chapter 3: nutrition bab 3: nutrisi

SCIENCE KSSM FORM 2 BY CIKGU HEERY

1

CHAPTER 3: NUTRITION BAB 3: NUTRISI

3.1 7 FOOD CLASS/ 7 KELAS MAKANAN

Carbohydrate Karbohidrat

Protein Fat Lemak

Vitamin Mineral Roughage Pelawas

Water Air

A. Carbohydrate/ Karbohidrat

1. Contains elemetn CHO – carbon, hydrogen, oxygen Mengandungi unsur KHO – karbon, hidrogen, oksigen

2. Basic unit/ unit asas = glucose/ glukosa

3. Function – supply energy Fungsi – bekalkan tenaga

4. Examples/ contoh:

Starch/ kanji – food storage in plant/ makanan simpanan tumbuhan Glycogen/ glycogen – food storage in animal/ makanan simpanan haiwan Cellulose/ selulosa – forms cell wall in plants / membentuk dinding sel tumbuhan

5. Sources/ sumber:

Rice/ nasi

Roti/ bread Sugar/ gula Buah/ fruit


2

B. Protein

1. Contains element CHON – carbon, hydrogen, oxygen, nitrogen Mengandungi unsur KHON – karbon, hidrogen, oksigen, nitrogen

2. Basic unit/ unit asas – amino acid/ asid amino

3. Function: a. growth b. tissue repair & replace damaged/dead tissue c. synthesis EHA (enzyme, hormone, antibody) Fungsi: a. pertumbuhan b. pembaikan tisu dan ganti tisu rosak/mati c. sintesis EHA (enzim, hormon, antibodi)

4. Sumber/ sources:

Egg/ telur

Meat/ daging Nuts/ kekacang Milk/ susu

C. Fat/ Lemak

1. Contains element CHO – carbon, hydrogen, oxygen Mengandungi unsur KHO – karbon, hidrogen, oksigen

2. Basic unit/ unit asas – fatty acid and glycerol/ asid lemak dan gliserol

3. Function: a. supply a lot of energy b. energy storage c. heat insulator d. protect organ e. transport vitamin ADEK Fungsi: a. membekalkan tenaga yg banyak b. tenaga simpanan c. penebat haba d. melindungi organ e. angkut vitamin ADEK


3

4. Sumber/ sources – fatty/oily food/ makanan berlemak/berminyak:

Margerine or butter Marjerin atau mentega

Coconut or vegetable oil Mintak kelapa atau sayur

Groundnuts Kacang tanah

D. Roughage/ Pelawas

1. Roughage = plant cellulosa that cannot be digested Pelawas = selulosa tumbuhan yg tidak dapat dihadam

2. Function – stimulate peristalsis easy to defecate + prevent constipation Fungsi – merangsang peristalsis mudah buang air besar + elak sembelit

3. Sources/ sumber:

Vegetables/ sayur- sayuran

Grains/ bijirin Roti berserat/ Wholemeal bread

E. Water/ Air

1. Contain element H2O – hydrogen and oxygen Mengandungi unsur H2O – hidrogen dan oksigen

2. Function: - chemical solvent - transport medium - to regulate body temperature and blood osmotic pressure Fungsi: - pelarut bahan kimia - medium pengangkutan - menyelaraskan suhu badan dan tekanan osmosis darah


4

F. Vitamins

1. Vitamins = organic substances = comes from living things Vitamin = bahan organik = berasal daripada benda hidup

2. Important to maintain health/ penting utk kekalkan kesihatan

3. 2 categories of vitamins/ 2 kategori vitamin: - ADEK (fat-soluble/ larut lemak) - BC (water-soluble/ larut air)

4. Vitamin ADEK:

Source/ Sumber Function/ fungsi Deficiency effect/ kesan kekurangan

A Milk, egg, fish oil Susu, telur, minyak ikan

Sight at night, skin Penglihatan malam, kulit

Night blindness Rabun malam

D Butter, egg, fish oil, sunlight Mentega, telur, minyak ikan, cahaya matahari

Absorp calcium, teeth, skin Serap kalsium, gigi, kulit

Ricket, toothache Riket, sakit gigi

E Grain, green vegetables Bijirin, sayur hijau

Reproductive system Sistem pembiakan

Infertility, miscarriage Mandul, keguguran

K Milk, egg, fish oil Susu, telur, minyak ikan

Blood clotting Pembekuan darah

Slow blood clotting Pembekuan darah lambat

5. Vitamin BC:

Source/ Sumber Function/ fungsi Deficiency effect/ kesan kekurangan

B Yeast, egg, liver Yis, telur, hati

Nervous system, blood Sistem saraf, darah

Beri-beri anemia

C Fruits and vegetables Buah dan sayur

Imunity, mouth, gum Keimunan, mulut, gusi

Scurvy/ skurvi


5

G. Mineral salt/ Garam mineral

1. Inorganic substances = not from living things (come from soil) Bahan bukan organik = bukan drpd benda hidup (asal drpd tanah)

2. Important to maintain health/ penting utk kekalkan kesihatan

Mineral Source/ Sumber Function/ fungsi Deficiency effect/ kesan kekurangan

Sodium/ Natrium

Meat,egg, salt Daging, telur, garam

Nervous system Sistem saraf

Muscle cramp Kejang otot

Potassium/ Kalium

Animals & plants Haiwan, tumbuhan

Nerve, muscle Sistem saraf, otot

Muscle cramp, paralysis Kejang, lumpuh

Calcium/ Kalsium

Milk, vegetables, fish Susu, sayur, ikan

Bone, teeth, blood clotting Tulang, gigi, beku darah

Ricket, osteoporosis Riket, osteoporosis

Phosphorus/ fosforus

Milk, vegetables, fish Susu, sayur, ikan

Bone, teeth, DNA Tulang, gigi, DNA

Ricket, tooth decay Riket, gigi rapuh

Ferum (iron)/ Besi

Meat, liver Daging, hati

Blood haemoglobin Hemoglobin darah

Anemia

Iodine/ Iodin

Seafood, fruits Makanan laut, buah-buahan

Thyroid gland Kelenjar tiroid

Goitre Goiter

3.2 FOOD TEST/ UJIAN MAKANAN

A. Iodine Test for Starch/ Ujian Iodin utk Kanji

1. Drop iodine onto food sample 2. Dark blue color is observed 1. Titiskan iodin pd sampel makanan 2. Warna biru tua kelihatan


6

B. Benedict Test for Glucose/ Ujian Benedict utk Glukosa

1. Heat Benedict + food sample in water bath 2. Mixture turns brick red precipitate 1. Panaskan Benedict + sampel makanan dalam kukus air 2. Campuran jadi mendakan merah bata

C. Millon Test for Protein/ Ujian Millon utk Protein

1. Heat Millon + food sample in water bath 2. Mixture turns brick red precipitate 1. Panaskan Millon + sampel makanan dalam kukus air 2. Campuran jadi mendakan merah bata

D. Alcohol-Emulsion Test for Fat/ Ujian Emulsi Alkohol utk Lemak

1. Mix sampel and ethanol. Gently stir and put mixture on hold for a few minutes 2. Drop some mixture into water & gently stir 3. Cloudy emulsion is observed 1. Campurkan sampel dan etanol. Goncang perlahan dan biarkan selama beberapa minit 2. Titiskan campuran ke dlm air dan goncang perlahan 3. Emulsi keruh kelihatan


7

3.3 IMPORTANCE OF BALANCED DIET/ KEPENTINGAN GIZI

SEIMBANG

1. Definition of balanced diet: Diet which contains all food classes in right quantity Definisi gizi seimbang: Gizi yg mengandungi semua kelas makanan dalam kuantiti yg betul

2. We prepare balanced diet according to food pyramid Kita sediakan gizi seimbang mengikut piramid makanan

Eat fat & sugar least – to reduce risk of cardiovascular disease & diabetes Makan paling sedikit lemak & gula – utk kurangkan penyakit kardiovaskular & diabetes

Protein – for tissue repair & growth Protein – utk pembaikan tisu & tumbesaran

Fruits & vegetables – for V,M, & roughage Buah & sayuran – utk V,M, & pelawas

Eat carbohydrate most – for energy Makan paling banyak karbohidrat – utk tenaga

3. Calorie = energy in food – provided by carbohydrate, fat, & protein Kalori = tenaga dalam makanan – dibekalkan oleh karbohidrat, lemak, & protein

4. Factors affecting calorie needs Faktor mempengaruhi keperluan kalori

a. Body size/ saiz badan: - the larger the size, the higher the calorie - because large-sized individuals have more cells in body - makin besar saiz, makin tinggi kalori - kerana individu saiz besar memiliki lebih banyak sel dalam tubuh


8

b. Umur/ age: - younger individuals need higher calorie - because they are still growing & physically active - individu muda memerlukan lebih kalori - kerana mereka masih membesar & aktif secara fizikal

c. Pekerjaan/ occupation: - outdoor workers (labourers, fishermen, farmers) require more calorie - because they involve in heavy work - pekerja luar pejabat (buruh, nelayan, petani) memerlukan lebih kalori - kerana mereka melakukan kerja berat

d. Jantina/ gender: - males require more calorie than females - because males are generally more active - lelaki memerlukan lebih kalori berbanding wanita - kerana lelaki secara umumnya lebih aktif berbanding wanita

e. Health status/ keadaan kesihatan - different status requires different diet - for example, scurvy patients need more vitamin C - keadaan berbeza memerlukan gizi berbeza - contohnya, pesakit skurvi memerlukan lebih vitamin C

f. Climate/ iklim - people in cold climate require more calorie - because need energy to keep body warm - orang di iklim sejuk perlukan lebih kalori - kerana perlukan tenaga utk panaskan badan

5. Calorie imbalance/ ketidakseimbangan kalori:

KURANG KALORI/ LOW CALORIE BANYAK KALORI/ HIGH CALORIE - cause: low calorie in food - effect: low body weight, feel weak - punca: makanan tidak cukup kalori - akibat: kurang berat badan, rasa lemah

- cause: too much calorie in food - effect: overweight, obesity, diabetes - punca: makanan terlalu banyak kalori - akibat: berat badan naik, obesiti, diabetes


9

3.4 HUMAN DIGESTIVE SYSTEM/ SISTEM PENCERNAAN MANUSIA

A. 2 Types of Digestion/ 2 Jenis Pencernaan

PHYSICAL DIGESTION/ PENCERNAAN FIZIKAL

CHEMICAL DIGESTION/ PENCERNAAN KIMIA

- food digested using physical action - in mouth using teeth - in alimentary canal using peristalsis - makanan dikisar guna tindakan fizikal - berlaku dalam mulut guna gigi - berlaku di sepanjang salur pencernaan guna peristalsis

- food digested using enzymes - in mouth, stomach, duodenum, & small intestine - makanan dicerna guna enzim - berlaku dalam mulut, perut, duodenum, & usus kecil

B. Structure of Human Digestive System/ Struktur Sistem Pencernaan

Manusia

1. Mouth/ mulut

2. Oesophagus/ esofagus

3. Stomach/ perut

4. Duodenum

5. Small intestine/ usus kecil

6. Large intestine/ usus besar

7. Rectum/ rektum

8. Anus/ dubur


10

C. Digestion & Absorption Process/ Proses Pencernaan & Penyerapan

1. Mouth/ mulut: - physical digestion using teeth/ pencernaan fizikal guna gigi - chemical digestion using salivary amylase/ pencernaan kimia guna amilase air liur

Amilase air liur Starch/ Kanji Maltose/ Maltosa

2. Oesophagus/ esofagus: - food (bolus) moves using peristalsis to stomach/ makanan (bolus) bergerak guna peristalsis ke perut

3. Stomach/ perut:

- secrete hydrochloric acid to activate protease & kill bacteria/ Rembeskan asid hidroklorik utk aktifkan protease & bunuh bakteria - chemical digestion by protease/ pencernaan kimia oleh protease:

Protease Protein Polypeptide/ polipeptida

- food becomes semi-liquid (chyme)/ makanan jadi separa cecair (kim)

4. Duodenum: - involves bile & pancreatic juice LAP/ melibatkan jus hempedu dan jus pankreas LAP a. bile/ hempedu - produced by liver & stored in gall bladder/ dihasilkan oleh hati & disimpan dalam pundi hempedu - neutralise stomach acid/ meneutralkan asid perut - emulsify fat into tiny droplets/ mengemulsi lemak jadi titisan halus:


11

b. pancreatic juice/ jus pankreas - produced by pancreas/ dihasikan oleh pankreas - 3 juices lipase, amylase, & protease (LAP)/ 3 jus lipase, amilase, protease (LAP) - LAP’s chemical digestion:

Lipase

Fat/ lemak Fatty acid & glycerol/ Asid lemak + Gliserol

Amilase pankreas Starch/ Kanji Maltose/ Maltosa

Protease Polypeptide/ polipeptida Dipeptide/ dipeptida

5. Small intestine/ Usus kecil (jejunum & ileum):

- secrete MaPLe enzyme (maltase, protease, lipase)/ Rembes enzim MaPLe (maltase, protease, lipase)


12

MaPLe’s chemical digestion:

Maltase Maltose/ Maltosa Glucose/ Glukosa

Protease Dipeptide/ Dipeptida Amino acid/ Asid amino

Lipase

Fat/ lemak Fatty acid & glycerol/ Asid lemak + Gliserol

Structural adaptations of small intestine for effective absorption/ Penyesuaian struktur usus kecil utk penyerapan yg cekap: - thin layer/ lapisan nipis - folded surface/ permukaan berlipat - rich with blood capillaries/ kaya dgn kapilari darah - long structure/ struktur panjang - many villi projections/ banyak unjuran vilus

6. Large intestine (colon)/ usus besar (kolon)

- water & minerals are absorbed here/ air dan mineral diserap di sini - faeces are formed from undigested food/ najis dibentuk drpd makanan tidak hadam - faeces are stored in rectum & expelled through anus during defecation/ Najis disimpan di dalam rektum & disingkirkan melalui dubur ketika penyahtinjaan


13

D. Transport of Digestive Products/ Pengangkutan Hasil Pencernaan

All substances are transported & assimilated into the body/

Semua bahan diangkut & diasimilasikan ke dalam badan

Assimilation = process of distributing digestive products for body uses Asimilasi = proses pengagihan hasil pencernaan utk kegunaan tubuh

--FINISH_CHAPTER_3--

Glucose – used to

generate energy in

respiration of cells

Glukosa – digunakan

utk jana tenaga

dalam respirasi sel

Amino acid – used to

build cellular

components

Asid amino –

digunakan utk bina

komponen sel

Fatty acid & glycerol – used

as heat insulator & protect

internal organs

Asid lemak & gliserol –

digunakan sbg penebat haba

& lindungi organ dalaman

Maintain body

temperature 37°C

Kekalkan suhu

badan 37°C

chapter 3: nutrition bab 3: nutrisi

Documents