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.