines and encourages

Beri-beri

scurvy Tooth decay Rickets sterility

Whole meal bread, beans, green vegetable, milk, eggs, yeast Oranges, lemons, tomatoes, guava, green vegetable Fish, egg, liver cheese Green vegetable, cereals

f) K

Causes bleeding from wounds

Green vegetable, carrot, milk, fish, liver oil Butter, palm oil, cheese, fatty meat

Fat Water

Dietary Fiber

constipation

Fruits, green vegetables

Food test

CARBOHYDRATE ( GLUCOSE )

FAT

INDICATOR :Benedict Solution OBSERVATION : brick-red precipitate is formed

INDICATOR : Filter paper OBSERVATION : translucent mark on the filter paper STARCH

PROTEIN

INDICATOR : Millons reagent OBSERVATION : brick red coagulation is produced

INDICATOR : Idone solution OBSERVATION : food sample will turn dark blue or black

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

Human digestive system

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 digestive system Mouth Oesophagus Stomach

Secretions Saliva Mucus (alkaline) Gastric juice (acid) Hydrochloric acid

Enzyme Amylase Protease

Food acted on Starch Protein

Reaction Starch glucose No chemical reaction. Carry out peristalsis

a) protein
peptones b) kill bacteria

Duodenum

Bile (alkaline) Pancreatic juice a) (alkaline) b) e c)

amylase proteas lipase

Fats a) carbohy drate b) protein c) fats

Emulsifies facts

a) carbohydrate
glucose b) protein amino acid c) fats fatty acids + glycerol Absorption of food Reabsorption of water Defecation

Small intestine Large intestine anus

ACTIVITY 1 (20 minutes)

1. Complete Table 1, by starting the class of food, one important function of the class of food and one example of food where they are found. Table 1 Class of food Carbohydrates (c) (e) Water (i) (k) (m) Function (a) (d) (f) (g) for a healthy body (l) Prevent constipation Example of food (b) fish Margarine (h) (j) Fruits (n)

2. Table 2 shows the results of food test carried out on food A, B, C. Table 2 Test Iodine test Benedicts test Millons test Emulsion test Food A Yellowish-brown Red precipitate formed Colourless solution Colourless solution Food B Yellowish-brown Red precipitate formed Brick-red precipitate formed White colour formed Food C Blue-black Blue solution Brick-red precipitate formed Colourless solution

a) State the nutrients present in each food i) Food A contains _____________________________ ii) Food B contains _____________________________ iii) Food C contains _____________________________ b) How do you carry out the Benedicts test? ____________________________________________________________________________ ____________________________________________________________________________ ____________________________________________________________________________ ACTIVITY 2 (20 minutes)

Figure 1 1. Figure 1 above shows the alimentary canal of human. a) Complete the pathway of alimentary canal

mouth

anus

Small intestine

b) Name the labeled parts as shown in Figure 2. P : ________________________________ Q : ________________________________

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 B C D Carbohydrates Proteins Fats Fibre

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

Anaemia A B C D Iron Potassium Phosphorus Iodine

Rickets Calcium Iodine Iron Calcium

Goitre Iodine Iron Iodine Iron

3. Table 1 shows results obtained when the food tests were carried out on a food, P. Test Iodine Benedicts test Millons test Emulsion test Result Dark blue solution Blue solution Brick-red precipitate White solution

Which of the following nutrients are present in P? A B C D Starch and fats Starch, glucose and fats Glucose, fats and protein Starch, proteins and fats

4. Which class of food would you recommend to a boy who wishes to build up his body? A B C D Carbohydrate Vitamin Protein Fat

5. Which of the following vitamins is produced by our skin in sunlight? A B C D Vitamin A Vitamin B Vitamin C Vitamin D

6. Which mineral is wrongly matched with its function in the body? A B C D 7. Sodium to prevent beri-beri Iron to build healthy haemoglobin Calcium to build strong bones Iodine to prevent goiter

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 A B C D Y Liver Gall bladder Duodenum Urinary bladder Z

pancreas Duodenum stomach Gall bladder stomach pancreas colon liver

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

A It breaks down large food particles B It produces food

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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)

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

A: mouth B : 0esophagus Enzyme : Carbohydrate Process : .

C : D : . Enzyme : . Carbohydrate glucose Enzyme : protease . F : Large intestine Enzyme : .. .. fatty acid and . G : anus E : Absorption of digested food .. of water. Enzyme : .. Protein amino acid

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( 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 Presence of Starch No Yes Table 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. __________________________________________________________________ Test Tube X Y

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__________________________________________________________________ ( 2 marks) (iii) In which part of the alimentary canal does the same enzyme action occurs as in the test 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

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(i) Carbohidrate (ii) (iii) (iv) (v) (vi)

Bread

( 5 marks)

MARKING SCHEME NUTRITION ACTIVITY 1 1. a. b. c. d. e. f. g. h. i. j. k. l. m. n. supply energy rice proteins Repair damaged cells fats store energy dissolve chemicals fruits Minerals vegetable vitamins for healthy body fibre fruits, vegetable

2. a) i) glucose ii) glucose, protein, fats iii) starch, proteins b) Add 2cm3 of Benedicts solution into 2cm3 of food extract. Heat the mixture in a hot bath. A brick-red precipitate is produced if glucose is present. ACTIVITY 2 1. a) oesophagus, stomach, duodenum, large intestine b) P : mouth Q : liver R : gall bladder S : small intestine

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T : stomach U : pancreas V : large intestine W : anus c) i) P (ii) T (iii) T

d) i) amylase ii) protease iii) lipase e) no digestion of protein takes place in the part labeled T. f) Q produce bile. ASSESSMENT Section A 1. D 2. A 3. D 4. C 5. D 6. A Section B 1. a) pineapple, spinach b) i) Vitamin C ii) iodine c) They protect the body from certain diseases and maintain the good health of the body. 2. A: MOUTH Enzyme : amylase Carbohydrate glucose E :SMALL INTESTINE Absorption of digested food G : ANUS defecation B : OESOPHAGUS Process : peristalsis C :STOMACH Enzyme : protease Protein amino acid F : LARGE INTESTINE reabsorption of water. 5.D 6.A 7.D 8.D 9.B 10.C

D : DUODENUM Enzyme : amylase Carbohydrate glucose Enzyme : protease Protein amino acid Enzyme : protease fats fatty acid and glycerol

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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 high temperatures (ii) The enzyme in saliva has changed the starch into a simple sugar( maltose)/ The starch 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

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