SMK SUNGAI PELEK MODUL SAINS TINGKATAN 1 CHAPTER 2: NUTRITION 2.1 Analysing the classes of food.

Class Carbohydrates Proteins Function Fats Vitamins Minerals Provides energy Growth of cells and tissue Repair of damaged tissue and cell Gives energy and warmth Overall health and growth Overall health and growth and development. Prevents constipation Transport food and waste products Maintains body tempeature Butter, vegetable oil Fruits and vegetables Fruits and vegetable Source Rice, bread, noodle Meat, eggs, milk, beans

Fibre Water

Water

FOOD TEST Test A few drops of Iodine is added to the food sample A drop of Benedicts reagent is added to the food sample and heated A drop of Millons reagent is added to the food sample and heated Fats, ethanol and water is mixed together Observation The colour changes from brown to dark blue Brick-red precipitate is formed Brick-red precipitate is formed A cloudy emulsion is formed Conclusion Starch is present Glucose is present

Protein is present

Fats is present

2.2 THE IMPORTANCE OF BALANCED DIET 1. A balanced diet contains all the classes of food in the correct quantities and proportions. 2. the energy contained in food is the calorific content of food and is measured in calories and joules. 1 Calories = 4.2 Joules

2.3

THE HUMAN DIGESTIVE SYSTEM

1. Digestion is the process in which complex food molecules are broken down into simple and small molecules. 2. The pathway of the food travels MOUTH OESOPHAGUS STOMACH SMALL INTESTINE LARGE INTESTINE RECTUM ANUS 3. Enzymes are proteins which speed up chemical processes ENZYME Amylase Protease Lipase FUNCTION Carbohydrate glucose Proteins amino acids Fats fatty acids + glycerols FOUND IN Salivary glands, small intestine Stomach, small intestine Small intestine

2.4

ABSORPTION OF DIGESTED FOOD

1. Digested food are absorbed through the villi of the small intestine and transported by the blood to all body cells 2.5 REABSORPTION OF WATER AND DEFECATION 1. Undigested food enters the large intestine where water is reabsorbed and faeces is formed. 2.6 HEALTHY EATING HABITS

1. Good eating habits is eating healthy foods and eating in moderation

OBJECTIVE QUESTIONS 1. Diagram 1 shows some food.

Diagram 1 What class of food is present in a large quantities in the diagram? A. B. Proteins Fibre D. C. Fats Water

Diagram 3 Which group of food will increase the risk of a heart attack if taken excessively? A. Cereals and rice Fats and sugars Meats and proteins Fruits and vegetables

2.

Diagram 2 show certain food test.

B. C. D.

5. Margarine, butter and oils are usually found at the top level of a food pyramid. Which type of food belongs to the same level? A. Both test tubes show positive result. Which of the following is most likely the food sample tested? A. B. Chocolate milk C. Fish porridge B. Sweet Milk C. D. Eggs Tofu

6. Which factors must be considered when planning a balanced diet? I II III IV A. B. I only III only Type of work Gender Age Names C.I and IV only D. I, II and III

Orange juice D. Peanut oil

3. Which class of food is used mainly to repair damaged cells? A. B. Water Vitamins C. Carbohydrates D. Proteins

4.

Diagram 3 shows a food pyramid

D 7. Diagram 4 shows the human digestive system

Stomach

Small intestine

9. The end products of the digestion of bread and noodles are mainly? A. B. C. D. Vitamins and minerals Amino acids Fatty acid and glycerol Glucose

Diagram 4 What is the importance of organ X? A. To emulsify fats and oil

10. Which health problem is caused by a high salt diet? A. B. Diabetes Hypertension C. D. Obesity Bulimia

B. To digest proteins and produce a thick liquid called chyme C. D. 8. To reabsorb water To produce saliva Diagram 5 shows the flow of food. Food OesophagusYZ Large Intestine Diagram 5 What do Y and Z present? Y A B C Pancreas Liver Small Intestine Z Liver Stomach Pancreas

STRUCTURED QUESTIONS 1. Diagram 1 shows a human digestive system.

DIAGRAM 1 (a)Name two of the parts labelled P, Q, R, S, T, U and V. [2 marks] (b)What is produced by part V? . [1 mark] ( c)Which part does digestion ends? [1 mark] (d)State the function of parts labelled R. S. U. [3 marks

2.

An experiment has been carried out as shown in Diagram 2.Some distilled water from each boiling tube A and B is tested for starch and glucose respectively at the beginning and after 20 minutes.

Diagram 2 (a)What is the aim of the experiment? . [1mark] (b)Complete the table below based on the experiment. Boiling tube Beginning of experiment After 20 minutes [2 marks] (c)What can be inferred from the results in 2 (b). [2marks] (d)State the variables in the experiment. (i) Manipulated variable: ............................................................................ (ii) Responding variable: ........................................................................... (iii) Control variable: ........................................................................... [3marks] (e)Name the reagent used to test for the presence of (i) starch:..... (ii) glucose:..... A ( Test for Starch) Absent B (Test for glucose) Absent

(f)Which part of the alimentary canal is represented by the: (i) visking tube: (ii) distilled water:...

[2marks] ANSWER SCHEMES OBJECTIVE QUESTIONS 1. D 2. C 3. D 4. B 5. A STRUCTURED QUESTIONS 1. (a) P= Stomach Q=Pancreas R=Small intestine T= appendix U= Gall bladder (b) bile (c) small intestine (d) R= produces intestinal juice that contains enzymes/ absorbs the digested food S= reabsorbs water and minerals U= stores bile that emulsify fat into oil droplet 2. (a) showing the absorption of glucose through a visking tube (b) Boiling tube Beginning of experiment After 20 minutes A ( Test for Starch) Absent Absent B (Test for glucose) Absent Present S=Large intestine V= Liver 6. 7. 8. 9. D B D D

10. C

(c) the glucose diffuses through the visking tube because the molecules are smaller than the molecules of starch.

(d) (i) visking tube content (ii) presence of sugar in distilled water (iii) water temperature

(e) (i) iodine solution

(ii) Benedicts solution

(d) (i) small intestine

(ii) blood