ASSALAMUALAIKUM

SALAM SEJAHTERA
 The Classes of food
 Carbohydrate
Function – to supplies energy
Source – rice , bread
 Protein
Function – to body building
Source – chicken, milk
 Fat
Function – to provides energy
Source – oil cooking,margerin
 Fibre
Function – to prevents constipation
Source – vegetables , fruits
 Water
Function – to transports organic
compounds and mineral

salts. Transports food

and
waste substances
 Vitamin
Function – Prevents diseases
Source –
eggs,vegetables,fruits

 Mineral salts
Function – to preserves the
body
health
Source – meat, salts,milk
 Vitamin A
Function – for keeping
skin,bones,teeth
and hair strong
- for normal vision
Source - Eggs,milk,dairy

products,liver,fish,vegetables
such as carrots and
pumpkins,fruits
 Vitamin B
Function
– For the breakdown of carbohydrates

protein and fats to release energy

- For proper functioning of the heart
and
the nervous system
- for normal growth
- for the formation of red blood cells
Source
- Eggs,milk,dairy products,yeast,liver
vegetables,fruits, whole- grain
bread
and cereals,meat,fish, legumes,nuts,
 Vitamin C
Function
- For healthy teeth and gums
- Helps in iron absorption by
bones
- For the formation of connective

tissues
- For healing wounds and
fighting
infection
Source
- Citrus fruits
,potatoes,guavas,green
 Vitamin D
Function
- To form strong bones and teeth
- Promotes absorption of calcium

and phosphorus in the

intestines
Source
- Eggs,milk,dairy
productc,liver,fish,
Vitamin D is also produced by
our
skin cells in the presence of
 Vitamin E
Function
- For maintaning healthy red
blood
cells
- To resist diseases
Source
- Egg yolk,vegetables
oils,margarine,green and leafy
vegetables,wheat germ,whole-
grain
bread and cereals,seeds,nuts.
 Vitamin K
Function
- Helps in blood clothing
Source
- Milk,liver,green and leafy
vegetables.
Vitamin K is also produced by
bacteria
in our intestines.
 Calcium
Function
- To form strong bones and
teeth
- Helps in blood clotting
- For nerve and muscle
functions
Source
- Milk,cheese,butter,green
vegetables,
tofu,legumes,eggs
 Iodine
Function
- To produce hormones ( chemical
message )
Source
- Seafood,green
vegetables,iodised
salt.
 Iron
Function
- Formation of haemoglobin ( the
red
pigment in red blood cells )
- For transporting oxygen by red
blood
cells
Source
- Liver,meat,seafood,eggs,leafy
vegetables,apricots,dried fruits ,
 Phosphorus
Function
- for making healthy bones and
teeth
- for helping in the release of
energy
Source
- Milk,
cheese,butter,fish,eggs,poultry,
meat .
 Potassium
Function
- for maintaining water
balance
- for nerve and muscle
functions
Source
-
Gains,fruits,vegetables,meat,
fish
 Sodium
Functions
- for maintaining water
balance
- for nerve and muscle
functions
Source
- Table salt,processed
food,fish,
cheese,meat
ASSALAMUALAIKUM

SALAM SEJAHTERA
 Balance Diet
 A balance diet contains all
classes of food in correct
proportions are as follow
70 % carbohydrate
15 % protein
15 % fat and sufficient
quantity
of vitamin and
mineral.
 Why a balance diet is
important
 A balance diet is very important
because it provides sufficient
energy,prevents diseases and
maintains good health.
 Children and elderly people
require more protein to build
new tissues.
 Pregnant mothers require more
calcium,phosphorus and iron
 Excessive intake
 Sugar can cause diabetes
 Fat can cause heart disease and
high blood pressure.
 Salt can cause heart disease and
high blood pressure.
 Lack of protein in children can
cause kwashiorkor.
The quantity of energy needed by
an individual depends on
 Age
A teeneger who is actively growing
needs more energy.
 Gender
Men need more energy because they are more
active in
their live.
Body size
The bigger the body is the more energy it requires
 Activity
A construction worker or a labour requires more
energy
compared to an office worker
 Weather
In cold places more energy is needed to maintain
the
body temperature
 Discuss about
 The issue of junk food – state
disadvantages
Food management ;
- Objective
maintaining the nutrients of the
food
and preventing food poisoning
- Methods of preparing food
- The correct methods of cooking
food
 Test for starch
 Iodine solution is used to test for
starch
 The iodine solution will turn dark
blue if starch is present
 Mashed banana contains starch
 When 2-3 drops of iodine
solution is added into the
mashed banana , it turns dark
blue to indicate the presence of
starch
 Test for glucose
 Benedict solution is used to test for
glucose
 A dark red precipitate will form when
the mixture of glucose and the
benedict solution is heated in a water
bath
 Honey contains glucose
 2 Cm3 of the benedict solution is
added into the honey
 Then the mixture is heated in a water
bath for 5 minute
 A dark red precipitate is formed to
indicate the presence of glucose
 Test for protein
 Millons reagent is used to test for
protein
 A dark red precipitate will form when
the mixture of protein and the
reagent is heated
 Egg white contains protein
 2 to 3 drops of the Millons reagent is
added into the egg white
 When the solution is heated,a dark
red precipitate will form to indicate
the presence of protein
 Test for fats
 Filter paper is used to test for
fats
 Cooking oil contains fats
 Some oil is smeared onto the
filter paper
 The paper is then dried under
the flames of the Bunsen burner
 A translucent spot is formed on
the filter paper to indicate the
presence of fats
Human Digestive System
 Definition of food digestion
A process of breaking down food
into small , soluble molecules that
can be absorbed by the body(small
intestine)

 The human digestive system consists

of
The alimentary canal which starts
from
mouth and followed by esophagus,
stomach, small intestine,large
 The organs which are
associated
 The organs which are associated with
food digestion are the liver, gall
bladder and pancreas.
 Salivary glands in the mouth.
 The process of peristalsis is carried
out by the muscle of the walls of the
oesophogus,stomach,duodenum,small
intestine and large intestine.
 The muscle of the wall contract and
dilate alternately. This will push the
food along the alimentary canal.
 Digestion in the mouth
 Physical digestion.
Food is broken down into
small pieces by the teeth.

Chemical digestion
 The saliva which is alkaline and

contains an enzyme called

amylase changes starch to
maltose.
 Digestion in the stomach

 Hydrochloric acids kills bacteria

and neutralizes the saliva to
unable the enzymes pepsin and
rennin to react.
 Rennin coagulates milk protein
 Pepsin digests the protein to
peptone
Digestion in the duodenum

 Bile salt from the liver

neutralizes the acidic mixture
from the stomach and mix the
fat

 Pancreatic juice contains

enzymes, which digest
fat,carbohydrate and peptone
 Digestion in the small
intestine
 Four alkaline enzymes are produced to
digest all complex sugars into glucose
 Sucrase
Sucrose to glucose
 Maltase
Maltose to glucose
 Lactase
Lactose to glucose and galactose
 Lipase
Fat to fat acidic and glycerol
 The erepsin enzyme digest peptone into
amino acid
The flow of food particles in
the alimentary canal
Mouth Oesophagus Stomach

Duodenum

Anus Large Intestine Small Intestine

Characteristics of enzymes
 Types of proteins that act as
catalysts to speed up the
digestion process
 Digest only one type of certain
food
 Unchanged or destroyed by
reaction with food
 Functions at a certain acidic or
alkaline condition and at the
body temperature of 37 0 C
 Absorption of digestive
product
 Digested food will be absorbed into the
blood stream and lymphatic gland
 On the wall of the small
intestine,absorption takes place through
the thin and semipermeable villi.
 The villi on the wall of the small intestine
increase the surface area of the small
intestine
 Blood capillaries and the villi lacteal
transport the digested food out quickly and
efficiently
 Only digested food,mineral salts,and
vitamin in the form of small molecules are
able to penetrate the wall of the villi
 Digested food is divided
into two group
Group A
Simple sugar,acid
amino,mineral
salts,vitamin B and C that
dissolve in water
. Group B
Fatty acids,glycerol,vitamin
A,D,E,K that dissolves in fat.
The flow of digested food
Digested food

Group A Group B

Blood Capillary Lacteal

Liver Lymphatic System

Circulatory System

Body Cell
Respiration Assimilation
 Cell respiration.
Glucose will be oxidised by
oxygen to produce heat
energy
Assimilation
Building new protoplasm
( amino
acid is used to replace the
dead
cells )
 Process of defecation
 Undigested substances such as
fibres move into the large
intestine
 Excess water is absorbed
through the large intestine wall
and the remaining undigested
solid that remain are call faeces
 Faeces will be removed through
the anus in a process called
 Problem of Defecation
 The difficulty of removing the faeces
is known as constipation
 It is caused by the lack of water and
fibre in our food
 Water is important because it makes
the faeces softer,not too dry or stick
to the internal wall of the large
intestine
 Eat more fruits which contain a lot of
fibres and vegetables to get more
cellulose which can assist the faeces
to move along the large intestine