Prepared by Teacher Mahfudzah Adnan (Tcr Fuzah)

MRSM Kubang Pasu

TO LEARN IS TO GROW
1.0 Classes of food
1.1 Elaborate and communicate about classes of food
1.2 Test the presence of starch, glucose, protein and fats in food.

2.0 Importance of a balanced diet

2.1 Elaborate and communicate about a balanced diet.
Additional from checkpoint textbook:
-Identify the constituent of a balanced diet and the functions of various nutrients (8Bh1)
-Understand the effects of nutritional deficiencies (8Bh2)
 1.0
Classes
of food
What are
the 7
classes of
food ?
Contain carbon, hydrogen &
oxygen

Supply most of the energy our

body needs

Examples: sugar (glucose),

starch, cellulose, glycogen
Contain carbon, hydrogen,
oxygen & nitrogen

Needed for growth & repair of

body tissues

Examples: fish, meats, eggs

Contain carbon, hydrogen & oxygen

Help to keep us warm & protect

internal organs

Examples: animal fats & vegetable

oils
Organic compounds needed
in small amounts

Needed to maintain health &

growth
List of major vitamins (A, B, C, D, E & K) with sources,
functions & deficiency diseases
Inorganic compunds
needed by our body

Needed for healthy growth

& development
List of minerals (calcium, sodium, iron, iodine, phosphorus &
potassium) with sources, functions & deficiency diseases
Made up of cellulose

Prevent constipation
Solvent for many
substances in the body

Regulate body
temperature
 Understanding food tests:

What is food testing?

Food product testing is the scientific

analysis of food and its contents. It is done
to provide information about various
characteristics of food, including the
structure, composition, and
physicochemical properties.

Let’s have a look on how we test for food

samples in the next slides……
TEST PROCEDURE OBSERVATION CONCLUSION
Presence 1. 3 drops of iodine solution are added in 2ml If starch is Food sample contains
of starch of test tube of food sample present, solution starch
2. Any color change is noted will turns blue-
black
TEST PROCEDURE OBSERVATION CONCLUSION
Presence 1. 10 drops of Benedict’s solution is added to If sugar is Food sample contains
of glucose test tube of food sample present, solution reducing sugar/glucose.
(Benedict’s 2. The test tube is heated by suspending in a will turn green ,
test). hot water bath at about 40-50 degrees for yellow and
Also 5 minutes. eventually brick
known as a 3. Any color change is noted red precipitate.
test for
reducing
sugar
TEST PROCEDURE OBSERVATION CONCLUSION
Presence Biuret test If protein is Food sample contains
of protein 1. 20% of NaOH is added in 2ml of the food present the protein
sample solution turns
2. A few drops of 1% copper sulphate purple
solution are added slowly to the mixture
3. The mixture is shaken gently and allowed
to stand
4. Any color change is noted
TEST PROCEDURE OBSERVATION CONCLUSION
Presence Millon’s reagent If protein is Food sample contains
of protein 1. 6 drops of Millon’s reagent is added to 2 present the protein
ml of the food sample & the test tube is solution turns
boiled for 5 minutes brick red
2. After cooling, a few drops of 1% sodium precipitate
nitrite is added to
the solution
3. Any color change
is noted
TEST PROCEDURE OBSERVATION CONCLUSION
Presence 1. Add 2 ml of ethanol into the sample Sample that Food sample contains
of lipid solution contains oil is lipid
(Emulsion 2. Pour into the distilled water shown by the
test) 3. Fat droplets found on the surface, later change in the
becomes an emulsion, the solution color of the
becomes cloudy solution to
become cloudy
 2.0
Importance
of a balanced
diet
 A balanced diet contains the right
amount of the 7 classes of food to
meet the daily requirement of the
body

Supply required energy

Balanced body growth

A balanced diet
necessary for Maintain health

Prevent deficiency of diseases

 5 factors affecting a person’s needs for a balanced diet

Men requires Individuals who Babies, children &

more energy does heavy work teenagers require
because men are uses more energy more energy
more active compared to because they are
those with light more active &
work because their life
heavy work processes are
requires more faster
energy to perform
Big sized individuals Individuals living in
require more energy places with cold
compared to small weather require more
sized individuals energy compared to
individuals living in
places with warm
weather because
more energy required
to maintain body
temperature
Additional from checkpoint textbook:
-Identify the constituent of a
balanced diet and the functions
of various nutrients
An excellent source of There are so many For example, iron helps
energy, carbohydrates essential vitamins today, with energy, while
should comprise roughly but pay particular calcium works towards
60% of a person’s diet attention to the intake of bone and teeth
This is where most of the following: vitamin A, development. Again, there
your energy comes from vitamin C, vitamin B, and are lots of minerals
if you’re engaged in vitamin D. today, but the most
activity throughout the important ones in your
day; eat lots of carb-rich diet are: iodine,
food items such as rice, potassium, sodium, and
pasta, potatoes, and those mentioned above.
wheat.
Healthy fats, or those
derived from good
sources are dairy
products, meat, and fish.
Their main function is to
help regulate body
temperature, as well as
the absorption of vitamins.
Protein comes mainly .
from meat, but dietary Fibre helps fill you up
recommendations and aids with proper
suggest that you get digestion. It is primarily
it mostly from lean meat concerned with keeping
sources. They primarily your cholesterol levels
help with the in check. Fibre rich food
development of skin, items include oatmeal,
hair, and muscles. The bran and also
maximum daily amount
is set at 50 grams for a vegetables. Get around
typical adult 30 grams per day.
Additional from checkpoint textbook:
-Understand the effects of nutritional deficiencies (8Bh2)

LET’S TAKE A LOOK ON EFFECTS OF OVEREATING OR

DEFICIENT IN NUTRIENTS………….
To be continued with……….

2.0 Importance of a balanced diet

-Understand the relationship between diet and fitness
(8Bh6)

2.2 Estimate calories of food intake in a meal and plan a

balanced diet.