1. Chapter 2: Nutrition
2.1) Classes of Food
1. Importance of food
a) Provides _______________ to carry out ________________________ and functions
b) Provides _______________ to do _________________
c) Growth of ____________________________ and repair ________________ tissues
d) Maintain good ______________ and fight _______________
2. Food are divided into _____ classes:
a) e)
b) f)
c) g)
d)
3. Carbohydrate
a) Consists of carbon, ______________________________________________________
b) Includes sugar, _________________________________________________________
c) Smallest unit is _______________
d) Sources : ______________________________________________________________
e) Function : Provide _________________
4. Protein
a) Consists of carbon, ____________, _______________ and _______________
b) Some may have sulphur and phosphorus
c) Smallest unit is _________________________
d) Sources : ______________________________________________________________
e) Functions : (i) Growth and ________________ repair body tissues
(ii) Form enzymes, hormones and antibodies
(iii) Source of energy during _______________
(iv) Prevent _____________________
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2. 5. Fats
a) Consists of carbon, _______________ and _______________
b) Smallest unit are ___________________ and _____________________
c) Sources : ______________________________________________________________
d) Functions : (i) Source of ________________ (two times more than carbohydrate)
(ii) Heat __________________ (keeps body warm)
(iii) Protect __________________ from injury
(iv) Dissolve _______________________ vitamins (Vitamin A, D, E & K)
6. Vitamins
a) Organic compound needed in ___________________ amount.
b) Vitamin deficient can cause ________________ but excess of vitamins can become
_____________ to our body.
c) Divided into water soluble (Vitamin ____ & ___ ) and fat soluble (Vitamin ___, ___,
___ & ___ )
Vitamin Sources Effect of deficiency
A
B
C
D
E
K
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3. 7. Minerals
a) Inorganic compounds required in __________ amount.
b) Needed for proper growth and development.
c) Excess minerals are excreted through _____________ and ____________.
Mineral Sources Functions Deficiency
Calcium
Phosphorus
Iodine
Iron
Sodium
Potassium
8. Fibre / Roughage
a) From ______________ in plants
b) Sources : ______________________________________________________________
c) Importance : Stimulate peristalsis
d) Lack of fibre causes _________________________________
9. Water
a) Average _____ glasses per day.
b) Lost a lot of water from ______________ and _____________
c) Sources : ______________________________________________________________
d) Importance : (i) Helps in __________________ and ________________ process
(ii) Controls body _____________
(iii) As _____________ for chemical reaction in body.
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4. 10. Food test
Food Test Procedure Observation
Starch 2cm3 starch solution + few Brown colour of iodine
drops iodine turns _________________
colour
Glucose 2cm3 glucose solution + Light blue colour of
2cm3 Benedict solution Benedict solution turns
Heat in water bath into _________________
precipitate
Protein 2cm3 albumen + 2 drops White precipitate is
Million’s reagent formed when Millon’s
Heat in water bath reagent is added.
White precipitate turns
____________ precipitate
on heating
Fat Ethanol + 5 drops of ________________ is
cooking oil formed
Shake and let it settle for 2
minutes
1 drop of cooking oil on _________________ is
filter paper formed
Allow to dry
2.2) Balanced Diet
1. Balanced diet is eating all classes of food in ____________ proportion.
2. Food pyramid
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5. 3. Factors determining balanced diet
Factor Example
Size
Jobs
Health
4. Calorific value
a) Calorific value is of food is the amount of _______________ released from 1 gram of a
particular food
b) The energy stored in food is measured in _______________ and ________________.
c) 1 cal = ___________ Joule
d) Kamal has his lunch which consists of nasi lemak (421 cal), curry (530 cal), roti canai
(275 cal) and a cup of Milo (316 cal). Calculate the calorific value of the lunch Kamal
had in kiloJoule.
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6. 2.3) Human Digestive System
1. The process of ________________________ food into soluble and diffusible molecules.
2. Carried out by _______________, a special protein produced by body to ____________
up chemical reactions in body.
3. 3 main types of digestive enzymes:
a) ________________________ (helps in carbohydrate digestion)
b) ________________________ (helps in protein digestion)
c) ________________________ (helps in fat digestion)
4. Non-digestive enzymes that help in digestion:
a) Hydrochloric acid (produced in ______________ )
b) Bile (produced in _________________ )
5. Human digestive system
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7. 6. Digestion in human
Mouth (enzyme _____________________ )
 Starch __________________
Esophagus
 Food is churned into ____________ via process
______________________
Stomach (gastric juice)
 Protease : Protein  ____________________
 Hydrochloric acid (not enzyme):
Stops action of enzyme from saliva and kills
_____________________
Partially digested food in stomach is known as
__________________
Duodenum (pancreatic juice + bile)
 Protease : Polypeptides  ________________
 Amylase : Starch  __________________
 Lipase : Fat  _______________________ +
_________________
 Bile (not enzyme): ________________ fat,
neutralize ___________ from stomach
Small intestine
 Maltose  _________________________
 Peptides  _________________________
 Fat  ________________________ +
___________________
2.4) Absorption of Digested Food
1. Digested food (glucose, amino acids, fatty acids and glycerol) and vitamins are absorbed
by ________________ of __________________________ via diffusion into bloodstream.
2. Adaptations of small intestine
a) Has a lot of _______________ on its surface to increase the ______________________
b) Each villus has ____________ epithelial wall to enable diffusion of digested food.
c) There is a rich network of ________________________ in each villus.
d) ___________ (6m) for greater absorption.
e) Moist lining of epithelial wall allows digested food molecules to dissolve easily.
f) Peristalsis in small intestine enhances absorption
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8. 2.5) Reabsorption of Water and Defecation
1. Undigested food, minerals and water enters ______________ intestine.
2. Most water and minerals are ___________________ in the large intestine.
3. As water is absorbed, the mixture becomes solid waste, known as __________________.
4. Feaces is stored in _________________ before being expelled via anus. This process is
known as ____________________.
5. Lack of fibre will cause ____________________________.
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