1. Classes of Food 2. Balance diet3. Digestive system 4. Healthy Eating
Where can you find this nutrition facts?10/03/2012 Teacher Nurul MRSM Kuala Klawang 2
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 Habits10/03/2012 Teacher Nurul MRSM Kuala Klawang 3
2.1 Classes of Food Perform physical activities Food enable Building, growing, us to: Repairing cells. Fight diseases10/03/2012 Teacher Nurul MRSM Kuala Klawang 4
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
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 growth10/03/2012 Teacher Nurul MRSM Kuala Klawang 6
2.1 Classes of Food10/03/2012 Teacher Nurul MRSM Kuala Klawang 7
2.1 Classes of Food Carbon Carbohydrate Hydrogen Consists of: Oxygen10/03/2012 Teacher Nurul MRSM Kuala Klawang 8
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 Banana10/03/2012 Teacher Nurul MRSM Kuala Klawang 9
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 simple10/03/2012 Teacher Nurul MRSM Kuala Klawang 10 sugars when needed.
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.10/03/2012 Teacher Nurul MRSM Kuala Klawang 11
2.1 Classes of Food Type of food % of carbohydrate Rice 76 Bread 74 Potato 64 Banana 53 Meat 10 Fish 210/03/2012 Teacher Nurul MRSM Kuala Klawang 12
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 Eggs10/03/2012 Teacher Nurul MRSM Kuala Klawang 14
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.
2.1 Classes of Food1. 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
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’ssolution waterGlucose Brick-red precipitatesolution heat Benedict’s Test for glucose
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.
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.
2.1 Classes of FoodObservation Activity Observation InferenceA) Test for The brown Starch is starch colour of the present. iodine solution turned dark blueB) Test for A brick-red Glucose is glucose precipitate was present. formed
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? White2. What is the colour of the mixture of glucose and Benedict’s solution? light blue3. 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.
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.