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7/29/2019 Modul 7 - Nutrition
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TOPIC : NUTRITION
CONTENTS : i) Analysing the Classes of Foodii) Food testiii) Human Digestive System
CHAPTER HIGHLIGHT : (20 minutes)
Class of Food Compound Function Deficiency Example
Carbohydrate Carbon,hydrogen,oxygen
• Supply energy
• Form supportingstructure (cell walls inplants)
Sugar, starch,glycogen, cellulose
Protein Carbon,hydrogen,oxygen,nitrogen
(sometimephosphorusand sulphur arepresent too)
• Supply energy
• Repairing andreplacing damage tissue
Kwashiorkor (weakmusclesand
swollen)
Beef, mutton, fish,chicken, (bean, pea- from plants)
Minerala) Calcium
• Maintaining goodhealth
• Help in clotting theblood
• Required for formingstrong bones and teeth
RicketsShrimps, greenvegetables
b) Sodium • Prevent muscle
cramps• For forming bloodplasma
Muscle
cramps
Common salt,
eggs, meat
c) Iron • Forming hemoglobin Anaemia(paleness)
Meat, eggs, liver,green vegetable
d) Iodin • Help the thyroidgland to function
Goiter Fish, cockles,seaweeds, greenvegetable
e) Potassium • For the nervoussystem to functionhealthily
Contractionof muscles
Meat, fish,vegetables
f) Phosphorus • Forms strong bones
and teeth
Contraction
of muscles
Meat, fish,
vegetablesVitamins
a) A• Essential for generalhealth
• Healthy skin
• Prevent infection of nose and throat
• Prevent nightblindness
NightblindnessSkininfections
Green vegetables,carrots, milk, fish,liver oil
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b) B • Provides appetite for food
• Help the body toobtain energy from food
Beri-beri Whole meal bread,beans, greenvegetable, milk,eggs, yeast
c) C • Needed for healthygums
scurvy Oranges, lemons,tomatoes, guava,green vegetable
d) D • Enable the body toabsorb calcium andphosphorus
Tooth decayRickets
Fish, egg, liver cheese
e) E • Prevent sperms fromdying quickly
• Prevent foetal deathfor pregnant women
sterility Green vegetable,cereals
f) K • To make sure clot inwounds
Causesbleedingfrom
wounds
Green vegetable,carrot, milk, fish,liver oil
Fat Carbon,hydrogen,oxygen
• Supply energy (twiceas much ascarbohydrates)
Butter, palm oil,cheese, fatty meat
Water Hydrogen,oxygen
• Transport digestedfood to the cells of theblood
• Transport wasteproducts to the organs for excretion
• Transport other substances (blood cells,
hormones)• Maintaining theturgidity of the bodytemperature
Dietary Fiber • Absorb water andharmful wastes from thefood during digestion
• Forms a firm bulkymass – stimulates thewall of intestines andencourages
constipation Fruits, greenvegetables
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Human digestive system
CARBOHYDRATE ( GLUCOSE )
INDICATOR :Benedict SolutionOBSERVATION : brick-red precipitate is formed
FAT
INDICATOR : Filter paper OBSERVATION : translucent mark on the
filter paper
PROTEIN
INDICATOR : Millon’s reagent
OBSERVATION : brick – red coagulation isproduced
STARCH
INDICATOR : Idone solution
OBSERVATION : food sample will turn darkblue or black
FATINDICATOR : Ethanol + mashed food and distill water OBSERVATION : A milky solution is formed
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1. Pathway of food through the alimentary canal :
Mouth esophagus stomach duodenum small intestine large intestine anus
2. A summary of what happen to the food as it passes along the alimentary canal.
Part of digestivesystem
Secretions Enzyme Food acted on Reaction
Mouth Saliva Amylase Starch Starch glucose
Oesophagus Mucus(alkaline)
- - No chemical reaction.Carry out peristalsis
Stomach Gastric juice(acid)
Hydrochloricacid
Protease Protein a) protein peptones
b) kill bacteria
Duodenum Bile (alkaline) - Fats Emulsifies facts
Pancreatic juice(alkaline)
a) amylaseb) proteas
ec) lipase
a) carbohydrate
b) proteinc) fats
a) carbohydrate glucose
b) protein aminoacid
c) fats fatty acids+ glycerol
Small intestine - - - Absorption of food
Large intestine - - - Reabsorption of water
anus - - - Defecation
ACTIVITY 1 (20 minutes)
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1. Complete Table 1, by starting the class of food, one important function of the class of foodand one example of food where they are found.
Table 1
Class of food Function Example of food
Carbohydrates (a) (b)
(c) (d) fish
(e) (f) Margarine
Water (g) (h)
(i) for a healthy body (j)
(k) (l) Fruits
(m) Prevent constipation (n)
2. Table 2 shows the results of food test carried out on food A, B, C.
Table 2
Test Food A Food B Food C
Iodine test Yellowish-brown Yellowish-brown Blue-black
Benedict’s test Red precipitateformed
Red precipitateformed
Blue solution
Millon’s test Colourless solution Brick-red precipitateformed
Brick-red precipitateformed
Emulsion test Colourless solution White colour formed Colourless solution
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a) State the nutrients present in each foodi) Food A contains _____________________________
ii) Food B contains _____________________________
iii) Food C contains _____________________________
b) How do you carry out the Benedict’s test? ____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
ACTIVITY 2 (20 minutes)
Figure 1
1. Figure 1 above shows the alimentary canal of human.
a) Complete the pathway of alimentary canal
b) Name the labeled parts as shown in Figure 2.
P : ________________________________
Q : ________________________________
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mouth
Small intestineanus
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R : ________________________________
S : ________________________________
U ; ________________________________
V : ________________________________
W : ________________________________
c) State the labeled part where digestion of the following food begins.
i) Rice : ______________________________
ii) Milk : _______________________________
iii) Meat : ______________________________
d) Name an enzyme produced by each of the following organs:
i) S : __________________________________
ii) T : __________________________________
iii) U : _________________________________
e) What happen if the part labeled T sops secreting digestion juice?
________________________________________________________________________
f) What is the function of the part labeled Q?
_________________________________________________________________________
ASSESSMENT
Section A (20 minutes)
1. Which of the following classes of food assists in the movement of food in the intestine?
A CarbohydratesB ProteinsC FatsD Fibre
2. Which of the following mineral salts is necessary to prevent anaemia, rickets and goiter?
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Anaemia Rickets Goitre
A Iron Calcium Iodine
B Potassium Iodine IronC Phosphorus Iron Iodine
D Iodine Calcium Iron
3. Table 1 shows results obtained when the food tests were carried out on a food, P .
Test Result
Iodine Dark blue solutionBenedict’s test Blue solution
Millon’s test Brick-red precipitateEmulsion test White solution
Which of the following nutrients are present in P ?
A Starch and fatsB Starch, glucose and fatsC Glucose, fats and proteinD Starch, proteins and fats
4. Which class of food would you recommend to a boy who wishes to build up his body?
A CarbohydrateB VitaminC ProteinD Fat
5. Which of the following vitamins is produced by our skin in sunlight?
A Vitamin AB Vitamin BC Vitamin CD Vitamin D
6. Which mineral is wrongly matched with its function in the body?
A Sodium – to prevent beri-beriB Iron – to build healthy haemoglobinC Calcium – to build strong bonesD Iodine – to prevent goiter
7.
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The experiment shown above is set up and left aside. After a few minutes, which of the
following will be present in the distilled water?
A Amino acid
B Starch
C Peptone
D Glucose
8. Which of the following characteristics of the small intestine help in the absorption of
food?
I It has a large surface area
II It has very thin wall
III It has an abundant supply of blood vessels
A I and II only
B I and III only
C II and III only
D I, II and III
9.
The figure above shows part of the digestive system. Identify the organs of X, Y and Z.
X Y Z
A pancreas Duodenum Liver
B stomach pancreas Gall bladder
C Gall
bladder
colon Duodenum
D stomach liver Urinary bladder
10. Which of the following best describes the characteristics of enzymes?
A It breaks down large food particles
B It produces food
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C It speeds up the rate of digestion
D It combines a few small molecules into larger molecules
Section B ( 40 minutes)
1.
The figure above shows some foodstuff.
a) Name a food rich in vitamins and minerals.
___________________________________________________________________
( 1mark)
b) Name the minerals or vitamins which can protect the body from
i) scurvy
______________________________________________________________________
( 1 mark)
ii) goiter
______________________________________________________________________
(1mark)
d) Why are vitamins and minerals important to the body?
______________________________________________________________________ ( 1mark)
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2. Complete the process of digestion in each of the following parts of the human digestive
system.
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A: mouth
Enzyme : ………………
Carbohydrate ………………
B : 0esophagus
Process : …………………….
C : …………………
Enzyme : …………..
Protein amino acid
D : ……………………….
Enzyme : ………………….
Carbohydrate glucose
Enzyme : protease
…………….………………
Enzyme : ………………..…………..… fatty acid and
…………….
……………………
E :…………………………
Absorption of digested food
F : Large intestine
……………….. of water.
G : anus
………………………………
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( 15 marks)
3. Figure 4.1 shows an experiment to study the action of saliva on starch.The result of the experiment after 30 minutes is shown in table 4.2
Figure 4.1
Test Tube Presence of StarchX No
Y YesTable 4.2
Based on Figure 4.1 and Table 4.2 ,answer the following question.
(a) (i) Why must test tube X and Y be kept in the water bath at 370C?
__________________________________________________________________ ( 1 mark)
(ii) State the reason why there is no starch in test tube X.
__________________________________________________________________
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__________________________________________________________________ ( 2 marks)
(iii) In which part of the alimentary canal does the same enzyme action occurs as in thetest tube X?
__________________________________________________________________
( 1 mark)
(b) Figure 4.2 shows picture of several foods.
Based on the pictures, complete the table below by writing the different food classes and
their food samples.
Food Classes Food Sample
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(i) Carbohidrate Bread
(ii)
(iii)
(iv)
(v)
(vi)( 5 marks)
MARKING SCHEME
NUTRITION
ACTIVITY 1
1.a. supply energyb. ricec. proteinsd. Repair damaged cellse. fatsf. store energyg. dissolve chemicalsh. fruitsi. Minerals
j. vegetablek. vitaminsl. for healthy bodym. fibren. fruits, vegetable
2. a) i) glucoseii) glucose, protein, fatsiii) starch, proteins
b) Add 2cm3 of Benedict’s solution into 2cm3 of food extract. Heat the mixture in a hot bath. Abrick-red precipitate is produced if glucose is present.
ACTIVITY 2
1. a) oesophagus, stomach, duodenum, large intestine
b) P : mouthQ : liver R : gall bladder S : small intestine
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T : stomachU : pancreasV : large intestine
W : anus
c) i) P (ii) T (iii) T
d) i) amylaseii) proteaseiii) lipase
e) no digestion of protein takes place in the part labeled T.f) Q produce bile.
ASSESSMENT
Section A1. D 5.D
2. A 6.A3. D 7.D4. C 8.D5. D 9.B6. A 10.C
Section B
1. a) pineapple, spinachb) i) Vitamin C
ii) iodinec) They protect the body from certain diseases and maintain the good health of the body.
2.
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A: MOUTH
Enzyme : amylase
Carbohydrate glucose
B : OESOPHAGUS
Process : peristalsis
C :STOMACH
Enzyme : protease
Protein amino acid
D : DUODENUM
Enzyme : amylase
Carbohydrate glucose
Enzyme : protease
Protein amino acid
Enzyme : protease
fats fatty acid and glycerol
……………………
E :SMALL INTESTINE
Absorption of digested food
F : LARGE INTESTINE
reabsorption of water.
G : ANUS
defecation
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3. (a) (i) Test tubes X and Y must be kept in the water bath at 370C as our body temperature.Enzyme in the saliva functions best at body temperature and is destroyed at hightemperatures
(ii) The enzyme in saliva has changed the starch into a simple sugar( maltose)/ Thestarch has changed into maltose by the action of salivary amylase.
(iii) In the mouth/ in the duodenum(b) Food class Food sample
(i) protein fish(ii) fat margarine(iii) vitamins tomato/orange(iv) protein fresh milk(v) vitamins/fibre vegetable
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