2.

1 (pg: 40)

classes
of
food
CLASSES OF FOOD
CARBOHYDRATES
PROTEINS
FATS
VITAMINS
MINERALS
FIBRE
WATER
Food test
Carbohydrates are organic compound made up of
the elements carbon, hydrogen, and oxygen
Four main types of carbohydrates:
CARBOHYDRATES
Starch Simple sugar Glycogen Cellulose
Found in
plants
Food that
contain
starch: rice,
bread, cakes,
biscuits,
potatoes,
bananas
Ex: glucose and
fructose
Found in syrup,
honey, jam, and
sweet drinks
Found in
liver and in
most kind of
meat
Found in
plant cell
Present in
fruits and
vegetables
Food rich in carbohydrates:
RICE
NOODLE
CAKE
BREAD
Our bodies use energy obtained from
carbohydrates to:
Carry out physical activities and do work

Carry out life processes such as growth and
respiration

Keep our body temperature constant
Proteins are organic compounds containing
carbon, hydrogen, oxygen, and nitrogen

Some proteins also contain sulphur, and
phosphorus

Made up of amino acids

2 types of proteins:
Animal proteins: fish, meat, eggs, milk
Plant proteins: soy beans, cereals
PROTEINS
Food rich in proteins:
FISH
MEAT
CHICKEN
MILK
EGGS
Our bodies need protein :

to build new cells

to repair damaged cells

to replace matured cells

Fats contain carbon, hydrogen, and oxygen

Consist of fatty acids and glycerol

2 main types of fats:
Animal fats: butter, cream, meat, eggs
Vegetable oils: margarine, palm oil, olive
oil
FATS
Food rich in fats:
OIL
BUTTER
Function of fats:
Provides energy: 1g of fat provides twice the
amount of energy as 1g of carbohydrate

Keep us warm: the layer of fat below our skin
acts as a heat insulator

Protect internal organs from damage

Transport and store fat soluble vitamins (A,
D, E, and K)

Organic substances which help keep us
healthy

Needed in small quantities

Shortage of vitamin in our diet may lead to
deficiency diseases
VITAMINS
Vitamin Sources

Functions Effects of Deficiency
A Milk, carrot, cold liver,
eggs
Good vision, especially
night vision
Night blindness
Dry and scaly skin
B Milk, eggs, cereals,
yeast, vegetables
Healthy skin
Good nerve function
Controls cell respiration
Beri-beri
Pellagra
C Fresh fruit
vegetables
Healthy gums, teeth, and
skin
Prevent infections
Scurvy (bleeding gums)
Low resistance to coughs,
colds, and flu
D Fish, eggs, liver
Produced by our skin
when exposed to
sunlight

Formation of strong
bones and healthy teeth
Rickets (dental decay and
weak bones)
E Beans, palm oil,
vegetable oil, egg
yolk
Healthy reproductive
system
Sterility
Poor circulation of blood
K Produced in the
intestines by bacteria
Egg yolk, liver
Clotting of blood Slow clotting of blood
Food rich in vitamins:
Inorganic compound substances needed by
our body in small amount for healthy growth
and development

Shortage of minerals in our diet may lead to
deficiency diseases

If we consume more minerals than we need,
they will be removed from our body through
sweat and urine
MINERALS
Mineral Sources Functions Effects of
deficiency
Calcium
Milk, eggs, cheese,
bread, green
vegetables
Formation of strong
teeth
Clotting of blood
Rickets
Slow clotting
of blood
Iron
Meat, liver, egg yolk,
green vegetables,
seafood
Formation of
hemoglobin in red
blood cell
Anaemia
Iodine
Seafood, seaweed,
iodinised salt
Prevents goiter Goiter
Fluorine
Fluoridated tap water,
mineral water, fish
Formation of strong
bones
Brittle teeth
and bones
Phosphorus
Meat, milk, fish. eggs,
beans, cheese
Formation of strong
bones and teeth
Rickets
Dental decay
Potassium
Meat, fish, cereals,
bananas, cheese
Healthy nervous
system
Muscle
cramps
Food rich in mineral:
Made up of cellulose from plant cell walls

Cannot be broken down in the digestive system

Can hold a lot of water

Function:
Help the movement of food along the digestive canal
To prevent constipation

Lack of fibre: Constipation which may lead to
hemorrhoids (piles are swollen veins at the anus)

FIBRE
Food rich in fibre:
Wholemeal bread

Vegetables

Oats

Guava
70% of persons body weight made up of
water

Our body losses water through sweat and
urine

We obtain water from drinks, fruits, and
vegetables

Water is found in body cells and body fluids
(blood)
WATER
Our body needs water :
As a medium to carry out chemical reactions

As a solvent for chemical substances

To transport food (nutrients) and gasses

To transport hormones and excretory products

To maintain the concentration of the blood

To maintain our body temperature

Foods rich in water:
Watermelon

Juice

Mineral water

Starfruit

Food test:
FOOD TEST OBSERVATION
Starch Iodine test
Solution turns from brown to dark
blue
Starch solution
Iodine
+
_
Tubes showing colors for positive results of
the test for starch using iodine. The colour
varies with the concentration of the starch.
From left-right the concentrations are: 1%,
0.1% and 0.01%, decreasing 10 times for
each test tube
Iodine test
Potatoes
Food test:
Glucose Benedicts test Formation of brick-red precipitate after
heating
FOOD TEST OBSERVATION
Food test:
Protein Millons test Formation of white precipitate,
which turns brick-red on heating
FOOD TEST OBSERVATION
Meat
Milk
Benedicts Test
WATERBATH
Glucose + Benedicts solution
After heating
WATERBATH
Albumen + Millons
reagent
After heating
Millons Test
Food test:
Fat (i) Emulsion
test



(ii) Filter paper
Fat dissolves in ethanol, to
form an emulsion that
contains tiny fat globules in
the water


Luminous spot on the filter
paper
FOOD TEST OBSERVATION
Match the following vitamins to their
respective deficiency diseases:
VITAMIN
A
B
C
D
E
K
DEFICIENCY DISEASES
Beri-beri
Rickets, tooth decay and
weak bones
Night blindness
Sterility
Scurvy
Prolonged bleeding
Match the following minerals to their
respective deficiency diseases:
Mineral
Calcium
Iron
Iodine
Sodium
Potassium
Phosphorus
DEFICIENCY DISEASES
Anaemia
Rickets, tooth decay and
weak bones
Goitre
Weak muscles
Muscular cramps
Kwashiorkor
Match the following minerals to their
respective functions:
MINERAL
Calcium
Iron
Iodine
Sodium
Potassium
FUNCTIONS
Formation of haemoglobin
Teeth and bones formation
Proper functioning of nerves
and maintaining the
composition of the body fluids
Necessary for muscle
contraction
Growth and prevention of goiter
Complete the table below to show the changes
observed during the given food tests:
Type of food Reagent Positive result
Starch Iodine solution
Protein White precipitate
which turns brick-
red upon heating
Glucose Brick-red
precipitate upon
heating
Fats Alcohol
Blue black colour
Millons reagent
Benedicts
solution
Cloudy,
white emulsion
HOMEWORK: CHECKPOINT 2.1
PAGE: 44 (TEXTBOOK)
BOOK: EXERCISE BOOK