8/8/2019 science form 2 chapter 2 classes of food

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CHAPTER 2 :

NUTRITION

2.1 : Classes of Food

2nd March 2010

Miss Noor Syafiqah Mohd Idris

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Classes of Food

Fats

Water

Minerals Fibre

Carbohydrates Proteins

Vitamins

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Classes of

Food

Function Example /

Source

Notes

Carbohydrates Supply most of the energy our

body needs

Bread, rice,

sugar, flour,

potatoes

Includes sugar,

starches and

cellulose

Proteins -Needed for growth and the

repair of body tissues.

-Required for the formation of

enzymes, hormones,

haemoglobin and antibodies in

our body

Eggs, milk,

fish, chicken,

bean curd

A molecule of

protein is made up

of a large number

of subunits called

amino acids

Fats -Helps us warm and protectsorgans from damage

-Helps to transport vitamin A, D, E

and K

Margarine,Oil, Butter,

Peanuts,

Glee

-Fat is storedunder the skin

around organs

-Fat can store a lot

of energy

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Vitamins -Organic compounds

needed in our body for

health and grow

Milk,

vegetables,

oranges,

carrot, cod

liver oil

Divided into two groups :

1. Water-soluble vitamins

(vitamin B and C)

2. Fat-soluble vitamins

(vitamin A, D, E and K)

Minerals - Inorganic substances

needed by our body for

healthy and growth

development

Cheese, milk,

vegetables,

prawns, salt

Include calcium, sodium, iron,

iodine, phosporus, potassium

Fibre Prevent constipation Oats,

vegetables,

guava,

wholemeal

bread

- cannot be digested on our

body

- Can hold a lot of water and

can pass our body easily

Water -Dissolve chemicals in

our body and allow these

chemicals to react

--helps to regulate our

body temperature

Juice,

mineral

water,

watermelon,

starfruit

-water is the main component

of our blood and body fluid

(70%)