•WHAT IS NUTRIENTS?

-
CL: SUBSTANCES
that
CH: are required
for
the nourishment of an organism
WHAT IS NUTRITION?
CL:PROCESS
which
CH:organism obtain
energy and nutrients from food
for
 growth
 maintenance
 repair of damaged tissues.
LEARNING OBJECTIVE
6.1
Understanding types of
nutrition
 Learning outcomes
• state the types of nutrition
LO1

• explain autotrophic nutrition,

LO2

• explain heterotrophic nutrition

LO3

• classify organisms according tothe

LO4 types of nutrition
 LO1: State the
types of nutrition
Activity 1: Discuss in pairs and do
the mind mapping on the types of
nutrition
Refer on page 102 Biology text
book
Finish your work in 10 minutes
LO2: Explain
Autotrophic
nutrition
2 TYPES OF NUTRITION 2)HETEROTROPHIC
NUTRITION
1)AUTOTROPHIC A H
NUTRITION U E
T T
O E
T R Herbivores feed on
R O plants.
O T
P R
hgggg
Green plants are H O
Photoautrotrophs.
S P
H Carnivores feed on
other animals.
S

Some bacteria are chemoautotrophs. Omnivores feed on plants and

other animals.
 NUTRITIONAL HABITS
(organism)

Autotrophs Heterotrophs

Photoautotrophs Saprophyte
-trees -fungi,bacteria

Parasite
Chemoautotrophs
-lice
-bacteria
Holozoic
-omnivor, carnivor,
herbivor
 Nutrition

Autotrophic nutrition Heterotrophic nutrition

Photosynthesis Saprophytic nutrition

Parasitic nutrition

Chemosynthesis
Holozoic nutrition
 HOW TO UNDERSTAND

1. Autotrophic nutrition
• Auto (self)
• trophic (refers to
feeding and nutrition)
• “Self feeding.”
• Organisms that make
their own organic
compounds
ex. Photosynthesis,
Chemosynthesis
Photosynthesis b. Chemosynthesis

Photo (light) Chemo (chemical)

synthesis (creating, synthesis (creating, making)
a.
making) -Chemical activity is the
-Light is the source of source of energy for the
energy for the production production of organic
of food. compounds.
-“Who?” Who?
ex. Plants -organisms in environments
that do not rely on the sun to
make food. These organisms
obtain energy by oxidizing
inorganic substances such as
hydrogen sulphide and
ammonia
ex. Deep sea organisms,
BACTERIA
PHOTOSYNTHESIS AND CHEMOSYNTHESIS
Chemosynthesis- Deep sea tube worms and
Nitrosomonas sp (Nitrification process)
So far…..

Nutrition:
1. Autotrophic:
a. photosynthesis
b. chemosynthesis

Autotrophs –
Organisms that can make their own
food
by photosynthesis or chemosynthesis.
LO3: Explain
Heterotrophic
nutrition
2. Heterotrophic nutrition –
Hetero: other
trophic: (refers to feeding and nutrition)
“Fed by others.”
- Heterotrophs: Organisms that eat
organic compounds made by others.
ex. Animals or animal-like protists
called protozoa: amoeba, paramecium.
 LO4: Classify
organisms according
to the types of
nutrition
Activity 2: Design and construct a
classification chart to group
animals according to their type of
nutrition
NITRIFYING BACTERIA
GREEN ALGAE
PLANT
HUMAN
PANDA
TIGER
Mucor sp. on
bread
MUSHROOM
FLEA
RAFFLESIA
 TYPES OF
NUTRITION
AUTOTROPHS

HETEROTROPHS
 HOLOZOIC

SAPROTROPHIC

PARASITIC
CHEMOAUTOTROPHS

PHOTOAUTOTROPHS

CAN MAKE ITS OWN

FOOD
EATS AND DIGESTS
FEEDS ON DEAD
AND DECAYING
ORGANIC MATTER
CANNOT MAKE ITS
OWN FOOD
OBTAINS NUTRIENTS
FROM HOST

USING CHEMICAL
ENERGY
USING LIGHT
ENERGY
 6.2
Applying the
concept of
balanced diet
 LEARNING OUTCOMES
 A student is able to:
 ? explain the necessity for a balanced diet,
 ? explain the factors affecting the daily
energy requirement of the human body,
 ? determine the energy value in food
samples,
 ? determine the nutrient content in
different food samples,
 CON’T
 sources of vitamins in a diet to maintain
health,
 ? explain the functions and sources of
minerals in a diet to
maintain health,
 ? explain the functions and sources of
roughage / dietary fibre in a diet,
 ? explain the functions of water in the body,
 ? justify the selection of an appropriate
balanced diet for a target group.
WHAT IS BALANCED DIET?
Daily energy requirement of a
person depends on his / her
a) age
b) sex
c) body weight
d) occupation
Babies, children and adolescents
need more energy compared to
adults. Why???
 Functions of Carbohydrates
u main source of energy

u cellulose:

- fibrous material of Plant Cell Wall

- dietary fibre: stimulates Peristalsis
u excess carbohydrates

- stored as glycogen in liver & muscle

- stored as fats under skin
 Functions of Proteins
• for growth and repair of body cells
(as structural components (cell
membrane and cytoplasm) of cells)
• to produce hormones and
enzymes and antibodies
• to give energy
• for making Haemoglobin in blood
• for making Antibodies
 Functions of Lipids
u give energy

u component of cell membrane

u form fatty tissues under skin

> to store energy

> acts as insulator to keep warm
u to transport fat-soluble vitamins (A, D, E, K)
 Vitamins

• no energy value
• essential for small amount to
maintain good health
• water soluble vitamins
( B, C )
• fat soluble vitamins
( A, D, E, K )
 Mineral Salts
u regulate body metabolism
u essential for healthy growth
u necessary for construction of certain
tissues
u needed in small amount
u include Ca, S, K, Na, Mg, Fe, I
 Dietary Fibre
u mainly cellulose
u indigestible material for human
u give bulk to food & stimulate peristalsis 
prevent Constipation
u lack of dietary fibre: Large Intestine Cancer
u sources: wholemeal cereals, unpolished
rice, fresh vegetables & fruits
 Water
u 70% of the total body weight
u Medium for all biochemical reaction
u Regulate body temperature
u Maintain osmotic pressure
u Removes excretory waste
 6.4
Analyzing food
digestion
HUMAN DIGESTIVE SYSTEM

U R WUT U EAT
LEARNING OUTCOMES

U R WUT U EAT
 LEARNING OUTCOMES
 state the substances required by the cell
to carry out metabolic processes,
 ? list the complex substances that need to
be digested,
 ? explain the necessity for digestion of
complex substances,
 ? draw and label the human digestive
system,
 LEARNING OUTCOMES
 state the digestive juices and substances
that aid in the process of digestion in
human,
 ? describe the functions of the digestive
juices and substances,
 explain the digestion of carbohydrates,
proteins and lipids in the human body,
WHAT IS DIGESTION?

 Process of breaking down complex

food substances to simpler, soluble
molecules that are small enough
for the body to absorb.
 Digestion is the process by
which
 insoluble food, consisting of large molecules is
broken down into soluble compounds
 What are starch, proteins & fats
broken down into?
enzyme

STARCH Glucose
enzyme
PROTEIN
Amino acids
enzyme

FAT Fatty acids &

glycerol
 Why must food be digested?
1
Food in 2 Food in
intestine intestine
Blood Blood
enzyme

Wall of
intestine

3 Food in
intestine Blood To be small enough
to be absorbed
through the wall of
intestine.
 Digestion
starts at the
mouth and
ends at the

anus
……………….
Food is broken down by two actions:

1. PHYSICAL 2. CHEMICAL
/MECHANICAL
1. PHYSICAL DIGESTION by:
 teeth
 Churning action by stomach

Chewing (mastication)
 Why is it important to break down
food physically?
To increase the surface area for enzyme action.
 Question: SEP, 2009
Give TWO reasons why food must be masticated
before swallowed. (4)
1. Increased surface area for enzymes to act
quickly.
2. Easier to manipulate by tongue to form a
bolus.
2. CHEMICAL DIGESTION by:
 enzymes

Digestive enzymes are the chemicals that break

large insoluble food molecules into smaller soluble
molecules.
 Five stages in feeding & digestion:
3. Absorption into
the bloodstream
2. Digestion 4. Assimilation of
the digested
foods to be
used by the
body
5. Egestion

1. Ingestion
Digested food is absorbed & then
assimilated by the cells

Absorption

Assimilation Digestive
system
Body
cell
Circulatory
system
Digestive tract is also
called:

 Alimentary canal / tract

 Gut
 Mucus is produced
throughout the gut:
 For lubrication
 To protect gut wall
from digestive enzymes
Fig. 1
The human
digestive
system.
 The 1st stage of nutrition:

1. Ingestion

2. Digestion

3. Absorption
4. Egestion
DIGESTION
IN THE
MOUTH
 salivary glands produce SALIVA
(pH = 7-8)
Salivation is a reflex action which
is triggered by:
 Sight

 Thinking
 Smell of food
Saliva contains:

 mucus
 water
 sodium hydrogen
carbonate
 salivary amylase
(ptyalin [old term])
Functions of mucus in saliva:
1. lubricates the food
2. sticks the food particles together

bolus
Salivary
amylase
In swallowing, food is directed into
the gullet / oesophagus
 A person cannot breathe while
swallowing. Why?
1. The soft palate closes
the nasal cavity .
2. The epiglottis closes the
trachea.
Swallowing
 Peristalsis:
 wave-like motions of the alimentary
canal which move the food forwards

Digestive tract Bolus

1
Wave of
relaxation

Bolus
moves
2 2 Wave of
contraction
Peristalsis:
 Peristalsis is possible as gut wall is
muscular
 contraction of circular & longitudinal
muscles alternate to push food
Food is pushed when:

Circular muscle
above bolus
CONTRACTS
What does the
longitudinal muscle
do at the same
time?
Relaxes
Food reaches the
stomach
 The stomach stores
food for some time &
releases it slowly

 Food stays for 2-6 hours in the

stomach

Chyme:
creamy liquid leaving
the stomach
 Food remains inside stomach due to
contraction of two sphincters
Oesophagus

Cardiac sphincter
Lining of
Pyloric sphincter mucus

Churning due to:

Duodenum
Layers of muscle
Which sphincter is contracted?
Cardiac sphincter:
Pyloric sphincter:
contracted
relaxes to let chyme
into the duodenum
Gastric glands
secrete
gastric juice
What happens to food inside the
stomach?
 Gastric juice contains:
1. HYDROCHLORIC ACID
2. PEPSIN
3. RENNIN

What is the pH in
the stomach?
1-2
 Functions of hydrochloric acid:
1. creates the optimum pH for pepsin

Pepsinogen HCl Pepsin

2. (inactive form)
(active enzyme)

3. kills bacteria taken in

with the food
Excessive production of gastric
juice: burning sensation
Gastric juice enters oesophagus:
not enough mucus to protect wall
Remedy for burning sensation in
throat and chest:
1. Drink milk
2. Take antacids
Doctors can see the
stomach lining by using
an:
oesophagus

endoscope
Stomach ulcers due to:
little mucus in stomach
 Pepsin is a protease:
 breaks:

Proteins

Polypeptides
ALIMENTARY CANAL

U R WUT U EAT
 SMALL
INTESTINE

U R WUT U EAT
 THE INTESTINES:

Small intestine

7 m long

Large intestine

1.5 m long
The small
intestine is
composed of:

duodenum &
ileum
 Two functions of the small
intestine:
1. digestion is completed
2. digested food is absorbed

Bloodstream

Products of
digestion
 Duodenum
 U-shaped
 first part of small intestine (most digestion
occurs here)
 about 25 cm long
The duodenum receives
secretions from the:

Liver
[bile via the
bile duct]

Pancreas
[pancreatic juice via
the pancreatic duct]
DIGESTION IN THE
DUODENUM
 Where is bile:
i) made? ii)stored?
 Made in
liver

Stored
in gall
bladder
Bile:
 has no enzymes
 consists of:
 water
 sodium chloride
 bile salts
 bile pigments
 pH = 8
 Functions of Bile:
 dilutes contents from stomach
 creates optimum pH for pancreatic enzymes
to work in duodenum
 contains bile salts which emulsify fats

Bile salts
 Bile salts emulsify fats i.e.:
 break large fat globules into smaller globules
What is the benefit of emulsification?
The surface area where lipase can act is increased.

Emulsification
of fats
A person had his gall bladder removed.
Explain why the doctor told him to limit
fats in the diet.
Fats cannot be emulsified;
difficult to digest fats by lipase.
 Three enzymes in
pancreatic juice:
Pancreas

Lipase Action of
each
Pancreatic amylase enzyme:
Trypsin
 amylase
maltose
starch molecule

trypsin
proteins &
peptides
polypeptides

lipase +
glycerol fatty
fat molecule acids
 Question: MAY, 2012
Bile and pancreatic juice are involved in
digestion of fats.
a) Describe the role of both secretions in this
process. (4)
b) Explain why bile must be released before
pancreatic juice for the efficient digestion of
fats. (2)
DIGESTION
IN THE
ILEUM
 The wall of the ileum has

intestinal glands
that produce
intestinal juice
 Enzymes in intestinal juice

SUBSTRATE ENZYME END PRODUCT

Sucrose Sucrase Glucose + fructose
Maltose Maltase Glucose + glucose
Peptides Erepsin Amino acids
Lipids Lipase Fatty acids &
glycerol
Lactose Lactase Glucose +
galactose
Remember!!
S.M.E.L.L
Remember:
Proteins
Pepsin

Polypeptides
Trypsin
Peptides
Peptidase
Amino acids
 Remember: Digestion of starch
Starch
Salivary Amylase
(In Mouth)

Maltose Pancreatic
Amylase
No digestion of starch in
stomach (amylase is
denatured) Maltose
(in ileum)
Maltase

Glucose
Digestion is complete in the
ileum. What happens to the
digested food?
 6.5 Understanding the
process of absorption and
assimilation of digested
food

U R WUT U EAT
 LEARNING OUTCOMES
 identify the parts of the digestive system
involved in absorption of digested food
 explain the adaptive characteristic of the
digestive system related to absorption
 draw and label the structure of villus
 make an analogy on the process of
absorption in the small intestine

U R WUT U EAT
 explain the absorption of water and
minerals in the colon
 describe the transport of nutrients by the
circulatory system for assimilation
 explain the main function of the liver
 Describe the process of assimilation.
parts of the digestive system involved in
absorption of digested food,
Model of the ileum showing numerous villi
Villus: a finger-like projection
Villi contain blood & lymph
vessels
Structure of a villus
A villus is adapted for absorption
The ileum is adapted to absorb
digested food
 by providing a LARGE surface area:
 Folded walls
 Has villi
 Has microvilli
 Ileum is adapted for absorption:
1. Ileum is long:
 more time for digestion
 a greater surface area for absorption
2. Villi:
 increase surface area for absorption
3. Microvilli in epithelium:
 increase surface area for absorption
4. Epithelium is very thin:
 soluble products of digestion pass through
quickly
5. Dense capillary network:
 removes the digested food
SMALL INTESTINES
U R WUT U EAT
 Glucose,
amino acids Remaining nutrient
Water soluble vitamins,
mineral
 Fat soluble
Vitamin
(A,D,E,K)

Fatty
Glycerol
acids

Blood
stream
 ASSIMILATION
OF DIGESTED FOOD
 Assimilation

Metabolic process where the nutrient are

used to form complex compound or
structural component.
Nutrient utilization after it has been
absorb.
 Liver – checkpoint which control the
amount nutrient released into the
bloodstream.
LIVER

CHECK
POINT
 5 Functions of liver
 Secrete bile
 Regulate of blood glucose concentration
 Detoxification
 Storage of nutrients
 Deamination of amino acids

U R WUT U EAT
Transport of nutrients and assimilation in the liver and
body cells
U R WUT U EAT
FORMATION OF FAECES AND
DEFAECATION
 1.Identify the parts of the digestive
system where the formation of faeces
takes place.
 2. Describe the formation of faeces
 3.Explain the role of microorganisms in
the colon and the effect of antibiotics on
them.
 In the colon.
colon

caecum
appendix rectum
 The colon reabsorbs almost 90% of water and
minerals into the bloodstream.
 Absorption of water from the indigested remains in
the colon results in the formation of faeces, which
are the semi solid waste.
 From the colon, the waste is passed into the Rectum
 In the rectum, the faeces will stored temporarily.

Rectum
 1)Feed on the
undigested materials in
colon/ clean the colon

Roles of
microorganism in
colon

2) Produce
substances that can 3) Synthesis the
kill harmful Vitamin K & Some
microorganism Vitamin B
Kill the microorganism

Lower body
resistance to infection
&

Disrupt the production

of Vitamin K and B
 Colon:
absorbs water

Rectum:
stores FAECES before
being expelled through
the ANUS
4. Egesting
Question 1
Question 2
 The elimination of faeces is known as
defaecation.
 When the rectum is full, the muscles of the
wall of the rectum contract to eject the
faeces via the anus.
 Importances of high fibre:
- Presence of high fibre helps to move food along the
intestinal tract and stimulates the muscles to push out
the faeces.
 Constipation (painful defaecation)
 Chronic constipation is associated with
haemorrhoids and lead to colon cancer.
EVALUATING HABIT
 Relate eating habits with health problems.
 Evaluate critically whether a particular
eating habit is good or bad.
THE IMPORTANCES OF
A HEALTHY
DIGESTIVE SYSTEM
 Predict the effects of a detective digestive
system on health.
 How to take care of the digestive system?
 Define what is empty calories.
 Why defective pancreas or stomach may
disrupt food?
 6.11
UNDERSTANDING
THE MECHANISM
OF
PHOTOSYNTHESIS
 LEARNING OUTCOMES
1. identify the parts of chloroplast related to photosynthesis,
2. explain the light reaction of photosynthesis,
3. explain the dark reaction of photosynthesis,
4. compare and contrast light reaction and dark reaction in
photosynthesis,
5. relate light reaction with dark reaction in photosynthesis,
6. write an equation to represent the process of
photosynthesis.

 Detailed structure of chloroplast is not required.

 Detailed pathways for light and dark reactions are not
required.
LEAF ANATOMY AND PHOTOSYNTHESIS
 1. Identify the parts of chloroplast related to
photosynthesis

 Chloroplast contains
membranous
structures, which
are pile up into
stacks called grana.
 Grana contain light
trapping pigment
chlorophyll.
 Grana embedded in
stroma
PRACTICE !!!
 2. Explain the light reaction and dark reaction of
photosynthesis
 LIGHT REACTION (PHOTOLYSIS OF WATER)
 Occurs in the presence of light which takes place in the
grana.
 Chlorophyll captures light energy and excites the electrons
of chlorophyll molecules to higher energy levels.
 Electrons leave the chlorophyll molecules.
 Light energy split water molecules into hydrogen ion (H+)
and hydroxyl ion (OH-). This process is called photolysis of
water.
 H+ combine with electrons released by chlorophyll to form
hydrogen atom.

Light energy
24H2O chloropyll 24 H+ + 24OH-
24H+ + 2e- 24H (hydrogn atoms)
 At the same time, each hydroxyl ion loses an
electron to form a hydroxyl group.
 This electron received by chlorophyll.
 The hydroxyl groups then combine to form
water and release oxygen to atmosphere and
later used for cellular respiration.

24OH- 24OH + 2e-

24OH 12H2O + 6O2

The ATP molecules provides energy while the

hydrogen atoms provide reducing power for the dark
reaction which takes place in the stroma.
 SUMMARY OF LIGHT REACTION
 The reaction involved is Photolysis of water
1. Light energy split water molecules into hydrogen ion
(H+) and hydroxyl ion (OH-).
Light energy
24H2O 24 H+ + 24OH-
chloropyll
2. H+
combine with electrons released by chlorophyll to form
hydrogen atom.

24H+ + 24e- 24H (hydrogn atoms)

3. each hydroxyl ion loses an electron to form a
hydroxyl group

24OH- 24OH + 24e-

4. The hydroxyl groups then combine to form water and
release oxygen to atmosphere.

24OH 12H2O + 6O2

DARK REACTION (reduction of carbon dioxide)
 Also known as calvin cycle.
 Hydrogen atoms are used to reduce/fix carbon
dioxide catalysed by photosynthetic enzymes.
 Result of the reaction: reduction of carbon
dioxide into glucose.
6CO2 + 24H ----------- 6(CH2O) + 6H2O
 Six units of (CH2O) combine to form one
molecule of glucose

6(CH2O) ---------- C6H12O6

4. Compare and contrast light reation and
dark reaction in photosynthesis
Light reaction Differences Dark reaction

Day time Time of reaction Day and night

Grana Site of reaction Stroma

Water Substances Carbon dioxide

required for
reaction
O2 and H2O Products of Glucose and H2O
reaction
Occur Photolysis of water Does not occur
5.Relate light reaction with dark reaction in
photosynthesis
A)The light reaction (GRANA)
Loses its electron
e to the chlorophyll e

Chlorophyll absorb light energy Light energy split water molecule

e
Chlorophyll release an electron
Hydrogen ion Hydroxyl ion
e
(H+) (OH-)
then received by e
the hydrogen ion Loses e to
form a form hydroxyl
hydrogen
atom
hydroxyl
combines
used in the dark
reaction
form
WATER &
OXYGEN
 5.Relate light reaction with dark reaction in
photosynthesis
B) The dark reaction (STROMA)
Hydrogen atom from form basic
the light reaction units of
glucose
Act as reducing power/ basic units of
(CH2O)n
use to FIX CO2 glucose
combines 6CH2O
Carbon dioxide
molecule

form water
glucose

Condensation process
change to starch

6 CO2 + 12 H2O + Light energy  C6H12O6 + 6 O2 + 6 H2 O

 PRACTICE !!!

1. Name the Process L, Gas Y and Z. [3 MARKS]

2. Name process K. Explain the part played by sunlight in
process K. [2 MARKS]
3. Explain how process L can produce the substance Z.[2 MARK]
 ANSWER
1. Process L= Dark Reaction, Gas Y= Oxygen Z= Glucose,
2.Name process K. Explain the part played by sunlight in
process K. [2 marks]
1. Photolysis / Hydrolysis of water.
2. Light energy split water molecules into hydrogen ion (H+)
and hydroxyl ion (OH-).

3.Explain how process L can produce the substance Z.[2

marks]
1. Hydrogen atoms are produced during photolysis of
water
2. Which will be used to reduce carbon dioxide during the
dark reaction to produce Z (glucose).
 4. Write an equation to represent the
process of photosynthesis
 ENTIRE PROCESS OF PHOTOSYNTHESIS

Light energy
6H2O + 6CO2 C6H12O6 + 6O2
chloropyll

WATER CARBON DIOXIDE GLUCOSE OXYGEN

 6.12
THE FACTORS
AFFECTING
PHOTOSYNTHESIS
 LEARNING OUTCOMES
1. identify the factors affecting the rate of photosynthesis,
2. design an experiment to investigate the effect of light
intensity on the rate of photosynthesis,
3. identify the factor that limits the rate of photosynthesis at
different light intensity,
4. explain the effects of temperature and concentration of
carbon dioxide on the rate of photosynthesis,
5. explain the difference in the rate of photosynthesis in
plants throughout the day based on the changes in light
intensity and temperature,
6. identify some ways to meet the need of increasing the
productivity of crops based on factors affecting the rate of
photosynthesis.
 1. Identify the factors affecting the
rate of photosynthesis

3 FACTORS
i. Light intensity
ii. Concentration of carbon dioxide
iii. Temperature
 6.14
UNDERSTANDING THE
TECHNOLOGY USED IN
FOOD PRODUCTION
 LEARNING OUTCOMES
1. explain the need for improving the
quality and quantity of food,
2. explain the effort to diversify food
production,
3. explain ways to improve the quality and
quantity of food production in the country.
2. EXPLAIN THE EFFORT TO DIVERSITY
FOOD PRODUCTION.

 CONSUMING :-
 Ulam
 Various source of proteins ( rabbit,
freshwater fish)
 Mushroom
3. EXPLAIN WAYS TO IMPROVE THE QUALITY
AND QUANTITY OF FOOD PRODUCTION IN
THE COUNTRY.
1. Direct seeding.
2. Hydroponic.
3. Aeroponics.
4. Breeding of plants.
5. Breeding of animals.
6. Tissue culture
7. Genetic engineering.
8. Soil management.
9. Biological control.
WAYS TO IMPROVE THE QUALITY AND
QUANTITY OF FOOD PRODUCTION
1. DIRECT SEEDING 2. HYDROPONIC
WAYS TO IMPROVE THE QUALITY AND
QUANTITY OF FOOD PRODUCTION
3. AEROPONICS. 4. TISSUE CULTURE
 WAYS TO IMPROVE THE QUALITY AND
QUANTITY OF FOOD PRODUCTION
5. GENETIC ENGINEERING.
 WAYS TO IMPROVE THE QUALITY AND
QUANTITY OF FOOD PRODUCTION
6. BIOLOGICAL CONTROL.

Lady Bugs are natural predators of

Aphids

 Predatory stink bug eating a leaf beetle larva

PRACTICE !!
 6.15
TECHNOLOGICAL
DEVELOPMENT
IN
FOOD PROCESSING
 LEARNING OUTCOMES
1. explain the necessity for food processing,
2. describe the development of food
processing technology,
3. relate food processing methods with
factors causing food spoilage,
4. assess the methods of food processing to
justify the choice of consuming certain
processed food.
1. Explain the necessity for food
processing
 To make the food:
1) more attractive,
2) more palatable,
3) last longer.
 prevent food spoilage
 Increase it commercial value
 increased the variety of products
 2. Relate food processing methods with
factors causing food spoilage.
Food Methods Examples
processing

Cooking Heat food to high temperature can kill Meat, fish,

microorganisms and denture enzymes etc
that causes the breakdown of food

Fermentation Produce ethanol which stops the activity Fruit

of bacteria. juices

Drying Prevent microorganisms from growing Fish,meat,

as microorganisms cannot live without flour,etc
water. Stop enzymatic activity.
3. Assess the methods of food processing to justify
the choice of consuming certain processed food

 Canning can lower the nutritional value of

food because vitamins and some nutrients
in food are destroyed at high temperature.
 Food additive are found to be cancer
causing.
 Food preserved in salt and sugar can lead
to diabetes and high blood preasure.
 Etc…
 4. Why are used in foods?
1) To maintain product consistency
2) To improve or maintain nutritional value
3) To maintain palatability and
wholesomeness.
4) To enhance flavour or impact desired
colour.
 STATE TRIAL TERENGGANU 2009

Food preservation involves methods of preparing food to extend

the lifespan and to avoid wastage of food.
Pengawetan makanan melibatkan kaedah peyediaan untuk
memanjangkan tempoh hayat dan mengelakkan pembaziran
makanan.

Based on the above statement, explain the necessity for

food processing.
Berdasarkan pernyataan di atas, terangkan keperluan
pemprosesan makanan. [10 marks]
 STATE TRIAL TERENGGANU 2009

Type of food Food preservation

Jenis makanan method
Kaedah pengawetan
makanan

Milk Pasteurisation
Susu Pempasteuran
Fruits Canning
Buah-buahan Pengetinan
Meat
Table and fish
1 shows Refrigeration
several methods of food preservation that
being used dan
Daging in food
ikanprocessing. Describe how the method
Penyejukbekuan
can preserve food for along period of time.
[10 marks]
 Biology

Wake up
Ahmad! I’ve Why doesn’t
been talking for
half an hour
she make it
relevant to
This is me?
hard!!
Animal -Nucleus
cell -chromosomes

This is really
She uses
boring!!
words I don’t
understand

Z…z
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She’s
Why doesn’t been
she speak
up? I can’t
hear!!!
THAT’S ALL talking
non-stop
for half an
THANK YOU!!! hour