Nutrition

Important Concepts 2.1 Classes of Food Quick Refresh 2.2 Importance of A Balanced Diet Quick Refresh 2.3 Human Digestive System Quick Refresh 2.4 Absorption of the Products of Digestion Quick Refresh 2.5 Reabsorption of Water and Defaecation Quick Refresh

Nutrition
2.6 Healthy Eating Habits Quick Refresh Smart Review

Important Concepts
Nutrition
involves include include

Classes of food
classified as

Balanced diet
depends on

Digestive system
made up of

Carbohydrate Protein Fat Vitamin Mineral salts

Gender Age Body size Physical activity Job

Mouth Stomach Small intestine Big intestine Rectum

Fibre
Water

Weather

Anus

Chapter 2.1

Classes of Food

Carbohydrate

Carbohydrate contain carbon, hydrogen and oxygen atoms Sugar, cellulose and starch are types of carbohydrates

Function

Supply energy to the body needs that carry out daily activities

Source

Rice, bread, potato, sugar and glucose

Chapter 2.1

Classes of Food

Protein

Protein contain carbon, hydrogen, oxygen and nitrogen atoms Millions reagent Reagent used to test protein

Function

Build new cells and repair damaged tissues in the body

Source

Meat, fish, eggs, beans, milk and nuts

Chapter 2.1

Classes of Food

Fat

Fat contain carbon, hydrogen and oxygen atoms

Function

Provide energy Acts as insulator to reduce heat loss from the body Helps the body to digest and absorb vitamins A, D, E and K

Source

Groundnut, coconut oil, butter, palm oil, fish oil, chicken skin

Chapter 2.1

Classes of Food

Vitamin

Vitamins are needed in small quantities by the body Vitamins are classified into two groups (a) Vitamins soluble in water vitamin B and C

Vitamin
B
C

Source
Liver, yeast, milk
Citrus fruits and green vegetables

Function
For healthy nerves
Increase immunity to diseases

Deficiency
Beri-beri
Anaemia

Chapter 2.1

Classes of Food

Vitamin
(b) Vitamins soluble in fat vitamin A, D, E and K

Vitamin
A
D E K

Source
Eggs, milk, carrot
Egg yolks, fish oil, milk

Function
For healthy eyes
For the growth of strong teeth and bones

Deficiency
Night blindness
Rickets Sterility Slow blood clotting

Eggs, palm oil, milk, For healthy reproductive liver system Tomato, eggs, green vegetables

Helps in blood clotting

Chapter 2.1

Classes of Food

Mineral salts

Mineral salts are needed in small quantities by the body

Mineral
Phosphorus Calcium

Source
Milk, fish, eggs, green vegetables Cheese, milk, green vegetables

Function
To forms strong teeth and bones

Deficiency
Rickets Rickets

Build strong teeth and bones Helps in blood clotting

Iron Iodine

Liver, meat, milk, green vegetables Sea food such as fish and prawns

Produces haemoglobin in red blood cells Proper functioning of thyroid gland

Anaemia Goiter

Chapter 2.1

Classes of Food

Fibre

Fibre, such as cellulose that found in food substances and is difficult to digest

Function

Helps to stimulate peristalsis and the muscle movement of the small and big intestines

Source

Fruits and vegetables

10

Chapter 2.1

Classes of Food

Water

In daily, 6 to 8 glasses of water is needed by the body

Function

Helps to dissolve many types of substances in the body Helps to maintain a constant body temperature Helps to get rid of waste substances like urea and carbon dioxide from the body Helps to keep the body cells turgid As a medium that allows biochemical reaction to occur in the body Controlling the concentration of blood Act as a lubricant Helps in transporting food during digestion

Source

Drinking water, fruits and vegetables

11

Q.R. 2.1

Quick Refresh

Food is the main source energy for all living things Food is needed to (a) provide energy for carrying out daily work (b) repair damaged tissues in the body (c) build new cells (d) build healthy body

Protein deficiency can cause kwashiorkor in childhood

Vitamin A, D, E and K are soluble in fat Vitamin B and C are soluble in water

12