Form

2 Science Unit 2.1 : Classes of Food

CARBOHYDRATES
1.

Carbohydrates include
a. Sugar ( _______________________ - glucose , ______________________ sucrose )
b. __________________ : being stored in plants
c.

____________________ : makes up the cell wall

d.

______________________ : being stored in animals body

2. Are organic compounds made up of _______________, ___________________ and

_________________.
3. Function to _________________________________ to the body.

How to test for carbohydrates?

GLUCOSE
1. Add 2 ml of _______________________
into a test tube containing 2 ml of
glucose solution.
2. _____________ the mixture.
3. Immerse the test tube into a beaker of
boiling water for 5 minutes.
4. _________________________________
is formed.

STARCH
1. Pour a little starch solution into a
test tube.
2. Add 2-3 drops of
____________________________.
3. A _________________ or
____________ solutions is formed
to show the presence of starch.

Form 2 Worksheet Unit 1.4 prepared by Ms Sue

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Form 2 Science Unit 2.1 : Classes of Food

PROTEIN
1.

Proteins contain ____________, ______________, _____________ and ______________.

Sometimes, _______________ and _______________________ are also present.

2. Every protein is made up simpler compounds called _________________________.

3. Proteins supply amino acids to:i.

_____________________________________________________

ii.

_____________________________________________________

iii.

___________________________ when the body does not have enough carbohydrates

4. _____________________ supply more amino acids than ____________________________.

5. Functions of proteins :
i.

To _____________________________ for growth and

_____________________________________ of worn-out body tissues;

ii.

To build ________________________ and __________________________;

iii.

To build _______________________________ to fight diseases;

iv.

As a source of ________________ when the body is run out of ________ and

_______________________________.

6. Excess proteins (amino acids) in the body cannot be stored. They are broken down by the
_____________ into _____________ which is then excreted in the ________________.
How to test for Protein?

1 ml of
Millons
reagent +
egg
elbumen

Presence of proteins in a given substance

can be tested with
______________________________. Add
2-3 drops of the solution into a test tube
containing _________________________.
Shake the mixture and boil it. The
formation of a
_________________________________
indicates the presence of proteins.

FATS
1.

Fat molecules consist of ____________________ and ________________.

2. Fats can be divided into two groups :i.

________________________ (saturated fats) : Egg yolk, ghee, milk, cheese and butter;

ii.

________________________ (unsaturated fats) :Coconut oil, palm oil, groundnut oil,

olive oil and margarine.

3. ____________ are fats that exist in the liquid form at room temperature.
Form 2 Worksheet Unit 1.4 prepared by Ms Sue

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Form 2 Science Unit 2.1 : Classes of Food

4. Functions of fats :
i.

As an efficient source of _____________ , capable of providing _____________ the

amount of energy provided by the carbohydrates;

ii.

As a __________________________________________ beneath the skin to reduce

the amount of heat loss;

iii.

To protect ____________________________ like the heart and kidneys from injuries;

iv.

As a ______________ for fat-soluble vitamins and hormones;

v.

To restrict ________________________ from the surface of the skin.

5. Excess fats in the body are stored beneath the skin.

6. Presence of fats in a given substance can be tested by using a ________________________.
The presence of _______________________ on the filter paper indicates the presence of fats.
VITAMINS
1.

In general, there are two types of vitamins :

i.

_____________________________________________ : Vitamin B and C;

ii.

_____________________________________________ : Vitamin A, D, E and K.

2. Even though vitamins are needed in a very small amount, they are essential to maintain our health
and protect us from diseases.
3. Table below shows the sources, functions and effects of deficiency of the different vitamins :Vitamin

Sources

Functions

Liver, egg yolk, dairy products, _________________________________

green/yellow/red fruits &
________________________ (a kind of eye disease in
vegetables
which the cornea becomes dry & opaque)
(papayas/tomatoes/
____________________________
carrots)
Dry & scaly skin

Yeast, cereals, dairy products

Fresh fruits & green

vegetables

Fish-liver oils, dairy products,

liver, egg-yolk, human skin
produces vitamin D when it is
exposed to sunlight

____________________ (a disease affecting the nervous

system leading to muscular weakness & paralysis)
__________________ (soreness of the tongue & scaly
skin)
Nervous system can be affected, leading to diarrhoea,
loss of memory, insanity & death
__________________(bleeding gums)
Easily infected by diseases like the
_____________________
Unhealthy skin
_________________ (soft bones)
Poor teeth formation that leads to increased tooth decay

Form 2 Worksheet Unit 1.4 prepared by Ms Sue

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Form 2 Science Unit 2.1 : Classes of Food

Palm oils, seed & vegetable

oils, cereals, wholemeal bread, _________________________
eggs & dairy products
Green vegetables (cabbage,
cauliflower, spinach), liver,
tomatoes, nuts & cereals,
Prolonged _________________________ time
intestines also produce
vitamin K

MINERALS
1.

Inorganic substances, which are important for the proper functioning of our bodily processes.

2. It is needed in a small quantity.

3. Table below shows the sources, functions and effects of deficiency of minerals: Minerals

Calcium

Sources

Milk, cheese,
green
vegetables,
cereals, eggs,
liver

Phosphorus

Iron

Functions
Builds strong ___________ and
______________
Helps in ____________________
Allows proper functioning of the
nerves and muscles
Build strong bones & teeth
Support _____________
contraction
Stores _______________

Liver, egg yolk,

meat, bread, Forms _____________________ in
and green
red blood cells
vegetables

________________
Tiredness

Simple ______________

Forms ______________________
Coordinate the transmission of
nerve impulses

___________________

Seafood

Sodium

Common salt,
cheese and
meat

Fluorine

Drinking water
with fluoride Forms the hard ______________
added, tea,
layer of the teeth
fish and
Build bones
vegetables

Potassium

Poor formation of bones

& teeth
_______________
Muscular cramps

Forms _____________________
hormone which ensures growth

Iodine

Meat, nuts
and bananas

Effects of deficiency
Weak bones & teeth
_____________________
_______________
Muscular cramps
Prolonged blood clotting
time

Maintains body fluid

Maintains proper functioning of
the nerves

Form 2 Worksheet Unit 1.4 prepared by Ms Sue

___________________

___________________
Weak muscles
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Form 2 Science Unit 2.1 : Classes of Food

WATER
1.

About __________ of our body is made up of water.

2. Excessive loss of water from our body can lead to death.

3. Water is lost from our body through:i.

_______________________________

ii.

_______________________________

iii.

_______________________________

4. We need to replace the amount of water lost from our body. This can be done by :i.

_______________________________

ii.

Eating foods which have high water content like ________________ and
___________________________

5. An average adult needs to drink about 2 litres of water every day.

6. Functions of water :i.

As a solvent to __________________________ and

__________________________ essential substances like oxygen and glucose to cells
in the body;

ii.

As a solvent to dissolve and transport _________________________________ like

carbon dioxide and urea from cells in the body;

iii.

To maintain the _____________________________ of the blood;

iv.

To regulate _______________________________________________;

v.

As a ________________________ in which various chemical processes occur in the

body;

vi.

To form _____________________________ like the mucus.

FIBRE
1.

Fibre refers to the _______________________________________ materials such as

cellulose, and lignin. It is also known as ____________________________________.

2. Sources of fibre are _____________________________ , ____________________ and

_____________________.
3. Fibre can hold a lot of water to
____________________________________________________ of food substances along
the small and large intestines and to ease the discharge of _________________ from the body.
4. Insufficient intake of fibre and water can cause ________________________________.

Form 2 Worksheet Unit 1.4 prepared by Ms Sue

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