ASSALAMUALAIKUASSALAMUALAIKUMM

SALAM SEJAHTERASALAM SEJAHTERA

The Classes of foodThe Classes of food

CarbohydrateCarbohydrate FunctionFunction – to supplies energy– to supplies energy SourceSource – rice , bread– rice , bread ProteinProtein FunctionFunction – to body building– to body building SourceSource – chicken, milk– chicken, milk FatFat FunctionFunction – to provides energy– to provides energy SourceSource – oil cooking,margerin– oil cooking,margerin

FibreFibre FunctionFunction – to prevents constipation– to prevents constipation SourceSource – vegetables , fruits– vegetables , fruits WaterWater FunctionFunction – – to transports organic to transports organic compounds and mineral compounds and mineral salts. Transports food and salts. Transports food and waste substanceswaste substances SourceSource – Fruit juices– Fruit juices

VitaminVitamin

FunctionFunction – Prevents diseases– Prevents diseases

SourceSource – – eggs,vegetables,fruitseggs,vegetables,fruits

Mineral saltsMineral salts

FunctionFunction – – to preserves the to preserves the body body

healthhealth

SourceSource – meat, salts,milk– meat, salts,milk

Vitamin AVitamin A

FunctionFunction – for keeping – for keeping skin,bones,teeth skin,bones,teeth

and hair strongand hair strong

- for normal vision- for normal vision

SourceSource - Eggs,milk,dairy - Eggs,milk,dairy

products,liver,fish,vegetables products,liver,fish,vegetables

such as carrots and such as carrots and

pumpkins,fruitspumpkins,fruits

Vitamin BVitamin B FunctionFunction – – For the breakdown of carbohydrates For the breakdown of carbohydrates

protein and fats to release energyprotein and fats to release energy - For proper functioning of the heart and - For proper functioning of the heart and the nervous systemthe nervous system - for normal growth- for normal growth - for the formation of red blood cells- for the formation of red blood cells

SourceSource - - Eggs,milk,dairy products,yeast,liverEggs,milk,dairy products,yeast,liver vegetables,fruits, whole- grain breadvegetables,fruits, whole- grain bread and cereals,meat,fish, legumes,nuts,and cereals,meat,fish, legumes,nuts, potatoespotatoes

Vitamin CVitamin C Function Function - For healthy teeth and gums- For healthy teeth and gums - Helps in iron absorption by bones- Helps in iron absorption by bones - For the formation of connective - For the formation of connective tissuestissues - For healing wounds and fighting - For healing wounds and fighting infectioninfection SourceSource - - Citrus Citrus

fruits ,potatoes,guavas,green fruits ,potatoes,guavas,green vegetables,mangoes, tomatoes.vegetables,mangoes, tomatoes.

Vitamin DVitamin D

FunctionFunction

- To form strong bones and teeth- To form strong bones and teeth

- Promotes absorption of calcium - Promotes absorption of calcium

and phosphorus in the intestinesand phosphorus in the intestines

SourceSource

- - Eggs,milk,dairy productc,liver,fish, Eggs,milk,dairy productc,liver,fish,

Vitamin D is also produced by our Vitamin D is also produced by our

skin cells in the presence of skin cells in the presence of sunlight.sunlight.

Vitamin EVitamin E

Function Function

- For maintaning healthy red blood - For maintaning healthy red blood

cellscells

- To resist diseases- To resist diseases

SourceSource

- - Egg yolk,vegetables Egg yolk,vegetables

oils,margarine,green and leafy oils,margarine,green and leafy

vegetables,wheat germ,whole-vegetables,wheat germ,whole-grain grain

bread and cereals,seeds,nuts. bread and cereals,seeds,nuts.

Vitamin KVitamin K

FunctionFunction

- Helps in blood clothing- Helps in blood clothing

SourceSource

- - Milk,liver,green and leafy Milk,liver,green and leafy vegetables.vegetables.

Vitamin K is also produced by Vitamin K is also produced by bacteria bacteria

in our intestines.in our intestines.

CalciumCalcium

FunctionFunction

- To form strong bones and - To form strong bones and teethteeth

- Helps in blood clotting- Helps in blood clotting

- For nerve and muscle - For nerve and muscle functionsfunctions

SourceSource

- - Milk,cheese,butter,green Milk,cheese,butter,green

vegetables, vegetables, tofu,legumes,eggstofu,legumes,eggs

IodineIodine

FunctionFunction

- To produce hormones ( chemical - To produce hormones ( chemical

message )message )

SourceSource

- Seafood,green - Seafood,green vegetables,iodised vegetables,iodised

salt.salt.

IronIron

FunctionFunction

- Formation of haemoglobin ( the red - Formation of haemoglobin ( the red

pigment in red blood cells )pigment in red blood cells )

- For transporting oxygen by red - For transporting oxygen by red blood blood

cellscells

SourceSource

- Liver,meat,seafood,eggs,leafy - Liver,meat,seafood,eggs,leafy

vegetables,apricots,dried fruits , vegetables,apricots,dried fruits ,

legumes.legumes.

PhosphorusPhosphorus

FunctionFunction

- for making healthy bones and - for making healthy bones and teethteeth

- for helping in the release of - for helping in the release of energyenergy

SourceSource

- Milk, - Milk, cheese,butter,fish,eggs,poultry,cheese,butter,fish,eggs,poultry,

meat .meat .

PotassiumPotassium

FunctionFunction

- - for maintaining water for maintaining water balancebalance

- for nerve and muscle - for nerve and muscle functionsfunctions

SourceSource

- - Gains,fruits,vegetables,meat,Gains,fruits,vegetables,meat,

fishfish

SodiumSodium

FunctionsFunctions

- for maintaining water - for maintaining water balancebalance

- for nerve and muscle - for nerve and muscle functionsfunctions

SourceSource

- Table salt,processed - Table salt,processed food,fish,food,fish,

cheese,meatcheese,meat

ASSALAMUALAIKUMASSALAMUALAIKUM

SALAM SEJAHTERASALAM SEJAHTERA

Balance DietBalance Diet

A balance diet contains all classes A balance diet contains all classes of food in correct proportions are of food in correct proportions are as followas follow

70 % carbohydrate70 % carbohydrate

15 % protein15 % protein

15 % fat and sufficient 15 % fat and sufficient quantity quantity

of vitamin and mineral.of vitamin and mineral.

Why a balance diet is Why a balance diet is importantimportant

A balance diet is very important A balance diet is very important because it provides sufficient because it provides sufficient energy,prevents diseases and energy,prevents diseases and maintains good health.maintains good health.

Children and elderly people Children and elderly people require more protein to build new require more protein to build new tissues.tissues.

Pregnant mothers require more Pregnant mothers require more calcium,phosphorus and ironcalcium,phosphorus and iron

Excessive intakeExcessive intake

Sugar can cause diabetesSugar can cause diabetes Fat can cause heart disease and Fat can cause heart disease and

high blood pressure.high blood pressure. Salt can cause heart disease and Salt can cause heart disease and

high blood pressure.high blood pressure. Lack of protein in children can Lack of protein in children can

cause kwashiorkor.cause kwashiorkor.

The quantity of energy needed by The quantity of energy needed by an individual depends onan individual depends on

AgeAge A teeneger who is actively growing A teeneger who is actively growing needs more energy. needs more energy. GenderGender Men need more energy because they are more Men need more energy because they are more

active in active in their live.their live. Body sizeBody size The bigger the body is the more energy it requiresThe bigger the body is the more energy it requires ActivityActivity A construction worker or a labour requires more A construction worker or a labour requires more

energy energy compared to an office workercompared to an office worker WeatherWeather In cold places more energy is needed to maintain In cold places more energy is needed to maintain

the the body temperaturebody temperature

Discuss aboutDiscuss about

The issue of junk food – state The issue of junk food – state disadvantagesdisadvantages

Food management ;Food management ;

- Objective - Objective

maintaining the nutrients of the food maintaining the nutrients of the food

and preventing food poisoningand preventing food poisoning

- Methods of preparing food- Methods of preparing food

- The correct methods of cooking food- The correct methods of cooking food

- Methods of storing food- Methods of storing food

Test for starchTest for starch Iodine solutionIodine solution is used to test for is used to test for

starchstarch The iodine solution will turn dark The iodine solution will turn dark

blue if starch is presentblue if starch is present Mashed banana contains starchMashed banana contains starch When 2-3 drops of iodine When 2-3 drops of iodine

solution is added into the solution is added into the mashed banana , it turns dark mashed banana , it turns dark blue to indicate the presence of blue to indicate the presence of starchstarch

Test for glucoseTest for glucose

Benedict solution is used to test for Benedict solution is used to test for glucoseglucose

A dark red precipitate will form when the A dark red precipitate will form when the mixture of glucose and the benedict mixture of glucose and the benedict solution is heated in a water bathsolution is heated in a water bath

Honey contains glucoseHoney contains glucose 2 Cm3 of the benedict solution is added 2 Cm3 of the benedict solution is added

into the honeyinto the honey Then the mixture is heated in a water Then the mixture is heated in a water

bath for 5 minutebath for 5 minute A dark red precipitate is formed to A dark red precipitate is formed to

indicate the presence of glucoseindicate the presence of glucose

Test for proteinTest for protein Millons reagentMillons reagent is used to test for is used to test for

proteinprotein A dark red precipitateA dark red precipitate will form when will form when

the mixture of protein and the the mixture of protein and the reagent is heatedreagent is heated

Egg white contains proteinEgg white contains protein 2 to 3 drops of the Millons reagent is 2 to 3 drops of the Millons reagent is

added into the egg whiteadded into the egg white When the solution is heated,a When the solution is heated,a dark dark

redred precipitateprecipitate will form to indicate will form to indicate the presence of proteinthe presence of protein

Test for fatsTest for fats

Filter paperFilter paper is used to test for fats is used to test for fats Cooking oil contains fatsCooking oil contains fats Some oil is smeared onto the filter Some oil is smeared onto the filter

paperpaper The paper is then dried under the The paper is then dried under the

flames of the Bunsen burnerflames of the Bunsen burner A translucent spot is formed on the A translucent spot is formed on the

filter paper to indicate the presence filter paper to indicate the presence of fatsof fats

Human Digestive SystemHuman Digestive System Definition of food digestionDefinition of food digestion A process of breaking down food into A process of breaking down food into

small , soluble molecules that can be small , soluble molecules that can be absorbed by the body(small intestine)absorbed by the body(small intestine)

The human digestive system consists ofThe human digestive system consists of The alimentary canal which starts from The alimentary canal which starts from mouth and followed by esophagus,mouth and followed by esophagus, stomach, small intestine,large intestine stomach, small intestine,large intestine

and anusand anus

The organs which are The organs which are associatedassociated

The organs which are associated with The organs which are associated with food digestion are the food digestion are the liver, gall liver, gall bladder and pancreas.bladder and pancreas.

Salivary glandsSalivary glands in the mouth. in the mouth. The process of The process of peristalsisperistalsis is carried is carried

out by the muscle of the walls of the out by the muscle of the walls of the oesophogus,stomach,duodenum,small oesophogus,stomach,duodenum,small intestine and large intestine.intestine and large intestine.

The muscle of the wall The muscle of the wall contractcontract and and dilatedilate alternately. This will push the alternately. This will push the food along food along the alimentary canal.the alimentary canal.

Digestion in the mouthDigestion in the mouth Physical digestionPhysical digestion..

Food is broken down into small Food is broken down into small pieces by the teeth.pieces by the teeth.

Chemical digestionChemical digestion The saliva which is alkaline and The saliva which is alkaline and

contains an enzyme called contains an enzyme called amylase changes starch to amylase changes starch to maltose.maltose.

Digestion in the stomachDigestion in the stomach

Hydrochloric acidsHydrochloric acids kills bacteria kills bacteria and neutralizes the saliva to and neutralizes the saliva to unable the enzymes unable the enzymes pepsin and pepsin and renninrennin to react. to react.

RenninRennin coagulates milk protein coagulates milk protein PepsinPepsin digests the protein to digests the protein to

peptonepeptone

Digestion in the duodenumDigestion in the duodenum

Bile saltBile salt from the liver from the liver neutralizes the acidic mixture neutralizes the acidic mixture from the stomach and mix the from the stomach and mix the fatfat

Pancreatic juicePancreatic juice contains contains enzymes, which digest enzymes, which digest fat,carbohydrate and peptonefat,carbohydrate and peptone

Digestion in the small Digestion in the small intestineintestine

Four alkaline enzymes are produced to Four alkaline enzymes are produced to digest all complex sugars into glucosedigest all complex sugars into glucose

SucraseSucrase Sucrose to glucoseSucrose to glucose MaltaseMaltase Maltose to glucoseMaltose to glucose LactaseLactase Lactose to glucose and galactoseLactose to glucose and galactose LipaseLipase Fat to fat acidic and glycerolFat to fat acidic and glycerol TheThe erepsin enzymeerepsin enzyme digest peptone into digest peptone into

amino acidamino acid

The flow of food particles in The flow of food particles in the alimentary canalthe alimentary canal

Mouth

Duodenum

Small IntestineLarge IntestineAnus

Oesophagus Stomach

Characteristics of enzymesCharacteristics of enzymes Types of proteins that act as Types of proteins that act as

catalysts to speed up the digestion catalysts to speed up the digestion processprocess

Digest only one type of certain Digest only one type of certain foodfood

Unchanged or destroyed by Unchanged or destroyed by reaction with foodreaction with food

Functions at a certain acidic or Functions at a certain acidic or alkaline condition and at the body alkaline condition and at the body temperature of 37 temperature of 37 00 C C

Absorption of digestive Absorption of digestive productproduct

Digested food will be absorbed into the blood Digested food will be absorbed into the blood stream and lymphatic glandstream and lymphatic gland

On the wall of the small intestine,absorption On the wall of the small intestine,absorption takes place through the thin and takes place through the thin and semipermeable villi.semipermeable villi.

The villi on the wall of the small intestine The villi on the wall of the small intestine increase the surface area of the small increase the surface area of the small intestineintestine

Blood capillaries and the villi lacteal transport Blood capillaries and the villi lacteal transport the digested food out quickly and efficientlythe digested food out quickly and efficiently

Only digested food,mineral salts,and vitamin Only digested food,mineral salts,and vitamin in the form of small molecules are able to in the form of small molecules are able to penetrate the wall of the villipenetrate the wall of the villi

Digested food is divided Digested food is divided into two groupinto two group

Group AGroup A

Simple sugar,acid amino,mineral Simple sugar,acid amino,mineral

salts,vitamin B and C that salts,vitamin B and C that

dissolve in waterdissolve in water

. Group B. Group B

Fatty acids,glycerol,vitamin Fatty acids,glycerol,vitamin

A,D,E,K that dissolves in fat.A,D,E,K that dissolves in fat.

The flow of digested foodThe flow of digested foodDigested food

Group A

Blood Capillary

Liver

Circulatory System

Respiration

Group B

Lacteal

Lymphatic System

AssimilationBody Cell

Cell respiration.Cell respiration.

Glucose will be oxidised by Glucose will be oxidised by

oxygen to produce heat oxygen to produce heat energyenergy

AssimilationAssimilation

Building new protoplasm Building new protoplasm ( amino ( amino

acid is used to replace the dead acid is used to replace the dead

cells )cells )

Process of defecationProcess of defecation

Undigested substancesUndigested substances such as such as fibres move into the large intestinefibres move into the large intestine

Excess waterExcess water is absorbed through is absorbed through the large intestine wall and the the large intestine wall and the remaining undigested solid that remaining undigested solid that remain are call faecesremain are call faeces

FaecesFaeces will be removed through the will be removed through the anus in a process called defecationanus in a process called defecation

Problem of DefecationProblem of Defecation

The difficulty of removing the faeces is The difficulty of removing the faeces is known as known as constipationconstipation

It is caused by the It is caused by the lack of water and lack of water and fibre in our foodfibre in our food

Water is important because it makes Water is important because it makes the the faeces softer,not too dry or stick to faeces softer,not too dry or stick to the internal wall of the large intestinethe internal wall of the large intestine

Eat more fruitsEat more fruits which contain a lot of which contain a lot of fibres and vegetables to get more fibres and vegetables to get more cellulose which can assist the faeces to cellulose which can assist the faeces to move along the large intestinemove along the large intestine