Pembelaja TEMA 1 : Penyenggaraan dan Kesinambungan Hidup

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BAB
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Nutrisi

3 Nutrition

Konsep PENTING
IMPORTANT concepts
Peta Titi

contoh Kelas makanan Ujian makanan Gizi seimbang

examples Classes of food Food tests A balanced diet
as as
Faktor Karbohidrat dan Ujian iodin dan Dipengaruhi oleh
penghubung protein ujian Millon umur dan iklim
Relating factor Carbohydrates and Iodine and Millon’s Influenced by age and
proteins test climate

contoh Organ pencernaan Enzim pencernaan Usus besar Tisu badan

examples Digestive organs Digestive enzymes Large intestine Body tissues
as as
Faktor Mulut dan usus Amilase (mencerna Penyerapan Asimilasi dan
penghubung kecil kanji) dan protease semula air dan respirasi berlaku
Relating factor Mouth and small (mencerna protein) penyahtinjaan Assimilation and
intestine Amylase (digests Reabsorption respiration take
starch) and protease of water and place
(digests proteins) defecation

APAKAH NUTRISI?
WHAT IS NUTRITION?
Nutrisi ialah pengambilan makanan mengikut keperluan badan untuk pertumbuhan dan kesihatan
badan. Selain pengambilan makanan, nutrisi merangkumi penyerapan makanan dan asimilasi. Apakah
proses asimilasi?
Nutrition is the intake of food according to the needs of the body for growth and health. Besides the intake of
food, nutrition includes absorption of food and assimilation. What is the process of assimilation?

24
 NOTA BESTARI
Kelas Makanan
1. Karbohidrat terdiri daripada unsur karbon, hidrogen
dan oksigen.
2. Terdapat tiga jenis karbohidrat yang utama, iaitu
kanji, glikogen dan selulosa.
3. Protein terdiri daripada unsur karbon, hidrogen,
oksigen dan nitrogen. Sesetengah protein juga
mempunyai fosforus dan sulfur.
4. Protein digunakan untuk membina tisu badan,
mensintesis enzim, hormon dan antibodi.
5. Lemak juga terdiri daripada karbon, hidrogen dan oksigen
tetapi nisbah yang berlainan daripada karbohidrat.
6. Vitamin diperlukan dalam kuantiti yang kecil sahaja
untuk mengekalkan kesihatan yang baik.
7. Vitamin dikelaskan kepada dua kumpulan, iaitu
vitamin larut air (vitamin B dan C) dan vitamin larut
lemak (vitamin A, D, E dan K).
8. Vitamin diperoleh daripada sayur-sayuran, buah-
buahan, susu dan daging.
9. Badan kita memerlukan mineral dalam kuantiti yang
kecil sahaja bagi pertumbuhan dan perkembangan
badan.
10. Pelawas terdapat dalam makanan yang mengandungi
selulosa.
11. Makanan dan minuman membekalkan air yang
diperlukan oleh badan.
Kepentingan Gizi Seimbang
1. Gizi seimbang ialah makanan yang terdiri daripada
semua kelas makanan dalam kuantiti yang betul.
2. Gizi seimbang diperlukan untuk bekalan jumlah
tenaga yang betul, pertumbuhan badan yang
seimbang, mengekalkan kesihatan badan dan
mengelakkan daripada menghidapi penyakit-
penyakit seperti skurvi dan riket.
3. Faktor yang mempengaruhi gizi seimbang ialah
umur, saiz badan, jantina, pekerjaan, iklim dan
keadaan kesihatan.
4. Nilai kalori makanan ialah jumlah tenaga yang
dibebaskan apabila satu gram makanan dibakar
dengan lengkap.
5. Jumlah tenaga dalam suatu makanan disukat dalam
unit kalori atau joule.
6. Gizi seimbang, kerap bersenam dan gaya hidup yang
sihat adalah penting untuk mengekalkan kesihatan
badan.
Sistem Pencernaan Manusia
1. Pencernaan ialah proses penguraian makanan yang
kompleks atau besar kepada molekul yang lebih kecil
yang boleh larut dan sedia diserap oleh badan.
2. Pencernaan berlaku dalam dua peringkat:
(a) Pencernaan fizikal – pemecahan makanan
yang besar kepada cebisan lebih kecil dengan
bantuan gigi, lidah dan air liur.
25
Classes of Food
1. Carbohydrates are made up of carbon, hydrogen
and oxygen.
2. There are three main types of carbohydrates, i.e.
starch, glycogen and cellulose.
BAB
3. Proteins are made up of carbon, hydrogen, oxygen
and nitrogen. Some proteins also contain phosphorus
and sulphur.
4. Proteins are used for building body tissues,
3
synthesising enzymes, hormones and antibodies.
5. Fats are also made up of carbon, hydrogen and
oxygen but the ratio is different from that of
carbohydrates.
6. Vitamins are required in only small quantities to
maintain good health.
7. Vitamins are classified into two groups, i.e. water-
soluble vitamins (vitamins B and C) and fat-soluble
vitamins (vitamins A, D, E and K).
8. Vitamins are obtained from vegetables, fruits, milk
and meat.
9. The body requires only small quantities of mineral
for growth and development of body.
10. Fibre (dietary fibre) or roughage is found in food
which contains cellulose.
11. Food and drinks supply water which is necessary for
the body.
Importance of a Balanced Diet
1. A balanced diet is food that has all the classes of
food in the right quantities.
2. A balanced diet is necessary for supplying the
right amount of energy, balanced body growth,
maintaining the health of the body and preventing
deficiency diseases such as scurvy and rickets.
3. The factors that affect a balanced diet are age, body
size, gender, work, climate and the state of health.
4. The calorific value of food is the total energy released
when one gram of food is burned completely.
5. The amount of energy in a food is measured in units
of calorie or joule.
6. A balanced diet, regular exercise and healthy
lifestyle are essential for maintaining body health.
Human Digestive System
1. Digestion is the break down of complex or large food
to smaller molecules that are soluble and ready to
be absorbed by the body.
2. Digestion takes place in two stages:
(a) Physical digestion – breaking down of large
food into smaller pieces with the help of teeth,
tongue and saliva.
 (b) Pencernaan kimia – penguraian molekul-
molekul kompleks makanan kepada molekul-
molekul ringkas dengan bantuan enzim.
3. Sistem pencernaan manusia terdiri daripada satu
tiub yang disebut salur pencernaan dan beberapa
organ lain seperti hati dan pankreas.
4. Salur pencernaan terdiri daripada mulut, esofagus,
perut, duodenum, usus kecil, usus besar, rektum dan
dubur.
Pencernaan Makanan
BAB
1. Enzim ialah bahan protein yang mempercepatkan
proses pencernaan makanan. Enzim memecahkan
3 molekul kompleks makanan kepada molekul yang
lebih kecil dan ringkas.
2. Jenis enzim yang dirembeskan dan makanan yang
dicerna:
(a) Mulut – amilase liur (kanji → maltosa)
(b) Perut – protease dalam jus gaster (protein →
polipeptida)
(c) Duodenum – jus pankreas menghasilkan
amilase pankreas (kanji → maltosa), protease
(polipeptida → dipeptida) dan lipase (lemak →
asid lemak + gliserol)
(d) Usus kecil – maltase (maltosa → glukosa) dan
protease (dipeptida → asid amino)
3. Kelas makanan dan hasil akhir pencernaan:
(a) Karbohidrat – glukosa
(b) Protein – asid amino
(c) Lemak – asid lemak dan gliserol
Penyerapan Makanan
1. Penyerapan makanan ialah proses yang mana hasil
akhir pencernaan masuk ke dalam aliran darah
melalui dinding usus kecil.
2. Permukaan usus kecil diliputi oleh berjuta-juta
unjuran halus dengan panjang kira-kira 1 mm.
Unjuran ini disebut vilus.
3. Makanan tercerna dalam bentuk yang paling ringkas
diserap oleh vilus-vilus pada dinding usus kecil ke
dalam aliran darah.
4. Kecekapan penyerapan makanan tercerna di usus
kecil boleh ditingkatkan oleh:
(a) bilangan vilus yang banyak untuk menambahkan
luas permukaan.
(b) vilus yang mempunyai dinding yang sangat
nipis, iaitu setebal satu sel.
(c) vilus yang mempunyai banyak kapilari darah.
Penyahtinjaan
1. Tugas utama usus besar ialah penyerapan semula
air.
2. Makanan yang tidak tercerna dalam usus besar
disingkirkan sebagai najis atau tinja melalui proses
penyahtinjaan.
3. Jika seseorang mengalami kesukaran untuk
membuang air besar, dia dikatakan menghidap
sembelit.
4. Sembelit disebabkan oleh kekurangan air dan
pelawas dalam gizi pemakanan.
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(b) Chemical digestion – the breaking down of
complex food molecules into simple molecules
with the help of enzymes.
3. The human digestive system consists of a tube that
is called the digestive tract and several other organs
such as the liver and pancreas.
4. The digestive tract is made up of the mouth,
oesophagus, stomach, duodenum, small intestine,
large intestine, rectum and anus.
Digestion of Food
1. Enzymes are proteins that speed up the process of
digestion of food. Enzymes break down complex food
molecules to smaller and simpler molecules.
2. The types of enzymes secreted and the food digested:
(a) Mouth – salivary amylase (starch → maltose)
(b) Stomach – protease in the gastric juice (protein
→ polypeptides)
(c) Duodenum – pancreatic juice produces
pancreatic amylase (starch → maltose),
protease (polypeptides → dipeptides) and lipase
(fat → fatty acids + glycerol)
(d) Small intestine – maltase (maltose → glucose)
and protease (dipeptides → amino acids)
3. The classes of food and final products of digestion:
(a) Carbohydrates – glucose
(b) Protein – amino acids
(c) Fat – fatty acids and glycerol
Absorption of Food
1. Absorption of food is the process in which the end
products of digestion enter the bloodstream through
the walls of the small intestine.
2. The surface of the small intestine is covered with
millions of fine projections about 1 mm long. These
projections are called villi.
3. Food that has been digested into the simplest form
is absorbed by the villi on the walls of the small
intestine into the bloodstream.
4. The efficiency of absorption of digested food in the
small intestine can be increased by:
(a) having a large number of villi to increase the
surface area.
(b) the villi having very thin walls, i.e. one-cell thick.
(c) the villi with many blood capillaries.
Defecation
1. The main function of the large intestine is to reabsorb
water.
2. Undigested food in the large intestine is removed as
faeces through the process of defecation.
3. If a person has problems passing
motion, he or she is said to be
suffering from constipation.
4. Constipation is caused by a lack
of water and fibre in the diet.
Nota Grafik
 Standard Kandungan
3.1 Kelas makanan Tarikh:

Kelas makanan dan fungsinya

3.1 AKTIVITI
PERBINCANGAN Classes of food and their functions
PBD
Kontekstual

Buku teks m/s 46 – 50

1 Nyatakan kelas makanan berdasarkan fungsinya.
State the classes of food based on their functions. TP2

Protein/Protein Lemak/Fat Vitamin/Vitamin Air/Water

Pelawas/Fibre (Roughage) Karbohidrat/Carbohydrate Mineral/Mineral

Kelas makanan Fungsi

BAB
Classes of food Functions

(a) Karbohidrat
Carbohydrate
Membekalkan tenaga
To supply energy
3
(b) Protein Membina sel-sel baharu untuk menggantikan tisu yang rosak
Protein dan untuk pertumbuhan
To build new cells to replace damaged tissues and for growth

(c) Lemak Sebagai penebat haba dan melindungi organ dalaman

Fat As a heat insulator and to protect the internal organs

(d) Vitamin
Vitamin
Mengekalkan kesihatan badan
To maintain good health
Galeri Info
Pelawas tidak dapat
dipecahkan oleh
(e) Mineral Mengekalkan kesihatan badan sistem pencernaan
Mineral To maintain good health manusia.
Fibres cannot be
(f) Pelawas Merangsang proses peristalsis broken down by
Fibre (Roughage) To stimulate peristalsis human digestive
system.
(g) Air Sebagai pelarut bahan kimia dan
Water mengangkut nutrien dan oksigen
As a solvent for chemicals and to transport nutrients and oxygen

2 Kelaskan makanan yang berikut kepada empat kelas.

Classify the following foods into four classes.  TP1

Ikan/Fish Nasi/Rice Mentega/Butter Bayam/Spinach

Minyak ikan/Fish oil Roti/Bread Susu/Milk Marjerin/Margarine
Daging/Meat Putih telur/Egg white Madu/Honey Betik/Papaya
Ubi kentang/Potato Kekacang/Nuts Kuning telur/Egg yolk Bijirin/Cereal
Pisang/Banana Nanas/Pineapple Gula/Sugar Minyak kelapa/Coconut oil

Kelas makanan/Classes of food

Karbohidrat Protein Lemak Pelawas
Carbohydrate Protein Fat Fibre

Nasi/Rice Ikan/Fish Mentega/Butter Bayam/Spinach

Roti/Bread Susu/Milk Minyak ikan/Fish oil Betik/Papaya
Madu/Honey Putih telur/Egg white Marjerin/Margarine Nanas/Pineapple
Ubi kentang/Potato Daging/Meat Kuning telur/Egg yolk Bijirin/Cereal
Pisang/Banana Kekacang/Nuts Minyak kelapa/Coconut oil Pisang/Banana
Gula/Sugar

Buah-buahan dan sayur-sayuran mengandungi vitamin dan mineral .

Fruits and vegetables contain vitamin and mineral .

27
 Tarikh:

Kepentingan nutrien
3.2 AKTIVITI
PERBINCANGAN Importance of nutrients
PBD
Kontekstual

Buku teks m/s 46 – 50

1 Nyatakan kesan kekurangan nutrien berdasarkan maklumat yang diberi.
State the effects of deficiency in nutrients based on the information given.  TP1

Skurvi Beri-beri Riket Rabun malam

Scurvy Beriberi Rickets Night blindness
Goiter Mandul Anemia Kwasyiorkor
Goitre Sterility Anaemia Kwashiorkor
BAB

Kekejangan otot Darah lambat beku Osteoporosis

Muscle cramps Prolonged bleeding Osteoporosis
3

Nutrien Kesan kekurangan Nutrien Kesan kekurangan

Nutrients Effects of deficiency Nutrients Effects of deficiency

(a) Vitamin A Rabun malam (g) Besi Anemia

Night blindness Iron Anaemia

(b) Vitamin B Beri-beri (h) Iodin Goiter

Beriberi Iodine Goitre

(c) Vitamin C Skurvi (i) Natrium/Kalium Kekejangan otot

Scurvy Sodium/Potassium Muscle cramps

(d) Vitamin D Riket (j) Fosforus Riket

Rickets Phosphorous Rickets

(e) Vitamin E Mandul (k) Protein Kwasyiorkor

Sterility Proteins Kwashiorkor

(f) Vitamin K Darah lambat beku (l) Kalsium Riket, osteoporosis

Prolonged bleeding Calcium Rickets, osteoporosis

2 Lengkapkan jadual di bawah dengan menyatakan nutrien berdasarkan fungsinya.

Complete the table below by stating the nutrients based on their functions. TP2

Natrium Iodin Besi Kalsium Fluorin Kalsium dan fosforus

Sodium Iodine Iron Calcium Fluorine Calcium and phosphorous

Nutrien/Nutrients Fungsi/Functions

(a) Besi Membina hemoglobin dalam sel darah merah

Iron Builds haemoglobin in the red blood cells

(b) Fluorin Mengeraskan enamel gigi

Fluorine Hardens the enamel of teeth

(c) Iodin Penghasilan hormon oleh kelenjar tiroid

Iodine Production of hormones by the thyroid gland

(d) Kalsium Diperlukan untuk pembekuan darah

Calcium Needed for blood-clotting Video

(e) Natrium Memelihara fungsi sistem saraf

Sodium Maintains the functions of the nervous system

(f) Kalsium dan fosforus Membina tulang dan gigi yang kuat
Calcium and phosphorous Build strong bones and teeth Praktis
Kendiri

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 Tarikh:

3.3 EKSPERIMEN Ujian makanan PBD

KBAT INKUIRI Food test Penemuan
Inkuiri
Buku teks m/s 51 – 52
Tujuan Menguji kehadiran kanji, glukosa, protein dan lemak 
To test for the presence of starch, glucose, protein and fat

Bahan dan Larutan kanji, larutan glukosa, larutan albumen, larutan iodin, larutan Benedict,
Radas reagen Millon, minyak masak, etanol, air, kertas turas, tabung uji, bikar 250 ml, silinder
penyukat, penunu Bunsen, tungku kaki tiga, kasa dawai, penitis
Starch solution, glucose solution, albumen solution, iodine solution, Benedict’s solution, Millon’s

BAB
reagent, cooking oil, ethanol, water, filter paper, test tubes, 250 ml beaker, measuring cylinder,
Bunsen burner, tripod stand, wire gauze, dropper

Prosedur Jalankan ujian makanan yang berikut./Carry out the following food tests.
3
A. Ujian iodin bagi kanji B. Ujian Benedict untuk glukosa
Iodine test for starch Benedict’s test for glucose

larutan iodin
iodine solution
kukus air
larutan glukosa +
water bath
larutan Benedict
glucose solution +
Benedict’s solution
panaskan
larutan kanji heat
starch solution

• Masukkan 2 ml larutan kanji ke • Masukkan 2 ml larutan glukosa dan

dalam tabung uji.
Pour 2 ml of starch solution into a test
tube.
• Titiskan beberapa titik larutan iodin.
Add a few drops of iodine solution.
beberapa titik larutan Benedict ke
dalam tabung uji.
Pour 2 ml of glucose solution and a few
drops of Benedict’s solution into a test tube.
• Panaskan tabung uji dan
kandungannya di dalam kukus air.
Heat the test tube and its contents in a
water bath.

C. Ujian Millon untuk protein D. Ujian alkohol-emulsi untuk lemak

Millon’s test for protein Alcohol-emulsion test for fat

minyak masak
cooking oil
larutan albumen
kukus air
+ reagen Millon
water bath
albumen solution
+ Millon’s reagent
panaskan etanol
heat ethanol

• Masukkan 2 ml etanol ke dalam

• Masukkan 2 ml larutan albumen dan
beberapa titik reagen Millon ke dalam
tabung uji.
Pour 2 ml of albumen solution and a few
drops of Millon’s reagent into a test tube.
• Panaskan tabung uji dan
kandungannya di dalam kukus air.
Heat the test tube and its contents in a
water bath.
tabung uji.
Pour 2 ml of ethanol into a test tube.
• Titiskan beberapa titik minyak masak
ke dalam etanol dan goncangkan
campuran itu.
Add a few drops of cooking oil to the
ethanol and shake the mixture.
• Tambahkan 2 ml air suling dan
goncangkan campuran itu.
Add 2 ml of distilled water and shake the
mixture.

29
 Pemerhatian Makanan Ujian makanan Pemerhatian
Food Food test Observation

Kanji Ujian iodin Larutan kanji bertukar warna menjadi

Starch Iodine test biru tua
.
The starch solution turns dark blue .

Glukosa Ujian Benedict Mendakan merah bata terbentuk.

Glucose Benedict’s test A brick-red precipitate is formed.
BAB

Protein Ujian Millon Mendakan merah bata terbentuk.

3
Protein Millon’s test A brick-red precipitate is formed.

Lemak Ujian alkohol-emulsi Larutan keruh/Emulsi terbentuk.

Fat Alcohol-emulsion test A milky solution /An emulsion is formed.

Analisis 1 Terangkan mengapa pemanasan terus tidak dijalankan untuk ujian Benedict dan
Millon tetapi kukus air digunakan./Explain why direct heating is not carried out for
Benedict’s and Millon’s tests but a water bath is used instead.  TP2
Untuk mengelakkan kandungan di dalam tabung uji daripada terpercik keluar .
spilling out
To prevent the contents of the test tube from .

2 Seorang murid mengambil sebotol larutan iodin yang digunakan sebagai antiseptik
di rumahnya. Kemudian, beberapa titik larutan iodin tersebut dititiskan oleh murid
itu ke atas ubi kentang. Ramalkan pemerhatian dan berikan sebab.  TP3/KBAT
A student takes a bottle of iodine solution used as an antiseptic in his home. Then, a few drops
of the iodine solution are dripped onto a potato. Predict observations and give a reason.

Pemerhatian/Observation:
larutan iodin Warna biru tua kelihatan.
iodine solution dark blue
A colour appears.
Sebab/Reason:
ubi kentang Ubi kentang mengandungi kanji .
potato
starch
The potato contains .

3 Berdasarkan faktor penghubung yang diberi, lengkapkan peta titi dengan jenis
kelas makanan.
Based on the given relating factor, complete the bridge map with the types of food class.  TP2

Makanan Minyak
laut Biskut Sayur-sayuran kelapa sawit
mengandungi
Seafood Biscuit Vegetables Palm oil
contains
as as as
Faktor
penghubung Protein Karbohidrat Pelawas/ Fat
Praktis Relating factor Protein Carbohydrate Vitamin Lemak
Kendiri Fibre/Vitamin

Kesimpulan Ujian makanan Makanan Ujian makanan Makanan

Food test Food Food test Food

Ujian iodin Kanji Ujian Millon Protein

Iodine test Starch Millon’s test Protein

Ujian Benedict Glukosa Ujian alkohol-emulsi Lemak

Benedict’s test Glucose Alcohol-emulsion test Fat

30
 Standard Kandungan
3.2 Kepentingan gizi seimbang Tarikh:

3.4 AKTIVITI Gizi seimbang PBD

KBAT PERBINCANGAN STEM Balanced diet Kontekstual

Buku teks m/s 53 – 59

1 Apakah yang dimaksudkan dengan gizi seimbang?/What is meant by a balanced diet?  TP2
Gizi yang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang
betul .
A diet that contains nutrients from all the classes of food in the right quantities.

2 Jadual di bawah menunjukkan nilai kalori dalam satu gram karbohidrat, protein dan lemak.

BAB
The table below shows the calorific values in one gram of carbohydrate, protein and fat.

Kelas makanan Karbohidrat Protein Lemak

Classes of food Carbohydrate Protein Fat 3
Nilai kalori makanan per gram (kJ)
17.2 22.2 38.5
Calorific values of the food per gram (kJ)

Seorang budak lelaki mengambil 100 g karbohidrat, 60 g protein dan 5 g lemak sebagai sarapan
paginya./A boy took 100 g of carbohydrate, 60 g of protein and 5 g of fat as his breakfast.

100 g karbohidrat 60 g protein 5 g lemak

100 g of carbohydrate 60 g of protein 5 g of fat

Hitung nilai kalori yang telah diambil oleh budak lelaki itu untuk sarapan paginya.
Calculate the calorific value taken by the boy for his breakfast. TP3/KBAT

Nilai kalori/Calorific value = (17.2 × 100) + (22.2 × 60) + (38.5 × 5)

Praktis
= 3 244.5 kJ Kendiri

3 Tandakan ( ✓ ) golongan individu yang memerlukan lebih banyak tenaga dalam kehidupan harian.
Kemudian, berikan sebab dengan memilih jawapan yang betul.
Mark ( ✓ ) the individual that needs more energy in daily life. Then, give reasons by choosing the correct answer. TP2

(a) Umur/Age: (d) Keadaan kesihatan/Health condition:

✓ Orang muda
Young people
Orang tua
Old people
Orang sihat
Healthy people
✓ Orang sakit
Sick people

Orang muda (kurang, lebih) aktif. Orang sakit memerlukan (kurang, lebih)
Young people are (less, more) active. tenaga untuk menentang penyakit.
Sick people need (less, more) energy to fight
diseases.

(b) Jantina/Gender: (e) Iklim/Climate:

✓ Lelaki
Men
Perempuan
Women
Iklim panas
Hot climate
✓ Iklim sejuk
Cold climate

Lelaki (kurang, lebih) aktif. (Kurang, Lebih) tenaga diperlukan untuk

Men are (less, more) active. mengekalkan suhu badan di tempat sejuk.
(Less, More) energy is needed to maintain the
body temperature in a cold place.

(c) Saiz badan/Body size: (f) Pekerjaan/Work:

✓ Besar
Large
Kecil
Small
✓ Kerja berat
Heavy work
Kerja ringan
Light work

Kadar metabolisme badan besar lebih Kerja berat memerlukan (kurang, lebih)
(rendah, tinggi). tenaga untuk dilakukan.
The metabolic rate of a large body is (lower, Heavy work needs (less, more) energy to perform.
higher).

31
 Standard Kandungan
3.3 Sistem pencernaan manusia Tarikh:

3.5 EKSPERIMEN Sistem pencernaan manusia PBD

KBAT INKUIRI Human digestive system Penemuan
Inkuiri
Buku teks m/s 60 – 63
Tujuan Mengenal pasti bahagian sistem pencernaan manusia Hebat Sains Modul 11
To identify the parts of the human digestive system

Bahan dan Carta, model, transparensi atau perisian komputer tentang sistem pencernaan manusia
Radas Charts, models, transparencies or computer software on the human digestive system
BAB

Prosedur 1 Perhatikan sistem pencernaan manusia.

Observe the human digestive system.

3 2 Kenal pasti dan label organ-organ dalam sistem itu.

Identify and label the organs in the system.

Pemerhatian Mulut/Mouth Hati/Liver Duodenum/Duodenum

Esofagus/Oesophagus Rektum/Rectum Dubur/Anus
Duktus hempedu/Bile duct Usus besar/Large intestine Perut/Stomach
Pankreas/Pancreas Pundi hempedu/Gall bladder Usus kecil/Small intestine

(a) Mulut (g) Esofagus

Mouth Oesophagus

(b) Pundi hempedu (h) Hati

Gall bladder Liver

(c) Duktus hempedu (i) Perut

Bile duct Stomach

(d) Duodenum (j) Pankreas

Duodenum Pancreas

(e) Usus kecil (k) Usus besar

Small intestine Large intestine

(f) Rektum (l) Dubur

Rectum Anus

Analisis 1 Apakah yang dimaksudkan dengan pencernaan?/What is meant by digestion?  TP2

Penguraian molekul makanan yang kompleks atau besar kepada
molekul yang lebih kecil supaya dapat melarut dan sedia diserap oleh badan.
breaking down large smaller
The of complex or food molecules into
molecules that are soluble and ready to be absorbed by the body.

2 Lengkapkan peta alir tentang pergerakan makanan dalam salur pencernaan manusia.
Complete the flow map on the movement of food in the human digestive tract.  TP2 

Mulut Esofagus Perut Duodenum

Mouth Oesophagus Stomach Duodenum

Usus kecil Usus besar Rektum Dubur

Small intestine Large intestine Rectum Anus

32
 3 Nyatakan organ pencernaan berdasarkan fungsinya. 
State the digestive organs based on their functions.  TP2

Organ Fungsi
Organs Functions

(a) Mulut Memotong makanan menjadi serpihan kecil dan

Mouth mencernakan kanji
Cuts food into small pieces and digests starch

(b) Esofagus Menyalurkan bolus (gumpalan makanan) ke dalam perut

Oesophagus Channels bolus (lump of food) into the stomach

BAB
(c) Perut Pencernaan protein bermula
Stomach Starts the digestion of proteins

(d) Pankreas Merembeskan jus pankreas yang mengandungi enzim 3

Pancreas Secretes pancreatic juice containing enzymes

(e) Hati Menghasilkan hempedu untuk membaurkan (memecahkan)

Liver lemak/Produces bile to emulsify (break down) fats
(f) Pundi hempedu Menyimpan hempedu
Gall bladder Stores bile

(g) Usus kecil Mencerna karbohidrat, protein dan lemak serta menyerap
Small intestine makanan tercerna/Digests carbohydrates, proteins and fats
and absorbs digested food

(h) Usus besar Menyerap semula air

Large intestine Reabsorbs water

(i) Rektum Menyimpan tinja

Rectum Stores faeces

(j) Dubur Menyingkirkan tinja dari badan

Anus Removes faeces from the body

4 Rajah di bawah menunjukkan makanan ditolak di sepanjang salur pencernaan oleh

otot dinding yang mengecut dan mengendur secara bersilih ganti. Namakan proses
yang berlaku.
The diagram below shows that food is pushed along the digestive tract by the alternate
contraction and relaxation of the muscles of the wall. Name the process that takes place.  TP1

Proses/Process:
Peristalsis/Peristalsis
dinding berotot salur pencernaan makanan
muscular wall of the digestive tract food

5 Tandakan ( ✓ ) fungsi-fungsi asid hidroklorik yang dirembeskan oleh dinding perut.

Mark ( ✓ ) the functions of the hydrochloric acid secreted by the wall of the stomach.  TP1
✓ Memusnahkan bakteria
Destroys bacteria Galeri Info
Praktis Duodenum ialah
Kendiri
✓ Prepares
Menyediakan keadaan berasid untuk tindakan enzim
an acidic medium for the action of enzymes bahagian pertama
usus kecil.
Mencernakan protein The duodenum is the
Digests proteins first part of the small
intestine.

Kesimpulan Sistem pencernaan manusia terdiri daripada salur pencernaan dan beberapa organ
lain seperti hati dan pankreas.
human digestive system
The consists of the digestive tract and several other organs such
as the liver and pancreas.

33
 Tarikh:

3.6 EKSPERIMEN Tindakan enzim dalam air liur terhadap kanji PBD
KBAT INKUIRI Action of the enzyme in saliva on starch Penemuan
Inkuiri
Buku teks m/s 64 – 65
Tujuan Mengkaji tindakan enzim dalam air liur terhadap kanji
To study the action of the enzyme in saliva on starch

Bahan dan Larutan kanji 1%, larutan iodin, larutan Benedict, air liur, air, bikar 250 ml, termometer,
Radas penunu Bunsen, tungku kaki tiga, kasa dawai, silinder penyukat, tabung didih, penitis,
jubin putih
1% starch solution, iodine solution, Benedict’s solution, saliva, water, 250 ml beaker, thermometer,
BAB

Bunsen burner, tripod stand, wire gauze, measuring cylinder, boiling tube, dropper, white tile

3 termometer
thermometer
Prosedur

A B PERINGATAN
Berkumur dengan air
larutan kanji untuk menyingkirkan
sahaja sebarang sisa
starch solution makanan di dalam
only larutan kanji + air liur mulut anda sebelum
starch solution + saliva memulakan
kukus air eksperimen.
water bath Gargle your mouth
(37ºC) with water to remove
any food particles in
your mouth before
start the experiment.
panaskan
heat

1 Masukkan 5 ml larutan kanji ke dalam dua tabung didih yang berlabel A dan B.
Pour 5 ml of starch solution into two boiling tubes labelled A and B.
2 Tambahkan kira-kira 2 ml air liur ke dalam tabung didih B dan goncang campuran
itu./Add about 2 ml of saliva in boiling tube B and shake the mixture.
3 Titiskan beberapa titik larutan daripada tabung didih A dan B
Drip a few drops of solution from boiling tubes A and B
(a) ke atas jubin putih dan titiskan dengan beberapa titik larutan iodin.
onto white tiles and add a few drops of iodine solution.
(b) ke dalam tabung didih dan panaskan dengan larutan Benedict di dalam kukus
air.
into a boiling tube and heat with Benedict’s solution in a water bath.
Catatkan pemerhatian anda./Record your observations.
4 Kemudian, panaskan kedua-dua tabung didih bersama kandungannya di dalam
kukus air pada suhu 37oC selama 15 minit.
Then, heat both boiling tubes and their contents in a water bath at a temperature of 37°C for
15 minutes.
5 Ulang langkah 3 bagi larutan dalam tabung didih A dan B pada akhir aktiviti.
Repeat step 3 for the solutions in boiling tubes A and B at the end of the activity.

Galeri Info
• Enzim dalam air liur terdiri daripada protein dan akan termusnah jika dididihkan.
The enzyme in saliva is made of protein and will be destroyed if it is boiled.
• Rembesan asid hidroklorik yang berlebihan akan menyebabkan gastrik. Tahukah anda bahawa gastrik adalah
akibat daripada dinding perut yang terkakis oleh asid?
The excessive secretion of hydrochloric acid causes gastric pains. Did you know that gastric pains are the result of the
stomach wall being corroded by acid?

34
Pemerhatian Awal aktiviti
Tabung didih Ujian makanan Akhir aktiviti
Beginning of the
Boiling tube Food test End of the activity
activity

A Ujian iodin Biru tua Biru tua

Larutan kanji Iodine test Dark blue Dark blue
sahaja
Starch solution Ujian Benedict Tiada perubahan Tiada perubahan
only Benedict’s test No change No change

B Ujian iodin Biru tua Tiada perubahan

Iodine test Dark blue No change

BAB
Larutan kanji +
air liur Ujian Benedict Tiada perubahan Mendakan merah
Starch solution +
saliva
Benedict’s test No change bata
Brick-red precipitate
3
Analisis 1 Berdasarkan pemerhatian, tandakan ( ✓ ) jika kelas makanan itu hadir dan ( ✗ )
jika kelas makanan itu tidak hadir.
Based on the observations, mark ( ✓ ) if the class of food is present and ( ✗ ) if the class of
food is not present.  TP2

Awal aktiviti
Akhir aktiviti
Beginning of the
Tabung didih End of the activity
activity
Boiling tube
Kanji Gula Kanji Gula
Starch Sugar Starch Sugar

(A) Larutan kanji sahaja

✓ ✗ ✓ ✗
Starch solution only

(B) Larutan kanji + air liur

✓ ✗ ✗ ✓
Starch solution + saliva

2 Bagaimanakah enzim dalam air liur di dalam tabung didih B bertindak terhadap
kanji?
How does the enzyme in the saliva in boiling tube B act on the starch?  TP2
Enzim menguraikan kanji kepada maltosa (gula) .
breaks down maltose (sugar)
The enzyme starch into  .

3 Tandakan ( ✓ ) enzim dalam air liur yang mencernakan kanji.

Mark ( ✓ ) the enzyme contained in saliva which digests starch.  TP1
Protease Amilase liur Lipase
Protease
✓ Salivary amylase Lipase

4 Apakah fungsi tabung didih A?/What is the function of boiling tube A?  TP2

Bertindak sebagai kawalan ./It acts as a control

 .

5 Apakah bahagian salur pencernaan manusia yang berlakunya pencernaan (analogi)

yang ditunjukkan di dalam tabung didih B?/What is the part of the human digestive tract
in which the digestion (analogy) shown in boiling tube B takes place?  TP2
Mulut/The mouth

6 Mengapakah suhu air perlu dikekalkan pada 37ºC?

Why should the temperature of water be maintained at 37ºC?  TP2
37ºC ialah suhu optimum bagi enzim, iaitu suhu badan manusia.
optimum body temperature
37ºC is the temperature for enzymes, i.e. the of
humans.

Kesimpulan Enzim yang terdapat dalam air liur mencernakan kanji kepada maltosa .
starch maltose
The enzyme present in saliva digests into  .

35
 Tarikh:

3.7 AKTIVITI Ringkasan pencernaan makanan PBD

KBAT PERBINCANGAN Summary of the digestion of food Masteri

Buku teks m/s 62 – 64

1 Lengkapkan jadual di bawah tentang ringkasan pencernaan makanan dalam manusia.
Complete the table below on the summary of the digestion of food in humans.  TP2

Jus gaster/Gastric juice Asid amino/Amino acids Protein/Protein

Lipase/Lipase Maltosa/Maltose Jus pankreas/Pancreatic juice
Amilase liur/Salivary amylase Kanji/Starch Lemak/Fat
Glukosa/Glucose Protease/Protease Gliserol/Glycerol
BAB

Organ Makanan yang

3 pencernaan
Digestive organs
Rembesan
Secretion
Jenis enzim
Types of enzyme
dicerna
Food which is
Hasil pencernaan
Products of digestion
digested

Mulut Air liur (a) Amilase (b) Kanji (c) Maltosa

Mouth Saliva liur Starch (Gula)
Salivary Maltose
amylase
(Sugar)
Perut (d) Jus gaster Protease (e) Protein Polipeptida
Stomach Gastric juice Protease Protein Polypeptides
Usus kecil (f) Jus pankreas (g) Lipase (h) Lemak (i) Asid lemak dan
(Duodenum) Pancreatic juice Lipase Fats
gliserol
Small intestine Fatty acids and
(Duodenum) (Dihasilkan oleh glycerol
pankreas)
(Produced by the Protease Polipeptida Dipeptida
pancreas) Protease Polypeptides Dipeptides
Amilase (j) Kanji Maltosa (Gula)
pankreas Starch Maltose (Sugar)
Pancreatic
amylase
Usus kecil Jus usus Maltase Maltosa (Gula) (k) Glukosa
(Ileum) Intestinal juice Maltase Maltose (Sugar) Glucose
Small intestine
(l) Protease Dipeptida (m) Asid amino
(Ileum) Protease Dipeptides Amino acids

2 Daripada jawapan anda di 1, nyatakan hasil-hasil akhir pencernaan bagi kelas makanan yang
diberi./From your answers in 1, state the final products of digestion of the given classes of food.  TP1
(a) Karbohidrat/Carbohydrate : Glukosa/Glucose
(b) Protein/Protein : Asid amino/Amino acids
(c) Lemak/Fat : Asid lemak dan gliserol/Fatty acids and glycerol
Praktis
3 Enzim amilase berfungsi baik dalam keadaan beralkali dalam air liur. Terangkan kesan Kendiri
terhadap pencernaan pada kanji di dalam mulut jika seorang murid makan sekeping roti dan
minum jus oren pada masa yang sama.
The amylase enzyme functions well in the alkaline condition of the saliva. Explain the effect on the digestion
of starch in the mouth if a student eats a slice of bread and drinks orange juice at the same time.  TP3/KBAT
Jus oren bersifat asid . Jus oren akan melambatkan pencernaan kanji .
acidic slow down starch
The orange juice is  . The orange juice will the digestion of  .

4 Tandakan ( ✓ ) dua organ dalam salur pencernaan yang mana pencernaan makanan tidak berlaku.
Mark ( ✓ ) two organs of the digestive tract in which the digestion of food does not take place.  TP1
Mulut Esofagus Usus besar Perut
Mouth ✓ Oesophagus ✓ Large intestine Stomach

36
 Standard Kandungan
3.4 Proses penyerapan dan pengangkutan hasil pencernaan serta penyahtinjaan Tarikh:

3.8 EKSPERIMEN Penyerapan glukosa melalui tiub Visking PBD

KBAT BERPANDU Absorption of glucose through a Visking tube Penemuan
Inkuiri
Buku teks m/s 66 – 67
Tujuan Mengkaji penyerapan glukosa melalui tiub Visking Hebat Sains Modul 11
To study the absorption of glucose through a Visking tube

Pernyataan Adakah glukosa boleh meresap melalui tiub Visking?

Masalah Can glucose diffuse through a Visking tube?

BAB
Hipotesis Glukosa boleh meresap melalui tiub Visking.
Glucose can diffuse through a Visking tube. PERINGATAN
Bersihkan tiub Visking

Pemboleh (a) yang dimanipulasikan/that is manipulated:

dengan air suling sebelum
eksperimen dijalankan. Ikat
3
Ubah Kehadiran kanji dan glukosa di dalam tiub Visking tiub Visking dengan kuat
bersama kandungannya
Presence of starch and glucose in the Visking tube
dengan menggunakan
(b) yang bergerak balas/that responds: benang.
Kehadiran glukosa di dalam air suling Clean the Visking tube with
distilled water before the
Presence of glucose in the distilled water experiment is carried out. Tie
the Visking tube with its
(c) yang dimalarkan/that is kept constant: contents tightly by using
Jenis tiub Visking threads.
The type of Visking tube

Bahan dan Larutan kanji 1%, larutan glukosa, tiub Visking, air suling, larutan iodin, larutan
Radas Benedict, benang, tabung didih
1% starch solution, glucose solution, Visking tube, distilled water, iodine solution, Benedict’s
solution, thread, boiling tube

Prosedur tabung didih 1 Sediakan susunan radas seperti yang

boiling tube ditunjukkan dalam rajah.
Set up the apparatus as shown in the diagram.
air suling
distilled water
2 Uji air suling di dalam tabung didih untuk
kehadiran kanji dan glukosa masing-masing
larutan kanji
+ larutan glukosa dengan larutan iodin dan larutan Benedict
tiub Visking starch solution pada awal eksperimen.
Visking tube + glucose solution Test the distilled water in the boiling tube for starch
and glucose present by using iodine solution and
Benedict’s solution respectively at the beginning of
the experiment.
3 Catat pemerhatian anda dan beri sebab dalam jadual yang diberi.
Record your observation and give reasons in the table given.
4 Biarkan radas selama 30 minit.
Leave the apparatus for 30 minutes.
5 Ulang langkah 2 dan 3.
Repeat steps 2 and 3.

Pemerhatian Ujian makanan

Awal eksperimen
pada air suling Akhir eksperimen Sebab
Beginning of the
Food test on the End of the experiment Reason
experiment
distilled water

Ujian iodin Tiada perubahan Tiada perubahan Kanji tidak hadir

Iodine test No change No change Starch is not present

Ujian Benedict Tiada perubahan Mendakan merah bata Glukosa hadir

Benedict’s test No change Brick-red precipitate Glucose is present

37
 Analisis 1 Terangkan pemerhatian anda dalam eksperimen ini.
Explain your observations in this experiment.  TP2
(a) Molekul glukosa dapat meresap menerusi dinding tiub Visking
kerana molekul glukosa adalah kecil .
Glucose
molecules can diffuse through the wall of the Visking tube because the
glucose small
molecules are .
(b) Molekul kanji tidak dapat meresap menerusi dinding tiub Visking
kanji besar
kerana molekul adalah terlalu .
Starch
molecules cannot diffuse through the wall of the Visking tube because
BAB

the starch molecules are too big .

3 2 Apakah yang dapat dianalogikan antara bahan dalam eksperimen ini dengan
bahagian dalam badan manusia?/What analogy can be drawn between the materials in
this experiment and the parts of the human body?  TP1
Bahan/Material Bahagian badan/Part of the body
(a) Tiub Visking
Visking tube
Usus kecil/Small intestine

(b) Air di dalam tabung didih

Water in the boiling tube Darah/Aliran darah/Blood/Bloodstream

3 Apakah yang akan berlaku kepada hasil-hasil akhir pencernaan di dalam usus
kecil?/What will happen to the final products of digestion in the small intestine?  TP2
Meresap usus kecil
menerusi dinding ke dalam aliran darah .
Diffuse small intestine bloodstream
through the wall of the into the .

4 Rajah di bawah menunjukkan struktur dalam usus kecil.

The diagram below shows the structure of the small intestine.

dinding usus kecil X: Vilus/Vilus

wall of the small intestine

kapilari darah
blood capillary
lakteal
lacteal

(a) Label struktur X di dalam petak pada rajah di atas.

Label structure X in the box in the above diagram.  TP1
(b) Tandakan ( ✓ ) penyesuaian usus kecil yang meningkatkan kecekapan
penyerapan makanan tercerna./Mark ( ✓ ) the adaptations of the small intestine
which increase the efficiency of absorption of digested food.  TP2


✓ Dinding vilus adalah sangat nipis, iaitu setebal satu sel.
The walls of the villi are very thin, i.e. one-cell thick.
Menghasilkan jus pankreas untuk memudahkan pencernaan makanan.
It produces pancreatic juice to facilitate the digestion of food.


✓ Mempunyai vilus yang banyak untuk meningkatkan luas permukaannya.
It has a large number of villi to increase its surface area.


✓ Setiap vilus dikelilingi oleh banyak kapilari darah untuk mengangkut nutrien.
Each villus is surrounded by many blood capillaries to transport nutrients.

✓ Berlipat-lipat untuk menambahkan luas permukaan untuk penyerapan
Praktis
Kendiri
makanan./Folded to increase the surface area for the absorption of food.

Kesimpulan 1 Adakah hipotesis dapat diterima?/Is the hypothesis accepted?

Ya/Yes

2 Apakah kesimpulan yang dapat dibuat?/What conclusion that can be made?

Glukosa meresap melalui dinding usus kecil ke dalam aliran darah.
Glucose small intestine
diffuses through the walls of the into the bloodstream.

38
 Tarikh:

Asimilasi, penyerapan semula air dan penyahtinjaan

3.9 AKTIVITI
PERBINCANGAN Assimilation, reabsorption of water and defecation
PBD
Masteri

Buku teks m/s 66, 68 – 69

A. Kaji struktur vilus di bawah./Study the structure of the vilus below.
(a) Apakah struktur yang berlabel X dan Y?
What are the structures labelled X and Y?  TP1
Y
X: Lakteal/Lacteal    Y: Kapilari darah/Blood capillary
(b) Nyatakan dua sistem badan yang terlibat pada makanan di usus

BAB
kecil sehingga di sel-sel badan./State two body systems involved on food
X in small intestine until in body cells.  TP2
Sistem pencernaan dan sistem peredaran darah
Digestive system and blood circulatory system
3
(c) Namakan proses pengagihan hasil akhir pencernaan bagi kegunaan sel-sel badan.
Name the distribution process of the end products of digestion for the use of body cell.  TP1
Asimilasi/Assimilation

(d) Padankan hasil akhir pencernaan dengan kegunaannya dalam proses asimilasi.
Match the end products of digestion with their uses in the process of assimilation.  TP2
Bergabung untuk membentuk lemak
(i) Asid amino/Amino acid
Combine to form fat
Membina komponen sel-sel
(ii) Glukosa/Glucose
Builds components of cells
(iii) Asid lemak dan gliserol Menghasilkan tenaga dalam proses respirasi
Fatty acid and glycerol Produces energy in the respiration process

B. Rajah di bawah menunjukkan sebahagian daripada sistem pencernaan manusia.

The diagram below shows the parts of the human digestive system.
1 Pada rajah yang diberi, label organ X, Y dan Z
X: Usus besar dengan menggunakan perkataan di bawah.
Large intestine On the diagram given, label organs X, Y and Z by using
the words below.  TP1

Y: Rektum Rektum/Rectum Usus besar/Large intestine

Rectum Dubur/Anus

2 Nyatakan satu fungsi organ X.

Z: Dubur State one function of organ X. TP2
Anus Menyerap semula air/To reabsorb water

3 Apakah kepentingan proses yang berlaku di 2?

What is the importance of the process that occurs in 2?  TP2
Untuk mengekalkan keseimbangan bendalir dalam badan
balance of fluids in
To maintain the the body

4 Namakan proses penyingkiran tinja (makanan tidak tercerna) dari badan.

Name the process of removing faeces (undigested food) from the body.  TP1
Penyahtinjaan/Defecation

5 (a) Azlan menghadapi kesukaran menyingkirkan tinja dari rektum. Nyatakan keadaan itu.
Azlan has difficulty in removing faeces from the rectum. State the condition.  TP2
Sembelit/Constipation

(b) Cadangkan dua cara untuk mengatasi masalah yang dinyatakan di 5(a).
Suggest two ways to overcome the problem stated in 5(a).  TP2
Minum banyak air dan makan lebih banyak buah-buahan dan sayur-sayuran
Drink more water and eat more fruits and vegetables
Praktis
Kendiri

39
 Tarikh:

Nutrisi PBD
3.10 AKTIVITI
PERBINCANGAN Nutrition Pengukuhan
kefahaman
Buku teks m/s 50, 53 – 54
1 Gizi seimbang mengandungi nutrien daripada semua kelas makanan dalam kuantiti yang betul.
PT3 Bulatkan dua penyakit yang disebabkan oleh kekurangan kalium./A balanced diet contains nutrients from
KLON

2017 all the classes of food in the right quantities. Circle two diseases caused by the lack of potassium.

Osteoporosis/Osteoporosis Kekejangan otot/Muscle cramp

BAB

Lumpuh/Paralysis Ricket/Rickets

3 2 Rajah di bawah menunjukkan seorang lelaki yang menghidapi penyakit kekurangan sejenis
KLON
PT3 nutrien./The diagram below shows a man who has a nutrient deficiency disease.
2015

(a) Nyatakan mineral yang kekurangan dalam lelaki itu./State the mineral deficiency in that man.
Iodin/Iodine

(b) Berdasarkan rajah itu, nyatakan penyakit yang dihidapi oleh lelaki ini.
Based on the diagram, state the disease suffered by the man.
Goiter/Goitre

3 Encik Halim menerangkan kepada muridnya tentang gizi seimbang. Guru tersebut menggunakan
PT3 piramid makanan di bawah sebagai panduan untuk menentukan makanan yang perlu diambil.
KLON

2015 Encik Halim explains to his students about balanced diet. The teacher uses the food pyramid below as a guide
to determine which food needed to be taken.

K
YA
MIN

BUTTER

Piramid makanan/Food pyramid

(a) Berdasarkan piramid makanan itu, mengapakah buruh perlu mengambil lebih banyak makanan
dari tapak?/Based on the food pyramid, why do labours need to take more food from the base?
Buruh memerlukan lebih banyak tenaga.
The labours need more energy.

(b) Jika pundi hempedu seorang lelaki telah dibuang, aras makanan yang manakah perlu dielakkan
dalam gizinya? Terangkan jawapan anda.
If the gall bladder of a man had been removed, which level of food should avoid in his diet? Explain your answer.
Puncak piramid makanan. Lelaki itu tidak mempunyai hempedu untuk membaurkan
lemak .
At the top of the food pyramid. The man does not have
bile to emulsify the fat
.

40
 PT3 PRAKTIS PENGUKUHAN 3 KOMPONEN
PP
Buku teks m/s 66, 68 – 69
Arahan: Jawab semua soalan.
Instructions: Answer all questions.

1 (a) Seorang lelaki memakan makanan seperti yang ditunjukkan dalam gambar foto di bawah pada suatu
hari tertentu.
A man ate the food as shown in the photographs below on a particular day.

BAB
3

Bayam/Spinach Nasi/Rice Pisang/Banana

(i) Gizinya didapati tidak seimbang. Apakah dua kelas makanan yang perlu ditambah kepada
gizinya?  TP2
His diet was found to be unbalanced. What are the two classes of food that should be added to his diet?
Lemak dan protein/Fat and protein
 [2 markah/2 marks]

(ii) Cadangkan satu jenis makanan yang boleh ditambah kepada gizinya pada hari tertentu. Terangkan
jawapan anda./Suggest one type of food which can be added to his diet on that particular day. Explain
your answer.
Telur. Putih telur mengandungi protein dan kuning telur mengandungi lemak.
Egg. Egg white contains protein and egg yolk contains fat.
 [2 markah/2 marks]

(iii) Lelaki itu gemar memakan pisang dan diambil dalam kuantiti yang besar setiap hari. Didapati
berat badannya bertambah dan lelaki itu menjadi semakin gemuk. Terangkan.
The man likes to eat bananas and takes them in large quantities every day. He finds that his weight has
increased and the man has grown fat. Explain.  TP4/Menganalisis
Pisang kaya dengan karbohidrat./Bananas are rich in carbohydrates.
 [1 markah/1 mark]

(b) Carta di bawah menunjukkan kelas makanan yang berbeza yang terdapat pada ikan.
The chart below shows the different classes of food found in fish.

X Revisi
Ekspres 3

(i) Apakah kelas makanan bagi X?

What class of food is X?  TP2
Protein/Proteins
 [1 markah/1 mark]
(ii) Apakah ujian yang sesuai untuk X?/What is a suitable test for X?  TP2
Panaskan dengan reagen Millon. Mendakan merah bata terbentuk.
Heat with Millon’s reagent. A brick-red precipitate is formed.
Praktis
 [2 markah/2 marks] PT3

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