Chapter 6 - Nutrition

Chapter 6 - Nutrition
Chapter 6 Nutrition
Balanced Diet
Balanced Diet
Contains correct proportions of all classes of food according to the

needs of body.
 For various metabolic reactions.
The Necessity for a

 Source of energy.
Balanced Diet
 For growth and repair of damaged body

tissue.
ITeach – Biology Form 4

Chapter 6 Nutrition
Balanced Diet
Daily Energy Requirement
 Energy value is quantity of heat

generated from the combustion of 1
gram of food.
 Unit of energy value = joule per gram

(Jg-1).

Chapter 6 Nutrition
Balanced Diet
Nutrient Content in Food
Vitamins
For maintenance of good health and efficient metabolism
Fat Soluble Vitamins Water Soluble Vitamins
 Can be stored in body fat  Obtained from daily diet
 Vitamins A, D,E,K  Vitamin B and C

Chapter 6 Nutrition
Balanced Diet
Nutrient Content in Food
Minerals
• Must be obtained through diet

• Vital for maintenance of good health
Macrominerals Microminerals
 Required in large quantity  Required less than 20

mg / day
 100mg / day
 Ex: Ferum, iodine,zinc
 Ex: Calcium, phosphorus

Chapter 6 Nutrition
Balanced Diet
Roughage or Dietary Fibre
Made up of cellulose.
Stimulate peristalsis and pevent constipation
Eliminate toxic substances which can cause

bowel cancer
Constipation result from deficiency of

roughage.

Chapter 6 Nutrition
Balanced Diet
Act as medium of transport for

nutrients
Healthy adults need 2 to 2.5 litres

Water
of water a day.
Water loss need to be replaced

to prevent dehydration.

Chapter 6 Nutrition
Balanced Diet
Selection of an Appropriate
Balanced Diet
Level 4 Lipids, salt and sugar
Level 3
Meat and alternatives
Level 2
Fruits and vegetables
Level 1 Rice and alternatives

Keywords
Malnutrition : results from taking an
unbalanced diet, in which certain
nutrients are lacking, in excess, or in the
wrong proportions.
kwashiorkor
• Deficit of protein
• Lost of appetite
• Slows down growth
• Skin swells with body
fluid
• Should eat high-
protein food (milk,
eggs, fish)
Night blindness – rabun malam
• Deficit of vitamin A
• Poor vision at night
• Should eat liver,
butter and egg
Beri-beri – nervous system illness
• Deficit of Vitamin B
• Anemia
• Paralysis
• Should eat liver and
egg
Scurvy – skurvi: sejenis penyakit gusi
• Deficit of Vitamin C
• Gums bleed
• Joints become sore
• Should eat citrus
fruits (oranges,
lemons etc)
Rickets – softening in children bones
• Deficit of Vitamin D /
calcium/phosphorus
• Sweating
• Pain in the bones
• Misshapen bones
• Should drink vitamin-D
enriched milk, expose
to sunlight, eat fish oils
Anaemia – kurang darah
• Deficit of mineral
(iron deficiency)
• Dizziness
• Headaches
• Rapid heartbeats
• Shortness of breath
• Should eat liver, egg,
spinach
Goitre – beguk
• Deficit of mineral
(iodine deficiency)
• Enlarged Thyroid gland
• Should eat seafood
Obesity
• too much body fats
(> 20% of desirable
body weight)
• High risk to
diabetes mellitus,
hypertension,
gallstone
Anorexia nervosa
• Psychological illness
• Great loss of weight due
to refusal to eat
• Symptoms:
• Menstruation periods
stops
• Dry skin
• Thinning hair
Arteriosclerosis (hardening of arteries
/ pengerasan arteri)
• Due to excess of
cholesterol / animal fat
• Arteries become hard &
narrow.
• Blood flow decrease
• Blood clots on arterial
wall
• Heart diseases
• High blood pressure
• stroke
Diabetes mellitus
• Too much sugar intake
• Affects eyes, kidneys,
nervous system
• High risk to
atherosclerosis & obesity
High blood pressure / Hypertension
• Too much salt intake
• High risk to heart
disease, stroke
Food pyramid
Chapter 6 Nutrition
Food Digestion
Human Digestive System
Takes place in alimentary

canal with aid of digestive
Salivary glands juices.
Oral cavity
Pharynx
Oesophagus Physical digestion - breaking

down of large pieces of food
into smaller pieces.
Liver Stomach
Gall bladder
Pancreas Chemical digestion - break
down of complex food
Large intestine molecules by digestive
Small intestine enzymes into smaller
Rectum molecules.

Duodenum
Jejenum
Ileum
Digestion – in human body
• Digestion is the mechanical and chemical
breakdown of food into small molecules
which can be absorbed and used by the cells.
• The glands that involved in digestion of food
included salivary glands in the mouth, gastric
glands in stomach wall, liver, pancreas, and
intestinal glands in the ileum.
1. Site of digestion: mouth
• Food: starch
• Digestive juice: saliva (contains salivary
amylase)
• Enzymatic reaction:
Salivary amylase
Starch + water maltose
• pH: 6.5-7.5
Chapter 6 Nutrition
Food Digestion
Digestion in the Mouth
salivary
Starch + water maltose
amilase
Peristalsis: A series of wave-like

muscular contraction along oesophageal
wall.
2. Site of digestion: stomach
• Food: protein
• Digestive juice: gastric juice (contains pepsin,
renin)
pepsin
protein polypeptide
caseinogen renin casein
• pH: 2.0
Chapter 6 Nutrition
Food Digestion
Digestion in the Stomach
Gastric glands secrete gastric juice.
Gastric juice consists of mucus,

Food hydrochloric acid, enzyme pepsin and
stomach rennin.
Oesophagus
High acidity (pH 2)- sufficient to destroy
existence bacteria in food.
Lung Lung pepsin

Protein + water polypeptides
rennin
Diaphragm Caseinogen casein
Stomach
Finally, chyme is produced.

Chapter 6 Nutrition
Food Digestion
Digestion in Small Intestine
Liver
Duodenum Pancreas
Liver
Ileum
Duodenum Pancreas
Ileum
 Receives
Secrete chyme from
intestinal stomach
 Produced
Secretes bile thatjuice
pancreatic helps
juiceneutralise acidicenzyme
that contains chyme
 and optimises
amylase,
Major site
Starch, protein pH
trypsin forlipids
and
of nutrient
and enzyme
lipase action in here
absorption
are digested duodenum

3. Site of digestion: duodenum
• Food: starch, protein, lipid
• Digestive juice: pancreatic juice (contains
pancreatic amylase, trypsin, lipase )
Pancreatic amylase
starch maltose
Trypsin
polypeptide peptide
Lipase
Lipid droplets glycerol + fatty acids
• pH: 7.1 – 8.2

4. Site of digestion: ileum
• Food: maltose, sucrose, lactose, peptides, lipids
• Digestive juice: intestinal juice (contains maltase,
sucrase, lactase, erepsin, lipase)
maltase
maltose glucose
sucrase
sucrose glucose + fructose
Lactase
Lactose glucose + galactose
Erepsin
Peptides amino acids
Lipase
Lipid droplets fatty acids + glycerol
• pH: 7.6
Digestion of milk protein (caseinogens)
• In the stomach, the enzyme rennin converts
caseinogen to casein.
• Then, casein is hydrolysed to polypeptides by
the enzyme pepsin from the gastric juice.
• At duodenum, the polypeptides are further
hydrolysed into peptides by the enzyme
trypsin from the pancreatic juice.
• At ileum, the peptides are hydrolysed to
amino acids by erepsin from the intestinal
juice of the ileum.
Digestion of milk protein (caseinogens)
• Stomach (enzyme from gastric juice: rennin & pepsin)
Caseinogen  casein
Casein  polypeptides
• Duodenum (enzyme from pancreatic juice: trypsin)

Polypeptides  peptides
• ileum (enzyme from intestinal juice: erepsin)

Peptides  amino acids
Digestion of carbohydrates
• Mouth (salivary amylase)
Starch + water  maltose
• Duodenum (pancreatic amylase)

Starch + water  maltose
• Ileum (enzyme from intestinal juice: maltase,

sucrase, lactase)
Maltose + water  glucose
Sucrose + water  glucose + fructose
Lactose + water  glucose + galactose
Digestion of lipids
• Duodenum (bile juice from liver)
Lipids are emulsified to tiny fat droplets by the
bile juice secreted from the liver.
The tiny fat droplets are hydrolysed to fatty

acids and glycerol by the enzyme lipase from
the pancreas and ileum.
Lipid droplets + water  glycerol + fatty acids

Absorption of digested food
• The glucose and amino acids are absorbed
into the blood capillaries in the villi of the
ileum.
• These are transported by the blood stream to
the liver via hepatic portal vein.
• The fatty acids and glycerol are absorbed into
the lacteal in the villi of the ileum.
• These are transported by the thoracic duct of
the lymphatic system to the left subclavian
vein where they enter the bloodstream.
Chapter 6 Nutrition
Absorption And Assimilation Of Digested Food
Absorption And Assimilation Of

Digested Food
Microvilli
Epithelian cells
Blood capillaries
Lacteal
Epithelial cell
Villus, microvilli, blood capillaries and lacteal increase

the rate of nutrient absorption and assimilation.

Chapter 6 Nutrition
Absorption of Digested Food
Capillary network-
Epithelial cell-
allows transport nutrient to
allows rapid diffusion of
liver
nutrients
Lacteal-
allows absorptions
of fat
To thoracic duct
To liver –
(fat droplets, Vitamin
(glucose, amino acids,
A,D,E,K)
minerals)

Chapter 6 Nutrition
Assimilation Of Digested Food
Assimilation is where nutrients are

used to form complex compounds.
Deamination – Broken down

process of excess amino acid in
liver. •Glucose --> Glycogen
•Glycogen -->Glucose
Detoxification - liver cells remove •Excess glucose --> Lipids
harmful substances from blood or
convert them to less toxic •Amino acid --> Plasma protein
compounds.

Assimilation of digested food
Glucose:
• The glucose are used by the cells for production of
energy (ATP) during cellular respiration.
• The excess glucose are converted to glycogen in
the liver and stored in the liver and muscles.
• Further excess glucose are converted to lipids by
the liver.
• When blood glucose level falls, the stored
glycogen is converted back to glucose.
Amino acids
• amino acids are used by the liver cells to
synthesise plasma protein for blood clotting
and osmoregulation
• Amino acids are converted to glucose by the
liver when glucose/glycogen level falls
• Amino acids are used in body cells for
synthesise of new protoplasm, plasma
membranes, enzymes and hormones / cell
growth / cell repair
• Excess amino acids cannot be stored but are
broken down (deaminated) to form urea in
the liver through the process of deamination
Fatty acids & glycerol
• Fatty acids are glycerol are used by cells to
make plasma membranes / hormones.
• Excess fatty acids and glycerol are converted
to fats and stored in the adipose tissue as a
major energy store of the body.
• Fatty acids and glycerol act as a protective
layer when stored around the kidneys and
mesenteries.
Left subclavian vein
Chapter 6 Nutrition
Food Digestion
Digestive System in Ruminants
Rumen Reticulum
Abomasum
Rumen Reticulum
Omasum
Abomasum
Omasum
Proteins
Celluloseand
Reswallowed food substances
is hydrolysed.
cud is are digested by
moved to omasum.
digestive
Cellulose
Cud enzymes.
is broken again
is swallowed down by cellulase.
into mouth and
Large
The particle
food of food
thendown are
passes broken downsmall
through into
chewed to break cellulose.
smaller
intestine.pieces by peristalsis.

Digestion of ruminants
Digestion - ruminant
• When a cow feeds on grass, it partially chews the
grass.
• This partially chewed food is swallowed into the
rumen, the largest compartment of the stomach.
• Here, cellulose is broken down by the cellulase
produced by symbiotic microorganisms such as
bacteria and protozoa.
• Part of the breakdown products are absorbed by
the bacteria and protozoa, the rest by the cow.
• As the food enters the reticulum, the cellulose
undergoes further hydrolysis.
• The content of reticulum, called the cud, is
then regurgitated into the mouth to be
chewed again.
• The cud is then re-swallowed and moves into
the omasum.
• In the omasum, large particles of food are
broken down into smaller pieces by peristalsis.
• Water is removed from the cud.
• The food particles finally move into the
abomasums, the true stomach of the cow.
• Here, gastric juices containing digestive
enzymes complete the digestion of proteins
and other food substances.
• The food then passes through the small
intestine to be digested and absorbed in the
normal way.
Chapter 6 Nutrition
Food Digestion
Rodents
ileum
caecum
Have long and large caecum.
Cellulose is digested in the caecum by bacteria.

Digestion - rodent
• In rodents like squirrels / rabbits, the caecum
and appendix are enlarged to store the
cellulose-digesting bacteria.
• The breakdown products pass through the
alimentary canal twice.
• The faeces in the first batch are usually
produced at night and are soft and watery.
• Those are eaten again to enable the animals
to absorb the products of bacterial breakdown
as they pass through the alimentary canal for
the second time.
Caecum = a pouch in the alimentary canal between small intestine and colon
• The second batch of faeces becomes drier and
harder.
• This adaptation allows squirrels / rabbits to
recover the nutrients initially lost with the
faeces.
Chapter 6 Nutrition
Food Digestion
Comparison of Digestive Process in Humans,

Ruminants and Rodents
Human Ruminant Rodent
Cannot digest cellulose Digest cellulose in stomach Digest cellulose in the caecum
Enzyme cellulose is secreted in Enzyme cellulose is secreated

No enzyme cellulase
the stomach in the caecum
Stomach has one chamber Stomach has four chambers Stomach has one chamber
Caecum is short Caecum is short Caecum is long and large

Colon (large intestine)
Colon
Appendix
Rectum
Anus
Chapter 6 Nutrition
Formation Of Faeces And Defaecation
Formation of Faeces and Defaecation
Avoid toxicity in human body.
colon
Excrete wastes and unwanted toxic
substances.
solid waste
Defective defaecation may lead to

rectum headache and lost appetite.
The formation of
faeces in the colon

Formation of faeces
At colon:
• After absorption of nutrients in small
intestine, the intestinal contents which is a
mixture of water, undigested food and
substances and indigestible fibre, enter the
colon.
• Almost 90% of water and minerals are
reabsorbed at colon, resulting in formation of
faeces which are a semi-solid waste.
Formation of faeces
At colon:
• Faeces also contain dead cells shed by the
intestinal lining as well as the waste products
like bile pigments and toxic substances.
• Mucus is secreted to help bind the faeces and
lubricates the movement along the colon .
Formation of faeces
Role of microorganisms in the colon:
• Bacteria in the colon synthesis vitamin K and
vitamin B12.
• Vitamin K is needed in blood clotting, vitamin
B12 is important for producing red blood cells.
• Antibiotics can kill the harmful bacteria but
excess antibiotics can also kill the useful
bacteria. Therefore, vitamin K and vitamin B12
could not be synthesised.
Formation of faeces
At Rectum:
• Faeces pass to the rectum for temporary
storage.
• Here, water is reabsorbed. The undigested
residue hardens and accumulates, exerting a
pressure which causes a desire to expel the
faeces from the body.
Formation of faeces
At Rectum:
• The elimination of faeces from the body is
called defaecation.
• This process is controlled by the muscles
around the anus.
• When the rectum is full, the muscles of the
wall of the rectum contract to eject the faeces
via the anus.
Problems related to defaecation
Constipation:
• Occurs when faeces move too slowly through
the colon, causing a large amount of water to
be reabsorbed.
• The faeces become hard and dry.
To overcome this problem:
• increase intake of water and dietary fibre (can
help to absorb water).
Colon cancer:
• Prolong constipation can cause toxic
substances in the faeces to accumulate and
induce the cells in the colon to divide
abnormally.
• The uncontrollable cell division causes colon
cancer.
help to absorb water) to avoid constipation.
Haemorrhoids: (buasir)
• The hard and dry faeces increase the pressure
on the blood vessels in the rectum and anus.
• The veins become swollen and causes
haemorrhoids.
help to absorb water) to avoid constipation.
Importance of a high fibre diet
• The fibres give bulk to the intestinal
contents.
• The fibres help to absorb water.
• The fibres prevent constipation.

Tabiat makanan yang baik
1. Makan pada waktu yang tetap.
2. Mengelak makanan berkandungan lemak,
gula, garam yang tinggi.
3. Mengelak daripada makan terlebih atau
terkurang.
4. Minum air 2 hingga 3 liter setiap hari.
5. Pengambilan serat yang mencukupi.
6. Mengamalkan diet seimbang.
7. Pengambilan makanan yang pelbagai
Poor / Bad eating habits
1. Not eating at regular times!
- Absence of food in the stomach results in
acidic gastric juice acting on the epithelial
lining of the stomach wall.
- The protective mechanism in the stomach is
disrupted, the epithelial lining becomes
inflamed.
Poor / Bad eating habits
1. Not eating at regular times!
- Inflammation and damage to the stomach
lining can also be caused by:
A) excessive alcohol consumption, stress.
B) taking aspirins and pain relievers regularly.
- Treatments: taking medication (i.e. antacids):
sodium bicarbonate and magnesium
hydroxide – neutralize the hydrochloric acid in
gastric juice.
Bab 6 Nutrisi
Kepentingan Makronutrien dan Mikronutrien Pada Tumbuhan
Melengkapkan kitar hidup,

pertumbuhan dan
perkembangan tumbuhan.
Kepentingan Makronutrien
dan Mikronutrien Pada
Tumbuhan
Cth: Karbon (C), hidrogen (H)

dan oksigen (O).
ITeach – Biologi Tingkatan 4

Bab 6 Nutrisi
Fungsi Makronutrien Dalam

Tumbuhan
Unsur Fungsi
Nitrogen Untuk sintesis klorofil
Fosforus Penting untuk pembahagian sel
Kalium Sintesis protein, metabolisma karbohidrat
Kalsium Diperlukan untuk pembentukan dinding sel
Magnesium Untuk sintesis klorofil dan protoplasma
Sulfur Untuk sintesis protein dan asid nukleik

Bab 6 Nutrisi
Kesan Kekurangan Makronutrien
 Pertumbuhan
terbantut
Ca  Daun herot-berot
 Daun yang terjejas (tidak lurus)
berwarna S
kekuning-kuningan
 Bintik merah pada

permukaan daun  Pinggir daun kekuning-
K kuningan
 Pertumbuhan tidak Mg  Tumbuhan akan
sihat mati
 Bintik merah atau P  Daun bertukar

ungu pada daun N
kuning
tua

Bab 6 Nutrisi
Fungsi Mikronutrien Dalam Tumbuhan
Unsur Fungsi
Penting untuk perkembangan

Boron
meristem apeks
Pembentukan bunga dan
Kuprum
pertumbuhan organ pembiakan
Besi Sintesis klorofil
Mangan Mengaktifkan enzim tertentu
Molibdenum Untuk metabolisma nitrogen
Zink Pembentukan daun, sisntesis auksin

Bab 6 Nutrisi
Kesan Kekurangan Mikronutrien
 Pangkal tunas
akan mati,
pertumbuhan B  Daun muda akan
menjadi tidak Fe kekuning-
normal kuningan
 Bintik perang
Cu  Hujung pucuk
 Bintik perang Mn muda akan mati
antara vena daun
Mo  Klorosis
 Daun bercapuk- Zn
capuk

Bab 6 Nutrisi
Fotosintesis
Penemuan Fotosintesis
1640 Jean Baptiste Van Helmont Mengkaji bagaimana tumbuhan membesar
1772 Joseph Priestly Menunjukkan tumbuhan hijau membebaskan O2
Menemukan tumbuhan membebaskan O2

1779 Jan Ingenhousz
dengan kehadiran cahaya matahari
Membuktikan tumbuhan membebaskan O2
1780 Jean Senebier
dengan kehadiran CO2
Menjumpai bahawa tenaga cahaya ditukarkan
1845 Robert Mayer
kepada tenaga kimia
Memutuskan fotosintesis melibatkan tindak
1905 F.F Blackman
balas cahaya dan gelap
Mengesahkan fotosintesis memerlukan cahaya
1905 Robert Hill
matahari, air dan CO2
cahaya Karbohidrat + O2
Fotosintesis = CO2 + Air
(glukosa)

Bab 6 Nutrisi
Fotosintesis
Struktur Daun dan Fungsinya
Kutikel
-Membolehkan daun memerangkap
cahaya matahari
Sel mesofil
Epidermis atas
-Menghalang Mesofil palisad
kehilangan air Salur xilem
- Mengandungi banyak
Ruang udara kloroplas
Sel mesofil berspan Molekul air
- Menyerap cahaya
-Membenarkan resapan Sel pengawal
air dan gas Stoma
Sel pengawal
-Mengawal
Floem
pembukaan dan
- Mengangkut hasil
penutupan liang
organik dari daun
Stomata ke bahagian lain
- Membenarkan pertukaran Xilem tumbuhan
gas antara daun dan - Mengangkut air
persekitaran daripada akar ke
daun
Adaptations of leaf structures for
photosynthesis
Bab 6 Nutrisi
Fotosintesis
Penyesuaian Tumbuhan Di Habitat Yang
Berlainan Untuk Menjalankan Fotosintesis
 Tumbuhan darat
Cth: Bunga raya
• Lebih banyak stomata pada
permukaan bawah daun
• Banyak kloroplas pada sel
palisad dan sel mesofil
berspan
 Tumbuhan terapung pada

permukaan air
Penyesuaian
Tumbuhan Di Cth: Telipok
Habitat Yang • Daun yang besar, bulat dan
Berlainan rata
• Kloroplas dijumpai pada
daun dan batang
 Tumbuhan Gurun
Cth: Kaktus
• Daun dikurangkan dengan
stomata terbenam
• Daun dalam bentuk duri

Bab 6 Nutrisi
Mekanisme Fotosintesis
Mekanisme Fotosintesis
Dua peringkat dalam fotosintesis adalah tindak balas cahaya dan

tindak balas gelap.
Granum
Stroma
 Tindak balas
cahaya berlaku di  Tindak balas gelap
sini. berlaku di sini.
 Dua bahan utama  Tiga bahan utama

diperlukan: diperlukan :
H2O, cahaya ion hidrogen, CO2,
matahari ATP
 Hasil:  Hasil:
H2O + O2 + ATP H2O + Glukosa

Light reaction: Dark reaction:
24H2O  24H+ + 24OH-
24H+ + 24e-  24H 6CO2 + 24H  6(CH2O) + 6H2O
6(CH2O)  C6H12O6
24OH-  24OH + 24e-
24OH  12H2O + 6O2 Photosynthesis:
6H2O + 6CO2  C6H12O6 + 6O2
Bab 6 Nutrisi
Faktor Yang Mempengaruhi Fotosintesis
Keamatan cahaya
3 FaktorYang
Mempengaruhi Kepekatan karbon dioksida
Fotosintesis
Suhu

Bab 6 Nutrisi
Kepekatan
Keamatan Cahaya
Karbon Dioksida
Kadar fotosintesis
Keamatan cahaya
Kepekatan karbon dioksida
Kadar fotosintesis meningkat apabila kepekatan CO2 meningkat.

Selepas titik P, keamatan cahaya tidak lagi menjadi faktor
penghad
Pada BC,kerana kekurangan
peningkatan CO2 CO tidak akan meningkatkan
kepekatan 2
kadar fotosintesis kerana keamatan cahaya dan suhu merupakan
faktor penghad.

Bab 6 Nutrisi
Suhu
Kadar fotosintesis
Suhu optimum: 25oC hingga 30oC.
Suhu optimum
Pada suhu di atas 40oC, enzim akan dinyahasli
menyebabkan kadar fotosintesis menurun dan
terhenti.
Apabila suhu meningkat sebanyak 10oC, kadar

Suhu fotosintesis akan meningkat dua kali ganda.
Kadar fotosintesis tinggi apabila keamatan

Kesimpulan:
cahaya dan suhu tinggi.

Bab 6 Nutrisi
Sikap Kasih Sayang Terhadap Tumbuhan
Kepentingan
Sikap Baik
Terhadap
Tumbuhan
Mengekalkan Menyediakan habitat

kandungan O2 dan untuk ikan dan
CO2 di udara binatang liar
Memainkan peranan
Mengawal cuaca penting dalam
ekosistem
Menghasilkan
makanan hijau

Bab 6 Nutrisi
Teknologi Yang Digunakan Dalam Penghasilan Makanan
Teknologi Yang Digunakan Dalam Penghasilan Makanan
Giliran tanaman
Penanaman tabur terus
x
Hidroponik
Kaedah Yang
Digunakan Untuk
Meningkatkan Aerofonik
Kualiti dan Kuantiti
Penghasilan
Makanan Pembiakbakaan
tumbuhan
Pembiakbakaan haiwan
Kawalan biologi

Bab 6 Nutrisi
Perkembangan Teknologi Dalam Pemprosesan Makanan
Proses penyediaan makanan untuk membuatkannya lebih

menarik, lebih sedap di makan dan tahan lama
Mengelak makanan Meningkatkan nilai

daripada rosak komersial makanan
Keperluan
Pemprosesan Makanan
Meningkatkan Boleh tahan lama untuk

penggunaan bahan tujuan penghantaran
makanan dan penyimpanan

Bab 6 Nutrisi
Pengawetan Melibatkan kaedah penyediaan makanan untuk

makanan meningkatkan jangka hayat sesuatu makanan.
Pengoksidaan
makanan
Apa yang Tindakan

menyebabkan mikroorganisma ke
makanan rosak? atas makanan
Serangan oleh
serangga dan rodensia

Bab 6 Nutrisi
Jenis-Jenis Kaedah Pemprosesan
Memasak
Penjerukkan
Penapaian
7 Jenis Kaedah Pengeringan

Pemprosesan
Pempasteuran
Pengetinan
Penyejukbekuan

unit 6.14 - technology used in food
production
• do you know how much is population of Malaysia?
• E:\SMKSR\bio\PPT\Malaysia's population to
number 30 million on Thursday - Nation The Star
Online.htm
• How much food do you need to feed all Malaysian
in one day?
• Can Malaysia self-sustain food demand, or depend
on food imports?
• E:\SMKSR\bio\PPT\Focus on Malaysia World
Grain.htm
diversify food production
- look for diverse sources of food
No.1 - consuming ulam
• Ulam (vegetable salad) - consists of fresh
leaves, fruits, other plant parts which are
eaten raw.
• examples: pegaga, tomato, cucumber, petai ...
No.2 -consuming various sources of proteins
• main sources of proteins: chicken, fish, meat, nuts
• alternative sources of proteins: rabbit, quail,
ostrich, fresh water fish, prawns, crocodile meat
• rabbit
• rich in protein
• low fat
• low cholesterol
• quail meat • quail eggs
• rich in protein • more vitamins and minerals
• low cholesterol (such as vitamin, phosphorus)
compare of chicken eggs
• low cholesterol
• ostrich meat & eggs
• rich in protein
• low fat
• low cholesterol
• fresh water fish and prawns
• fish protein is easily digestable
• low cholesterol
• examples: tilapia, jelawat, haruan
No.3 -consuming mushrooms
button, abalone, shittake mushrooms

mushrooms
- high nutrient content
- believed to boost body's immunity
button, abalone, shittake mushrooms

methods to improve quality and quantity
of food production
Direct seedling
• seeds are sown directly
into the soil
• less damage to roots of
seedlings
• faster growth, increases
crop yield
• used wisely in planting
paddy to obtain rice
methods to improve quality and quantity of
food production
Hydroponics
• grow plants in culture
solutions
• culture solutions contains
all macronutrients &
micronutrients in correct
proportion.
• plants are supported by a
medium such as pebbles.
• culture solution is aerated
to provide sufficient
oxygen for respiration
food production
Aeroponics
• plants are placed in holes
through a panel (plastics /
polystyrene)
• grown with the roots
suspended in mid-air
within enclosed growing
chamber beneath the
panal.
• roots are sprayed with a
mist of nutrient solutions
from spraying nozzles at
short intervals.
food production
selective breeding
• different plant species with certain beneficial
characteristics are selectively bred.
• resulting varieties of plants inherit the beneficial

characteristics of parent plants
• in Malaysia: Tenera sp. (cross breed of Dura sp. and

Pisifera sp.)
food production
selective breeding
food production
Animal breeding
• animals of two different
breeds are cross-breed.
• In Malaysia:
• Mafriwal - cross between
Friesian cow & Sahiwal bull
• more milk, low fat
food production
Tissue culture
• entire plant is regenerated from
the cells / tissues of a parent plant.
• the cells/ tissues (explant) taken
from parent plant are grown in
sterile culture solution / medium
with nutrients & hormones.
• plantlets produced are
transplanted to nurseries.
• enable commercial propagation of
clones (with beneficial
characteristics)
• high yields within shorter time
food production
Genetic engineering
• a segment of DNA with beneficial
genes from one organism is
transferred to another organism.
• the genetically modified organism
(GMO) is called transgenic
organism.
• example: Golden rice (orange
colour)
• genes that codes for synthesis of
beta-carotene is transferred from
daffodil plant to rice.
food production
proper soil management
• regular addition of organic /
inorganic fertilisers to return
nutrients to the soil.
• ploughing, helps increase aeration.
• crop rotation - cultivation of
different plants in succession on
the same plot of land over a period
of time.
• reducing soil erosion & leaching of
nutrients from the soil
• addition of organic matter -
promotes humus formation
food production
biological control
• control pests by introducing
its natural predators.
• examples:
• owls & snakes are used to
control rat population in oil
palm plantations
relating food processing methods with factors causing
food spoilage
cooking
- cook at high temperature / boiling for at least 5 minutes
- kill microorganisms; denature enzymes causing oxidation
of food; kill bacterial spores (>121oC)
food spoilage
fermentation process
- yeast is added to fruit juices / other food substances to
produce ethanol (which at high concentrations can stop
activity of bacteria that causes food spoilage)
food spoilage
drying
- drying under hot sun / oven to remove water from food.
- prevent growth of microorganisms (which cannot survive
without water)
food spoilage
preservation - pickling food
- food is soaked in acidic solution (such as vineger)
- most organisms cannot survive in low pH conditions (acidic)
food spoilage
preservation - treating with salt / sugar
- food is soaked in concentrated salt solution / boiled with
sugar.
- microorganisms lose water through osmosis in a hypertonic
solution.
food spoilage
pasteurisation - invented by Louis Pasteur
- heat milk / juices to :
- 63oC , 30 minutes // 72oC, 15 seconds
- followed by rapid cooling to below 10oC.
food spoilage
canning
- heat sterilization method to kill microorganisms & spores.
- food packed in cans, steamed at high temperature &
pressure to drive out all the air (vacuum / airtight).
- cans containing food sealed and cooled.
food spoilage
refrigeration
- food stored at temperature below 0oC.
- extremely low temperatures prevent growth of
microorganisms / germination of spores because
enzymatic reactions stop at low temperature.

Chapter 6 - Nutrition

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Chapter 6 - Nutrition

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Chapter 6 - Nutrition

Contains correct proportions of all classes of food according to the

 For various metabolic reactions.

The Necessity for a

 For growth and repair of damaged body

ITeach – Biology Form 4

Daily Energy Requirement

 Energy value is quantity of heat

 Unit of energy value = joule per gram

ITeach – Biology Form 4

Nutrient Content in Food

For maintenance of good health and efficient metabolism

Fat Soluble Vitamins Water Soluble Vitamins

 Can be stored in body fat  Obtained from daily diet

 Vitamins A, D,E,K  Vitamin B and C

ITeach – Biology Form 4

Nutrient Content in Food

• Must be obtained through diet

 Required in large quantity  Required less than 20

ITeach – Biology Form 4

Roughage or Dietary Fibre

Stimulate peristalsis and pevent constipation

Eliminate toxic substances which can cause

Constipation result from deficiency of

ITeach – Biology Form 4

Act as medium of transport for

Healthy adults need 2 to 2.5 litres

Water loss need to be replaced

ITeach – Biology Form 4

Level 4 Lipids, salt and sugar

Level 1 Rice and alternatives

ITeach – Biology Form 4

Human Digestive System

Takes place in alimentary

Oesophagus Physical digestion - breaking

ITeach – Biology Form 4

Digestion in the Mouth

Peristalsis: A series of wave-like

Digestion in the Stomach

Gastric glands secrete gastric juice.

Gastric juice consists of mucus,

Lung Lung pepsin

Finally, chyme is produced.

ITeach – Biology Form 4

Digestion in Small Intestine

ITeach – Biology Form 4

• pH: 7.1 – 8.2

• Duodenum (enzyme from pancreatic juice: trypsin)

• ileum (enzyme from intestinal juice: erepsin)

• Duodenum (pancreatic amylase)

• Ileum (enzyme from intestinal juice: maltase,

The tiny fat droplets are hydrolysed to fatty

Lipid droplets + water  glycerol + fatty acids

Absorption And Assimilation Of Digested Food

Absorption And Assimilation Of

Villus, microvilli, blood capillaries and lacteal increase

ITeach – Biology Form 4

Absorption And Assimilation Of Digested Food

Absorption of Digested Food

ITeach – Biology Form 4

Absorption And Assimilation Of Digested Food

Assimilation Of Digested Food

Assimilation is where nutrients are

Deamination – Broken down