CHAPTER 7
Human Nutrition
Syllabus
7.1: Diet (PG. 128-131)
Learning objectives:
To describe what is meant by a balanced diet
To state the principal dietary sources with their importance
List the sources and functions of – carbohydrates, fats, vitamins (C and D), mineral
salts (calcium and iron), fiber (roughage) and water
Describe the effect of malnutrition
Key words:
Balanced diet, Malnutrition, Starvation, Constipation, Coronary heart disease, Scurvy,
Fibre (roughage), Rickets, Anemia, Kwashiorkor, Marasmus
1. What type of biological molecule is starch?
2. What are the smaller units that a starch
molecule is made of?
3. What are the smaller units that a protein
molecule is made of?
4. Lipase is an enzyme that digests fats. What
are the products of this reaction?
5. What type of biological molecule is lipase?
B
Balanced diet
A balanced diet must contain all essential nutrients in the
right amounts to meet energy needs and provide healthy
growth and tissue repair.
A balanced diet should contain approximately 40%
carbohydrates, 35% vegetables and fruits, 20% proteins and
5% fats.
https://www.youtube.com/watch?v=FZC4o1WtBR4
Do all people need same type of food?
What are the several factors determine
the dietary need of people?
Why might someone with a health
condition need a special diet?
Why do certain foods matter more at
different stages of life?
Factors Affecting Dietary Needs
1. AGE: Growing children for instance, need more proteins and calcium per kilo of their
weight than adults do
2. GENDER: Females tend to have a higher demand for iron (haemoglobin) due to blood
loss during menstruation
3. ACTIVITY: Active people need more food to meet the energy demands of their muscles
4. PREGNANCY: Pregnant women increase their food intake to meet the requirements of
the growing fetus
Past Paper Question
Factors Affecting Dietary Needs
Match the factor with its dietary need
Factor Dietary need and reason
1 Growing child A Food rich in proteins, calcium and vitamins to provide nutrition to the baby
2 Adult male B food rich in energy
3 Adult female C Food rich in iron to make haemoglobin of blood
4 Physically active person D Food rich in protein and energy for high muscle mass
5 Person with sedentary life E Food rich in proteins to make tissues, calcium and vitamin D to make bones,
iron to make haemoglobin of the fetus
6 Pregnant woman F Food with less calories
G Food with extra proteins, calcium, vitamin D and iron for growth and
7 Breast feeding woman
development
1. What are the six types of nutrients a human
needs?
2. What is the name of the substance that is
not absorbed by the body?
Dietary fibres
Significance of Nutrients
1. What is the primary function of proteins in
the body?
2. How do carbohydrates provide energy for
daily activities?
3. What role do fats play in maintaining cell
structure and health?
4. How do vitamins support immune function
and overall health?
5. Why are minerals like calcium and iron
essential for body processes?
6. How does water regulate body temperature
and support digestion?
Significance of Nutrients
Vitamins
Vitamins are organic substances which are only needed in small amounts.
Minerals
Minerals are inorganic substances. Only small amounts of them are needed in the diet.
Water
1. Solvent
2. Aids in transport
3. Aids in digestion
4. Aids in excretion
Significance of Nutrients
Match the nutrients with their importance
Nutrient Importance
1 Carbohydrates 3 Stored energy, needed for making cell membrane
2 Proteins 9 Dissolves nutrients and wastes
3 Fats 1 Release energy by respiration
4 Vitamin C 8 Adds bulk to undigested food for easy passage through the intestine
5 Vitamin D 7 Makes haemoglobin to transport oxygen
6 Calcium 2 Makes enzymes, needed for growth and repair of cells and tissues
7 Iron 6 For blood clotting, for making bones and teeth
8 Fibre/roughage 5 Building strong bones and teeth
9 Water 4 Making skin, bones and walls of blood vessels
Past Paper Question
Malnutrition & Deficiency disease
1. What are the common causes of
malnutrition in different parts of the
world?
2. How can diet and lifestyle changes help
malnutrition?
Malnutrition & Deficiency
disease
Malnutrition is the result of not eating a balanced
diet. It is caused by eating too little or too much food,
incorrect proportion of main nutrients and eating the
food lacking in one or more key nutrients.
Deficiency disease – Is a disease caused by a lack of an
element in the diet, usually a particular vitamin or
mineral
Without balanced nutrition, your body is
more prone to disease, infection, fatigue
and low performance
Effects of malnutrition
Relate specific nutrient with the malnutrition
Case Nutrient
Obesity Fat rich food
Anaemia Iron
Scurvy Vitamin C
Constipation Fibre/roughage
Rickets Vitamin D
Kwashiorkor Protein
Starvation All nutrients
Coronary heart disease Fat rich food
Marasmus Protein-energy
Effects of malnutrition
Relate malnutrition with its effect
Malnutrition Effects of malnutrition
1 Kwashiorkor Retarded growth, protruded belly, hair loss, fatigue, loss of muscle
mass,
2 Marasmus Prominent ribs, muscle wasting, fatigue, dry and wrinkled skin,
retarded growth
3 Scurvy Bleeding and swelling of gums, loss of teeth, tiredness, muscle and
joint pain
4 Rickets Bones and teeth become soft, muscle pain
5 Anaemia Weakness, shortness of breath
6 Constipation Less bowel movement, hard and dry stool, weight gain.
7 Starvation Stunted growth, no energy, tiredness, body tissues do not develop
and repair
8 Obesity High blood pressure, heart attack, stroke, joint pain
9 Coronary heart Blockage of blood vessels supplying oxygen to the heart muscles
disease leading to heart attack
7.2: Digestive System (PG.132-135)
Learning objectives:
To identify in diagrams and images the main organs of the digestive system
To describe the functions of the organs of the digestive system
Key words:
Mouth, esophagus, stomach, small intestine (duodenum and ileum), large intestine (colon, rectum, anus),
salivary glands, liver, pancreas and gall bladder.
1. What is the main function of the digestive system?
2. How does food travel through the digestive system?
3. What role do enzymes play in digestion?
4. How does the stomach break down food?
5. How are nutrients absorbed in the body?
The human digestive system
Digestive system – A group of organs that work
together to perform a particular function. The alimentary
canal (Digestive
tract) is a long tube
The human digestive system includes the of organs which
alimentary canal and also the liver and the makes a pathway
pancreas for food to travel
through the body
All of these work together to break down the
food that we eat, so that it can be absorbed into
the blood and delivered to all body cells.
Key words: Ingestion,
Digestion, Absorption,
Alimentary canal Assimilation, Egestion
https://www.youtube.com/watch?v=P5lyQUtq1KQ
The Alimentary Canal production
line
Stages of food breakdown
Food taken into the body goes
through 5 different stages
during its passage through the
alimentary canal
1) Ingestion – The taking of substances, e.g. food and drink, into the
body through the mouth
2) Mechanical digestion – The breakdown of food into smaller
pieces without chemical change to the food molecules
3) Chemical digestion – The breakdown of large, insoluble molecules into
small, soluble molecules using enzymes
4) Absorption – the movement of small food molecules and ions through
the wall of the intestine into the blood
5) Assimilation – the movement of digested food molecules into the cells
of the body where they are used, becoming part of the cells
6) Egestion – The passing out of food that has not been
digested or absorbed, as faeces, through the anus
Past Paper Question
Label the parts of the digestive system
Description Part of alimentary canal
1 Food enters the alimentary canal here Mouth
2 Gland that secrete saliva which contains amylase Salivary gland
3 Muscular tube through which food moves to stomach by peristalsis (contraction of muscles Oesophagus
behind the food to push it forward)
4 Muscular bag which stores food for a short time and secretes HCl Stomach
5 Organ that secretes bile which is used in emulsification of fat, this organ plays an important Liver
role in assimilation
6 Organ that stores bile Gall bladder
7 Organ that secretes pancreatic juice which contains enzymes trypsin, lipase and amylase Pancreas
8 First part of small intestine where food gets mixed with pancreatic juice and bile Duodenum
9 Longest part of the small intestine where water and digested food is absorbed into the blood ileum
and lymphatic vessel through villi
10 Part of large intestine where water, vitamins and minerals are reabsorbed Colon
11 Part of large intestine that stores faeces Rectum
12 Part of large intestine where egestion of faeces controlled by sphincter muscles occurs Anus
Peristalsis
Peristalsis is a rhythmical muscular
contractions that move through the
alimentary canal
It occurs in the oesophagus, small intestine
and large intestine.
Parts of large intestine
Large intestine consists of three
parts:
Colon, rectum and anus
Colon helps in reabsorption of
water, vitamins and minerals
Rectum stores faeces
Anus egestion of faeces occurs
Past Paper questions
7.3: Mechanical digestion
(PG. 136 – 137)
Learning objectives:
Identify the types of human teeth and describe their functions
Describe the structure and composition of teeth
To learn how good dental health helps with digestion and keeps your body healthy
Keywords:
Incisor, Canine, Premolar, Molar, Root, Crown, Enamel, Dentine, Pulp cavity, Cement,
Mechanical digestion
Digestion
What is Digestion?
The process by which large food molecules like starch, protein, and fat are broken down into
smaller molecules to be absorbed by the body.
Vitamins and minerals are already small enough to be absorbed without digestion.
Types of Digestion
Mechanical Digestion & Chemical Digestion
Mechanical – Large food pieces are broken into smaller ones.
Done by teeth and stomach churning and the emulsification of fats by bile in the duodenum
No chemical changes occur
Types and structure of teeth
1. What are the different types of teeth
in humans?
2. How do our teeth change as we grow
older?
3. Why is it important to take care of
your teeth?
4. How does the shape of a tooth relate
to its function in digestion?
5. Can you describe the process of how
food is broken down by teeth?
Teeth
Teeth help in mechanical digestion by
breaking down the food into smaller
pieces to increase the surface area for
enzymes to act.
Types and structure of teeth
https://www.youtube.com/watch?v=dpZ0Nv3uZqw
Teeth are held firmly in the bone of the jaw
They are used for chewing to increase the surface area of the food so that
it can be exposed to saliva and other digestive juices and broken down
more quickly
The differing shapes and sizes of teeth enable them to perform
slightly different functions
Types of Teeth
Identify the types of human
teeth
Functions of the types of human teeth in mechanical
digestion of food
Type of Shape, number of roots and Function
tooth cusps
Incisor Chisel shape (sharp edge) Cutting and biting food
Canine Pointed tip Holding/tearing/ biting food
Premolar Wide surface with 1 or 2 Chewing / grinding food
cusps and 1 or 2 roots
Molar Large surface with 4 or 5 Chewing / grinding food
cusps and 3 or 4 roots
Identify the parts of human tooth
Structure of human teeth
1. Enamel – The outer layer that protects the teeth from decay
2. Dentine – A softer layer under the enamel that acts as a support
and protects its inner parts
3. Pulp – The center of the tooth, filled with nerves and blood
vessels, keeping the tooth alive and sensitive
4. Cementum – Covers the roots of the tooth and helps it stay
attached to the jaw
Match the type of tooth /structure
with its primary function
Type of tooth Function
1. Incisors A. Grinding and chewing food
2. Canines B. Cutting and slicing food
3. Premolars C. Tearing and piercing food
4. Molars D. Crushing and grinding food
5. Enamel E. The living tissue that forms the bulk of the
tooth
6. Dentine F. The hardest substance, covering the crown
of the tooth
7. Pulp G. The soft tissue containing veins and blood
vessels
8. Root H. The part of the tooth embedded in the
jaw bone
How is dental decay caused?
1. When the food remains on the teeth, bacteria grow
on the food forming a coating/plaque.
2. Bacteria uses sugar in the food for respiration and
produce acid.
3. Acid dissolves the enamel and dentine forming a hole
causing dental decay.
Dental health and it’s impact on
digestion
Dental health is intrinsically linked to efficient digestion.
Regular Dental Hygiene: Brushing, flossing, and regular dental check-ups
are essential for maintaining the health of teeth.
Impact of Diet: Consuming a balanced diet that necessitates a range of
chewing actions can strengthen teeth and gums.
Avoiding Damaging Habits: Reducing the intake of sugary and acidic foods
and avoiding teeth grinding can prevent tooth decay and wear
Dental health and it’s impact on
digestion
7.4: Chemical digestion (Pg. 138-140)
Learning objectives:
Describe the role of chemical digestion
State where in the digestive system the enzymes are secreted and where they act
Key words:
Emulsification, Gastric juice, amylase, protease, lipase and maltase
Stomach
Functions of hydrochloric acid
in gastric juice
◦ It kills bacteria and harmful
microorganisms in the food by
denaturing their enzymes
◦ Provides optimum pH (Acidic
conditions/ low pH) for pepsin
activity.
◦ Food is lubricated with mucus
for it to slide easily through
the alimentary canal
Gastric juice is the digestive fluid secreted by the
glands of the stomach.
Functions of bile
.
It neutralises the acidic mixture of food and
gastric juices entering the duodenum from the
stomach
It provides a suitable pH (pH 7-8) for enzyme
action
It emulsifies fats - breaks down large fat
globules into small droplets which increases the
surface area for lipase to act. Lipase converts fats
into fatty acids and glycerol.
Bile is a dark green to yellowish brown
fluid secreted by the liver and is stored in
the gall bladder.
Parts of small intestine
Small intestine consists of two parts:
Duodenum and ileum
Duodenum connects small intestine to
stomach. It receives digestive juice from
pancreas and bile from liver.
Ileum connects small intestine to large
intestine. Contains villi and helps in
absorption.
Enzymes in the digestive system
Enzyme Which organ makes it? Where is it secreted/work?
Amylase Salivary gland and pancreas Mouth and small intestine
Trypsin Pancreas Small intestine
Pepsin Stomach Stomach
Lipase Pancreas Small intestine
Maltase Epithelial lining of small Small intestine
intestine
Enzymes in the digestive system
Enzyme Substrate Product
1 Amylase Starch Maltose
2 Protease Protein Amino acid
3 Lipase lipids Fatty acids and glycerol
4 Maltase Maltose Glucose
5 Pepsin Protein Amino acid
6 Carbohydrase Carbohydrate Glucose
7 Trypsin Protein Amino acid
7.5: Absorption (PG. 140 – 142)
Learning objectives:
State that the small intestine is the region where nutrients are absorbed
Describe the structure of a villus
Describe the roles of capillaries and lacteals in villi
Key words:
Capillary, lacteal, microvillus, epithelial cells
Villus structure
https://youtu.be/5BeCEO96LFg?si=82vjyGK2PSrHft0N
Parts of villus
Epithelial lining Lacteal Blood capillaries
• Digested food passes transport fatty acids transport glucose and
through the epithelial cells and glycerol amino acids.
into the blood capillaries
and lacteals.
• Cells are provided with
microvilli and mitochondria
• Some cells called goblet
cells secrete mucus
Structure of villus
1. The Inner lining of small intestine contains numerous finger like projections called villi to increase the surface
area of absorption .
2. Each villus contains lacteals ( lymph vessel /lymphatic vessel) and a network of blood capillaries.
3. Lacteals transport fatty acids and glycerol.
4. Blood capillaries transport glucose and amino acids.
5. Each villus is covered with a thin layer of cells called epithelial cells.
6. Each epithelial cell has smaller projections called microvilli to increase the surface area of absorption and
lots of mitochondria to provide energy for active transport.
7. Among epithelial cells there are goblet cells which secrete mucus to protect small intestine from stomach
acid, enzymes and pathogens / parasites.
What happens to the nutrients
absorbed in the small intestine?
All the nutrients that are absorbed by villi in
the small intestine are taken into the liver.
Liver processes the nutrients based on body’s
requirement (assimilation)
Liver stores extra glucose as glycogen and
breaks glycogen to glucose when needed by
the body
Liver converts excess amino acids into urea
for excretion
Liver breaks down toxins/harmful chemicals
such as alcohol and drugs
