The document discusses nutrition and healthy eating. It covers the main classes of food including carbohydrates, proteins, fats, vitamins and minerals. It explains that carbohydrates provide energy, proteins aid growth and repair, and fats maintain body temperature and act as insulators. The document also discusses the importance of a balanced diet in meeting the nutritional needs of different organs, and maintaining overall health and fitness by preventing sickness. It describes the human digestive system and processes of absorption and defecation.

1. 1. Classes of Food
2. Balance diet
3. Digestive system
4. Healthy Eating

2. Where can you
find this
nutrition facts?
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3. 2.1 Classes of Food
2.2 The Importance of a
Balanced Diet
2.3 The Human Digestive
System
2. 4 Absorption of
Digested Food
2.5 Reabsorption of Water
and Defacation
2.6 Healthy Eating Habits
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4. 2.1 Classes of Food
Perform physical
activities
Food enable Building, growing,
us to: Repairing cells.
Fight diseases
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5. 2.1 Classes of Food
Vocabularies:
CaFe ViM Fat Pro Wat!? 1. lentil/legume=tumbuha
n kekacang
2. Blood
clotting=pembekuan
darah
3. Nervous system=sistem
Proteins saraf
Water Fats * Effect of
deficiency (pg 42)
Classes
Fibre of Food
Vitamins
Minerals
Carbohydrates

6. 2.1 Classes of Food
So…, what
FOOD? things that can be eaten
substances that are important for
NUTRIENTS?
Growth and body functions
process of taking in food, digesting it
NUTRITION? and using it to provide energy and
materials for growth
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7. 2.1 Classes of Food
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8. 2.1 Classes of Food
Carbon
Carbohydrate Hydrogen
Consists of:
Oxygen
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9. 2.1 Classes of Food
Starch – rice, bread,
Flour bananas
Sugars –
syrup, honey, jam, sugar
Bread
-cane, fruits.
Carbohydrate
presents in: Cellulose – all plant cell
(vegetables)
- cannot be
digested
Potato
Glycogen – liver and
muscles
Banana
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10. 2.1 Classes of Food
What is glycogen?
-excess glucose converted to
glycogen and stored in animal
cells.
-excess glucose to be stored in
the form of starch in plants
cells.
-starch and glycogen can be
broken down again into simple
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sugars when needed.

11. 2.1 Classes of Food
1. Provide energy and enables us to do
work
and physical activities.
2. Physiological processes – growth and
reproduction.
3. Maintain body temperature.
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12. 2.1 Classes of Food
Type of food % of
carbohydrate
Rice 76
Bread 74
Potato 64
Banana 53
Meat 10
Fish 2
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13. 2.1 Classes of Food
Carbon
Hydrogen
Proteins
Consists of:
Oxygen
Nitrogen

14. 2.1 Classes of Food
1. A protein is a big molecule that is
made up of amino acids.
2. Our body mainly is made up of
protein.
3. Protein is needed to repair of
damage or injured tissues and also for
growth of new cells. Fish
Beef Chicken
Eggs
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15. 2.1 Classes of Food
Carbon
Fats Hydrogen
Consists of:
Oxygen

16. 2.1 Classes of Food
1. Fats consists of smaller units of fatty
acids and glycerol.
2. Fats in liquid form is called an oil
3. Animal fats are in solid form at room temperature
4. Fats also can be found in plants like oil palm
and ground nuts
5. The function of fat:
i. used during extreme starvation.
ii. Placed under layer of skin and act as
heat insulator (keep body warm)
iii. Fats around the organ help to protect the
internal organ.

17. 2.1 Classes of Food
1. Test for starch
- the presence of starch can be tested by
iodine solution.
- when iodine is dripped onto starch
solution,
the solution changes to dark blue or
blackish
blue.
Yellowish White tile
brown
iodine Starchy food
solution becomes dark
blue
Iodine test for starch

18. b) Test for sugar1 C l a s s e s o f Test o d
2 . (glucose)- Benedict’s F o
-the presence of sugar can be tested with Benedict’s
solution or Fehling’s solution.
-When the mixture of Benedict’s solution and sugar
solution is heated for two minutes, the solution
changes colour from blue to brick-red precipitate.
Benedict’s
solution
water
Glucose Brick-red precipitate
solution
heat
Benedict’s Test for glucose

19. 2.1 Classes of Food
© Pecutan Kognitif MAS-ICK Cikgu Hamzah

20. 2.1 Classes of Food
© Pecutan Kognitif MAS-ICK Cikgu Hamzah

21. 2.1 Classes of Food
© Pecutan Kognitif MAS-ICK Cikgu Hamzah

22. 2.1 Classes of Food
© Pecutan Kognitif MAS-ICK Cikgu Hamzah

23. 2.1 Classes of Food
Experiment: 2.1
Aim: To test for starch and glucose
Diagram: Figure 2.2
Procedure:
A: Iodine test for starch
1. 2 cm3 of starch solution was poured into a
test tube.
2. 2 drops of iodine solution were added into
into the test tube. The colour change was
observed.

24. 2.1 Classes of Food
B: Benedict’s test for glucose
1. 2 cm3 of glucose solution was poured
into a test tube.
2. 2 cm3 of Benedict’s solution was added
into the test tube.
3. The mixture was heated in a water bath
as shown in Figure 2.2. The colour
change
in the mixture was observed.

25. 2.1 Classes of Food
Observation
Activity Observation Inference
A) Test for The brown Starch is
starch colour of the present.
iodine solution
turned dark
blue
B) Test for A brick-red Glucose is
glucose precipitate was present.
formed

26. 2.1 Classes of Food
Conclusion:
1. Starch turns brown iodine solution to ______________.
2. Glucose produces ______________ when heated with
Benedict’s solution.
Discussion:
1. What is the colour of the starch before iodine is added to
it? White
2. What is the colour of the mixture of glucose and
Benedict’s solution? light blue
3. What happens to a piece of bread when a few drops of
iodine solution are dropped on it?
The spots that the iodine solution falls on become dark
blue.

27. 2.1 Classes of Food
4. Other than Benedict’s solution, what other
solution can be used to test for the
presence of glucose? Fehling’s solution
*A doctor can detect diabetes by
testing the patient’s urine for
sugar.

28. 2.1 Classes of Food

29. 2.1 Classes of Food
1. Why do we need to eat?
because the food will supply us
with the essential energy
Because organs in body needs
food

30. 2.1 Classes of Food
2. Why the balance nutrition
is important to us?
each organ in the body functions differently, so
it needs different amount of nutrition
To keep fit and prevent sickness

31. 2.1 Classes of Food
2. Why the balance nutrition
is important to us?
each organ in the body functions differently, so
it needs different amount of nutrition
To keep fit and prevent sickness

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