Name :_____________________________ Chapter 6 Nutrition

___________________________________________________________________________

1. Table (a) shows the analysis of a fast food in a restaurant.

Jadual (a) menunjukkan analisis bagi sejenis makanan segera di sebuah restoran.

Content of the fast food

Kandungan dalam makanan segera
Excess of mineral salts
Garam mineral berlebihan
Excess of fat
Lemak berlebihan.
Excess of protein
Protein berlebihan
Insufficient fibre
Kekurangan serat
Presence of food preservatives, flavouring and food
colouring.
Kehadiran pengawet makanan, perasa dan
pewarna makanan.
500 ml soft drink
Excess of sugar in the soft drink.
500 ml minuman ringan
Minuman ringan yang berlebihan gula.

Table (a) / Jadual (a)

(a) A teenager frequently consumes the fast food for a long period of time.
Remaja sering kali mengambil makanan segera dalam tempoh jangka masa yang
panjang.

Explain the effects of consuming the above meal for a long period of time compared
to consuming a balanced diet for the same period of time.
Terangkan kesan pengambilan makanan di atas dalam tempoh jangka masa yang
panjang berbanding dengan pengambilan diet seimbang.
[10 marks]

(b) Two individuals took two different types of meal. Individual X consumed the meat as
shown in Table (a) and individual Y consumed the meal as shown in Table (b).
Amount of urine produced by individual X and Y is collected after two hours. The
result shows that the amount of urine produced by individual X is less and more
concentrated compared to individual Y.
Explain the differences.

Dua individu mengambil dua jenis hidangam yang berbeza lndividu X mengambil
hidangan seperti dalam Jadual (a) di atas manakala individu Y mengambil makanan
seperti dalam Jadual (b) di bawah.
Jumlah air kencing yang dihasilkan oleh individu X dan Y di ambil selepas dua jam.
Hasilnya menunjukkan bahawa jumlah air kencing yang dihasilkan oleh indivudu X
adalah sedikit da lebih pekat berbanding dengan individu Y. Terangkan perbezaan
ini.

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK
Name :_____________________________ Chapter 6 Nutrition
___________________________________________________________________________

Meal consumed by individual Y

Makanan yang di ambil oleh individu Y
Bread / Roti
Fruits / Buah-buahan
Vegetables / Sayur-sayuran
500 ml of milk / 500 ml susu
Table (b) / Jadual (b)
[10 marks]

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK
Name :_____________________________ Chapter 6 Nutrition
___________________________________________________________________________

JAWAPAN

Marking scheme Marks

1.(a)
F1- Excess minerals salts can cause higher osmotic pressure in the 1
blood 1
P1 –Higher osmotic pressure can cause high blood pressure
1
F2 – Excess fat will converted into cholesterol 1
P1 – Cholesterol accumulates at the artery wall can cause
arteriosclerosis 1
P2 – High blood cholesterol levels are a risk factor for heart attack and
Stroke 1
1
F3 – Excess protein can cause excess amino acids which lead to gout
P1 – and cause kidney failure 1

F4 – Low in roughage can cause constipation 1

P1 – Deficiency in roughage also leads to difficulties in peristalsis
process 1
along digestive tract
1
F5 – Food preservation, food colouring and food flavouring consist of
carcinogenic substances Max 10
P1 – It may cause cancer
1
(b) 1
F1 – The blood osmotic pressure of individual X is higher because of
excess taking in mineral salt 1
P1 – Pituitary gland is triggered to secrete more ADH(Antidiuretic
Hormone) 1
P2 – Cell lining of distal convulated tubule and collecting duct become 1
more 1
permeable to water 1
P3 – A lot of water is reabsorbed into surrounding blood capillaries 1
P4 – through osmosis
P5 – Adrenal gland is not stimulated to release aldosterone
P6 – less amount of salt be reabsorbed 1
P7 – Hence urine produced by individual X is concentrated and in a
small 1
amount 1
1
F2 - The blood osmotic pressure of individual Y is lower because of the
meal consumed is containing less salt 1
P1 - The osmoreceptor cells in the hypothalamus are less stimulated 1
P2 - Less ADH is secreted 1
P3 - Distal convoluted tubules and collecting duct is less permeable to
water. 1
P4 - Less water is reabsorbed from the filtrate 1
P5 - Adrenal glands is stimulated to release Aldosterone
P6 - Cells lining of distal convoluted tubule and collecting duct become
more permeable to salts.
P7 - Salts are actively reabsorbed into the blood capillaries
P8 – Urine produced by individual Y is dilute and large in amout

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK
Name :_____________________________ Chapter 6 Nutrition
___________________________________________________________________________

2.
(a)(i) Diagram below shows human’s digestive system.
Gambarajah di bawah menunjukkan sistem pencernaan manusia.

Name three enzymes which are found in the part labeled S and state its function.
Namakan tiga enzim yang dijumpai pada bahagian berlabel S dan nyatakan
fungsinya.
[ 3 marks / markah]

(ii) Self-digestion occurs when digestive juices secreted into alimentary canal
destroy the lining of S.
Explain how S protect itself from damaging action of its own digestive juices?
Pencernaan-sendiri terjadi apabila jus pencernaan dirembes ke dalam
Salur alimentari memusnahkan lapisan dalam S.
Terangkan bagaimana S melindungi lapisan berkenaan dari dicernakan oleh jus
pencernaan tersebut.
[ 3 marks / markah]

(iii) Diagram below shows some organs of the human’s digestive system.
Gambarajah dibawah menunjukkan beberapa organ dalam sistem pencernaan
manusia

Explain the role of organ X in digestion .

Terangkan peranan organ X dalam pencernaan
[ 4 marks / markah]

b)
Milk is the only food in a babies diet.
Milk is digested and absorbed in the digestive tract.
Susu adalah satu-satunya makanan dalam gizi seorang bayi.
Susu dicerna dan diserap di dalam saluran pencernaan.
Describe what happens on milk in the digestive system.
Huraikan apakah yang berlaku ke atas susu itu dalam sistem pencernaan.
[10 marks / markah]

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK
Name :_____________________________ Chapter 6 Nutrition
___________________________________________________________________________

JAWAPAN SOALAN ESEI

2 (a) (i) Able to name three enzyme which are found in S in Level
3 and state their functions
Enzyme Function 3
erepsin To hydrolyse peptides to amino acid 1
Maltase To hydrolyse maltose to glucose 1
Sucrase To hydrolyse sucrose to glucose and 1
fructose
2 (a) (ii) Able to explain how S in level 3 protect itself from
damaging action of its own digestive juices
Sample answer
F1 : have bile (from liver) 1
E1 : to neutralise the acidic chime/medium (from stomach) 1 3
F2 : have goblet cells 1
E2 : to secrete/produce/provide mucus into the digestive
tract/ alimentary canal / digestive canal 1
E3 : mucus protect cells from damaging 1
Any 3
2 (a) (iii) Able to explain the role of X in digestion
( organ x is pancreas ) secretes pancreatic juice
containing lipase / amylase / trypsin enzyme 1
( Secretes ) into the duodenum 1
complex food of lipids // starch // proteins are digested 1 4
Lipase hydrolyses lipids to fatty acids and glycerol / Amylase 1
hydrolyses starch to maltose /Trypsin hydrolyses peptones to
peptides 1
Any 4
2 (b) Milk does not react with the enzyme in the mouth and enters
the stomach through the esophagus.
F1 : Digestive in the stomach 1
P1 : Gastric glands in the walls of the stomach secrete
gastric juice 1
P2 : Gastric juice which consists of mucus, hydrochloric
acid and the enzymes pepsin and rennin 1
P3 : Rennin coagulates milk by converting the soluble milk
protein caseinogen into the insoluble casein
Caseinogen enzyme rennin casein 1
P4 : casein is then hydrolysed by enzyme pepsin to pepton
and polypeptide.
Casein + water enzyme pepsin peptone + polypeptide 1
Any 3 3

F2 : Digestive in the duodenum 1

P5 : The enzyme trypsin hydrolysed peptone and
polypeptide into peptides 1
P6 : Fats in the milk is emulsified by the bile to broken down
into tiny droplets // bile emulsifies fats by breaking up large 3
globules of fats into small fat droplets in order to increase the 1
surface area for the action to enzyme lipase

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK
Name :_____________________________ Chapter 6 Nutrition
___________________________________________________________________________

P7 : The enzymes lipase hydrolyses fat into glycerol and

fatty acids 1
Fats + water enzyme lipase glycerol + Fatty acids Any 3

F3 : Digestive in ileum 1
P8 : The enzyme erepsin ( peptidase ) hydrolyses peptide
to amino acids 1
Peptide + water enzyme erepsin amino acid
P9 : The enzyme lactase hydrolses lactose to glucose and 3
galactose 1
Lactose + water enzyme lactase glucose + 1
galactose 10
P10 : The enzyme lipase hydrolyses fats ( emulsified ) to 1
glycerol and fatty acids Any 3
Fats + water enzyme lipase glycerol + fatty
acids 1

** The digestion of milk completed in the ileum

TOTAL 20

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK
Name :_____________________________ Chapter 6 Nutrition
___________________________________________________________________________

3. (a) Explain why salt and sugar are used to preserve food.
Terangkan mengapa garam dan gula digunakan untuk pengawetan makanan.
[3 marks/markah]
(b) Explain how the following food processes are carried out.
Terangkan bagaimana proses makanan berikut dijalankan
i. Pasteurisation
pempasteuran
ii. Fermentation
penapaian
[6 marks/markah]

SkemaJawapan
No Nutrition Marks

3(a) Sugar and salt which added to food makes it hypertonic 1

Microorganisms present in food lose water by osmosis 1 3

Microorganism will die of dehydration 1

(b)( i). Pasteurisation

Is used to preserve milk 1 4
Milk is heated at a temperature of 63 C for 30 minutes or 72 1
C for15 second. 1
The milk is then immediately cooled 1
This treatment will kill most of harmful bacteria in milk 1

(ii). Fermentation
Is carried out by adding yeast to the food 1 2
Fermentation produces ethanol which will kill microorganism 1
Total 9

_____________________________________________________________________________
Modul Berfokus Biologi
JPN PERAK