NUTRITION

2.1 2.1Classes Classesof ofFood Food 2.2 2.2The TheImportance Importanceof ofa aBalanced BalancedDiet Diet 2.3 2.3Human HumanDigestive DigestiveSystem System 2.4 2.4Absorption Absorptionof ofDigested DigestedFood Food 2.5 2.5Reabsorption Reabsorptionof ofWater Waterand andDefecation Defecation 2.6 2.6Healthy HealthyEating EatingHabits Habits

Types of Carbohydrates
Starch Sugars Found in leaves, stems and fruits of plants. Eg: 1. Rice 2. Bread 3. Potatoes Glycogen Cellulose

Found in ripe fruit, honey and milk. Eg: 1. Ripe manggo 2. Honey 3. Sugar cane

Found in liver and muscles of animals and humans.

Found in plant cell walls. Human cant digest it.

Basic Unit : Glucose Function: Supply energy to our body

Two types of proteins:

PROTEIN
Animal Protein
Fish, meat, eggs and milk

Plant Protein
Nuts, beans, other Types of bean and cereals

Basic Unit : Amino Acids Function: For growth & repair of damaged cells/tissues Required for the formation of enzymes, hormones, haemoglobin and antibodies

Fats
Basic Unit : Glycerol & Fatty Acids Function: 1. Store & provide energy 2. Keep us warm 3. Transport & store fat-soluble vitamins (A,D,E,K) 4. Protect our organs At room temperature : Fats are solid form but Oils are liquid form

Examples: Animal fats : butter, cream, meat, eggs Plant fats : vegetables oils, sunflower oil, margarine, palm oil

Vitamins
Two 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.

MINERALS
C - Calcium I - Iron P - Phosphorus P - Potassium F - Flourine I - Iodine S - Sodium

A shortage of minerals in our bodies will lead to deficiency diseases.

Food test 1. Starch- Iodin solution 2. Glucose Benedicts 3. Protein Millons 4. Fat
1. Filter paper 2. Ethanol & water ( fat emulsion test )

Food test 1. Starch- Iodin solution 2. Glucose Benedicts 3. Protein Millons 4. Fat
1. Filter paper 2. Ethanol & water ( fat emulsion test )

Protein Fat

Testing for the presence of starch

brown

dark blue

starch

Testing for the presence of glucose

Glucose
+

Benedicts reagent

Blue

Brick red precipitate

Testing for the presence of protein

Protein
+

Millons reagent

White

Brick red precipitate

Protein

Food test

Blue Glucose Benedicts

Protein Millons M White Brick-red precipitate

Testing for the presence of Fat

Spot test

Fat
Sample A

Grease spot was formed

Testing for the presence of Fat

Fat Grease spot was formed

Testing for the presence of Fat

Emulsion test
Sample B

+
ethanol

Fat

Milky-white emulsion is formed

A Balanced Diet Contains the right amounts of the seven classes of Food to meet the daily requirements of the body

Calorific value = energy value

18 Joules

How to calculate the calorific value of food?

Example 1 : Bala ate the following for lunch yesterday. Estimate the calorific value of his meal by referring the calorific values of food below.
Menu Chicken rice Curry puff Chocolate milk Banana Quantity 1 plate 2 pieces 1 glass 1 fruit

Calorific value : 1. Chicken rice = 1273 kJ (1 plate) 2. Curry Puff = 168 kJ ( 1 piece) 3. Chocolate milk = 800 kJ (1 glass) 4. Banana = 378 kJ (1 fruit)

Example 2 :

2.3 Understanding of Human Digestive System

At the end of the lesson, students should be able to :

Explain what digestion is Identify the parts of the digestive system

Describe the flow of food particles in the alimentary can

State the functions of the organs in the digestive system List the end products of digestion of carbohydrates, proteins and fats

Describe the process of digestion in the alimentary cana

1. Explain what digestion is????

Takes place in the gut or alimentary canal. The gut begins at the mouth and ends at the anus The liver and pancreas secrete chemicals to break down the food we eat Food is broken down into smaller and simpler forms by chemical digestion and physical digestion **** The meanings of chemical and

What is enzyme??? and what are the functions of it???

Enzyme is substance which acts as catalysts and generally speed up chemical reactions in our body

THE DIGESTION OF STARCH IN THE MOUTH

1 Maltose

Digestion of starch

Starch gland 2 Protease 3 Salivary 4 Amylase produces saliva (contains amylase)

.

Enzyme

Starch

Maltose (Sugar)

THE DIGESTION OF PROTEIN

1 Amino acids Stomach secretes Protein 4 Amylase 2 Protease 3 hydrochloric acid, water & protease( a digestive enzyme)
.

Enzyme

Digestion of protein

Protein

Amino acids

THE DIGESTION OF FAT

1

Fat

2 Glycerol

Lipase

Fatty acids

Digestion of fat Enzyme

Duodenum (the first part of the . + ................................ small intestine)

Fat

Fatty acids + glycerol

THE DIGESTION OF STARCH IN THE SMALL INTESTINE

1 Maltose 2 Maltase 3 Glucose 4

Amino acid

Enzyme

Small intestine

Maltose Sucrose Lactose

glucose glucose

Chapter 2: ALIMENTARY CANAL

Oesophagus

Stomach Duodenum
Small intestine

Labelling
D F
Appendix

Rectum Mouth Anus Large intestine

E H G

Chapter 2:
Pancreas
Gall bladder Salivary glands

DIGESTIVE SYSTEM
Mouth

W
Oesophagus

Labelling
X Y Z
Large intestine Anus

Liver

Stomach

Small intestine

Rectum

2.4 Absorption of digested food

At the end of the lesson, students should be able to : 1. Explain the process of absorption of the products of digestion 2. Make an inference about the absorption of glucose through visking tube

THE COLOUR OF BENEDICT CHANGES FROM BLUE TO BRICK- RED PRECIPITATE THE COLOUR OF IODINE REMAINS THE SAME ; BROWN COLOUR

2.5 Reabsorption of Water and Defecation

At the end of the lesson, students should be able to : 1. State how water is reabsorbed in the large intestine 2. Explain defecation 3. Relate the problem of defecation with eating habits

2.6 Healthy Eating Habits

At the end of the lesson, students should be able to : 1. Justify the importance of eating nutritious food 2. Put into practice good eating habits 3. Justify the generous distribution of food to the Underprivileged/needy 4. Relate the dining cultures of different people Conforming to sensitivities and religious beliefs