CHAPTER 2 NUTRITION

2.1 CLASSES OF FOOD

CLASSE
S OF
FOOD

CLASSES OF FOOD
Carbohydrates
4 type of carbohydrate:
1. ________
2. ________
3. ________
4. ________

FUNCTIONS
Supply ____________ (Main source)

Proteins

(i) Build of _____ cells.

(ii) Repair of damage cells
Effect of deficiency : _____________

Fats

(i) Supply______(twice than

carbohydrates)
(ii) Keep us ________
(iii) Dissolving some vitamin in the body
(Vitamins ________ )

Vitamins
Vitamins are classified into 2
group:
1. Vitamins soluble in
water- vitamin ______
2. Vitamins soluble in fatvitamin _______

(i) Protect the body from _________

(ii) Maintains the ________ of the body.

Minerals

Maintains the _________ of the body.

Roughage / Fibre

Prevents ____________

Water

(i) Control the body ___________

(ii) Removing ___________________ like

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EXAMPLES OF FOOD

urea
(iii) Control the concentration of
__________
(iv) Transporting ________ during
digestion
(v) For _____________ reactions in the
body

Vitamin
A

Function
For good _____________

For healthy skin and _______________

For healthy ________________

For formation of strong _______________

To maintain healthy ___________ system

Enables _________ to clot

Minerals
Calcium,
Phosphorus

Function
For formation of ___________

Iodine

Produce __________, control growth and

regulates the release of energy

Iron

For formation of _______________ in red blood

cells.

Potassium

For maintain healthy _________ system

Sodium

For maintain body __________

Fluorine

Hardens _________

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Effect of deficiency

Effect of deficiency

Iodine solution
Benedicts solution
Millons solution

Food test
Iodine test
Benedicts test
Millons test
Spot test
Emulsion test
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Test for..
Starch
Glucose
Proteins
Fats

Observation

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2.2 THE IMPORTANCE OF BALANCED DIET

DIET

BALANCED
DIET

Factors that affect daily energy requirements

Body size
Gender
Age
Climate
Occupation
Lifestyle
State of health

Food Pyramid
Made up of ___________ of
food in __________
proportions.

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Eat the
_____

Eat the
_____

Calorific value of food

Energy content of food is indicated by its calorific or energy value.

The energy value of food is measured with a ___________.

The unit of energy in food can be measured in calories (cal) or joules (J).

Food
1 cal = 4.2
J Sample 1

Food Sample 2

_________________________________
____________________________________
Classes of food
Energy value
(kJ/g)

Carbohydrates
Proteins
Fats

Carbohydrates
(g)
Proteins (g)
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Fats (g)
Energy (kJ)
Energy (kcal)

Carbohydrates
(g)
Proteins (g)
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Energy (kJ)
Energy (kcal)

2.3 HUMAN DIGESTIVE SYSTEM

DIGESTION
Is a process of ____________ large molecules into smaller
molecules that can be readily absorbed by the body.
Occurs in 8-9 m long tube-_______________/ gut.
Process of digestion :
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 ______________________
______________________

Physical digestion
__________ by the teeth

Chemical digestion
- Involves the action of
_________

Enzymes
(i)
(ii)
(iii)

catalyst that ___________ the digestion process.

break down ________ particles to _________ particles
There are 3 main kinds of enzymes in our alimentary canal ;
Enzyme

Breakdown molecules

End product

Flow of food particles through the alimentary canal

Mouth

Anus

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1)
)

Mouth
Food chewed into
smaller pieces and
mixed with saliva
) Saliva contains of
amylase (enzyme)
) Digestion of
carbohydrate
(Starch maltose)
3)
2) Stomach
Oesophagus
Stomach wall produces
) gastric
Digested
food
is
juices which
shaped
into bolus
contain
proteases
and
by tongueacid.
and
hydrochloric
swollowed
Proteases
(proteins
) polypeptides
The bolus )moves
4) Duodenum
down the
It oesophagus
receives bile from
by gall
bladder
& pancreatic
peristalsis.

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juice from pancreas.

Bile emulsifies fat into

oil droplets for lipase to
5) act.
Small intestine

Pancreatic
juices
Secrete
contains amylase,
intestinal
protease andjuice
lipase.
(contain
Absorption
Amylase
(Starch
2.4
of digested
food
Occur at ____________
maltose)
amylase,
protease
Protease
and
(Proteinspolypeptides)
lipase)
Lipase (Fats fatty
Amylase
acids &glyserol)

(Maltose
glucose)
Inner surface of
intestine
small
Protease
(Polypeptide
has
millionsof
amino
acid)
tiny finger-like
Lipase
( Fat
projections
fatty
acid
&
called
villi.
glycerol)

Advantage of

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 increase
surface area of
absorption of
digested food.
Each villus is
connected to :
(i) blood
capillaries
(ii) lacteal

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Digested food
absorbed into blood
capillaries :
(i)
Glucose
(ii) Amino acids
(iii) Minerals
(iv) Water-soluble
vitamins (B &
C)
() Digested food
absorbed into
lacteal :
(i)
Fatty acids /
Glycerol
(ii) Fat-soluble
vitamins (A,D,E
& K)
2.5 Reabsorption of water and defecation
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 Digestion of food is completed

in small intestine.
Undigested food passes into
the large intestine
Functions:
(i) Large intestine-Absorb
water&minerals.
(ii) Faeces
Rectum-Stores
faeces
is left behind.
Faeces is stored in rectum
After some time, faeces is
removed through anus.
Removal faeces from the body is
called defecation.

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